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2014-02-23
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Recently a new outlet by Saveur has replaced the space that used to be occupied by Billy Bomber. The place is simply decorated with cement floor, cement seat by the wall and plain white chair. We have our choice of table at 6pm, but the restaurant is quickly filled up to the max. Menu is a simple piece of paper, divided into the following sections : Earth (for Everything of the Earth), Land (for Vegetables & Meat), Seas (for Fish & Shellfish), Light (for Light Taste & Light-Hearted) and Water (
Recently a new outlet by Saveur has replaced the space that used to be occupied by Billy Bomber. The place is simply decorated with cement floor, cement seat by the wall and plain white chair. We have our choice of table at 6pm, but the restaurant is quickly filled up to the max. Menu is a simple piece of paper, divided into the following sections : Earth (for Everything of the Earth), Land (for Vegetables & Meat), Seas (for Fish & Shellfish), Light (for Light Taste & Light-Hearted) and Water ( for the drinks). Iced water is served free of charge and is refilled regularly.
For starter, we shared Tuna ($8.90) from the Earth section of the menu. It is pan-seared salt, black and white sesame seed encrusted tuna, served with radish, beet roots, baby romaine and honey mustard sauce. It quite a light and refreshing starter.This is quickly follows by the rest of the dishes, which the small table has quite a problem of accommodating all the dishes. I feel that the staff should wait for us to finish the starter before serving the main courses. I feel a bit of been force to rush through the meal in order to free up space for the rest of the plates.
The Crab Risotto ($12.90) from the Seas section of the menu is a chef's recommendation. It is served with the crab meat in a spoon and tiny bites of crispy rice cracker doted it on top. Look quite a small amount in the big bowl. Taste quite creamy, but the grains tastes a bit undercook to me. From the Land section of the menu, we have
The Creamy Pork ($9.90) which is handmade fettuccine in flavoured cream sauce, topped with sous vide egg, served with confit pork. The pasta is tender and delicious. The pork is tender but does not the melt in the mouth feel.
Pumpkin Fattottini ($7.90) which is another chef's recommendation. It is handmade Fattottini with pumpkin marmalade, brown butter & sage, topped with cheese and raisins. The pasta is also well made here. The pumpkin pasta is quite soft and sweet, making it feel more like a dessert. Overall it reminds me of bread pudding.Overall the dishes are not bad, the flow of serving the dishes need to improve more.
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