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Palatable Modern Asian fare with creative touches
2015-11-08 84 瀏覽
CATO is a modern Asian Fusion restaurant located at the ex-OCBC Bank along South Bridge Road, occupying a second-storey unit in the conservation building, giving it all the element of historic cultural allure along with old world charm. Comfort is the name of the game, from the modernistic, rustic decor of the first storey restaurant to the dimly-lit, industrial chic interior of the second floor bar area. Mains are served on the restaurant level and one may have light bites / tapas to go along w
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 CATO is a modern Asian Fusion restaurant located at the ex-OCBC Bank along South Bridge Road, occupying a second-storey unit in the conservation building, giving it all the element of historic cultural allure along with old world charm. Comfort is the name of the game, from the modernistic, rustic decor of the first storey restaurant to the dimly-lit, industrial chic interior of the second floor bar area. Mains are served on the restaurant level and one may have light bites / tapas to go along with drinks on the upper level.
Prawn Bisque with Cod Fish Ball
$12
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 The Prawn Bisque with Home Made Cod Fish Ball and Coriander Leaf (SGD$12.00) - thick, smooth and creamy broth has a delicious flavour, slightly saccharine and distinct with lobster goodness; lingering in the palate long after every drop is savoured. The cod fish ball had a class of its own - firm but soft in texture, the taste is lighter than those of the typical fishball, but very pleasant for sure. Wish I had more of those balls.
Chicken Noodle Salad
$16
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 The Chicken Noodle Salad (SGD$16.00) - Chinese tea-smoked chicken salad with fresh greens and Ghost Chili seasoned noodles. The tea-smoked chicken was tender, juicy and proudly infused with the aroma of Chinese-tea and hunger-inducing smokey hints that made it a joy to chew unto. Do not be deceived by the seemingly innocuous name or appearance of the murky-coloured noodles - one bite was all it took to feel the spiciness reverberating in the ears and inferno in the mouth. I enjoyed it immensely, and had a few more bites since the rest pretty much left it alone after the first try - but bear in mind that I eat chilli padi as well (though this exceeded the prowess of chilli padi greatly). Suggestion is that you can order it for sharing, or ask the restaurant to let you have the milder or non-spicy version.
Acai Cured Salmon
$18
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 The Açaí Cured Salmon (SGD$18.00), açaí -cured salmon rounds served on starfruit ceviche with a light and refreshing calamansi Crème Fraîche & Açai jelly. Another dish that left a deep impression on me, and I am sure I needn't emphasize that a dish with health benefits definitely scores points in today's context, where people eat healthier. Springy salmon rounds were sweetly-justifiable of the salmon's luscious, mildly-fishy taste, like eating fresh sashimi. Açai jelly were tiny caviar-like rounds by the side; fun to bite on; and calamansi Crème Fraîche with starfruit ceviche added a refreshing touch of zest.
Crispy Squid in Thai-syle Glaze
$12
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 Crispy Squid in Thai-style Glaze (SGD$12.00) were baby squids with a light flour and spices batter, crackling scrumptiously with each bite, melting readily away in the charmed jaws. I could eat a few plates of this easily, especially over drinks.
Steam Baked Pork Cheek
$30
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 The Steam Baked Pork Cheek (SGD$28.00) - tender strips of slow-cooked pork cheek sealed in "Fata" cooking foil and steam-baked in a Port Wine Mustard sauce along with seasonal vegetables. So we eagerly unwrapped the anticipated dish like a precious present, and slowly doused the yellow sauce over it before attacking the dish. Such soft, succulent pork cheeks were a bliss to behold in between the teeth, slowly slicing through its springy texture and letting the strength of the port-wine mustard sauce come through - rather intoxicating and very palatable. I also loved the sweet vine tomatoes served with the pork cheeks.
Papaya Nougat Glace
$14
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 The Papaya Nougat Glacé (SGD$14.00)- homemade nougat speckled with fresh papaya chunks and studded with almonds was soft, chewy, sweet and crunchy. Drizzled with a papaya and sweet wine reduction pooling it slowly, this decadent dessert was further enhanced in taste and flavour. Loved the berries by the side too.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/11/media-invite-dinner-at-cato-singapore.html

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2015-10-28
用餐途徑
堂食
人均消費
$50 (晚餐)
推介美食
Prawn Bisque with Cod Fish Ball
$ 12
Chicken Noodle Salad
$ 16
Acai Cured Salmon
$ 18
Crispy Squid in Thai-syle Glaze
$ 12
Steam Baked Pork Cheek
$ 30
Papaya Nougat Glace
$ 14