| rev:text
| - November 2016 Menu
Everything was so good that it was difficult to keep myself from licking the plates.
Let's start from the beginning. I had some questions regarding the menu, and in no time did a very helpful gentleman from the restaurant text me to make suggestions from the menu to accommodate my pescatarian diet.
The inside of the restaurant was very spacious and clean. Really like the minimalist decor--lovely wooden flooring and furniture against white walls for contrast. We were greeted by a cheerful girl with very cool red glasses whom had made an effort to make us feel welcome while giving us brief background about the new restaurant.
Was met by the unexpected appearance of Paul himself whom had left the kitchen to greet his guests at each table and explain about the ingredients he used for his creations. I'm not sure what the proper etiquette was, but it was certainly a nice gesture and it made us feel valued as customers.
My goodness! Each dish was presented beautifully; like an edible work of art. We ordered the:
Yam, asian sweet potato, portobello, shiitake, black mushroom, shimeji, truffle, dates dish ($14) -- The sweet taste of yam coming together with the mushroom smear tasted really nice and woody with the small potatoes. The only thing about this dish was that I couldn't taste any truffles at all, but it was good nonetheless.
Scallop, fish, prawn, clam, perilla seed, korean chili, kimchi, yellow zucchini, peas ($24) -- Highly recommended. Was advised by Paul that he would go to the fish market himself and select the catch of the day. Not sure how to explain the flavour, but it was creamy and aromatic infused into the fish but tasted especially good with the seasoned and fried rice cakes. Never had it cooked that way before. Everything was good expect there were was only 2 scallops and 2 of the clams still had sand in it.
Duck breast, duck confit, foie gras, mandoo, duck jus, persimmon, red chili, hazelnut ($26) -- SO really loved this one. Was told the duck was tender and medium rare. The gastronomy between the savoury and the sweet from the persimmon really shocked tastebuds. Most importantly was that the dumpling had more duck in it. A fantastic dish for meat-lovers.
Really liked this restaurant and see lots of potential. The food was phenomenal, would had been a bit better if the portions were a little bigger but If I had to comment about the food, would have to ask what is this black magic f**kery? Sooo good.
Thank you and will definitely come back again for a second date and try the cocktails.
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