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Level4
2014-09-19 186 views
Ever since the restaurant been opened, I has been thinking to come down to try this place. Tonight I decide to bring Mom here for dinner. The restaurant is fully booked on a weekday night and I am lucky to have made a booking before coming down. The restaurant is decorated in a simple bright and white look. The restaurant serves Italian-inspired Vegetarian Cuisine at $25++ per person for a 8-course meal. There is also an Express Lunch meal which cost $18++ per person. Ala-carte is also available
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Ever since the restaurant been opened, I has been thinking to come down to try this place. Tonight I decide to bring Mom here for dinner. The restaurant is fully booked on a weekday night and I am lucky to have made a booking before coming down.
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0 comments
The restaurant is decorated in a simple bright and white look. The restaurant serves Italian-inspired Vegetarian Cuisine at $25++ per person for a 8-course meal. There is also an Express Lunch meal which cost $18++ per person. Ala-carte is also available at your preference ($16.80 per main course, $8.80 each for starter or soup, $7.80 each for salad and $4.80 each for dessert or drink).
Palate Cleanser
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First Course : Palate Cleanser
A shot glass of pinkish vinegar is served as a palate cleanser. It tastes sweet and light.
The SUFOOD Appetizer
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The SUFOOD Appetizer
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The SUFOOD Appetizer
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Second Course : Starter
The SUFOOD Appetizer
A delicate trio of poached Japanese yuca root drizzled with a blueberry coulis, a stack of oriental, white water snowflake greens and a savoury cherry tomato jelly.
It is recommended to start from the sweet and crunchy yuca root, and end with the savoury jelly, while sipping the palate cleanser between the dish. The delightful looking dish quite pick up my appetite.
Rosemary Breadsticks
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Third Course : Bread
Rosemary Breadsticks
Freshly baked, home-made rosemary-infused breadsticks, served with a sweet mustard or blueberry dip.
By default only the mustard sauce will be served, so one has to request for the sweet blueberry dip. Between the 2 dips, I feel that the stronger flavoured blueberry dip is a better choice.

Fourth Course : Salad
Summer Salad
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Summer Salad
A colourful array of sweet potato, carrot, pepper and seasonal fruits served with Thousand Island dressing and sesame sauce.
With just vegetable sticks and sauce, it is a simple and light dish.
Mushroom Salad
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Mushroom Salad
Button and Shiitake mushrooms with steamed broccoli and sliced cherry tomatoes glazed in a vinegar dressing.
It is a well seasonsed dish, light and refreshing.

Fifth Course : Soup
Cabbage & Sweet Potato Stew
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Cabbage & Sweet Potato Stew
Konjac root stewed with cabbage and sweet potato.
Although the soup looks light and clear, it tastes quite flavourful.
Mushroom & Pea Pottage
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Mushroom & Pea Pottage
Button, Shiitake and King Oyster mushrooms stewed with blended sweet peas.
I am not a fan of pea, but this soup is quite tasty with bits of mushroom in it.

Sixth Course : Main
Baked Potato Al Funghi
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Baked Potato Al Funghi
Steamed King Oyster mushrooms drizzled with Italian herb vinaigrette and a slice of baked potato, topped with stir-fried Button mushrooms, cherry tomatoes and a layer of melted cheese.
The King Oyster mushrooms are fat and juicy, surrounding a light sweet potato mash. I barely feel the cheesy cheese on the baked potato, but it is quite a tasty combination with the sauteed mushrooms and tomato inside.
Wild Mushroom Charcoal Tagliatelle
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Wild Mushroom Charcoal Tagliatelle
King Oyster mushrooms sautéed in a light olive oil and homemade dressing on a bed of fragrant charcoal tagliatelle.
At the first impression, I have thought that the white roll is vegetarian sotong. But it turns out to be King Oyster mushroom. The tagliatelle has a QQ texture, but I do not quite take to the taste of sweet basil which is in the dish.

Seventh Course : Desserts
Sesame Panna Cotta
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Sesame Panna Cotta
A traditional Italian dessert of cream and milk simmered with a black sesame seed puree, served chilled and topped with walnuts.
A very milky dessert, with crunchy and sweet walnuts. Yummy.
Banana Cheesecake
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Banana Cheesecake
Banana cheesecake drizzled with blueberry sauce, accompanied with chocolate wafer roll.
It tastes light with a hint of banana.

Eighth Course : Drinks
The Ashitaba
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The Ashitaba
Restorative Japanese Ashitaba leaves, blended with aloe vera juice and honey.
A very light and refreshing drink, with bits of aloe vera fresh in it.
Passion Fruit Calamansi Tea
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Passion Fruit Calamansi Tea
Refreshing aromatic calamansi tea with fresh passion fruit.
This is a instant wake me up drink, which gives me quite a shock.

Overall the food is very nice and well valued for money. Despite the small servings, I feel quite full after the meal. Despite been a full house, service is quite smooth and swift. It is refreshing to find a vegetarian restaurant that is different from the usual and does not serve the usual mock meat which I dislike alot.

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-09-18
Dining Method
Dine In
Spending Per Head
$26 (Dinner)
Recommended Dishes
The SUFOOD Appetizer
The SUFOOD Appetizer
The SUFOOD Appetizer
Rosemary Breadsticks
Summer Salad
Mushroom Salad
Cabbage & Sweet Potato Stew
Mushroom & Pea Pottage
Baked Potato Al Funghi
Wild Mushroom Charcoal Tagliatelle
Sesame Panna Cotta
Banana Cheesecake
The Ashitaba
Passion Fruit Calamansi Tea