Part of Allium’s current Prix Fixe Lunch ($58 nett per person) menu

A nice take on the classic Siew Mai and Guo Tie, Allium’s Chicken & Porcini Mushroom Siew Mai, as well as Clam & Cabbage Guo Tie, delivered the familiar flavours with an added dose of umami. Hand-chopped kampong chicken, dried mushrooms, with porcini vinaigrette; the Siew Mai was well-seasoned and supple. A safe option, the Clam & Cabbage Guo Tie could be a tad crisper but the skin was of the perfect thickness. Taste-wise, it could use a little more oomph with perhaps more clam stock incorporated into the cabbage and pork belly mince. Likewise, their Pan-fried Carrot Cake promised the typical flavours but with the pleasing introduction of dried oysters apart from the accustomed bits of lap cheong. Not dry at all, the interior was tender while the exterior spotted a lovely crisp.

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