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2020-03-30
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Located on the 2nd floor of The Pottinger, the restaurant is neither glamorous or fancy, it’s indeed very simple, humble and has a tranquil atmosphere that elicit proper etiquette from whoever walks in.It is seemingly a French restaurant, but is running Japanese blood at its heart. Their cuisine emphasize on clean and refined flavors. Japanese influence is projected manifestly in the delicacy and precision of its cooking and their choice of ingredients. I’ve long been interested to visit this re
It is seemingly a French restaurant, but is running Japanese blood at its heart. Their cuisine emphasize on clean and refined flavors. Japanese influence is projected manifestly in the delicacy and precision of its cooking and their choice of ingredients.
I’ve long been interested to visit this restaurant, and there is no better time to pay a visit with its restaurant week offer of 3-course lunch at $650pp. Can’t say it’s a bargain cause it’s still very expensive but it’s a much better deal for a restaurant that normally charge $900pp at lunch.
Nukazuke bread
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Starting off with a Japanese rendition of a sourdough, using a very traditional Japanese ‘nukazuke’ (rice bran pickles) to ferment the flour. It truly infuses the sourdough with a unique Japanese identity.
sourdough
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Shiro ebi tartar
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The tartar starter is such a beautiful display, simple yet elegant. Crunchy green asparagus forming the base, layered with creamy avocado and fresh translucent shiro ebi (white shrimp), caviar on top to give the extra umami oomph. Hands down my favorite dish of the day.
foie gras and dried fig terrine
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The foie gras and dried fig terrine is served with a lovely brioche toast, the sweet fig balances the richness from foie gras but I personally think the sweetness from figs has slightly overpowered the earthiness of foie gras. The walnut and fig salad with sherry vinegar on the side is refreshing and delicious.
Uni pasta
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Uni pasta
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The uni pasta is their signature, served with green seaweed sauce and tops with Hokkaido uni. The house made pasta is very finely cut, thin and al dente, cling on the sauces nicely. The mellow seaweed sauce is the background act to support the leading star - the Hokkaido uni which is creamy and rich, but lacking the fresh umami sweetness that I was looking for.
duck ragu short pasta
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The housemade short pasta has some bite to it and chewy in texture, duck ragu sauce is rich and strong, undoubtedly the most deeply flavored dish of the day. The black truffle has sadly been disparaged as simply a garnish, the much needed truffle aroma is absent from the plate, shaving fresh truffle a on table side might help.
roasted milk fed veal
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Don’t be mistaken, those ‘white’ meat is not chicken, they are milk fed veal! The veal is succulent and has great meaty flavor despite its pale appearance. The dish is quite lightly seasoned, would prefer a richer and thicker veal jus to enrich the flavor and give more depth to the dish.
Pan seared scallops
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Fresh enormous Hokkaido scallops perfectly cooked, slightly caramelized on the surfaces and edges but still opaque in the centre. All the accompaniments including the anchovy brown butter sauce, cauliflower, bamboo shoot and antichoke crisp are very light with subtle flavors, allowing the delicate scallops to shine through.
pan seared scallops
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The meal didn’t end with dessert because the dessert offerings are just not enticing enough to justify an extra $200. A souffle or mille feuille may deserve my money but a compote with crepe or sakura dessert? nah, I’m good thanks.
To be frank, I am a bit underwhelmed. Dishes overall are very delicate and subtle, nothing gives the the wow factor to blow my mind or excite my palate. If you are the kind who favors strong bold flavorful food, this may not be the right choice for you. I might sound a bit harsh in this review, the quality just did not live up to its exorbitant price.
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