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Contemporary Cuisine

Contemporary Cuisine

Featuring Pollen, Brine, Anti:dote, Labyrinth, Morsels, Coriander Leaf
Wuu Yyiizzhhoouu
Wuu Yyiizzhhoouu
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Kalamanta olive spheres not available anymore in the updated menu so got this instead. Burnt smell wasn't strong enough so they had to serve it on a small fire lol. But otherwise completely true to the description nothing surprising about it.

Since the iberico pork belly like a lot of their old favourites are gone, I went for a pork dish after the beef short ribs. To be fair the filling is probably the best I ever had in any sort of dumpling, really soft and literally bursting with juice(be careful when u bite into one). But the problem I always have with dumplings is that the minced filling means you can't taste the original meat itself and I would much have preferred chunks of pork belly which was originally in the menu lol. Also the pineapple cheesecake is gone too

Apart from the stunningly flavourful and tender short ribs itself, each of the garnishes serve a purpose, from the surprisingly strong onion chip, to the sweet savoury and acidic onion jam and pickled pearl onions, and finally the mild grated horseradish. They allow you to keep going back for the beef while elevating it's umami, and it is clear that the garnishes are well thought out

Fennel chocolate and calamansi chocolate

Fennel was actually rather agreeable(the molten centre helps) and the calamansi chocolate was simply alluring with the slight sweetness and sourness. Great end to the meal

3rd part of dessert
With cherry, goat cheese and pineapple sorbet

Second part of the dessert which was fresh(rather sour cherries) with cherry dragon breath(without the smoke) as well as cherry juice. Rather difficult to eat as the parfait was quite hard but otherwise it taste like what u expect

Even though it's 5 courses the dessert is actl split into 3 parts.

The milk ice cream was pretty good but the theatrics lie in the citrus English tea which quickly solidified to become a jelly.

Poached duck was really soft but had some connective tissue attached. Roasted duck had great flavour but it was chewy at some parts. The duck jus however made up for the lack of flavour in the poached duck and I would certainly have preferred more of it

Soft and succulent beef cheek with herbal "tea"(beef consommé). Given the name it's not hard to guess that the dish was inspired by bkt

Crab meat king salmon and crab bisque. Soft and flaky king salmon just cooked enough to still be pink and the crab bisque just ties together the seafood umami. Favourite dish of the night

The bagna cauda ice cream was really good and it's rather different from just a cold anchovy sauce. But otherwise the veggies weren't particularly impressive by any means