H O S T E D
Dee, the lady boss of PR agency, Bless Inc. Asia, had mentioned the "Black Bean Strozzapreti" was her favourite item here and I knew exactly why once I had a taste of it.
In accordance with their mission to close the distance between farm and table, and support producers located in the region while creating wholesome, tasty dishes, Head Chef Oliver Truesdale-Jutras and Sous Chef Phoebe Oviedo made the pasta from scratch using black beans from Zenxin Organics in Malaysia. Not only did this add colour to the twirls of carb, but a fermented edge to its flavour too.
Representing producers in Singapore were mushrooms from Kin Yan, fresh sorrel from Edible Garden City and organic tofu from Unicurd. I was particularly struck by how delicious the tofu was as it had been smoked in-house at the restaurant. Silky soft in texture, the white blobs had a smokiness that was pretty aggressive yet strangely seductively. I loved it.