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Contemporary Asian Fusion

Contemporary Asian Fusion

Featuring The Masses, The Quarters, Plentyfull
Cheryl Teo
Cheryl Teo

Horlick Mousse, Almond Crumble, Smoked Apple Purée, Horlick Ice Cream, Apple
Things are not all it seems with this cheese cake, for it is completely not a cheese cake and does not contain any cheese or cake whatsoever. Instead, what you get is is heap of horlick mousse that has a fluffy and very dense whipped cream texture, the horlick flavor is non-existent and lost in translation. There is also an absence of the malty horlick taste in the horlick ice cream which comes off tasting more like vanilla instead. The almond crumble, smoked apple purée and diced apples are a nice touch in giving a more multi-dimensional taste and texture to this dessert.

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Yoghurt Ice Cream, Gula Melaka Granola, Lavender Honey
This is a rather avant-garde dessert that tastes a little bizarre for lovers of familiar dessert flavors. The yoghurt ice cream is a tad bit sour that leaves a strange gritty texture on your tongue, the white flakes that top the ice cream has an odd styrofoam texture which melts in the mouth to a bland paste. The lavendar honey and gula melaka granola provides just a hint of sweetness to the off-tasting ice cream. The deep-fried camembert (a battered wedge of cheese coated in panko crumbs and deep-fried to golden-brown) is rich, heavy and extremely creamy, which drastically clashes with the rest of the dessert’s components.

This is probably what we imagine a chef-turned-bodybuilder will whip up in his kitchen to bulk up. This dish is very clean-tasting and healthy, which brings to mind the hashtag #eatclean. It is devoid of robust tastes, but makes up for it with its moist and tender chicken breast.

The best part about every superbly cooked duck confit is the skin. The skin on The Masses’ duck confit crackles with a savory and oily goodness, so thin and brittle that it shatters into multitudinous delicious shards with a perfunctory bite. The orange gastrique gives an uplifting fruity tanginess to the richness of the dense duck meat. But other than the orange reduction which gives it a sweet and sour flavor combination, the meat lacks in taste and succulency. We have had many other duck confits that explode and flow with juices upon cutting into it, a feature that the duck confit here does not mirror.

The first several bites of this chilled pasta is refreshing and invigorating with the sweet lobster bisque sauce loaded with chunks of malty swimmer crab meat. However, with more bites that you take, the base sauce gets rather cloying and overwhelming, and the slimy, heavy and chunky texture of it morphs into a rather unappetizing gooey glob in your mouth. We would suggest either ordering this as a starter or sharing the full sized portion with your friends so that you can thoroughly enjoy the richness of this dish without smothering your palette.

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The grill marks on the avocado impart a slightly smoky and bitter flavor to the ever-green creaminess of the avocado. The brininess of the pickles and tanginess of the sour cream contribute  to a refreshingly zesty flavor, while the almond crumble gives a contrasting nutty crunch to the dish.

Under the pile of ikura, ebikko, chives and potato chips is a steaming bowl of soft and custardy chawanmushi. The chawanmushi is so soft that it melts in your mouth, complemented with the nutty silkiness of the beurre noisette (brown butter) and the juicy and savory pop of the ikura and ebikko. Unfortunately, the weird texture of the potato chips spoiled this dish for us. The chips have this bizarre soggy cardboard texture and are rather bland, which takes away a lot of the flavor from the egg.

Thick, luscious and creamy, this soup leaves a sticky mouthfeel from the high content of collagen contained within. The clams which have been boiled into the soup are plump and juicy and have infused the viscous liquid with a sweet taste of the sea.

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This dessert will be love at first bite for durian lovers. The thin layer of the burnt caramel shatters easily as the spoon dredges up the thick custard-y goodness of the luscious mao shan wang. The creamed mao shan wang is as good as it gets; fragrantly saccharine, thick, creamy and sweet with a slight bitterness.

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The scoop of buah keluak ice cream exactly resembles chocolate ice cream until you put it in your mouth. The buak keluak ice cream is thick, nutty and earthy that leaves a slightly bitter aftertaste in your mouth, and pairs wonderfully with the sweet, dense and chocolatey warm brownie.

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The premium “Nai You” Lobster needs to be ordered in advance so that The Quarters can get the lobster imported in fresh off the coast of Canada. The lobster is briefly poached in a saucepan of silky butter before allowing the tongues of the flame from a grill to gently lap over its surface for a delicate hint of smokiness. The lobster will be slightly undercooked so that it still retains a spring to its flesh while exploding with succulent juices with each bite. The meat is butyraceous and sweet with a subtle saltiness of the sea and a fragrant punch of flavors from the butter.

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The BBQ sauce has just the right amount of smokiness without being too overwhelmingly sweet, the pork ribs easily separates like pulled pork and remains soft and moist on the inside.

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My two passions are writing and eating so I combine them for my fellow SG foodies. IG: @Cherubimbo

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