Salut Private Dining @ Grange Heights - A New Private Dining Concept By Chef Karl Dobler

Celebrate and entertain your friends and loved ones in this beautiful, intimate space. Welcome to Salut Private Dining, a new dining concept helmed by Karl and Jessica - one with excellent culinary skills, the other with impeccable taste.

Austrian Chef Karl Dobler's culinary repertoire spans from Michelin-starred restaurants to luxury hotels across Europe and Australia. You might also remember him from Flutes Restaurant or then Restaurant Salut Private Dining in Dempsey. With great respect for classic flavours and culinary techniques, Chef Karl personally sources fresh seasonal ingredients and carefully prepares them. While contemporary European cuisine is his speciality, he is adept at Asian and Peranakan cooking and whips up a very popular Prawn Noodles. Meanwhile, Jessica works her magic to create the perfect ambience for your dinner event and can set the table for personalised themes. Tonight, we're enjoying a romantic candlelit table set with white roses and artfully strewn crystals.

As guests stream in, smartly dressed wait staff warmly welcome them with flutes of champagne and canapés of the most luxurious degree - smoked salmon with cream cheese & caviar, beef cheeks mini puffs and burrata & tomato mini toasts. Feel free to bring your own wines and spirits. There is no corkage charge. A generous policy!

A dish of Hokkaido Scallop Carpaccio appears in front of us. It's delicately sliced and draped like a flower, drizzled with truffle soy dressing and some olive pearls.

As White Asparagus is in season, the Chef prepares it as a warm appetiser served with a soft hen egg, truffle hollandaise and bellota ham, which is the finest grade of Jamón ibérico with a smooth texture and a rich, savoury taste.

Next comes a pan-seared NZ Bass Grouper prepared with artichoke mash, edamame, and scampi glaze. The fish's flesh is firm, white, and flaky. Delicious!

We got to try the Chef's signature Crispy Roasted Suckling Pig, which had a crackling skin. It is served with smoked pancetta cabbage, rosemary potatoes, and star anise jus.

The dessert was well-timed. We caught an aromatic whiff of the soufflés baking as we were about to finish our main course. Out from the kitchen came those piping hot ramekins of Passionfruit Soufflé, baked with real fruit bits. It was delightfully melty and absolutely enjoyable.

We thought dinner had come to an end but were presented with Hand-rolled Hazelnut Chocolate Truffles. As a chocolate lover, I can only say that I wished I had the whole tray to myself.

Afterwards, a fine selection of Cheese, Dried Fruits, and Crackers accompanied the post-dinner wine and conversation.

Although newly opened, Salut Private Dining has already received strong interest from regulars, who invite Chef Karl to their homes for private catering. A minimum party of 6 persons is required, and the dining room can accommodate up to 20. Typically, a 5-course menu starts from $198 per pax, with no service charge or GST. If interested, do reserve at least 2 weeks to 1 month in advance.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavors and experiences. Note: This is an invited tasting.


Salut Private Dining
Grange Heights
15 Saint Thomas Walk
Singapore 238145
Tel: +65 9831 3067
Instagram
Website
Nearest MRT: Great World (TE Line)

Direction:
1) Alight at Great World MRT station. Take Exit 5. Walk to bus stop at Riva Lodge (Stop ID 13071). Take bus number 32, 54, 139 or 195. Alight 1 stop later. Walk to Saint Thomas Walk street. Turn right onto Saint Thomas Walk street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Great World MRT station. Take Exit 5. Walk down River Valley Road towards Saint Thomas Walk. Turn left onto Saint Thomas Walk. Walk to destination. Journey time about 8 minutes. [Map]

Butcher's Block @ Raffles Hotel Singapore - Refreshed Spring Menus Forged Through Fire, Rooted in Hawaiian Philosophies

I revisited Butcher's Block at Raffles Hotel Singapore to explore its refreshed Spring menus, showcasing the best of nature through produce sourced directly from the restaurant's local farm. Partnering with Singaporean indoor vertical farm, farmd, Butcher's Block demonstrates its commitment to food sustainability, reflecting the Hawaiian values of Aloha Aina (love of the land) and Malama Aina (to care for the land).

