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Situated at CHIJMES, Raven is a large, sexy space serving well-crafted sharing plates that pair beautifully with a cocktail or two. Start with their Tuna Tartare ($17), this rendition surprises you with smooth avocado wasabi purée, and a hit of refreshing shavings of frozen pear. Also share the crispy Nori Wrapped Salmon ($29), boasting interesting textures with familiar umami flavours. If it's available, try the Teriyaki Glazed Pork Chop ($31), a deceivingly humble name for a lovely piece of Mangalista pork collar served with sweet kabocha mash and smoky peppers. Its dark interior has playful touches that make this a fun space to wind down after work with 2-4 of your best buds.
I may not be able to chew, but I can sure dream of what I'd like to eat if I can – this mouthwatering open faced beef ravioli by my Chef. Al dente sheets of handmade pasta cascade between gloriously tender beef braised for 16 hours in red wine; sweet carrot cream that really brings the dish together, finished with Parmesan and chives – you'll know luscious when you taste it.
We were truly impressed with this artisanal display comprising various textures of Belgian chocolate starting with the bitter chocolate sherbet (70% dark chocolate), hazelnut mousse (33% milk chocolate), chocolate sponge (55% dark chocolate), milk chocolate and hazelnut cream before being sprinkled with broken bits that added another dimension with the crunch.
I have a big love for these deep fried, golden crusty balls and I can't deny it.
Stuffed full of mozzarella, crunchy chorizo bits and bechamel before being breaded and deep fried to perfection, these chorizo croquettes are given a citrusy-sharp edge courtesy of a little lime and pickled jalapeño vinaigrette; placed atop a smear of house-made crème fraîche.
The dish is completed with pico de gallo that serves to further emphasize its zesty vinaigrette; and I just love the crunch of shallots and tomatoes. So darned good.
Intensely flavorful is this sweet bacon dashi broth, studded with finely chopped chives. The fragrant garlic croutons does excellent service on the broth, soaking up every drop of rich, briny sweetness of clam.
It may be a small plate, but it's big on flavor, all right.
Bacon dashi & garlic croutons
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