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2017-06-05
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The restaurant was very old school, offering western dishes. The restaurant was changed hand and went through upgrading. It reopened with a refresh in the classical look. The place was still served by mostly elderly staffs, who now use ipad to take orders.For weekdays, there was lunch set at $16.80++ which consisted of the main of the day, soup and a choice of soft drink, coffee or tea.Borshch (a la carte $7)classic Russian broth with a Hainanese twist, served with chunks of beef shank, slow coo
The restaurant was very old school, offering western dishes. The restaurant was changed hand and went through upgrading. It reopened with a refresh in the classical look. The place was still served by mostly elderly staffs, who now use ipad to take orders.
For weekdays, there was lunch set at $16.80++ which consisted of the main of the day, soup and a choice of soft drink, coffee or tea.
Borshch (a la carte $7)classic Russian broth with a Hainanese twist, served with chunks of beef shank, slow cooked to perfection
It was served with sour cream. The soup was very rich and creamy with pieces of meats in it, unlike the watery stuff which one usually found in the cha chaan teng cafes.
Although butter was served, there was no bun served with it. Not sure what was the butter served for?
For Wednesday, the main course was Oxtail Stew (a la carte S$32, only available on weekends).Hearty Hainanese Heaven. Enjoy the melt in your mouth experience with each chunk of the 36 hour slow braised oxtail.
The dish was served with boiled carrots, broccoli and potato. The oxtail was very tender and flavourful. The serving was huge.
I ended the meal with a cup of coffee (a la carte S$4), which was strong and bitter. It just brought one back to a coffee shop. None of the modern cafe style taste.
張貼
