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2019-12-30
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A culinary newbie who got a head start with a strong profile, being created by the same chef at Odette in SG that is currently Asia’s best restaurant. Hence, I’m not surprised it gained its first michelin after just opening for less than a year.Located at PMQ, it’s more of a causal relaxing bistro. Don’t come in expecting hotel level michelin restaurant service, there were a few absent-minded negligent staff who kinda single-handedly spoil the whole dining experience. But service aside, the food
Located at PMQ, it’s more of a causal relaxing bistro. Don’t come in expecting hotel level michelin restaurant service, there were a few absent-minded negligent staff who kinda single-handedly spoil the whole dining experience. But service aside, the food were impeccable.
Their signature roasted HK yellow chicken was certainly a highlight of the night. Wow, incredibly tender and moist chicken also full of flavor, the chicken sauce captured all the chicken essence, rich and delicious.
As much as we loved the chicken, the complementary rice pot is also unforgettable. The addition of white truffle accentuated the already aromatic rice to the next level. There’s even rice crust at the bottom and crispy chicken skin add another dimension to the rice. It’s a masterpiece. This chicken dish alone would garner a second visit. The amuse bouche of the night deserves a special mention, a light and refreshing bite of smoked mackerel accompanied by beetroot and horseradish ice cream, such a pleasant appetizing start.
Who doesn’t love a good old mashed potato and egg, an oozy egg yolk blended with incredibly creamy mashed potato, and chorizo lifting the flavor. Such a simple dish but cooked in perfection.
It’s not very often to see frog leg in a western menu, but I’ve always enjoyed it in chinese dishes. This sautéed frog leg is an elegant rendition, dressed with a creamy parsley sauce.
The Angel hair pasta is a luxurious and elegant entree, the caviar and kombu sauce both elevated the dish with incredible umami.
Sampled 3 desserts from their menu - each has unique character and delicious in their own way.
Grand cu chocolate is a decadent and textural chocolate party featuring chocolate of different intensity prepared in multiple ways served in a light and crunchy short crust chocolate tart. It’s irresistible to any chocolate fans.
It’s now the season for chestnut, Mont Blanc dessert is not to be missed. It’s creamy and not too sweet, chestnut flavor is dominant but well balanced with the addition of clementine.
My favorite though is the mille-feuille that is simply flawless, with vanilla cream in between layers of super light, flaky and crunchy puff pastry, served with an incredibly tasty salted caramel ice cream and caramelized pear.
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