Amber Ember

Ordered Nice to Meat you & The Fun Guy
Simple and yummy meal for a weekend brunch 😋

Inspired by the traditional dimsum, Har Gow (Prawn Dumpling), the team of chefs came up with this interesting twist.

Instead of the gelatin-like skin, a thinly sliced preserved daikon takes its place; covering grilled fresh prawns, packed with a bubbles of ikura and chives cream.

To dress the dish, a crustacean foam, made from flower crab & prawns is layered on, together with burnt scallion oil.

The combination is a mix of pure genius from the saltiness of each pop of ikura, together with the flavours of the sea with the crustacean foam to the sweetness of the daikon. The burnt scallion oil helped to elevate the saltiness to give it an extra oomph.

An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!

As part of their 7 course rice-themed dinner, the pumpkin cracker was part of the starters. Inspired by the pumpkin cake from Guangzhou, this reinvented version is made of pumpkin purée, coated with rice crispies with seaweed powder, and rimmed with marinated egg yolk before being deep fried & served.

The end result is a crispy savoury outer layer, with a soft sweet center of pumpkin purée. Each bite gives you that perfect crunch with a hint of sweetness trailing behind it.

An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!

Over the weekend, I had the honour & luxury to be able to try out re-invented creations by the smart chefs of @lune_3.0 in their collaboration with @amberembersg!

Each dish was a take on the revolving theme of 米 (rice in mandarin), and how it originated and what inspired them to make each dish.

One of the highlights from the 7 course menu would be their Quail & Yam dish! Quail is done 2 ways - braised and pan-seared, paired with a red wine jus, together with a yam & sweet potato purée, coasted with rice vermicelli, resembling the crispy yam ring that you’d get when you dine at Chinese restaurants!

The quail was flavoured perfectly and was tender even though it was lean. My fav part of the dish would actually be the yam & sweet potato crispy. The sweetness of the sweet potato paired so well with the hint of bitterness of the yam; and binding them both together is the deep fried crispy rice vermicelli which added the additional crunch to this dish, elevating it another notch.

Flip through to see more of these amazing dishes that were created, which will be shared more on Burpple! In the meantime, if you’re keen to tryout their creations, do check out their Instagram account @lune_3.0, & make your reservations for the upcoming weekends in Aug! Do note that the themes vary week on week so you’d definitely be in for a surprise!

Psssst, I heard the upcoming one is on Fermentation!!

Thank you @clarenceliewoliveiro for the invite & the amazing team behind it!

#aroundwithamd #burpple #amberxlune

Had both the $15 options for jaffles. Really enjoyed the tasty jaffles and my mocha.
Nice place to unwind and read a book but would not recommend visiting to chat because the cafe is really quiet.

2nd time here and the group ordered 4 different Jaffles. Mr taiko is average and better taste it before it gets cold. Surprisingly, fishy business (spicy tuna mayo, the most left one) stands out of all and we all love it!