As with every meal I’ve had at @magicsquare.sg, I have my favourites from the nine courses served by the chef taking the lead for that month.
Chef Abel Su does the honours for October and from his repertoire, I was very impressed by the “turnip with flavours of roasted chicken” the most. Having been sous vide before being finished on the grill, the root vegetable was ridiculously juicy. Its edge of bitter-peppery heat was rounded off beautifully by the fragrant creamy sauce derived from a golden-browned chicken.
The other dish I was really into, was the cabbage stuffed with a mince of chicken and chicken liver. Accompanying the bound bundle was a sauce that according to Chef Abel, took a great deal of time and effort to make. I could tell from the complexity in taste.
Getting my fingers dirty was fine because the chicken wings, another winner in my book, were worth it. Glistening with a sticky, sweet glaze, they were stuffed with mochi and shiitake mushrooms for body and bite.
Langoustine had appeared at the start of the meal and it was lovely then, but when the other parts of the crustacean resurfaced in the form of a porridge, that was when my nodding-as-I-ate became extra vigorous. Honestly, if I‘d been blindfolded, I would have guessed it was a lobster bisque porridge. Such was the level of umami potency found in there.
This 9-course menu ($78++) will be available until 31st Oct for dinner, from Tuesdays to Saturdays. A modified 3-course version of it is served for lunch on Fridays and Saturdays ($28++). To avoid disappointment, do make sure to book before heading down.