29 May 2015
This restaurant is located at a row of shophouses along Neil Road.
They serve Modern Singapore cuisine, and they have just added lunch service in addition to dinner, so you need not wait till dusk to enjoy a meal here.
The restaurant is open concept, with the kitchen taking the pride of place behind the counter, where customers can sit and watch the chefs at work. There are several regular tables where you can sit down and dine with your dining companion face to face. The restaurant has a covered air well that allows natural light into the restaurant.
I popped by with a friend for lunch, and we opted to sit at the counter seats.
Here are the highlights:
Amuse Bouche: Watermelon Ball with Mint. Served on a Chinese soup spoon, I popped the ball into my mouth and bit it. The outside shell is a thin gelatin shell and it popped to release the watermelon juice within. The mint leaf added a nice touch.
- Fish & Chips Soup: This is an interesting interpretation of Fish and Chips. This had a pea soup Espuma, with flakes of deep fried John Dory Fish and topped with crispy leftover crumbs. Mix everything up and pop into your mouth. Its unique and nice.
- Lemon Squid Cutlet: Crispy squid cutlet served with honey-lemon dressing and fresh mesclun salad. The squid is chopped up and marinated with sauce, formed into a patty, coated with bread crumbs and deep dried. The honey lemon dressing is nice and goes well with the cutlet.
- Satay Beef Burger: A modern interpretation of the Satay. This had a Satay-spiced Wagyu beef patty with rice ketupat (traditional Malay rice cake) ‘buns’, home-pickled cucumber slice and two fried onion rings with fine peanut sauce. The beef patty is tasty and had the right satay spice infusion. The whole dish comes together well and I truly enjoyed it. Must-try!
- Sambal Barramundi and Kangkong: This is a highlight of my meal. Fresh Barramundi fillet simply grilled and lathered with sambal chilli, much similar to BBQ Seafood style that you find at hawker centres. It’s topped with crispy kang kong, which had been dehydrated through a special process and sambal powder sprinkled over it.
- Apple Crumble: Served in a martini glass with a white chocolate crumble, topped with yoghurt ice cream, apple jelly and an apple crisp. The crumble was unique, cos its dark brown. I learnt that they deliberately burnt the crumble to create this. Great taste and this is definitely a good llaollao alternative. Nice presentation! Its good!
The 4 course meal was $45++, which included the 2 starters. If you choose only 1 starter, i.e. 3 course meal. you only pay $35++.
This is a good restaurant to try out Singaporean dishes re-interpreted into a modern way and cooked with different techniques.
As the restaurant has both counter seating and normal table seating, do make reservations so you are not disappointed.