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2014-06-17
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This new pop-up restaurant in the middle of POMO - Espuma Lab - is a place that shouldn't be underestimated. Espuma refers to a molecular gastronomy technique which involved the injection of pressurized nitrogen to create foam for a lighter texture in food. Hey, you can learn new experiences while eating too! The simple setup of the restaurant still retains privacy for its diners despite being in the middle of the shopping mall as the walls are high enough to block out the other shoppers.Their s
This new pop-up restaurant in the middle of POMO - Espuma Lab - is a place that shouldn't be underestimated. Espuma refers to a molecular gastronomy technique which involved the injection of pressurized nitrogen to create foam for a lighter texture in food. Hey, you can learn new experiences while eating too! The simple setup of the restaurant still retains privacy for its diners despite being in the middle of the shopping mall as the walls are high enough to block out the other shoppers.
Their set meals are priced at $8.80 each - inclusive of a main course, side dish (choice of calamari and fried durian), drinks and a soup of the day. I'm impressed - tell me where you can get such extremely good value for your money in the town area? The mushroom soup came first - it was luscious and very thick with mushroom puree... I finished it up all at one go!
The fragrant rice served with cajun chicken leg & espuma curry sauce was my choice because I was dying for rice like an Asian that day. The cajun chicken leg was average, a little inconsistent throughout - tender and juicy on one side but dry on the other... but I'm not exactly complaining because the espuma curry sauce did amazing work on the chicken. It was spicier than my threshold and that's why I couldn't finish it to avoid a sore throat, but I think people who enjoy spicy food would love it!
Their calamari rings were averagely delicious because... I guess you can't possibly mess this dish up! I enjoyed it, but...
Choose the fried durian as your side dish please! It was so awesome. Using D24 durian and batter to fry to golden perfection, I immediately regretted choosing fried calamari as my side dish choice (well, in the end I had one of each). This is probably the first time I found durian to be heavenly. Usually I would only eat durian propped on an ice mountain, but... this is something you have to try.
This is Espuma Lab's garlic spaghetti with chicken cutlet and espuma bacon sauce set. Although I found the carbonara spaghetti slightly bland, it felt like a deliberate effort to prevent it from tasting very jelat. The chicken cutlet was much better than my choice of cajun chicken, with more consistency in the exterior crispiness and juiciness on the inside!
Although there is espuma elements in the sauces in the main dishes, for a more augmented experience of how espuma tastes like, we were given a complimentary dish straight from the kitchen - the potato espuma. While there was an overwhelming amount of mushroom toppings, the dish had a hint of mashed potato flavours without feeling too imposing and acute. It is indeed very light and bubbly.
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