Hokkaido Milk Parker Roll, Konbu Butter 4.8/5

A signature delight, the complimentary Hokkaido Milk Parker Roll with Konbu Butter sets a high standard. The fluffy Asian milk bun paired with konbu butter is irresistible, though one might need to resist filling up before the main course.

Australian Lamb Tacos, Chermoula ($15 for 2pc) 4/5

The Australian Lamb Tacos ($15 for 2pc) present a delightful fusion of flavours and textures. Shredded lamb shoulder rests atop a crisp yellow endive leaf, accompanied by a vibrant medley of yuzu kosho, chermoula, pickled fennel, green apple, and coriander. Dusting green powder adds a pop of colour and an extra layer of flavour. Drawing inspiration from Mexican cuisine, the traditional tortilla is replaced with endive, offering a refreshing and crunchy vessel for the succulent lamb filling. This innovative twist is reminiscent of Korean barbecue, where grilled meats are often enjoyed wrapped in greens, known as 'ssam.' The result is a taco experience that balances bold flavours with fresh, crisp elements, creating a unique and memorable dish.

Western Plains Spam ($38 for 2pc) 4.2/5

Chef Jordan's rendition of the Western Plains Spam ($38 for 2pc) pays homage to the beloved Spam Musubi, a popular snack and lunch staple in Hawaii. Drawing inspiration from this iconic dish, Chef Jordan crafts his own version using premium ingredients and a touch of creativity. Instead of using store-bought spam, Chef Jordan takes the extra step to make the spam from scratch, using free-range pork sourced from Western Plains, Australia. The grilled spam is artfully sandwiched on top of a block of Yumepirika rice, creating a harmonious blend of textures and flavours. Wrapped together with nori, reminiscent of Japanese onigiri, the dish offers a delightful combination of savoury, salty, and slightly sweet notes.

Australian Lamb, Carrot Brown Butter Puree 4.2/5

From the "Whole Animal Butchery" section of the a la carte menu, we indulged in the Australian Lamb ($55), showcasing this noble meat's versatility. The dish presents three distinct cuts of lamb — rack, leg, and saddle — each meticulously prepared in-house and cooked using three different techniques: grilling, smoking, and sous vide. The lamb rack, tender and succulent, boasts a perfect char from the grill, while the leg offers a smoky aroma and a melt-in-your-mouth texture, thanks to the careful smoking process. Meanwhile, the saddle, cooked sous vide, delivers unparalleled juiciness and tenderness, ensuring a memorable dining experience with every bite.

Pork Loin Char Siu, Pork Belly, Prosciuto Tuile 4/5

Pork Tomahawk 4.8/5

Another standout from the "Whole Animal Butchery" selection is the Whole Pig from Western Plains ($120), meticulously prepared in-house to showcase five distinct parts of the animal, totalling 350g of delectable meat. The five different cuts include the Tomahawk, Pork Loin, Pork Neck, Pork Belly, and Prosciutto Tuile. Among these, the Pork Tomahawk steals the spotlight, aged for at least 21 days before being expertly grilled with the skin on. The result is a pork dish that is impeccably clean in flavour and tender in texture, with a satisfying crunch from the puffed crackling on the skin. Another noteworthy preparation is the Pork Neck, executed in the Chinese Char Siu style, which exemplifies the diversity inherent in Hawaiian cuisine, blending various culinary influences to create a truly unique Hawaiian cuisine.

Rangers Valley Full-blood Wagyu OP Rib 4.5/5

From the expanded "Chef's Prime Selection" showcasing premium beef from Rangers Valley in New South Wales, Australia, we indulged in the Rangers Valley Full-blood Wagyu OP Rib ($480), accompanied by kabocha squash bone marrow puree. Aged for up to a week to enhance its flavour profile and boasting a marbling score of Mbs 9+, this exquisite cut is bursting with rich flavours. Its succulent meat is complemented by a delightful crust on the surface, achieved through the gentle kiss of an open flame.

Butcher's Block Farm Salad, Comte Cheese 4/5

To complement the delectable mains, we savoured a variety of sides, including the Butcher's Block Farm Salad ($14). This refreshing salad features a medley of fresh greens and herbs harvested directly from the restaurant's own indoor vertical farm. Tossed with a flavorful roasted garlic aioli and finished with grated comte cheese, each bite is a burst of vibrant flavours and textures, showcasing the essence of farm-to-table dining.

