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2024-11-23
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The deco is unpretentious and natural, which fits for the cuisine. We’re grateful that it opened for lunch as a special lunch menu for Dining City, as they normally only open for dinner.Right from the start, we could see the craftsmanship: The sotong tartlet featured caviar and green apples. I liked the nice lemongrass flavour that gave it the SEA image, or else it’d be French. It’s so delicate and elegant. The bakkwa bao was amazing. It appeared as a croquette, yet once you put it into you
Right from the start, we could see the craftsmanship: The sotong tartlet featured caviar and green apples. I liked the nice lemongrass flavour that gave it the SEA image, or else it’d be French. It’s so delicate and elegant.
The bakkwa bao was amazing. It appeared as a croquette, yet once you put it into your mouth, the amount of flavour that it released really caught me by surprise. Its exterior was like a puff, with chopped豬肉乾 inside, in a sauce made of green pepper paste that was frequently used in Singapore to deliver its uniqueness.
The next dish, Lohei Yusheng featured local vegetables sourced from Yuen Long, which was very refreshing with nice plating.
The Whey’s Buah Keluak Mi Pau, the bread, was so good. I particularly liked the brown dipping sauce, which was made of grilled onions. The house cultured butter was also very nice.
We chose the Gulai Beef Short Rib (need to supplement $248 each) over the Asam Laksa Dry Noodles featuring abalone and squid ink (need to supplement $238 each).
The waitress specifically put the plate in front of you with the assembly of food mimicking a Chinese character. While the beef short rib was very tender and melted in your mouth, it’s not as special as the other dishes.
Then it came to the highlight of the meal, the Nasi Ulam, with applewood smoke coming out from the container making the dish so IG-able. The skin of the char-grilled threadfin inside remained sooooo crispy! The fish meat was so tender and juicy. The rice was unbeatable! It had a very fragrant coconut flavour, along with layers of taste. By adding the special sauce, which was slightly spicy and similar to the taste of XO sauce, it was so good!
The dessert, sweet corn ice cream with 21-year-old tangerine peel, chwee kueh ended our meal nicely.
When we waited for the lift, chef Barry came to greet us, who gave us a big smile as a warm thank you and goodbye.
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