We were, frankly, a little apprehensive about pluck. But what a meal! Standouts were the curry-roasted cauliflower with almonds, grapes and quinoa (first food photo, $14) that showcased all the textures of the cauliflower - from nutty to earthy; the whole grilled squid with a crisp block of saffron rice and a red wine potato dashi emulsion (fifth food photo, $22) is teeming with umami; and the pork double chin, as chef Brandon Teo described the tender, fat-marbled (and -lined) cut that replaced the pork belly with roasted apples, celeriac and walnuts (fourth food photo, $38). Desserts were fun and nostalgic - if you like pisang goreng and ovaltine and horlicks, youd like chef Elaines (who formerly worked for @dominiqueansel) bananas, malt and honey dessert (last food photo, $10), served with a malt ice-cream, chocolate grounds and burnt thyme honey. Well be back to try the grilled cheese-looking whole baked red snapper (sharing plate, $34) before chef Teo takes it off the menu, and the new dessert chef Elaine is working on (p.s. it involves a Thai tea ice-cream). Or you might beat us to it? You should :p
Posted on: Wed, 14 May 2014 15:14:28 +0000
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