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Degustation

Degustation

For special occasions, just let the restaurant take your money away.
Gwen Cheng
Gwen Cheng
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Part of the previous degustation menu, mirugai as described in the menu is riso, kombu, cider, buckwheat and menegi. It was a roasted and flavoursome combination of geoduck and rice. The prominent aroma of mirugai resembles genmaicha and wokhei, which was very interesting and delicious.

Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.

Cassis Bombe, elderflower yoghurt foam, choya granita, yuzu pearls, yuzu rubies.

65% dark chocolate, kochi yuzu sorbet, salted caramel

A non-seafood alternative at Janice wong Singapore. The artistic presentation makes you feel unwilling to destroy it with your chopsticks.

Mini dried shrimps added a dimension of saltiness to the noodles served together with pan Seared scallop, topped with Japanese fish roe.

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Mini pots siew mai - beautifully crafted in vibrant colours of the ingredients. I would give the presentation a score beyond 100 points if I could.

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Part of the four course degustation menu. Great Ambience, reasonably priced fine dining experience at the National museum outlet.

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Part of the 4- course degustation menu that we had for our birthday celebration. Ordered the medium done steak and it was juicy and chewy. Certainly will recommend flutes to someone who would want to bring their special one on a date night out. Lovely Ambience of the colonial style interior and quality food that is priced reasonably.

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Self confessed glutton. Calories should be wasted on the good stuff.

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