The Clifford Pier

With truffled dauphinoise potato, tiger prawn ragout, medley of charred garden vegetables, ikura. Chef's kiss. The cod was everything you expect cod to be. It's probably my first time encountering dauphinoise and it's brilliant.

Three kinds of crab here. The crab medallion, a sliver of crabmeat, and the soup. Topped with kombu. Flawless.

Both weren't the best - one was sourdough or rye and one was too sesame - but still enjoyable enough for us to order many!

With shaved bottarga, sturgeon caviar, basil oil, pickled cucumber. Atas sia. I enjoyed it but rarely have I been so lost about what I'm eating.

My favourite high tea in Singapore but it is actually because of the free flow local savouries such as chilli crab mantou, white carrot cake, popiah, sambal prawns, prata and rojak 😋

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Satay Babi Goreng ($39) veers towards the rich side, hence the bowl of rice is there for you to enjoy the gravy. The pork belly was even more tender than expected, but a handful less salt would have made the flavours of the dish more balanced.
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Ikan Chuan Chuan ($52) allows you to enjoy the beautiful meat of the fresh whole snapper without the fuss of deboning the fish. Cubed and deep-fried, each fish nugget is very lightly battered, with the meat staying firm and moist. The tangy-sweet dressing has a very good consistency that simply glazed the surface of the battered fish cubes, flavouring them without weighing them down.