Grilled Asparagus, Potato Koji 3.5/5

Sourced from France, the seasonal White Asparagus is brushed with butter and delicately seasoned with lemon zest, lemon juice, and fleur de sel. The asparagus is lightly grilled to perfection. Paired with a delicate koji foam dusted with shiitake mushroom powder, each bite offers a harmonious balance of flavours and textures. The natural sweetness of the white asparagus is beautifully complemented by the buttery richness and tangy zest seasoning, creating a delightful dish.

Crispy Potato, Brown Butter Emulsion, Sunomono 5/5

Indulge in the irresistible Crispy Potato ($14) at Butcher's Block. These twice deep-fried smashed potatoes are a true sensation, boasting a perfect balance of crispiness and tenderness. Tossed in garlic butter and generously dusted with furikake and dehydrated kimchi powder, each bite bursts with layers of flavour. The garnish of fresh chives adds a refreshing touch, enhancing the overall palate experience. Despite being served alongside sunomono and brown butter emulsion, these potatoes shine on their own and are undoubtedly a must-order item for any visit.

Kinmedai 4.5/5

Transit from the land to the sea with the exquisite Japanese Kinmedai ($107) at Butcher's Block. This delightful dish features tender Kinmedai adorned with spring onions, marigold leaves, onion flowers, and fennel flowers, creating a symphony of flavours and textures. What truly surprises the palate is the ingenious use of Cantonese black bean sauce, showcasing the diverse culinary influences found in Hawaiian cuisine. This fusion of flavours highlights Hawaii's rich cultural melting pot, resulting in a truly unique and unforgettable dining experience. A side of Hokkaido Sushi Rice with Furikake is served to complete the dish, allowing diners to enjoy the succulent fish with the perfect accompaniment. This nod to Hawaiian dining traditions adds depth and complexity to the dish.

Grilled Squid Luau 3.8/5

Indulge in a modern twist on a traditional Hawaiian dish with the Grilled Squid Luau ($48) at Butcher's Block. This innovative reinterpretation features grilled squid, expertly cut into thin strips and seasoned with a tantalising blend of lemon chilli vinaigrette and chermoula. The squid is then paired with a Japanese taro leaves sauce, creating a harmonious fusion of flavours. To elevate the dish further, it is garnished with vadouvan spiced almonds, farmed radish, onion flowers, and fennel flowers, adding layers of texture and complexity. A drizzle of coconut cream provides a touch of richness and decadence, balancing the bright and refreshing flavours of the dish. While the flavours are undeniably bright and appetising, some diners may find the squid cut too thin to appreciate its texture fully.

Grilled Peach, Blood Orange Sorbet 4/5

Concluding our meal at Butcher's Block, we savoured the delightful Grilled Peach ($14) dessert. Nestled atop a bed of sable crumble, the Spanish white peach exuded a natural sweetness enhanced by a slow grilling process over a wood fire. This imparted a caramelised sweetness with a subtle hint of bitterness, adding depth to each bite. Complementing the grilled peach was a scoop of refreshing blood orange sorbet, providing a burst of citrusy flavour that balanced the sweetness of the fruit. The dish was further elevated with the addition of a delicate charcoal tuile, offering a subtle smokiness and a crisp texture. Garnished with fennel flowers and marigold leaves, the presentation was as beautiful as it was delicious, adding a touch of elegance to the dessert.

Overall, Butcher's Block continues to impress with its innovative dishes and commitment to quality ingredients. The Spring menus offer a culinary journey that celebrates the essence of nature and showcases the restaurant's dedication to sustainability.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Humpback @ Bukit Pasoh - A Refreshed Space With A New Menu

After two months of renovation, Humpback, the modern seafood restaurant and wine bar at Bukit Pasoh, has reopened with a refreshed space and a new menu. In line with the restaurant's commitment to transparency in its food sourcing chain, the menu is ingredient-focused, with the country of origin informed. Dishes are executed using European culinary techniques with Japanese influences, showcasing the best seafood of the season.

Humpback's signature oyster bar has remained the star of the restaurant ever since its opening in 2015. You can find a seasonal roster of oysters from the Pacific Northwest that is shucked upon order. It showcases seasonal oysters sourced from the Pacific Northwest - Hama Hama Oyster Company, a sixth-generation family-run oyster farm in Washington State in the US. We tried all three varieties, each with its distinctiveness - clean and crisp Hama Hama, briny and sweet Summerstone, as well as an earthy sweet Blue Pool. All oysters ($8/pc, minimum six per order) are served on the half shell on ice with Humpback's house sweet-tangy mignonette, lemon and seasonal citrus.

