H O S T E D
Apart from being a delight to eat, the Chargrilled Octopus that’s available on the dinner menu, really showed off Head Chef Lee Boon Seng’s masterful skills.
Wonderfully smoky, the flesh of the octopus was tender and bouncy even though it had never undergone sous vide.
What propelled this dish to a different level though was the Southeast Asian style of sauce it came with. Concocted from red miso, roasted peanut paste and mirin, it had an uncommon but tasty sweet and savoury profile. As if there wasn’t enough happening on the plate, Chef Lee also threw on a housemade coriander oil and preserved green papaya slaw. Surprisingly, all of that harmonised smoothly, and thus resonated with my tastebuds very well.