Been a long time since I've eaten at this restaurant, and the quality is still pretty good! Here are the dishes I've tried:
1️⃣ C&C&C&C&C Pasta ($25.90 for main size) - yes their pasta name is interesting, but basically its filled with ingredients starting with C. This cold dish boasts of creamy seafood flavours coming from the crabmeat and lobster bisque! Pretty decent dish that is worth a try.
2️⃣ "Hainanese" Pork Tomahawk ($32.90) - I was surprised how meaty yet tender the pork cutlet was! The sauce that it's drenched in definitely reminds me of Hainanese chicken rice chilli, and the addition of fruit jam definitely made it interesting. It does not get too surfeiting because of that! However, there is still a slight pork smell that some may not like.
3️⃣ Waffles & Roe ($9) - an interesting dish, with deep earthy flavours coming from the waffles and seafood savoury punch from the ikura roe. This is a mix of sweet and savoury flavours that will open up your palette!
With their menu changing every 4 months, you can see the innovative elements in their dishes. Will be back to try more dishes next time!
On a random Saturday evening the family decided to #treatyoselfs with a dinner at the masses. Easily this comes in as one of the better dinners of 2022, the fusion fine dining like dishes here are stellar.
Turning any non-vegetables eaters into converts is this purple cabbage dish topped with scallop meat and ikura, in pool of dashi beurre blanc with dashes of ikura green oil and prawn head butter. Can I hear someone say fancy deliciousness?
And if you’ve not tried charsiew lamb you get to try exactly that here, lamb ribs meat seasoned with the familiar Chinese rub.
Nicely segueing to some show-stopping mains, my heart leaped in joy at the Quail & Foie Gras Pithivier. As if executing flawless puff pastry sheets are not commendable enough you get tender quail meat and the king of indulgence in foie gras; paired with tangy apple balsamico to cut through the richness. I cannot forget this dish.
We also had the Braised Claypot Angus Beef Cheek and Wagyu Tri Tip (160g) for the beef loving males of the family, we all agreed you get a bang for your buck with these dishes.
Because we stuffed ourselves heartily with homemade bread starters and an order of the wok hey rice noodles, there was no space for desserts but i am looking forward to a return visit for part 2 of a great meal.
On a random Saturday evening the family decided to #treatyoselfs with a dinner at the masses. Easily this comes in as one of the better dinners of 2022, the fusion fine dining like dishes here are stellar.
Turning any non-vegetables eaters into converts is this purple cabbage dish topped with scallop meat and ikura, in pool of dashi beurre blanc with dashes of ikura green oil and prawn head butter. Can I hear someone say fancy deliciousness?
And if you’ve not tried charsiew lamb you get to try exactly that here, lamb ribs meat seasoned with the familiar Chinese rub.
Nicely segueing to some show-stopping mains, my heart leaped in joy at the Quail & Foie Gras Pithivier. As if executing flawless puff pastry sheets are not commendable enough you get tender quail meat and the king of indulgence in foie gras; paired with tangy apple balsamico to cut through the richness. I cannot forget this dish.
We also had the Braised Claypot Angus Beef Cheek and Wagyu Tri Tip (160g) for the beef loving males of the family, we all agreed you get a bang for your buck with these dishes.
Because we stuffed ourselves heartily with homemade bread starters and an order of the wok hey rice noodles, there was no space for desserts but i am looking forward to a return visit for part 2 of a great meal.
On a random Saturday evening the family decided to #treatyoselfs with a dinner at the masses. Easily this comes in as one of the better dinners of 2022, the fusion fine dining like dishes here are stellar.
Turning any non-vegetables eaters into converts is this purple cabbage dish topped with scallop meat and ikura, in pool of dashi beurre blanc with dashes of ikura green oil and prawn head butter. Can I hear someone say fancy deliciousness?
And if you’ve not tried charsiew lamb you get to try exactly that here, lamb ribs meat seasoned with the familiar Chinese rub.
Nicely segueing to some show-stopping mains, my heart leaped in joy at the Quail & Foie Gras Pithivier. As if executing flawless puff pastry sheets are not commendable enough you get tender quail meat and the king of indulgence in foie gras; paired with tangy apple balsamico to cut through the richness. I cannot forget this dish.
We also had the Braised Claypot Angus Beef Cheek and Wagyu Tri Tip (160g) for the beef loving males of the family, we all agreed you get a bang for your buck with these dishes.
Because we stuffed ourselves heartily with homemade bread starters and an order of the wok hey rice noodles, there was no space for desserts but i am looking forward to a return visit for part 2 of a great meal.
On a random Saturday evening the family decided to #treatyoselfs with a dinner at the masses. Easily this comes in as one of the better dinners of 2022, the fusion fine dining like dishes here are stellar.
