2/9/2023 - Lunch
RHUBARB, Tanjong Pagar
$118++ for 5 courses
Amuse Bouche
🥔🐷🍐Potato roll, pork with pear puree
Quite salty but super crispy.
🦐🧅 Prawn tatare with onion and pomelo topped with cucumber dashi kelly and salmon roe. Buttermilk sauce.
Cucumber dashi was salty instead of the refreshing taste of cucumber. Gives a nice element of mild saltiness to the dish. Love the raw prawn texture but the taste itself sort of reminds me of an elevated spicy tuna mayo.
🍄🥄Mushroom emulsion on the top, truffle puree at the bottom with fermented mushrooms. Dusted with kombu powder
The earthiness of the emulsion comes through really nicely. Probably my fav component of the dish. The sour fermented mushrooms was probably there to offset the heaviness of the emulsion but I wasn't a fan of it.
🐟🧅🦞Thread fin with saffron aioli. Onion stuffed with quinoa and lobster sauce.
Fish was nicely cooked. Tender and slightly flaky. Goes very well with the lobster sauce. Aioli adds a touch of creaminess but was not needed for the fish. Goes better with the quinoa.
🦆🥟Hungarian duck with sausage dumpling. Decorated with fried grape, pomegranate sauce, rhubarb and spinach foam.
Not a fan of the grapes. The sugar coating was hard and didn't add much flavour or taste to the dish. Duck was extremely well done. Soft, tender, tasty and not gamey. Sausage dumpling felt like an atas luncheon meat. Never had rhubarb in it's cooked form. Tastes sort of florally and sour.
🥥🍨Coconut clouds with lychee sorbet
The refreshing lychee sorbet goes well with the thick heavy cream at the bottom. An amazing dessert that has perfect balance when eaten together.
Petite Fours
Blood orange jelly - NO, just no. This was so sweet
Madeline with orange
Chocolate truffle
