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2024-03-20
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It took the place previously operated by the fusion restaurant from the Little Bao group. The UG/F with the windows opened gave you a tranquil, relaxing atmosphere. A nice lunch break.We chose the mixed cold cuts platter and the cobb salad from the restaurant week’s menu. A very generous portion for all dishes. We got more than half-full after finishing the cold cuts and eating maybe 60% of the salad. Nice presentation. Love the rose made of avocado in the Cobb salad. Very yummy too. The main
We chose the mixed cold cuts platter and the cobb salad from the restaurant week’s menu. A very generous portion for all dishes. We got more than half-full after finishing the cold cuts and eating maybe 60% of the salad.
Nice presentation. Love the rose made of avocado in the Cobb salad. Very yummy too.
The mains were also accompanied by a substantial portion of veggies. 2 of the grilled tiger prawns were a bit mushy in the area closest to the head.
The chicken parmigiana was yummy and presented really hot, love that! The cheese on top was stretchy like a pizza. There were 2 big slices, each one longer than a hand!
The desserts had lower scores as compared to the starters and mains. The mille-feuille had cream inside rather than custard and the pastry was too thick and not crispy enough.
The tiramisu was good and it was placed inside a clay pot. It looks like a potted plant waiting for the plant to grow 😄
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