Granny Smith Apple confit , prunes & Armagnac ice cream. I foresee a tussling of forks over the last bite of this gorgeous take on the traditional tarts aux pommes. That warm buttery base is poetic pastry.

Served with a bowl of whipped parmesan cream that subs for the usual Bechemal. A sharper take on the homely lasagna.

Chanterelles, Black truffle, Butter, Sage
A classic case of how simple can go a very very long way. Nevermind that amazing earthy sauce, the pasta was the real stunner. Somebody tell me how one could sign up for that trofie wife life.

Menu by Chef Desmond Chen
A fantastic piece of pork collar from Montana, with a great marbling and natural flavour. Topped with the full-bodied 10-year old plum vinegar that Des started fermenting when he was 15. Basically the charsiew of your dreams.
May 2018

Menu by Chef Desmond Shen
One of the cold starters on the Incubator’s opening menu, the fermentation of the miso rounded out the otherwise polarising flavours of the petai. So good, I could eat it straight from a jar.
May 2018

Eggplant cream, Kanten Noodles, Water chestnut, Chinese jelly mushrooms. Brilliant juxtaposition of textures but the flavours reminded me of a Chinese wedding dinner appetiser.

Slow-roasted iberico pork neck, steamed shiitake custard, lotus seeds, pork rib broth. Familiar and comforting, the spotlight was the savoury and silky shiitake custard.
30 May 2018

Fresh curd, Wild fennel pollen, Pickled Watermelon rind, Seawater. Great colours and texture variations, however the flavours don’t quite stand out from the crowd.
30 May 2018

Horseradish & white balsamic cream, Pickled Onion, Dill. A delicate sweetness underscored by subtle Nordic influences.
31st May 2018

Tahiti vanilla ‘Alain Abel’, Crème Anglais, Passionfruit.
A delightfully ethereal meringue balanced with a crisp disc of bitter caramel and juicy tropical fruits.
31st May 2018

Noirmoutier ‘stuffed’ potatoes, Bouillabaise jus, Yari Kia. Perfectly cooked fish paired with beautiful oceanic accents that sing on the plate.
31st May 2018

Kampot pepper crust, Fricassée of peas, Mint. A stunning icon, constantly reinvented season upon season.
31st May 2018