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2014-08-05
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At the first sound of it, I thought the products of extensive experimentation by the head chef and the results are meat-free options with a Western slant. This is unique and rarely, if not never, seen before in Singapore.It is recommended for diners to get the full 8-course set at $25++ (drinks are considered 1 course). However, if you like, you can order the mains ($12.80 each), soup/starter ($5.80 each), and salads ($7.80 each) on an ala-carte basis, but really, the full course is more value-f
It is recommended for diners to get the full 8-course set at $25++ (drinks are considered 1 course). However, if you like, you can order the mains ($12.80 each), soup/starter ($5.80 each), and salads ($7.80 each) on an ala-carte basis, but really, the full course is more value-for-money. Two can always share one full course set if it might be too much.
They served a course of rosemary breadsticks, which came toasty warm with a mustard/blueberry dip. I liked the texture of the breadsticks and the combination, though simple, worked.
For this dish, the correct way to eat it is to start from the poached Japanese Yuca Root to the jelly (right to left in this case) as the flavours are arranged in ascending strength. The Yuca Root was interestingly slippery and crunchy in texture, with the tart berry sauce. Light on the palate.
This salad has an oriental flavor to it, because of the fried garlic topped upon the soy-sauced flavored mushrooms, along with a light vinegar dressing. Definitely for the ones who love mushrooms (me).
It is definitely an 'acquired taste' because it tasted like a cross between seafood and pea flavors. Acceptable to me, but I heard some didn't like it. Order this, at your risk, but I would say it's interesting enough to warrant a try. Our other pick of cream of pumpkin was safer, it was executed reasonably.
The presentation reminded me of the Mediterranean Shakshuka and tasted similar to it too. Paired with the pita bread which provided a nice bland contrast to the rich savory tomato flavor, every bite was moreish with the “meatiness” of the filling. I wasn't missing the meat at all for this.
The amazing thing about this dish is how the mushroom looked so much like rings of squid. This reminded me of Chinese style fried noodles 炒面 because of the strong garlic-sauteed-in-soy-sauce flavor to it. The pasta was a little overcooked though, so it was a little mushy. Pity. Otherwise, it could really be as great as my colleague who tried it, described.For dessert, the creamy, smooth fragrant-with-black-sesame panna cotta was a hit. The banana cheesecake was somewhat disappointing because there was only a hint of the banana. The cheesecake wasn't creamy enough and the biscuit base wasn't as moreish as it usually is. Skip this.
This is a concept that takes vegetarian dining to a new level. Dining here, you don't feel like you have been shortchanged in your meal because the flavors are all present and delectable. Hits and misses, but this is a good place to try at least once and see/taste for yourself the creativity that makes these dishes stand out.
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