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Introduction
Supperman is a fusion bistro that combines European and Chinese cuisine to create mains like Pan-Fried Cod Fish With Chye Poh And Soya Broth.
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Opening Hours
Mon - Fri
11:30 - 15:00
18:00 - 00:00
Sat
17:00 - 00:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Stepping into Supperman café, the red and orange warm colours takes up a large part of the restaurant. As we know, Different colors promote different moods, red and orange are very stimulating colours and tend to raise your appetite. In this instance, Supperman knows their customer and business well.Pan-fried cod with preserved radish and soya brothPand-fried cod fish was doused with soya broth cooked with preserved radish, garnished with Alfa Alfa and green salad, a clever adoption the medley of the East and West, created a fusion dish that was delectable to the taste buds. The cod fish may be a little overdone and the juiciness from the fish fat was not too distinct, but overall the preserved radish and soya broth complement well with the pan-fried cod fish and overall a good impression for the start. Brandt prime ribeye with passion fruit mustard sauce (special of the week)Supperman does serve weekly special dish by the chef, this week special was Brandt prime ribeye, Brandt Prime Boneless Ribeyes are famous among the connoisseur of quality beef, the Rib-Eye Steak is held in high regard for its ample marbling, which produces a juicy, flavourful dining experience. The beef was sliced to the right thickness and with medium rare for the doneness which was perfect to our liking. The beef was doused with passion fruit mustard sauce and the combination was surprisingly appealing to the taste.Pan-seared ribeye with green onion pureeA good pan seared rib eye steak greatly depends on the right technique to pan searing the steaks, a super hot pan is key to create the distinct sizzling and to produce the right steak that is tender and juicy. The pan-seared ribeye was undeniably cooked to a perfect texture, green onion puree was served with the beef which gave a different dimension to the taste compared to the Brandt prime ribeye with passion fruit mustard sauce. Laksa seafood linguineLinguine was very well married with the tangy and coconut rich laksa paste to create another East and West fusion – an unique creation by Supperman. We will prefer the linguine could be a little softer in the texture, however, the aromatic of the laksa paste would have enough to make you finish the bowl of sinfully gravy without too much the hesitation, some may find the gravy cloying but overall a great dish you should not miss. Coconut butter tartsWho can resist the temptation from the fragrance of coconut combined with the flavourful of the butter in the tarts? Probably not us. Gula Malaka (coconut sugar) formed the foundation in the small crust biscuit base and coconut with butter mixture filled the balance of the tarts, sweetness of the tart was perfect and the coconut butter filling was heavenly alluring to all of us, going with the vanilla ice cream, it makes the dessert a wonderful way to end the meal. read the full review at http://ieatandeat.com/supperman/
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