As I always have a love for fusion food and have so far been really impressed with the repertoire of restaurants in Mondrian Hotel, Tribal Dining naturally goes into my wishlist. And a visit here cements that love and reminds me of why I have a preference for fusion cuisine. I love the food so much that I add-on two appetisers to my lunch course, which is of good value given the high quality of the ingredients and food.
The food lovingly combines the rich flavours of Asian food and the delicate meticulous preparation of European cuisine, spices up with tribal theme of fire, wood and grill to serve up food with familiar yet unique at the same time, delicious flavours. The core ingredients are flavourful and succulent, featuring that lovely natural sweetness. The accompanying condiments, such as laksa leaves, kaffir lime, elevate the dishes to another level. Savouring the food here is like enjoying the breeze, the smell of ocean and sight at the beach, and then out of nowhere, I catch a surprising whiff of BBQ aroma. I don’t expect it but I’m sure loving it.
The place is exactly like its namesake “Tribal”. In the space full of modern sensibilities and classiness due to the dark furniture, dark walls, classy tableside lamps with soft yellow lights, polished metal finishings and grey plush sofas, the distinctive touches of tribal elements blend seamlessly into it. Rattan curtains, ornamental rattan roof and brick red walls make this space unique and immersive.
The service is excellent: professional, friendly, attentive and makes very good recommendations on wines, thus making this dining experience an absolutely awesome one.
Hamachi Crudo with charred orange ponzu features the sweetest yellowtail, I totally mean it in a good way. It is that kind of meaty sweetness tempered with brininess, which develops into a savoury sweetness as I chew on it. Pickled jicama refreshes the palates and provides that crunchiness, thus going perfectly with the meat, Ikura added adds an extra oomph of briny goodness.
Clarence River Prawns with smoked chicken fat is so plump, meaty and succulent. Imbued with smoky goodness, it tastes so good in its own rights. And it tastes unbelievably awesome with hints of zesty pungency of laksa gremolate and wasabina. It’s a moment of eyes widening and going “Oh my, what’s that? It tastes amazing!” Definitely my favourite.
Bouncy, juicy scallops with smoked roe, roasted chicken reduction, duck prosciutto and allium oil successfully combine the soft briny sweetness of scallops, a touch of smoky goodness and earthy meatiness of duck to create a dish full of nuanced, distinctive flavours.
Iberico Pork Chop is bursting with robust flavours of kampot pepper bbq sauce and smoky meaty sweetness of iberico pork. The meat is so juicy and tender, completed with a good firmness for great bite. This is one excellent pork dish.
Lovely fruity wine.
Light, mellow red, which is exactly how i like my reds.
Thoughts: Excellent Exotic Surprises that Amaze!
83 Neil Road #01-07
