Fans of Tao's Restaurant will be pleased to know that the same culinary team has opened a fusion dining concept in The Central. Prominent traces of Japanese and French influences can be seen in its dishes such as the Beef Loin on Houba Leaf and Sea Urchin Jellied Consommé.
Mon - Sun: 11:30 - 15:00
Mon - Sun: 17:30 - 22:00
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Basically I love the menu; scallops, foie gras, escargoes, duck breast, duck confit, soft-shell crab etc. However, I felt the execution of the expensive ingredients were not up to the mark. Which is kind of a waste. They were well-presented, in the classy, atas sorta way, but frankly speaking, if they taste mediocre, then how beautifully presented also no use. Nice ambiance overlooking clarke quay. It was quiet, with only few tables on a weekend. There was a band too, a guy playing keyboard and the female singer. Ok lo, I think I sing better~ Sweet gesture of offering a complimentary dessert for our anniversary. It came with writings in hot fudge, "Happy birthday Ann". For awhile, I thought who is Ann. =.='''' Charges were reasonable for the ingredients but I will not return. Unless they change their chefs.
With 2 wines, bill came up to around S$180 I think, dont quite rem.