This is one of the best restaurants I have been to thus far. The food here is so amazingly good, exquisite, full of flavours, and is like no others. It is a unique incorporation of the intricacy and nuanced complexity of European cuisine into Indian cuisine. And it is so exciting to watch the chefs prepare the food on the woodfire grill with flames and all, smoker and tandoor, which is a huge bowl-like clay oven used for Indian cuisine. To top it off, the service is so outstanding. A must-go for foodies.
And don't worry about the spiciness, there is only light sprinkles of the spices for the hint of extra aroma and kick.
I got an Add-On of Prawn Koliwada Tempura to the set lunch and I'm super happy with my choice. The juicy, briny sweet prawns are encrusted by a thin layer of golden brown crust with smoky flavour and peppered with an iota of Indian spices. The prawns are bursting with flavours, so awesome that they can be eaten on its own or slathered with the aloli sauce. The creaminess, zest and slight pungent flavour of the aloli sauce accentuate the umami of the prawns that makes me swoon in delight at first bite.
I have no love for brocoli, but I absolutely love the Brocoli with Almond Spiced Espuma here. The brocoli, being smoked to tenderness, has this lovely rich smoky aroma that complements creamy, nutty, sweet and spicy espuma.
Watch the video to see the dancing flames.
Fresh Paneer, which is Indian fresh cheese, is creamy yet firm and solid in texture and milder in the cheese flavour. and this is perfect for some roasting in the tandoor oven to get that lightly charred cheese taste. And the Goan Sambal sauce, with its moderate saltiness and umami, adds extra dimension to the taste of the roasted panner.
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Corsican Seabass with Coriander and Dill continues to impress with its myriad of flavours from the sweet, buttery taste of the seabass to the pungent aroma of the herbs. I try this with and without the roasted lemon juice and love both types, but to me, savouring it with lemon juice is beyond amazing since the tangy flavour really highlights the creaminess of the fish.
The videos showing how the fish is prepared. The chef will turn the wheel at the top to adjust the height of the grill platform so as to control the amount of flames reaching the fish at different stages of cooking.
The amount of black truffle, which is black gold in the culinary world, shaved onto my Black Truffle Kulcette in this video is so Wow. Totally worth it to order this dish.
Savouring Black Truffle Kulcette, a traditional kind of Indian fluffy, puffed flatbread with crispy exterior, is pure indulgence. The subtle earthy aroma of black truffle goes so well with the slightly tangy creamy truffle sauce and the goodness of wheat in the kulcette.
Check out the below videos on how the chef prepares the kulcette by kneading and then stick it to the side of the tandoor to bake it.
Sea Buckthorn, Cherry and Panjiri pleasantly surprises me by the amount of variations in its taste profile and texture. My impression of Indian desserts is they are very sweet and creamy, so this dessert really blows me away by how different it is. In fact, this is better than the desserts in some European restaurants. The tangy sweet Sea Buckthorn sorbet is so refreshing, and together with the firm dark cherries, complements the creamy base with biscuit crumbles so well. I also love it that it is so unique.
Lovely white wine recommended by the friendly staff. It's not champagne, but it has a lovely hint of sweetness developed by a special process in the winemaking. Yes, I can say this is my favourite wine.
The interior of the restaurant is very posh, upmarket and modern, with dark wood, dark granite and plush sofa adorning the place. I definitely feels like one of the cool crowd dining here, especially with the awesome service and kitchen crew taking good care of us patrons. The service team is so friendly and warm while maintaining their professionalism at all times. And they really know their food very well, explaining to me in details on the ingredients and preparation process. The wonderful manager even reveals to me the winemaking process of the wine ordered and recommends the various ways to savour the food and wine. Even the chefs go the extra mile to interact with the patrons while busy with the preparation of food right in front of us.
Anyway, for chilling and absolute comfort, go for seats at the tables. For excitement, interactive time or inquisitive minds like me, go for the kitchen counter seats.
This is one of my best dining experiences. I love all the dishes and thoroughly pampered by the excellent service here. Definitely love to come here again.
Thoughts: Not only it's unique, it's simply amazing and exciting.
56 Tras Street
Nearest MRT: Tanjong Pagar
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