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2010-08-10
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We were greeted by the lovely people from OPENRICE (or I prefer to call, HOI FAN). They are really a bunch of fun loving and almost hyper active bunch of people. I can only imagine the days when they are in the office giggling away the whole day while getting their jobs done.So, they settled us in and we got to know one another while sampling Chef Clement's special brews of flower tea. One was for relaxation and the other is to protect the walls of your stomach to prevent indigestion.Ok, I can't
So, they settled us in and we got to know one another while sampling Chef Clement's special brews of flower tea. One was for relaxation and the other is to protect the walls of your stomach to prevent indigestion.
Ok, I can't really describe to you how the food tastes like for my words aren't "Flowery" enough. But one thing I can say is this...HOU SEK ah! (which is taste great in cantonese).
Especially the Pitza (as the Chef Clement would fondly call it). Being that it was Pizza using Pita. So Pitza (well, no points for guessing). Instead of using tomato base, it was the chef's own recipe of using Capsi* (or Red Pepper, in case you don't know what it is), *l (I think), Pepper (yes, this was mentioned) and some "secret" seasoning (secret because I can't figure out what they were). And cheese.
So it was a simple yet savoury Pitza and I must say again, HOU SEK ah! lol
For the other dishes, the blend of the various ingredients is just nice. So you really get what Chef Clements wants for you as his diners...which is for the food to "Talk" to you. So, do give it a sample. And one more thing, he changes his menu every week. So be surprised.
Really thankful to the chef and the Openrice team and of course, my WIFEY for this meal. It was an eye opener.
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