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2016-02-18
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Tonight I was being invited to a food tasting at this place which was organized by OpenRice. The place was located within the Yummy Box - Food Court at level 3 of Big Box. The food court was quite big in size with a seating capacity of 800 people.Currently the outlet was still in soft launch. It offers atas, resturant style western dishes, but priced in pocket friendly prices. Come 29 Feb 2016, the outlet will be launching a new menu with 15 new items on board.The outlet was managed by chef Emil
Tonight I was being invited to a food tasting at this place which was organized by OpenRice. The place was located within the Yummy Box - Food Court at level 3 of Big Box. The food court was quite big in size with a seating capacity of 800 people.
Currently the outlet was still in soft launch. It offers atas, resturant style western dishes, but priced in pocket friendly prices. Come 29 Feb 2016, the outlet will be launching a new menu with 15 new items on board.
The outlet was managed by chef Emil Fahmi Hisham who used fresh seafood, daily bought from downstairs. So do remember that the menu would be subjected to the available of seafood.
Truffle Fries ($8.90)The truffle oil smell was a bit faint. The fries was served with shaved parmesan cheese. The fries was quite crispy and moist inside but I wish for a stronger smell of truffle.
Seafood Aglio Olio ($11.90)There was lots of assorted seafood such as squid, prawn, clam, mussel in this dish. As the seafood were bought daily from stalls at downstairs, what seafood being used will be depend on which seafood would fresh on that day. I felt the dish was a bit too wet. One even commented that it was more like a seafood version of Hokkien Mee.
Salted Egg Yolk Pasta ($15.90)The sauce was freshly made in house, fermented for 3 days, and used salted eggs sourced from Vietnam, Taiwan and China. Plus point there was lots of juicy meaty prawns in this dish. However I felt the the curry flavour was a bit stronger than the salted egg yolk taste in the sauce.
Grilled Aubergine Topped with mozzarella cheese and sun dried tomato pesto.
The dish was nicely grilled with the inside soft and moist, although I would prefer more cheese to give it a nice long stretch.
Fish & Chips ($10.90)The dish here used the commonly well known Dory fish, coated with slightly spicy batter. Compared to the other dishes, the serving portion for this was much bigger, which made the rest of us quite happy. With 3 big pieces of battered fish, it was served with fries, coleslaw and tartar sauce. The battered fish tasted quite good, being meaty and chunky, and went quite well with the buttery tartar sauce.
Grilled Fish ($15.90)The dish used a garoupa fish (600-700 grams), which was freshly bought on that day from downstairs. It was served on a bed of shredded cabbage in a hotplate, and topped with the in-house made Legendary sauce, juicy pineapple cubes. Although being served on hotplate, the meat of the fish remained moist, juicy and buttery, instead of being dry and tough. Quite a surprise for all of us. It was the best dish of the tasting meal.
Lamb ChopThe dish would be served with fries in the new menu. As we had been already served with fries in a number of dishes, the chef decided to swap the fries for onion rings which was a great move. Although the lamb chop looked a bit too charred, I could slice the meat easily. Inside it was quite juicy and tender, with a hint of gamey taste. The meat tasted great with its slightly seasoned taste minus the charred bits. It was served with a well made black pepper sauce, which I felt was a bit too overpowered. The sauce itself tasted not bad, but together with the meat it was way too salty. The onion rings was the real deal. Thinly coated with the crispy golden brown batter, it was crispy outside, while the onion was soft and buttery inside.
Overall the food was not bad but improvement would be needed in order to make an impression in the already crowded food scene. Food was served quite fast. Another thing which I noted the food court looked rather quiet with thin crowd during peak dinner period, which was quite a big different from the popular shopping malls across the street. Maybe business would be better during weekends I hope.
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