Restaurant Week 2015

Poached ocean trout with capers, orange, olive powder and crispy skin. Sis thinks the orange coloration looks scary but it's a damn good dish!

Seared pork belly with corn, apple and red cabbage. Beautifully plated and equally delicious. Love how the sweetness of the corn and apple as well as the sourness of the red cabbage complimented the fatty pork.

Corn fed chicken from Landes, green peppers, mushroom, cumin and carrots. We were served two cuts of meat: breast and thigh. While the thigh was quite bony (which was quite surprising), the meat was more tender and flavourful.

The pasta comes with a generous amount of seafood in Vermentino wine and cherry tomato sauce. Mum says this is as good as the pasta she had in Florence.

The sea bass is not one of the original options but my sis can't eat a lot of things, so the staff was very obliging and offered this instead. In the background is roasted ribeye with roasted potatoes in porcini mushroom and black truffle sauce. Very good service here!

One of the more interesting frozen desserts I have had so far.

Wasted #restaurantweeksg2015 meal 😩

The only thing good was the cream of forest mushroom soup. The pasta was so limp and overcooked. And this creme brûlée was totally lumpy. Now I can say that I've had a horrible creme brûlée. And to add to that, it was so difficult to get the attention of wait staff here. I'm putting this as politely as I can. Will never come back here EVER.

This Charcoal Grilled Free-Range Acorn-Fed Deraza Iberico Pork Collar actually made me glad that for once I decided not to order a steak. Also, the roasted jalapeño chimichurri was peppery heaven with the grilled meat. I wished the desserts came in smaller portions because they were rather heavy. Other than that, perfecto!

Each individual portion was palatable on its own and together, a good representation of flavours. Among the three, the mango salad was my favorite. Slightly sour and sweet, but totally refreshing.

So pleasantly surprised at the private room we were given, away from the main dining area. It's beautifully decorated with Peranakan artifacts. Looking forward to the dishes!

The yuzu panna cotta became a bit too heavy and cloying after a while, losing the initial refreshing flavour. I couldn't make myself finish it. The mandarin segments were a favorite among the few of us who ordered it. The round globe at the corner was ginger beer sorbet. Overall, it would have been a really impressive dessert if the panna cotta was lighter.