This June, Curious Palette collaborates with Magic Square alumnus, Chef Desmond Shen to roll out a new menu with expanded offerings. The tantalising line-up of starters and sides combine seasonal vegetables, pristine seafood, and robust meats with house-made sauces and dips to form inventive and sophisticated creations to pique your tastebuds.
Together with the Curious Palette team, Consultant Chef Desmond Shen has created a menu encompassing an all-day selection of starters and sweets (available from 9am – 10pm), brunch (9am – 3pm), lunch (12 – 10pm), and dinner (6 – 10pm).
Tomato, Tamarind Ponzu 3.8/5
To kickstart our meal, we had the appetiser, Tomato, Tamarind Ponzu ($10.90) which is a refreshing palate-cleanser with its plump and juicy tomatoes, along with yuzu and pickled lemon to enliven the dish with a subtle citrusy, tangy flavour.
Fried Cauliflower with Fish Sauce Caramel 4.2/5
The Fried Cauliflower with Fish Sauce Caramel ($11.90) was a highly addictive snack comprising of crispy battered and fried cauliflower florets dusted with curry powder. The fragrant lemon emulsion provides a tangy contrast to the luscious house-made savoury-sweet fish sauce caramel.
Sugarloaf Cabbage with Seaweed Butter 4/5
The Sugarloaf Cabbage with Seaweed Butter ($12.90) come in a bundle of juicy, roasted cabbages and a generous sprinkling of toasted nuts, seeds, buckwheat and crispy curry leaves. The cabbage boosts a natural sweetness to it, while the toasted nuts add a nutty, smoky aftertaste. The dish is also accompanied with an umami creaminess of the seaweed butter, and a perfectly poached egg to harmonise the various components.
Mentaiko Belacan Pasta 4.2/5
The Mentaiko Belacan Pasta ($18.90) comprises creamy al dente pasta tossed in a heady sauce prepared with prawn and shallot oil, butter, and a hint of belacan to give it a rich, briny umami flavour. Topped with a trio of charcoal-grilled tiger prawns and chilli powder to complete the dish.
Cray Roll 3.8/5
The Cray Roll ($19.90) comes in generous, tender chunks of crayfish and ebikko stuffed into a fluffy, toasted brioche roll. Topped with prawn mayonnaise and fried capers which adds an umami creaminess to the roll, and served with a pile of crispy golden shoestring fries.
Slow Cooked Shortrib 4/5
The Slow Cooked Shortrib ($29.90) features a beef short ribs sous vide in soy sauce, mirin, burnt onions, and apple juice. It is finished off with treacly burnt soy and brown butter. The juicy short rib boosts a fork-tender consistency, with slightly crispy edges which adds a charred smokiness to the meat. It is best enjoyed wrapped in fresh lettuce, with pickles and yuzu kosho for a touch of tang.
Kaya, Coffee Butter 3.5/5
End the meal on a sweet note with the Kaya, Coffee Butter ($9.50) which features a crispy buttered and toasted white bread with a generous spread of kaya (coconut jam) made with gula melaka (palm sugar), and a thick slice of fridge-cold coffee butter tucked within. For the quintessential experience, dip the kaya toast in the accompanying saucer of sous vide egg and espresso shoyu (soy sauce).
Photos and words by Crystal. A girl who likes to eat, photograph, and write about food and dreams about travelling around the world one day. Note: This is an invited tasting.
64 Prinsep Street
Tel: +65 62381068
Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)
Mon, Wed-Sun: 9am - 10pm
(Closed on Tue)
1) Alight at Bencoolen MRT station. Take Exit A or B. Walk to destination. Journey time about 5 mins minutes.[Map]
2) Alight at Bras Basah MRT station. Take Exit D & E. Walk down Bras Basah road towards Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes. [Map]