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2017-05-26
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The restaurant took over the space formerly occupied by Restaurant Ember, and was headed by the couple team Australian Chef John Paul Fiechtner and sommelier Sally Humble, who used to own Thirteen Duxton Hill. It would be a pop up until November.From Tuesday to Saturday, the restaurant offered lunch set priced at S$48++. The menu changes every day and will be prepared according to what chef Fiechtner buys from the nearby Smith Street market. Each day, the menu will be lovingly handwritten on a p
The restaurant took over the space formerly occupied by Restaurant Ember, and was headed by the couple team Australian Chef John Paul Fiechtner and sommelier Sally Humble, who used to own Thirteen Duxton Hill. It would be a pop up until November.
From Tuesday to Saturday, the restaurant offered lunch set priced at S$48++. The menu changes every day and will be prepared according to what chef Fiechtner buys from the nearby Smith Street market. Each day, the menu will be lovingly handwritten on a piece of paper. 
1st Course : Fermented Red Yeast Rice And Sugar Cane Crisp, Cod Roe, Margarine
The chef made used of the leftover fibre from the sugar cane drink stall to make the crisp. The black flakes on top was made of sugar cane ash. Interesting making of items that most people would throw away.
2nd Course : Burnt Barley Porridge Shiitake, Prawn Head Butter
Never had barley that tasted savoury. Its umami.
3rd Course : Whole Fish, Golden Pomfret
The serving was huge. The meat was firm and juicy. It was served with briny capers and Australian finger lime (Citrus australasica) on top, while sitting in a pool of buerre noisette. The juicy tangy lime burst in the mouth and added a touch of tart taste. The dish was served with celery root mash by the side. Never though having pomfret baked this way, since the chinese style is usually steam.
4th Course : Fresh Curd, Long Bean, Sour Cukezz
Chopped long beans, charred burnt cucumber, thyme, basil oil
The cucumber did not taste like the usual. Although its skin was black, there was none of the bitterness. The curd was creamy and light, which went well with the crunchy vegetable.
5th Course : Raw Pumpkin! Meringue! White Chocolate!
Pumpkin ice cream, pumpkin oil (its actually freshly squeezed pumpkin juice), burnt meringue, crystalized pumpkin seeds, topped with white chocolate shavings. The white chocolate was slightly brownish, and shaved on top, similar like truffle. The meringue was not too sweet nor bitter. Although it looked oily, but the dessert was more like rich and creamy.
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