Hamachi Pastrami 4/5

The menu is organised into Snacks and Bites, Small Plates, Large Plates and Desserts. From Snacks and Bites, we had Chef Alynna Tan's elegant portrayal of fish charcuterie - House-cured Hamachi Pastrami ($18) that is smoked with apple wood, served with thinly sliced pickled Japanese cucumber and sourdough baguette crisps. They were savoury with pastrami spices laced with a hint of smoky aroma. Each slice had a delectable meaty texture, further enriched with dots of smoked sour cream.

Buckwheat Bread with Yuzu Butter 3.5/5

While they were great with the crunchy baguette crisps, I took the liberty to have it together with the Buckwheat Bread with Yuzu Butter ($13), and the combination of the toasty bread with the luscious pastrami was equally delicious. The accompanying citrusy yuzu butter is salted with smoked salt, which works well with the deep nuttiness of the bread.

Mussel Toast 4.8/5

My favourite snack would be this Mussel Toast with Spicy Nduja ($16, two pieces). I love its mouth-filling texture accompanied by a hefty punch of flavours, which will whet your appetite too. The buttery toasted brioche fingers were airy with a crusty exterior, slathered with rich, sweet-spicy nduja that allowed it to bind with the plump Australian mussels atop. Bringing the toast close to my nose teased my senses, an elusive layer of smokey notes imparted from the mussels that had been tossed in a smoked oil.

White Asparagus with Blue Crab and White Miso 4/5

Red Prawn Tartare 4.5/5

From Small Plates, we had two cold dishes that celebrate the fresh flavours of Spring. Humpback's rendition of a cold crab salad, White Asparagus with Blue Crab and White Miso ($25), features chunks of lump blue crab from Indonesia alongside shaved white asparagus, dressed lightly with a contrasting miso-mustard dressing, followed by fresh horseradish and olive oil. While the execution brought out both ingredients' delicate and subtle flavours, it didn't excite me as much when placed amongst others on the menu. On the other hand, Red Prawn Tartare with Tosazu jelly and Pomelo ($26) stood out with Argentinian scampi that was succulent and sweet with a meaty bite. Marinated in dashi and rice wine vinegar, their sweetness came through even more.

Purple Clams with Toasted Koji and Green Asparagus 4.8/5

Among the hot selections, Purple Clams with Toasted Koji and Green Asparagus ($31) is a winner. Inspired by local milky fish soup, sweet purple clams from Hama Hama Oyster Company are simmered in sake, mirin and toasted koji cream, enlivened with Dill oil and chilli oil. The broth was milky sweet, aromatic with a whiff, liven up the dish, while asparagus chunks lend texture.

Ricotta Cavatelli 4.5/5

Ricotta Cavatelli with Swordfish Bacon and Chitose Corn ($28) is Humpback's sole pasta offering, and it is a solid one. Handmade cavatelli is tossed in corn stock with oyster mushrooms and Chitose corn from Malaysia. And what brought out the sweetness of the corn, besides the sharp cheese, were the chunks of swordfish belly bacon cured in juniper, thyme, star anise and bay leaf. These smoky fish bacon not only impart that mouthwatering savoury flavour to the pasta akin to typical bacon, but they also add little nuggets of creaminess into the dish.

Marble Goby 4.5/5

Of the Large Plates, what's highly recommend is the Marble Goby ($52). Wild-caught marble goby from Tembilahan River in Sumatra, Indonesia, is filleted and pan-seared with thyme and brown butter, served with a reduction of mussel jus and butter, as well as a dollop of sweet-tangy black garlic and shallot puree. I love the idea of blending black garlic into black garlic and shallot puree, as that mellows the intensity of it, allowing it to complement the fish without overpowering the dish. The accompanying juicy Australian mussels cooked in sake gave the dish an additional bite and flavour.

