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2017-04-28
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The restaurant was by Dylan Ong, formerly co-owner of the well priced french restaurant chain, Saveur. The restaurant was located walking distance from Bugis MRT station. The menu was kind of similar to Saveur.The Egg (S$9++)Ikura, Tobiko, Homemade Potato Chip, Beurre NoisetteWe had the hot version, which was presented like an atas version of chawanmushi. It was best to eat it with a bit of everything to balance the sweetness and saltiness. It was a party in the mouth.C & C Pasta (S$9++/ starter
The restaurant was by Dylan Ong, formerly co-owner of the well priced french restaurant chain, Saveur. The restaurant was located walking distance from Bugis MRT station.
The menu was kind of similar to Saveur.
The Egg (S$9++)Ikura, Tobiko, Homemade Potato Chip, Beurre Noisette
We had the hot version, which was presented like an atas version of chawanmushi. It was best to eat it with a bit of everything to balance the sweetness and saltiness. It was a party in the mouth.
C & C Pasta (S$9++/ starter)Crabmeat, Caviar
It was served cold. A tab disappointed that it wasn't served with chucky crab meat flakes as showed by earlier photos posted online. The sauce was quite watery and could not really taste the crab in it.
Burrata (S$14++)Pickled Japanese Daikon, Basil Oil, Wholemeal Chips
The cheese was rich and creamy. One couldn't have enough of it.
Duroc Pork Loin (S$15++)
Truffle Scrambled Eggs, Plums, Chicharron
Beware of the plum, which was quite sour. The deep fried pork crackling tasted a tab of stable oil. Best pile it with lots of truffle scrambled egg to cover the taste. The pork although looked a tab dry, sliced through easily and was tender.
Deep Fried Camembert (S$8.90++)Yogurt ice cream, Gula Melaka Granola, Fruit Enzyme
Gooey, stretchy melted cheese flowing out of the thin crispy crust, but a tab overpowered by the purple lavender flowers on top (if you happened to eat it). The savoury molten cheese was paired quite well with the sweet creamy ice cream.
Water was served although it was halfway through the meal when one of the staffs asked we want some water. Best come during the off peak hours, as the restaurant packed up rather fast.
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