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2017-06-27
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The restaurant was opened by Sebastian Ng who was the former Chef-Partner of the highly acclaimed Restaurant Ember from 2002-2014. The place was quite open for the dining area. The place was packed during Friday night and was quite noisy. I was showed to a counter seat at the entrance of the restaurant. The seat was small and round, quite uncomfortable for me. To place order, just write down the items on the order list and give to the staff. Water was served here.cauliflower fritti, spicy mint
cauliflower fritti, spicy mint aioli ($10++)Coated in a light batter, it was soft and mushy inside.
angel hair pasta, sakura ebi, konbu, chilli ($27++)Smelt great like a well stir fried hokkien mee when served. The taste was umami, although there was some parts a tab more salty even after a good toss. Surprisingly the chilli taste was more distinct at the bottom of the dish.
Potato gratin ($5++)Rich and creamy although I wished that the potato could have been more softer.
Pear tart, crumble, baileys ice cream ($14++)Required a 20 minutes wait
The tart was very thin and crispy with lots of crumble on top. Served pipping hot it was well balanced with the icy cold creamy ice cream.
As the restaurant was busy, the staffs were a tab too busy to refill water.
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