This is what I call a piece of top-notch steak with a combination of tenderloin and sirloin meat and not missing out on the necessary fats that gives it juiciness and tenderness. A great dish for sharing, and scraping off whatever meat left from the bone at the end. $16 for 100 g is easily more worth it than other steak restaurants! More about the restaurant: This is definitely one that mandates reservation, for without it it's difficult to get a seating in its small capacity. It goes by set meals of different courses but you can choose the dishes that you want and the chefs are most willing to split the portions up skillfully to the number you request. The service is definitely praiseworthy, while the meal is made all the more worthy by the various complimentary items like creme brûlée at the start and mini desserts at the end (it really depends on what the chef feels like giving!). One could easily spend a comfortable 2 h here with food coming at a well adjusted pace and the waiters having excellent attitude.
The melon was specially requested and it was really nice of the waiter to inform us that it was a local melon. The Parma ham was not as salty as the others I tasted, and the melon's still real sweet!
Classy with faint red wine and dine custard. Purée at the side adorned with fresh berries was a great adjunct.
The Black Forest cake at the front had a thick layer of cream cheese on top, suitable for my palate but too much for my friend. The cake had a strong eggy taste, but apart from that this cake would be perfect. The magnum ice cream cake at the background gave us a good chill in this hot weather, and was not too chocolatey or sweet. It melting instead of us should be a good deal!
The poached egg was disappointingly bland, and the egg yolk was already settling and couldn't flow when I cut it open. The well cooked pasta and soft bacon was nice though. Overall this was of acceptable quality, but not yet near outstanding.
The macadamia nut tart at the fore was really overwhelmed with macadamia but that's the point isn't it! The fig and blueberry tart was interesting as well, giving me my first in eating fresh figs. The custard below with hardy crust was delicious too.
Great dish with great mix of ingredients and great for sharing!
Juicy and sumptuous!
This totally stole my heart. Not too creamy or dilute, and not too cheesy either. The mushroom taste was strong and the many fine beads of mushrooms left me licking the bowl clean.
The meat was tender but not to the degree of limpness, and the fats lining the meat gave the dish great succulence. The carrot was soft and really well braised. Taste of red wine was a little too faint though.
Stuffed with herbal chicken and had a curry bun texture. A gentle herbal taste that was not too overpowering. Interesting bakery! Bought another new creation called 'lingzhi', the name of another Chinese herb, which had the texture of a focaccia. Went exploring at Tiong Bahru alone and seeing so many cafes side by side but only able to patronize two was so agonizing. The second one I tried was Drips bakery cafe. I would definitely recommend the cinnamon egg tart and the scone (the ones I tried) but the others look amazing too. The service was great and the furniture was white and comfortable! Took a picture of my tart but didn't manage to take a nice one and I don't want to lower the quality of it XP
My ideal type of wet juicy paella with big beads of rice and salty cum sweet squid ink. Good for sharing it's quite huge even for the one person portion.
