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2017-02-08
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The restaurant was located at the space formerly occupied by Space by TungLok. The place was decorated in all blacks. Besides offering lunch set and dinner sets, the restaurant also offered pre-theatre dinner set ($48++) on thursday to saturday at 6pm.TINGKATradish cake, rojak, nasi lemakThe radish cake was in a cylinder cone with a stick in the centre. Tasted not bad although felt it was a tab plain and wished one could taste shredded radish and dried shrimp in it.The crispy square puff was pac
The restaurant was located at the space formerly occupied by Space by TungLok. The place was decorated in all blacks. Besides offering lunch set and dinner sets, the restaurant also offered pre-theatre dinner set ($48++) on thursday to saturday at 6pm.
TINGKATradish cake, rojak, nasi lemak
The radish cake was in a cylinder cone with a stick in the centre. Tasted not bad although felt it was a tab plain and wished one could taste shredded radish and dried shrimp in it.
The crispy square puff was packed with rojak sauce in it. Interesting pack of flavours.
The coconut flavoured chwee kueh was topped with sambal, and reminded one of nasi lemak.
HIROSHIMA OYSTERlaksa
The noodle was created with coconut milk and a fat juicy hiroshima oyster was used to replace cockles which was usually found in laksa. The floss was spicy with flavours of laksa.
DUCKbraised duck dumpling
The dumplings were served in a bamboo basket with soup in a glass bowl. The dumplings were covered in a transparent skin made of sweet potato. Somehow felt that the filling was over flavoured and covered the duck's flavour.
TIGER PRAWN ($10 SUPPLEMENT)pen cai risotto
The fa cai had a light and crispy texture. The risotto was well flavoured with oyster sauce, shiitake mushrooms , beancurd skin, and dried shrimps .
XIAO LONG BAOchendol
A greenish xiao long bao served in a bamboo basket with gula melaka syrup in a small jar. The green skin was made to represent the green jelly strips usually found in chendol. The xiao long bao was packed with jelly cubes and red bean. Interesting pack of flavours when ate it in one mouthful.
CIGARreese's peanut butter chocolate
The cigar was a chocolate bar with chocolate creme in it, dusted with cocoa powder, with the bottom part dusted with liquid nitrogen to make look like burn part. It was served in a glass ashtray with peanut crumbles as the burnt ashes. It was accompanied with a glass of earl grey tea with a ball of ice to look like a glass of Cognac. The rich chocolate stick was balanced by the light floral tea.
PETIT FOURIt was Dehydrated Pandan with Kaya Butter macaron. It was light and not too sweet.
I washed down the meal with a glass of
Lychee Martinis ($12++)Vodka, Lychee Liqueur, Lychee Extract
which came with 2 pieces of canned lychee and tasted quite sweet.
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