Toasted Castella Cake 4.5/5

Our dessert was a very comforting Toasted Castella Cake with Crème Fraîche Ice Cream and Soy Caramel ($14), conceived by Chef Alynna out of her food memory of a toasted angel food cake dessert in San Francisco. It's a very well-considered plate of dessert with balanced flavours. Evident in the chosen ingredients - you have the warm and indulging sweetness from the light and airy toasted Japanese-style castella cake, contrasted with a scoop of cold, mildly acidic crème fraîche ice cream, finished with a drizzle of umami soy caramel and a layer of saltish snow salt flakes that counterbalanced the overall sweetness of the dish.

Promotions/Special Nights - Oyster Happy Hour: Enjoy oysters at half price all day every Monday at Humpback Oysters at $4++ per piece (minimum 6 pieces per order) on Mondays and public holidays From opening to 6.30pm on other days of the week

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Humpback
20 Bukit Pasoh Road
Singapore 089834
Tel: +65 97729896
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon - Fri: 5pm - 11pm
Sat: 12pm - 11pm
Sun: 12pm - 9pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn right and walk down Teo Hong Road. Continue left onto Bukit Pasoh  Road. Walk to destination. Journey time about 5 minutes. [Map]

Caviar @ Palais Renaissance - Welcomes New Head Chef And A New Spring Menu

Caviar at Palais Renaissance is a fine dining restaurant offering a unique dining experience featuring over eight different types of caviar. A Spring Menu was recently launched, crafted by their new head chef, Chef Dannel Krishnan. The focus is still on showcasing the variety of caviars available at the restaurant.

Duck Rillette Quail Egg Kataifi

Chef Krishnan draws inspiration from seasonal produce from both the East and West, as seen in our first course - an adorable Duck Rillette Quail Egg Kataifi. Nestled in the crisped kataifi is a quail egg akin to a mini ozzy Ajitsuke Tamago, cushioned by a buttery layer of duck rillette. The kataifi was deep-fried in duck fats with a little sprinkle of kombu salt, lending each bite a savoury, aromatic crunch.

Tai Shirako

What followed was Tai Shirako, which is by far the most mouth-watering shirako I had. These unctuous morsels were elegantly plated with tangy apple balsamic jelly, and perhaps what made it moreish was that they were hand breaded in Japanese panko and fried till perfection. It can be a lot to have all three in a plate, but the occasional hints of salt and flavours from the Polanco Siberian caviar helped to offset that richness.

Firefly Squid

The next dish was one of my favourites - Firefly Squid with Egg Custard. The Tonburi Hotaru-Ika aka Firefly Squid, is prized for its bursting umami flavours packed in a tiny self. The savoury flavours from the creamy shoyu custard, mushroom reduction, and tonburi (some called it the land caviar) built upon one another and harmonized beautifully with the delicate squid's very own umami flavours.

Aged Big Scaled Bream

Next was Aged Big Scaled Bream with Yuzu Mandarin, physalis (add on Caviar de Neuvic 8g $40), with flavours embodying the spring season. Scaled and prepared in shinkei jime style, the sea bream was dressed with tangy yuzu mandarin sauce, garnished with charred physalis (cape gooseberries), Japanese myoga (Japanese ginger) and kaffir lime shavings that further enlivened the dish with citrusy and herbaceous notes. A little less of the dressing's acidity would have been better.

White Asparagus

The next dish, White Asparagus with almond cream and ice plant (add on kaviari caviar 8g $42), is ideally best to add on caviar due to its sweet profile. The White Asparagus from France is poached in koji milk, paired with charred nashi pear and sweet almond cream. I can understand the recommendation to pair it with caviar, as it was leaning too much on the sweet side on its own. The seemingly withered ice plant didn't help balance the flavours.

Bluefin Tuna

Next was an artistically plated Bluefin Tuna, served with two types of caviar - an award-winning Polanco Siberian and Kaluga Queen Cross Breed known for its creamy texture. The tartare is marinated with ponzu emulsion and served alongside crunchy Jerusalem artichoke. The tuna had a luxurious meaty mouthfeel, making it an ideal partner to its two equally exquisite counterparts.

Stone Axe Wagyu Tenderloin

Our main was Stone Axe Wagyu Tenderloin, one of Australia's best wagyu, served with cordyceps and oolong jus. While the Wagyu Tenderloin delivered in both taste and texture, what also impressed me was the well-seasoned cordyceps that acquired the consistency of a very springy noodle.

