2014-11-17 403 瀏覽
The restaurant is located in front of the hotel lobby. The place is known for its Modern Peranakan cuisine by well known chef Malcolm Lee. The restaurant is small and quite simple in decoration with wooden tones. Cutlery is placed in a metal cup, which kinds of reminds one of olden days. Tonight we are dining here for its Restaurant Week Dinner Menu which costs $35++ per person. Water is served in a big glass bottle. Upon seated, we are showed the restaurant week menu, as well as, the regular fo
Roti Jala with Blue Swimmer Crab, Crispy Rice, Ginger Flower
The egg roll is stuffed with juicy and sweet tasting crab meat. Tastes simple and great.
Salted Egg & Local Prawn Relish Kueh Pie Tee
It tastes simple and sweet.
Custard Apple, Pomelo, Mangosteen, Lemongrass, Cashew on Keropok
It reminds me of the minced chicken on rice crackers which is commonly found in Thai restaurant, except this has a fruity and tangy taste.
Glutinous Rice Kueh with Sambal Shrimp, Winter Melon wrapped in Banana Leaf
This reminds me of Lemper Udang, with rice stuffed with spicy shrimp paste. It tastes spicy with a sweet aftertaste.
Bergedil, Smoked Quail Egg, House Cured Salmon & Pickled Shallot
The dish reminds me of scotch egg in mini version. Interestingly the yolk flows like lava when cut open. Kind of reminds one of the flavour eggs commonly found in ramen. Next we have the mains which are served with free-flow of Steamed Fragrant Thai Hom Mali Jasmine Rice, in a metal bowl. Quite traditional looking way. We are also served Oyster & Shimeiji mushroom pork broth. It is quite flavourful, although it kind of reminds one of us of instant noodle soup base.
There are 4 choices for mains. As we have only 3 diners, so can only select 3 mains to try.
12 Hour Pork Cheek, Kicap Manis Glaze, Mustard, Soy Egg Yolk Emulsion, Burnt Spring Onion
The fatty pork is quite tender and flavourful, with a sweet after taste. But feel that the fatty part of the meat is still not quite melt in the mouth texture.
Grilled Aromatic King Prawns, Butter Curry, Tempura of Water Morning Glory
The prawn is big and juicy. The curry is simply melt in mouth with its buttery and not too spicy taste. The tempura tastes light and crisp that I could not taste it is water morning glory.
Wok Tossed Beef Cheek in Buah Keluak Sambal, Kaffir Lime Leaf
It is served simply char black with a few pieces of saffron on top, which makes everyone thinks if it is char burnt. The meat is very tender and covers thickly with the strong nutty flavoured Buah Keluak paste. It is a dish that calls for more rice. Lastly we have desserts where there is 2 choices available. But before that, we are served complimentary marinated Jambu as palate cleanser. It has an interesting lemongrass taste. Textures of Coconut
Coconut Jelly, Grated Coconut, Coconut Flesh, Coconut Sorbet, Coconut Espuma
So much coconut in this little dish, it tastes quite refreshing and light, plus so many different textures in the mouth. Candlenut's Signature Chendol Cream ($7++)
Coconut Custard, Gula Melaka, Pandan Jelly
It tastes thick and creamy. Buah Keluak ($14++)
Rich and earthy buah keluak ice cream, made with 80% Valhrona chocolate - on a bed of salted caramel, chocolate crumble & chilli specks, topped with warm milk chocolate espuma
We topup $7 to change one of the dessert to this. In a single mouthful, one can feel firework in the mouth, with the pop candy making popping effect, the spicy taste, the salty taste and the very chocolaty taste. It is a very unqiue dessert to have.
Overall the food is great, although it is a bit heavy on the salty side, which makes one tends to have more rice to balance the flavours. Although the restaurant is packed, but the place is quite relaxing and quiet throughout the meal. Food is served fast and clearing is done swiftly too. Total the bill comes up to $131.82 for 3 persons.