Vegetarian

Vegetarian

Featuring Joie by Dozo, BURN, elemen (Thomson Plaza), Jones the Grocer (TripleOne Somerset)
Irene Arieputri
Irene Arieputri

Picking something light and refreshing to end the meal. The poached pear may not come with strong alcoholic kicks, but still pretty nice. Lime sorbet was a tad overpowering here, so I suggest having them separately. Nothing to shout about but still enjoying it.

1 Like

Love how on point the truffle flavour and fragrant turns out- probably because they’re using black truffle instead of truffle-infused oil. Rice could have more bites, but still decent. Japanese croquette is surprisingly good— creamy and sweet. I also enjoy the edamame more than I thought I would. It definitely adds some crunchiness to the soft texture of the rice grains and croquette.

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The salmon sashimi is similar to what I had for the appetizer, which, then again, was pretty impressive. While the sliced coconut (middle) was mediocre and underwhelming, the rest of the items are interesting. My favourite is the right-most item: huai san (waiter said it was bamboo shoot tho). Regardless, the sliced huai san came with slight crunchiness and savoury-tangy kick that is very appetising. The red jelly on the back was aloe vera immersed in what I guess was rose syrup— a refreshing break from other savoury flavour. Oyster leaf shot was another bold flavour that I love, letting me forget that it’s not even oyster to begin with!

2 Likes

Slowly braised Bailing mushroom served with some Japanese style paper hotpot albeit its flavour leaning more towards Chinese cuisine. Was told to slice the mushroom so it can slowly soak up the sauce, but it’s pretty tricky to do that on a paper hot pot. Nothing to shout about but still enjoy the simple, honest flavour from the mushroom and sauce.

Chef’s selection assorted platter consisted of seaweed cracker (left), “salmon sashimi” (middle), and a droplet of berry (right). Seaweed cracker left the least impression on me, though it’s undoubtedly crispy. Salmon sashimi was an eye-opener because the texture and colour were pretty similar, thanks to the combination of konjac and carrot. My favourite of the lot is the droplet of berry. Nothing surprising, but loves the tangy burst of berry.

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Artichokes were well-roasted— crispy outside with a tender bite on the thicker side. I couldn’t really taste the natural flavour of the artichokes, but still an enjoyable dish especially with the appetising balsamic drizzles. Reminded me of the crispy oyster mushroom snacks minus the oiliness.

3 Likes

Another healthy option that was well-liked by evwryone on the table. The crispy kale was definitely my favourite but I owe a big thank you to the cumin powder that brought the flavour to another level. They might be a tad generous with the salt, but all is good when you mix everything up properly.

A dish that clearly showed the skills and creativity of the restaurant. Elemen's nasi lemak came with fragrant coconut rice, infused with the beautiful indigo hue from butterfly pea flower. I had expected a somewhat doughy texture from the "rendang" but I was pleasantly surprised to find how tender and smooth it was. They also didn't downplay the use of spices and chilli as I found both the rendang sauce and sambal flavourful with kicks. The tofu otah underneath the rice was another lovely touch to the dish. I almost forgot that this whole dish was entirely vegetarian because of how good it was!

This is part of the Oldie-licious 8-course set menu.

2 Likes

A refreshing palate cleanser that needs no more introduction. A deceptive item because it made me feel less full and less guilty even after having 4 courses.

This is part of the Oldie-licious 8-course set menu.

1 Like

Giving a unique twist to the famous Peranakan dish kueh pie tee, they created a mini bowl from deep crispy, fried popiah skin. The filling was also slightly different from the traditional kueh pie tee. It came with cubes of turnip, carrot, and shiitake mushroom having been stir-fried with soya sauce and garlic. It kinda missed the savoury shrimp taste, but still tasty nonetheless.

This is part of the Oldie-licious 8-course set menu.

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I love the balance combination of salty, bitter and sour. Although there was no meat in the soup, it also had a tinge of sweetness from the tomato. The addition of mushroom provided a little earthy note to the soup as duck was missing from the dish.

This is part of the Oldie-licious 8-course set menu.

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Unlike the usual Peranakan-style sambal sauce wing beans, the one here came cold in the form of salad. The addition of fried enoki mushroom, fried shallot and fried garlic in the salad offered a lovely contrast in texture and flavour although it remained simple with little seasoning. I could easily finish the whole bowl by myself.

This is part of the Oldie-licious 8-course set menu.

1 Like

In a never-ending quest of culinary delight || @riinns

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