E Good Food Trail

If u like the slightly chewy but not too thick type of pizza crust with mild leopard prints , their pizza base is great . 70% hydration n made of 7 types of stone ground grain ( don’t ask me why so many types u go urself n ask the Chef pls ) . The pasta with Bottarga ( cured mullet roe) was the star dish for us .

It’s true , the amount of butter that they lather on that soft bun is what makes this so delicious .

The prettiest starter piece as Preludio embarks on Chapter 2 of its journey - TIME .
Maple Syrup Bread with seasoned butter & Foie Gras to complement , Mini Pancakes with Cavier

The Truffle Rosemary Pasta was delicious , loved the rosemary infusion with the sauce

Chocolate Caramel or Orange Yuzu with thyme and expresso cubes , wondering mixture

Chicken that has brined to create that tender juicy tasty southern style chicken . Loved this spiced water melon too

A mixture of spicy mentaiko salmon and yuzu wasabi salmon , customised with sushi rice n lettuce and rainbow greens

Organic resto serving freshest produce . They believe in ugly food and zero waste .
Everything on the menu including that organic brown sauce was yummy !

Gramigna in a spicy caramelised onion Ragù
“ this is like a full moo party in Bologna”

Succulent tender Cote De Boeuf w sautéed mushrooms and potatoes

“Exploring Rempahs Part II - Eurasian Cuisine

In a recent interview, I was asked, “How can we preserve the lesser known facets of our food culture, like Eurasian cuisine?” This question got me thinking and sparked a journey to learn more about Eurasian food culture.

Researching on Eurasian cuisine revealed it to be an interesting potpourri of different cultures, incorporating rempah making from the Malays, Indian spice blends and western braising techniques, to name a few. For this menu, we will be focusing on some Eurasian curries characterised by their unique rempahs.

The R&D and learning process to make these recipes have been one of the most enriching culinary experiences I’ve had in recent memory. I believe that the impetus to preserving Eurasian cuisine first starts by having a taste of it. Now, by sharing this meal with you, we all become stakeholders of this culinary heritage, to treasure and pass on.”

One of the best and most memorable CB meals I’ve had . Flavourful but mild curries that just go well together .