Contemporary Cuisine

Lemon curd, meringue, apricot jam, fruits, cookie

Forgot what the cookie was, and didn't feel the apricot jam added anything. The lemon curd tho, it's ridiculously good. I'm not a fan of lemon generally but this rendition was on point in terms of texture, acidity, and aroma. It's not shy about the lemon at all but it's not jarring either. Utterly delicious and I asked for the recipe.

With crabmeat, savoy cabbage, gnocchi, seafood reduction

Supposed to be mullet but was changed to red snapper. Crispy skin and flaky flesh, still really delicious though. The generous chunks of crabmeat were nice too, and everything else was executed well

Idk what's the name but it's the harder one compared to the soft roll. There's some crisp but it was difficult to bite through, highly recommend the soft rolls instead

This was fine, first time having sunchoke and it's quite a unique veggie in terms of flavour. I didn't like the toppings cos I don't like truffle oil but there's nothing wrong w it otherwise

Pan seared, pickled, pureed beets. With dots of Roquefort cheese served on super crispy puff pastry.

The beets and the Roquefort combine for a great flavour. Masterful use of the cheese and great harmony. I was so impressed I asked for who thought of this dish.

Tomato and corn Kueh pie tee

It's really just that, super refreshing and the crispness of the shell made this a great start to the meal

This place is an absolute revelation. Guess everyone was trying to keep it secret but no more

The soft roll was good, quite fragrant and soft, and a nice texture too. It's served with 2 kinds of butter, salted and flavoured. And the flavoured butter is incredibly impressive: honey garlic miso Italian parsley. The sweet savoury flavour profile was of the perfect intensity, and the texture was on point as well, being left outside to soften before the guests arrive

Unfortunately, it means that if you request for additional butter afterwards, it's not left to come to temperature and can be a little hard

Passably tender, abit chewy. Flavour was ok also. Ratatouille was disappointing, as others have said. It's barely passable for 48++. Lamb jus was pretty solid tho

PSA 50% off main is for 2 mains. SO ITS EXACTLY ONE FREE MAIN, DONT MISUNDERSTAND. YOU CANT JUST COME IN, ORDER 3 MAINS AND 50% off all 3

Prawns were pretty solid. The rice was different. It's like risotto, it's like paella, and it's abit mushy as well. Esp since they serve it on a paella pan. Abit salty, there's a brininess but I wouldn't say it's stunning. Decent lah. Chorizo abit tasteless

Pork was ok, pretty tender pork steak. What impressed was the tomato sauce which had a nice tangy flavour. Portion not bad at all too

Really good stuff. They use proper camembert, but add a lot of fruitiness so that people who aren't used to it can enjoy as well. Good portion for two

PSA ends 31st oct

Srsly a meatsmith burger for 10bucks??

Cost 16++ normally if u dine in. This is a LE by sous chef, the balance is off with wayyyyy too much kimchi. I removed the kimchi and the individual elements were not bad at all, esp the tender pork belly. The addition of sesame to kimchi was nice too. Could be a stunner once adjusted