Executive Chef David Tang has been busy creating a slew of new dishes. A native Californian, he’s looked to his formative years on the West Coast of America for inspiration while at the same time, shifted to using more ingredients sourced right here in Singapore. The result - light, fresh yet delightfully moreish creations. Exemplifying this were the small plates we kicked off our meal with. One of which was the Burrata made locally by an Italian, its creaminess cleverly offset by an appetising acidity of green tomatoes, lime juice and fermented chillies.

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