We had a refreshing pre-dessert, Sour Cream Snow with Almond Soil and Banana Jelly, followed by a sweet ending. The dessert was definitely the highlight - White Chocolate Strawberries and Yoghurt Ice Cream with Polanco Oscietra. The custardy White Chocolate dessert was adorned with a layer of glistening award-winning Polanco Oscietra caviar, paired with a scoop of yoghurt cream and sweet fresh Japanese strawberries. The mingling of the various components' sweet, savoury, tangy profiles was simply divine.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Caviar
Palais Renaissance
390 Orchard Road
B1-07
Singapore 238871
Tel: +65 98881217
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]

Taste Paradise @ ION Orchard - New Luxurious Spring Seasonal Menu Available For Limited Time

Fine Cantonese restaurant Taste Paradise unveiled a new seasonal menu to mark the dawning of the spring season. It features a medley of dishes specially curated using luxurious sea and land ingredients, including osmanthus mussel, coral trout and lobster.

The menu will be available from now till 30 April 2023, with special discounted prices* on weekdays for Maybank Credit or Debit Cardmembers and PGR members.

Chilled Ice Plant with Tangy Sesame Sauce 3.8/5

We started off dinner with starters from their existing menu. First of which was the refreshing Chilled Ice Plant 胡麻酱冰菜 ($16.80). The fragrance of the nutty sesame sauce made this an appetising start, but the ice plant could be crunchier.

Classic XO Carrot Cake 4.2/5

For the second starter, we had the Classic XO Carrot Cake 经典XO酱萝卜糕 ($14.80). Each carrot cake cube had a lovely thin and crisp crust around it but remained fluffy and soft inside. Stir-fried in an umami XO sauce, eggs, and beansprouts, the savoury notes and hint of spice made this very appetising.

Doubled-Boiled Black Chicken Soup with Sea Whelk and Sea Coconut 4/5

The Doubled-Boiled Black Chicken Soup 海椰皇螺头炖乌鸡汤 ($76.90*, UP: $85.90) is carefully boiled for over 8 hours before it's served to diners. The clear yet flavourful superior stock is made with fresh sea whelk, chicken feet, American ginseng, wolfberries and coquito nuts. While I wasn't a fan of the hard and crunchy coquito nuts, they did provide a mild sweetness to the broth. We were also told that they aid in strengthening your immune system.

Steamed Coral Trout with Pickled Cabbage and Potato Vermicelli 4.5/5

Our favourite dish of the night was the Steamed Coral Trout 川味酸菜水晶粉蒸东星斑 ($18/100g*, UP: $20/100g) prepared in Szechuan style. The fresh slices of boneless fish fillets were firm and tender, with the gravy packing a comfortable level of heat and numbness. Hidden underneath was springy potato vermicelli that soaked up the broth particularly well.

Boston Lobster Black Truffle Fried Rice with Sakura Shrimp 4.2/5

The Boston Lobster Black Truffle Fried Rice 波士顿龙虾黑松露樱花虾炒饭 ($76.90*, UP: $88.90) is fried with a housemade truffle sauce to a mild smoky fragrance, with sakura shrimps, chopped asparagus and diced fresh mushrooms. Topped on top are chunks of tender Boston lobster meat. The truffle fragrance was stronger than its flavour, but we appreciated that as it allowed the rest of the ingredients to shine better.

Stir-fried Osmanthus Mussel with White Asparagus in Black Truffle Sauce 4.2/5

Our last savoury dish of the night was the Stir-fried Osmanthus Mussel with White Asparagus 松露松茸桂花蚌炒淮山白芦笋 ($76.90*, UP: $86.90) that is done in the same black truffle sauce. Osmanthus mussels are unlike the usual mussels that we are more familiar with. They are softer with a bit of a chew and have an impressively light crunch. The earthiness from the matsutake mushrooms paired with Chinese yam, spring white asparagus, fresh lily bulb petals and the aromatic truffle sauce was delicious.

Chilled Aloe Vera and Lemongrass Jelly in Sour Plum and Lime Juice 3.5/5

We ended the meal on a refreshing note with the Chilled Aloe Vera and Lemongrass Jelly in Sour Plum and Lime Juice 芦荟酸柑香茅冻.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Taste Paradise
ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 65099660
Nearest MRT: Orchard MRT (NS Line, TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 430pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]