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Delicious herbs-infused dishes
2015-05-01 58 views
Located amongst a row of shophouses at Tanjong Pagar, right below Acclaim House, is a hidden gem named Violet Herbs, donned in hues which reflect exactly that. It is a three-months' old restaurant serving Modern European cuisine with a fusion twist, with a New Age semi-fine dining concept.The ground level is done up in dreamy hues of violet - from the pale lilac walls to bright violet couches and cabinets, bar counters, reflected beautifully in the clear gilt mirrors mounted on walls - one feels
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Located amongst a row of shophouses at Tanjong Pagar, right below Acclaim House, is a hidden gem named Violet Herbs, donned in hues which reflect exactly that. It is a three-months' old restaurant serving Modern European cuisine with a fusion twist, with a New Age semi-fine dining concept.
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 The ground level is done up in dreamy hues of violet - from the pale lilac walls to bright violet couches and cabinets, bar counters, reflected beautifully in the clear gilt mirrors mounted on walls - one feels all at once romanticized, royal-ized and relaxed. The polished steps are thoughtfully and elegantly lit by tealight candles, so one ascends with a dazed sense of mysticism to level two.
Beef tender with madeira sauce and saffon bread
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 The Beef Tender with Madeira Sauce was exactly that - tender and smooth, beautifully flavoured with the sweet wine, complemented with crackling sprinklings atop. The Saffron Bread was resplendent with the bittersweet, hay-like flavour of this precious herb, tasting good even without any spread (of butter, in this case); it has a coarse but firm texture.
Mango Scallops
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 Mango Scallops kickstarted the meal, an interesting orchestra of textures between the bouncy scallop and single crispy potato chip. The combination of sweetness and umami between the scallop, potato chip, mango gel and parsnip was an excellent flavours play as well, balancing the two elements with ever-slight hints of spices.
Truffle Foie Gras
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 Following that, the Truffle Foie Gras was being introduced, another dish well anticipated, incorporating the goodness of one-hour poached egg, summer truffle, cepes reduction and shiso cress. The overall flavour was richly indulgent; only to be brought to another level altogether after the egg yolk sunk its golden form unto the concoction. The foie gras was buttery soft, melting in the mouth deliciously; the one-hour poached egg enabled the egg yolk to attain a suede-y texture instead of being runny.
Braised Kurobuta Pork Belly
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 The Braised Kurobuta Pork Belly came aboard next, teamed with spicy blood orange sauce and mircoherbs, and served atop fresh asparagus. The smokey hints of the succulent pork was addictive; and the constrasting chewy texture against the quivering fatty parts made for a perfect bite. The baked and then double-fried homemade herb fries retained its crispy texture throughout the course; the herbal hints were exuded slowly and steadily.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/05/media-invite-dinner-at-violet-herbs.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-05-29
Dining Method
Dine In
Recommended Dishes
Beef tender with madeira sauce and saffon bread
Mango Scallops
Truffle Foie Gras
Braised Kurobuta Pork Belly
  • braised kurobuta pork
  • mango scallops
  • beef tender with madeira sauce
  • saffron bread
  • red miso cod
  • truffle foie gras
  • frozen nougat
  • yuzu sorbet