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2016-04-25
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The Singapore vegetarian cuisine is now having its gap filled by this fantastic vegetarian restaurant for its innovative and high end dishes.We started with the vegetarian sashimi. I just can't help but appreciating the innovation of the chef of using coconut meat to imitate squid sashimi and it's just perfects. You cannot imagine how good it is when it's tasted with wasabi and soy sauce. It also served the vegetarian salmon with umibudo ('sea grapes') the famous food of Okinawa. Just fantast
We started with the vegetarian sashimi. I just can't help but appreciating the innovation of the chef of using coconut meat to imitate squid sashimi and it's just perfects. You cannot imagine how good it is when it's tasted with wasabi and soy sauce. It also served the vegetarian salmon with umibudo ('sea grapes') the famous food of Okinawa. Just fantastic and you don't fee like having vegetarian dishes.
The veggie steak of portobello and enoki tempura is just unforgettable. The steak is so full of favour and you could hardly imagine that it's the taste without meat. It's succinct texture is just like having medium rare steak.
The charcoal tempura with gold flake is luxurious and tasty. Its taste is still complicated and the chef has unleashed the potential of the taste of the meatless ingredient!
The service of the restaurant is interesting and we feel very surprised for the extra chocolate cake prepared for the birthday dinner!
Veggie salmon with umibudo
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Tofu steak
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Charcoal tempura with gold flake
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