All the dishes preceding our main were so outstanding that even though this was no slouch, we felt it lacked the je ne sais quoi of the starters.
Whilst the kebab spice rub on the pork was flagrantly fragrant, the meat itself was a tad tough. As for the miso tonkotsu broth, it was serviceable if unmemorable, very clearly at odds with the kebab spice and thicker-than-chashu cuts of pork.
Taste: 3/5
The temerity to serve something as divisive as tripe deserves respect, and these garnered aplomb at our table. I tend to avoid tripe because it can be hard to get right, these though were wondrously soft and tender. Laced with deep smokiness and the herbaceous-ness of a punchy preserved olive leaf gremolata, each skewer was piercingly flavourful.
Taste: 3.5/5
From my casual observations(and I could be wrong), the serving size of the Fremantle Octopus as part of the Feeeeeed Me! Omakase is the same regardless of whether a party of two or three are having it. That’s a shame since it was executed marvellously – tender, smoky and well-paired with a velvety, nutty macadamia tahini. It was gone in a flash before we knew it and left us wanting for more.
Taste: 3.5/5
Seldom does the occasion seize me to order burrata even though I enjoy it, as what is oft-presented is more or less similar everywhere. Fortunate for us then, that my friend decided to have it at @habibisansg, because this was a maximum flavour bomb!
No doubt the creamy burrata in itself was très good, but all the magic came from those very smoky cherry tomatoes, a piquant and umami yuzu daikon salsa and lush basil oil. I totally recommend getting an extra side of pita to mop this up.
Taste: 4/5
This was a much lighter dessert, almost somewhat like a palate cleanser because it was a bit sour. The macerated mixed berries were topped with a light cream chantilly, shortbread crumbs and a mild basil oil. The sourness of the berries were countered by the chantilly and the basil oil gave a pleasant aftertaste. Tastes like a healthy dessert.
This didn’t come as part of the omakase menu but we had to add it on because it sounded amazing, and amazing it was. Their brie is housemade and stuffed with a truffle paste. It’s served with some ritz crackers and berry compote, of which I think the latter pairs a lot better with the brie because you can taste it better.
The brie was an experience in itself. It was soft and quite creamy, almost like eating a block of butter. The brie itself is quite mild tasting, but the truffle paste isn’t too strong despite that and they balance each other out well. The sour berry compote brings out the savouriness of the cheese and really just goes perfectly with the brie. One of my fav dishes along with the brussel sprouts!
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