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2018-01-17
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The cafe was located at the ground floor of a office block, just a stone throw away from my work place but no direct public transport to the place. The dine in area was made up of mis-match tables and chairs. Interesting industrial decoration. For a weekday lunch time, the place was pretty empty. Help yourself to the iced water by the counter.Nasi Lemak with 5 Spice Pork Confit (S$9.90)Chef Shen Tan's Signature twice steamed Nasi Lemak (featuring 10 ingredients) served with ikan billis, omelette
The cafe was located at the ground floor of a office block, just a stone throw away from my work place but no direct public transport to the place. The dine in area was made up of mis-match tables and chairs. Interesting industrial decoration. For a weekday lunch time, the place was pretty empty. Help yourself to the iced water by the counter.
Nasi Lemak with 5 Spice Pork Confit (S$9.90)Chef Shen Tan's Signature twice steamed Nasi Lemak (featuring 10 ingredients) served with ikan billis, omelette, housemade sambal and coffee sambal on cool cucumber slices, signature pork confit, marinated with coffee grounds and 5 spice powder.
The meat looked rather fatty and charred black, but the taste and texture was just nice. Best to go with the coffee sambal. The housemade sambal was a bit too spicy for me. The ikan billis was quite crispy and crunchy. The rice was pipping hot and fluffy.
Shendol Delights : Coconut Pannacotta with Gula Melaka Syrup topped with homemade Red Bean Ice Cream (S$10)Chef Shen's version of local dessert Chendol is a creamy smooth coconut panna cotta served with Gula Melaka Syrup, Chendol and housemade Red Bean Ice Cream
The panna cotta was rich and creamy but it was lacking of the coconut taste. The chendol seemed to be factory made as it stain the brownish syrup to a greenish colour easily. The ice cream was just plain flavoured one without any red bean in it, and with a too icy texture.
Flat white ($5.50)Served with latte art. Rich in flavour.
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