Ingenious use of a mahjong tile as a chopstick rest.
Spicy Pumpkin, Prawn and Coconut Veloute. The best thing about it was the light non-creamy consistency. Best Pumpkin Soup ever....
Vietnamese Coleslaw with Chicken. Its OK.
White Miso and Yuzu Kingfish Wing grilled to perfection.
Five-spice Lamb Ribs with Sweet Green Chilli Sauce, a crowd favourite.
Vietnamese Scotch Eggs, the best dish on the menu.
Chicken and Sweet Corn with Thai Basil. Stick to the Pumpkin Soup. This is just OK.
Red Curry Beef. It is served with a side of rice which we could not manage as it was TOO MUCH FOOD.
Squid with Garlic and Pepper served with a special sauce ... cut like french fries and let me tell you they are more-ish and may be a potential spud substitute for me. NOT. But its the best, most inspired take on Calamari we have had in a long time...even better than what we've had in Spain!
Hay-smoked Pork Bao with Hoisin, Cucumber and Crispy Shallots. YUMMY.
Malacca Chendol: Gula Melaka jelly served with sweet corn ice cream with a popcorn and roasted crushed peanut topping. No intense flavours here...I'm not so sure about it.
Ding Dong's restaurant's manager ... check out his cool tattoo sleeves.
Sous Chef Jet Lo: He came to say hi and check us out... we suspect it was because we ordered 10 dishes...and it was just the two of us for dinner. A totally cool dude...filled with enthusiasm and passion.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.