Video
Read full review
2024-09-06
1377 views
House of Culture is a resto that brings diverse culinary cultures together under one roof. The establishment explores Asian flavors through a French lens, blending dishes like ceviche, laksa and curries. With creativity in the menu, the experience of exploring cultures through food in a relaxed atmosphere was enjoyed. - 𝙲𝚑𝚊𝚘𝚜 𝙼𝚎𝚗𝚞 - 𝙎𝙘𝙖𝙡𝙡𝙤𝙥 (8/10)It was an aesthetically striking creation resembling an egg. The scallop's tender texture was perfect, expertly smoked alongside cauliflower and refres
- 𝙲𝚑𝚊𝚘𝚜 𝙼𝚎𝚗𝚞 - 𝙎𝙘𝙖𝙡𝙡𝙤𝙥 (8/10)
It was an aesthetically striking creation resembling an egg. The scallop's tender texture was perfect, expertly smoked alongside cauliflower and refreshing mango purée.
𝘽𝙖𝙗𝙮 𝙨𝙦𝙪𝙞𝙙 (7/10) Tender baby squid cooked just right in bouillabaisse. In the hearty seafood stew, traditional flavors were elevated by a note of refreshing passionfruit. Pleasantly surprising.
𝙊𝙣𝙞𝙤𝙣 𝙩𝙖𝙧𝙩 (7/10) It showed promise with its textured blend of beer-braised onions, spring onion and choi po. A creative fusion applying European techniques to Asian ingredients. However, I personally find it a bit too savory.
𝙋𝙤𝙧𝙠 𝙣𝙚𝙘𝙠 (6/10) While the tomato salad provided a bright counterpart, the pork neck itself was somewhat lackluster - flavorful but not outstanding. A bolder preparation might be able to elevate this cut.
𝘿𝙧𝙮-𝙖𝙜𝙚𝙙 𝙩𝙝𝙧𝙚𝙖𝙙𝙛𝙞𝙣 (7.5/10) The fish stood out despite inventive pairings with vanilla yogurt and couscous. It was stunning on its own – moist and flaky, with natural flavours that required no embellishment to impress.
𝙏𝙤𝙢𝙖𝙩𝙤 𝙖𝙣𝙙 𝙢𝙖𝙣𝙙𝙖𝙧𝙞𝙣 (7/10) The palate cleanser hit the spot with a refreshing combo of flavors, also sparking the appetite for the next innovative dish.
𝙍𝙚𝙣𝙙𝙖𝙣𝙜 𝙨𝙝𝙤𝙧𝙩 𝙧𝙞𝙗 (7/10) The meat was so tender that it melted in the mouth, shrouded in a robust yet nuanced gravy. Floral hints of coconut and Thai basil lifted the dish, adding brightness that balanced the meat's richness.
𝙒𝙖𝙩𝙚𝙧𝙢𝙚𝙡𝙤𝙣 𝙨𝙤𝙧𝙗𝙚𝙩 (7/10) A refreshing note to conclude. Paired with yuzu, olive oil and a peppery pop, the cooling sweetness provided the light yet satisfying end to the creative multicourse experience.
Post
