Fine Dining

Beautifully plated and delightful to eat, I had fun cracking my spoon through the layers of crisp chocolate discs, Gianduja crème and chocolate shortbread, and the mildly acidic tang of the raspberry lychee sorbet was the perfect foil to the intense richness of the chocolate.

Taste: 4/5

@gregabass pulls out all the stops with this stunning starter that brings to mind a soigné version of a beloved local favourite – kopi and kaya toast.

An unctuous slab of espresso foie gras terrine sits on a rectangle of crisp toasted brioche covered in a thin layer of sweet and fragrant kaya jam, whilst atop, 3-year aged specks of soya sauce salt and dobs of egg emulsion complete the composition. Each bite vaguely brings to mind breakfast at the coffeeshop, with a combination of sweet, salty and savoury flavours co-mingling in the mouth. Of course, this is so much better.

Taste: 4.5/5

1 of 7 choices of mains on Spago’s Express Prix Fixe lunch menu, the quail was cooked spot on and served with a sweet and savoury medley of Swiss chard, pistachio gremolata, caramelized Comice pears and a meaty quail jus.

Taste: 3.5/5

We always look forward to the agnolotti stuffed with seasonal vegetables at Spago, because the skill and finesse with which the pasta is crafted with consistently ensures the highest quality and fullest flavour. The porcini edition is no exception, with the star ingredient at the forefront, supported by a parmesan, parsley, garlic and thyme sauce studded with luscious confit tomatoes and a very luxe garnish of black truffle shavings.

Taste: 4/5

Nothing wrong with tried and true, especially when the technique is spot on. A traditional Valrhona chocolate souffle drizzled over with chocolate sauce is a beautiful thing.
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Taste: 3.5/5

Tablescape’s new executive chef Armando Aristarco’s flavour-first approach calls for using a select few ingredients per dish to truly allow them to sing. This is evident in the beef starter, which sees slices of Black Angus beef tataki dressed in an airy white pepper foam and served with pumpkin cubes and pumpkin puree. The flavours are clean and light yet fulfilling.

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Taste: 3.5/5

One of many choices from the impressive dessert trolley situated at the entrance, many mighy dismiss this as too simple but I think they’re missing the forest for the trees. The champagne jelly and assorted berry medley is the ideal palate cleanser after an indulgent 5-course degustation dinner.

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Taste: 3.5/5

Simple, quality ingredients at their best –perfectly al-dente egg pasta coated in a rich butter and sage sauce, finished off with with an indulgent flurry of truffle shavings.

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Taste: 3.5/5

It’s understated name belies the complexity of flavours in this dish. French organic spring chicken is sous vide, then roasted with rosemary and garlic, resulting in a truly succulent bird boasting crisp, burnished skin, dresseed in a wonderfully savoury chicken jus.

The greens on the side are no afterthought either – chef Armando’s take on Caesar Salad sees a wedge of crunchy baby romaine lettuce slathered in a creamy, unctuous Cardini dressing made from mayonnaise, garlic, anchovies and Parmigiano.

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Taste: 3.5/5

Outstanding dish of the evening belongs to this exquisite risotto, made from premium Carnaroli rice painstakingly cooked in duck stock, ladle by ladle until the starches are released to create the creamiest risotto this side of Coleman St. You’d think it would be impossible to improve upon perfection, but the risotto was made even more velvety with a rich cauliflower cream, and the fatty bursts of foie gras cubes as well as salty meatiness of the house-smoked duck slices were well-chosen accompaniments to the hero of the dish.

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Taste: 4/5

Grilled to order on the Josper, the hulking Iberico pork chop is a carnivore’s dream come true. Tender, juicy, flavoursome, the huge slab of protein comes with pommery mustard, mashed potatoes and sauteed vegetables, making a damned fine traditional “1 meat, 2 veg” main course.

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Taste: 3.5/5

Excellence in simplicity is demonstrated in this refreshing starter of delicate raw scallops brimming with natural sweetness, alongside briny ikura, the sharp, biting flavour of red onion and an invigorating cucumber gazpacho. I’m really liking Tablescape’s thoughful, contemporary take on European cuisine.

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Taste: 3.5/5