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This is the sweeter version of the tapioca kueh. However, the tapioca kueh body here is too rough and dry to my liking. Not too sure if this is the texture it should be but i am surprise of the distinct texture since it was the same kueh but a sweeter version.
Pressed cassava kueh with grated coconut on top. The tapioca kueh body was soft and texture was mushy in the mouth. Love this as it was not too sweet with the slight savoury coconut on the top.
Surprisingly this casual japanese western restuarant does this spanish seafood rice fairly well. Ingredient was quite fresh and the rice was not mushy with a strong aroma of the herbs that was used.
Thick steak cut fries with a hint of truffle aroma but without the taste of the expensive mushroom. The parmesan cheese powder probably masked off the truffle taste from the fries.
Lamb shank was easily off the bone but the lamb meat was quite tough in the mouth. Quite an irony experience. It was layered on top of a bed of mashed potato with spinach.
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Toasted bread hug a creamy coffee butter that's been whipped, so it's unctuous but not greasy like ice cream, and a fragrant gula melaka-sweetened, housemade kaya. Coffee element comes to play again as espresso shoyu, a uniquely savoury sauce to match half-boiled eggs.
📍@curiouspalatte #curiouspalate .
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Super thin crust pizza that it almost seems like you are eating biscuit with chili crab topping. It was real crab meat topping, which is something to applause as some places will just take crabstick for it. It was a tad too spicy for me but the overall taste was towards the savoury side which i like.
Part of the set meal was this starter. The soup was quite watered down with not too much of pumpkin taste. All i can only taste was the milk and only hint of pumpkin. It comes with croutons dunk into the soup and green/fried onions on the side.
