Phone: +65 6837 3322
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2014 7th best restaurant in Asia. Execution was good and a large range of technique used but flavours were generally not hard hitting enough to make us smile. We guess there would be some issues with needing to ship in every ingredient as the middle dishes were a bit lacklustre. Possibly verging on being too theatrical by the time the petit fours came out you can see we'd had enough smoke and dry ice theatrics for one day.
Preamuse was good beetroot macaron had an odd texture (more like hard meringue than macaron), eel was good, cheese cracker tasted exactly like cheese on a cracker. Hummus didn't taste like hummus but still tasty
Amuse (mushroom tea) was good
55 degree egg - very familiar and safe flavours egg, potato, chorizo. Not bad.
Scallops were tasty but texture was a little off probably due to being shipped from Norway. The underlying pork was a little dry, we aren't sure if this is for texture or a mistake.
Lamb had done good bits eg shoulder but other bits not as good. Maybe overstretching themselves a bit, could have just done shoulder and focus on one.
Predessert was simple but good, did it's job and cleansed the pallet.
Dessert was good. A lot of different elements crammed into one tart and they all worked