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Level4
2010-10-06 20 views
My starter of stir-fried shiitake “noodles” on grilled polenta ($13.80++) was pretty bland and heavy cuz of the creamy gorgonzola truffle sauce. And the truffle fragrance was totally masked by the strong cheesy seasoning.Without trying too hard, the chilean seabass with winged bean and chin cha lok fermented shrimp salsa ($33.80++) was the best dish of the night. The hint of heat was just right and the fish was roasted nicely. Another creation that appears like a must-get from the menu: salted c
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My starter of stir-fried shiitake “noodles” on grilled polenta ($13.80++) was pretty bland and heavy cuz of the creamy gorgonzola truffle sauce. And the truffle fragrance was totally masked by the strong cheesy seasoning.

Without trying too hard, the chilean seabass with winged bean and chin cha lok fermented shrimp salsa ($33.80++) was the best dish of the night. The hint of heat was just right and the fish was roasted nicely.

Another creation that appears like a must-get from the menu: salted caramel kaya banofee pie ($12++). Doesn’t that sound like a dream?

I love the combi but alas, less than midway through, the whole concoction got too creamy and left a nauseating oily mouthfeel. But that’s just me, I have a low tolerance for cream! If only the cream is replaced with ice cream.. Now, that would be a dream dessert~
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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