Turning any non-vegetables eaters into converts is this purple cabbage dish topped with scallop meat and ikura, in pool of dashi beurre blanc with dashes of ikura green oil and prawn head butter. Can I hear someone say fancy deliciousness?
And if you’ve not tried charsiew lamb you get to try exactly that here, lamb ribs meat seasoned with the familiar Chinese rub.
Nicely segueing to some show-stopping mains, my heart leaped in joy at the Quail & Foie Gras Pithivier. As if executing flawless puff pastry sheets are not commendable enough you get tender quail meat and the king of indulgence in foie gras; paired with tangy apple balsamico to cut through the richness. I cannot forget this dish.
We also had the Braised Claypot Angus Beef Cheek and Wagyu Tri Tip (160g) for the beef loving males of the family, we all agreed you get a bang for your buck with these dishes.
Because we stuffed ourselves heartily with homemade bread starters and an order of the wok hey rice noodles, there was no space for desserts but i am looking forward to a return visit for part 2 of a great meal.
A play on french & asian fusion and I don't know what to think about it. Duck confit ($19.90++) was tender and flavourful. Kway tiao seems somewhat out of place though. Would say that the starters here definitely outshine the mains.
Was initially hesitatant to order expensive cabbage ($16.90++), but boy was I pleasantly surprised. The dish was so good! Cabbage was soft (not mushy) and goes very well with beurre blanc. Will definitely eat my vegs if they are all served this way.
Al dente pasta served with crabmeat, chorizo, caviar, confit lemon in lobster sauce. Ingredients came together well and got me wanting more with each bite. Absolutely yummy and highly recommended! Available in two sizes: starter ($16.90++) or main ($23.90++)
For mains, I had Duck Confit ($19.90) and I like that it is served with wok-hei infused horfun, mushrooms, a sprinkle of salted egg yolk and a drizzle of plum vinaigrette instead of the usual mash potatoes. The duck skin is fragrant and crisp and the meat is well seasoned and moist.
We tried the Christmas special starter: Pork and Foie Gras Pithivier ($20.90). The perfectly-baked pastry is stuffed with pork belly, foie gras and chestnut, and served with apple slices, cranberries drizzled in balsamic vinegar. This reminds me of a zinged up 叉烧酥 - the pastry is crisp and flaky and the filling is moist, smokey and flavourful.
Purple Cabbage ($16.90) sounds pretty ordinary but it is anything but that. The cabbage is very soft and it goes very well with the scallop paste, ikura, prawn head butter and dashi beurre blanc (butter sauce) drizzled in green oil. Easily the most luxurious cabbage I ever had!
The signature C&C&C&C Pasta ($16.90 for starter, $23.90 for main) features cold angel hair pasta covered in a generous portion of crabmeat, chorizo, caviar and confit lemon, drenched in a rich lobster sauce. This is packed with so much freshness, texture and umami - so glad we ordered the main portion to share as a starter!
Deep Fried Camembert - this was some pretty good stuff. The deep fried camembert was nice to have (with the crispy exterior and creamy interior), and the yogurt ice cream was really nice (complete with sour tanginess). Also served with some granola (which took my friend by surprise), strawberries, rhubarb jam and chamomile honey (don't remember tasting the rhubarb and chamomile though).
Full review on IG @foodlesstravelled!
C&C&C&C Pasta (S$16.90++, starter portion) - The Masses’ signature mainstay in their rotating menu. This was rich and bursting in umaminess - first the lobster sauce hits you. You also have the chorizo bits, the generously laden crabmeat, and a sprinkling of caviar. Goes really well with the pasta, for which the texture is just right. Served cold, this is definitely something that I would have again. I would suggest to get the starter portion (unless you're sharing the main portion with others), so that you can try some of their other dishes as well.
Full review on IG @foodlesstravelled!
Waited patiently and changing my birthday lunch twice with the forever changing rules of Covid-19.
Thank you for bringing the restaurant I wanna go to my home Buddies 😍😘😍
Finally tried my CCCC pasta 😋 I love it!!
Totally love the food!!!!
I'd eat them again anytime seriously.
🍽️ Kueh pie tee with crabmeat
🍽️ Braised purple Cabbage, scallops, ikura, dashi blanc, prawn head butter
🍽️ Jerusalem Artichoke - miso butter
🍽️ C&C&C&C pasta - crabmeat, chorizo, caviar, confit lemon, lobster sauce
🍽️ Duck confit w/ wok hei noodle 😋
🍽️ Char siew Lamb rib w/mint sauce
🍽️ Octopus lobster porridge
Had the lunch set ($35.90++) and topped up $10 for the C&C&C&C pasta which was honestly worth it as I thought it was rly tasty and interesting. Ordered beef cheeks for main course but it got gelat towards the end with too much potato and cheese
