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2010-09-08
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I had been to Eden Sanctuary at Club Street but ever since it has closed down, there wasn’t any news of Eden Sanctuary opening again in the vicinity of Chinatown.Actually I was there before Eden Sanctuary opened it’s doors. I did’t try their food at that time as the cafe looks small and dull, probably one of the places no one would have noticed. I realised that I had overlooked this ”hidden-gem”!A mini gardenEven though the cafe was small , probably sit around 6 tables (you may have to share ta
A mini garden
Even though the cafe was small , probably sit around 6 tables (you may have to share tables) , there is a mini garden right at the end. Well, some of the fruits , plants and flowers are used in the food.
The set lunch menu
They do offer a 2 or 3 course set lunch menu priced at $12.90 and $14.90, main course at $10.90 ( no ++).
Eden Sanctuary Salad ($9.90)
Without any further hesistation, I had their signature Eden Sanctuary Salad —– use the different 6 colours. the 6 colours were red, orange, green, white, blue and brown. It consists of orange slices, blueberries, mixed greens, cherry tomatoes and multi-grain bread, tossed in a citrus dressing. The dressing is very mild and refreshing. There were rose petals to act as garnishes and they can be eaten too!
Rosemary rose petal olive chicken ($16.90)
The chicken leg was marinated with rosemary and other herbs overnight before roasting to retain the juice. The meat was tender and juicy and infused with strong aroma of rosemary which I simply lovvve it! Even though I do not normally eat the skin of the chicken ( where the fats are found ), the skin was simply sooooo crispy that I can’t control myself. The juice from the chicken just flows out the moment I sliced the meat apart…. and that was super juicy and delicious! Highly recommended!
Modena Mousse cake ($2)
I was curious about this ”modena” moussecake due to the unique name. The chef challenged me to guess what it was after trying it. My first response after trying a little was ” tangy and has citrus flavour… erm… lemon cheesecake ? ” I was wrong and the answer he gave was Mousse cake made with Balsamic vingear and black pepper. This interesting combination was the chef’s own creation. This mousse cake is a very light dessert to end a meal.
The chef created some new flavours of the mooncake prepared some samples of the diners to try and provide feedback. Personally, I felt all the flavours taste quite similar but the Apricot with Grand Marnier stands out due to the tangy flavour. I am not at expert in eating mooncakes and in fact my family prefer the traditional baked five kernels mooncakes to the snowskin ones.
Verdict: Floral cuisine definitely worth a visit! I would be back for the rosemary chicken! A pity that the cafe was small and have limited seats and be there early to grab a seat!
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