Recently, I made a return visit to Cavern Restaurant at Rainforest Wild Asia for dinner. Since my previous trip during its opening, the restaurant has refreshed its menu, introducing new dishes and refined flavours that made this revisit worthwhile.
Prawn Cocktail 4/5
We began the meal with the Prawn Cocktail ($16 for 3pc). Each prawn sits atop lettuce, paired with sriracha mayo, pomelo, and crispy cucumber, creating a refreshing starter that combines sweet, spicy, tangy, and crunchy elements. It’s a simple dish, but one that delivers a satisfying multi-sensorial play of flavours and textures.
Berry Good Time 3.8/5
Ginger Slammer 3.8/5
Cavern also boasts a beautiful bar, so we explored a couple of their beverages. Berry Good Time ($16) is a lively blend of mixed berries, mint, lime juice and soda. It is bright, fruity, and perfectly fizzy. The Ginger Slammer ($23), made with tequila blanco, ginger syrup, lime juice, and soda water, is bold and zesty, with a spicy kick from the ginger. Both drinks bring refreshing profiles that pair well with the rainforest setting.
XO Burrata with Heirloom Tomato 4/5
The XO Burrata with Heirloom Tomato ($22) stands out for its unique Asian twist. The pairing of XO sauce and chilli oil with creamy burrata may sound unconventional, but it works, similar to the sambal-burrata combination I’ve tried at One Prawn Co. The result is creamy, savoury, slightly spicy and well-balanced, with the tomatoes adding a sweet finishing lift.
Smoked Pork Rack 4/5
The Smoked Pork Rack ($30) features a tender pork loin served on a bed of mashed potatoes. It comes completed with a strawberry chilli and herb salad, adding brightness and a gentle heat that cuts through the meat’s richness. A hearty and well-executed dish.
Clam Vongole 3.8/5
The Clam Vongole ($24) arrives with perfectly cooked tagliatelle accompanied by juicy asari clams, chilli padi, parsley, chives, garlic, and white wine. The pasta is al dente and full of flavour from the sweet clams. The addition of chilli padi gives it a punchy lift. One puzzling detail: the dish comes with a white wine broth, which isn’t typical as vongole is usually served dry. Still, the flavours are enjoyable.
Brulee Oolong Cheesecake 4/5
The Brulee Oolong Cheesecake ($12) features a biscuity base and a creamy cheesecake body infused with subtle oolong notes. The crackling layer of caramelised sugar adds a delightful textural contrast, making it a satisfying dessert for tea lovers.
Rocher 4.2/5
The Rocher ($16) is a visually appealing dessert of dark chocolate ice cream, hazelnut cream, and hazelnut pieces. Rich, nutty, and texturally layered, it is a well-crafted sweet finish to the meal.
This second visit to Cavern Restaurant proved even more enjoyable than the first, thanks to its refreshed menu and creative flavour pairings. From starters to desserts, the dishes feel more confident and refined. Paired with its cavern-inspired interior, textured stone elements, and an intimate, cave-like ambience, Cavern offers a cosy, immersive dining experience that makes it even more memorable.
Note: This is an invited tasting.
Cavern Restaurant
Rainforest Wild ASIA
20 Mandai Lake Road
Singapore 729825
Tel: +65 60220229
Website
Nearest MRT: Springleaf (TE Line), Choa Chu Kang (NS Line), Khatib (NS Line)
1) Alight at Springleaf MRT station. Take Exit 3. Walk to bus stop opposite Thong Soon Road (Stop ID 56091). Take bus number 138. Alight 12 stops later. Walk to destination. Journey time about 25 minutes. [Map]
2) Alight at Choa Chu Kang MRT station. Take Exit A. Walk to Choa Chu Kang Bus Interchange (Stop ID 44009). Take bus number 927. Alight 16 stops later. Walk to destination. Journey time about 30 minutes. [Map]
3) Alight at Khatib MRT station. Take the Mandai Khatib Shuttle Bus (not free). Journey time about 30 minutes. [Map]
No comments:
Post a Comment