Gemma (National Gallery Singapore)

The elements come tgt well, the basil wasn't too strong after you combine everything and eat in one bite. Rockmelon sorbet was quite pleb, a bit sour and not v sweet, and actl taste like a slightly icy sorbet.

I'm sure there's no additives but there's also no mindblowingness

Not overly salty anymore. The original price was way too much anyway for the quality.

This was more medium well, it's quite a bit more cooked than the previous one. Surprisingly the edges are less charred, only the edges have the nice charred lamb flavour, again the rest of the lamb didn't have any particular flavour.

The black olive sauce the dish came w didn't really pair well either

Asked for medium rare and they delivered, but the centre is chewy still so probably medium is better

Te mana is high overrated, it's not particularly tender and there isn't any particular flavour really.

Also this was too salty but they were very nice and offered a new portion

Can barely taste the herbs. Butter is good on its own, very clean tasting and the saltiness was pleasant.

Bread was slightly charred but it's too dense, not good

Eel on cracker

Avg, even tho they gave a lot of descriptors about wtv the cracker was made of and such

Had a blast of a lunch at GEMMA recently! The exquisite four-course meal ($48++) kicked off with a delectable slice of toast accompanied by subtly herbaceous whipped Alpine butter and a tantalizing one-bite smoked eel hors d'oeuvre. Then came a competent Burrata Campana perfectly paired with an earthy medley of beetroots, toasted pine nuts, and vibrant pops of pomegranate – a surprising delight, even for someone like me who isn't typically drawn to the bright root vegetables.

A standout moment arrived with the umami-packed Hand Shaped Pumpkin Agnolotti. With a sweeter profile, the tiny pasta parcels went wonderfully with the plump Argentina red prawns. Oh, and the sage butter sauce was a creamy hit which was balanced nicely with the slightly crunchy radish slices.

Turning to the mains, I couldn't resist the allure of the Jack Creek Striploin, accompanied by velvety Champignon Cauda and crispy Wilted Kale (+$10 supplement). The impeccably seasoned loin melted in the mouth, carrying the rich flavors of red meat while maintaining a perfect balance of juiciness (not too cloying or “beefy”). Elevating the experience further was the umami mushroom sauce, which effortlessly complemented the succulent cut.

A sweet conclusion awaited in the form of a delightful Lemon Olive Cake, crowned with Ricotta Cremeux and accompanied by the smooth Maple Gelato. The tangy zest of the bake matched superbly with the distinct sweetness of the ice cream - you have to love the gelato’s gentle hints of caramel and toffee!