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2013-11-21
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a very refreshing setting, modern, funky and colourful.the bread rolls they served were very nice, particularly the ones with cheese on the crust. they came with olive oil and balsamic, and garlic butter of sorts.I ordered a duck olio spaghetti, which was very pleasant. if you are the type who does not like creamy stuffs, this dish is clear but tasty, with duck slices working their flavour into the spaghetti, blending with the olive oil and touch of herbal spices. I particularly like how the che
the bread rolls they served were very nice, particularly the ones with cheese on the crust. they came with olive oil and balsamic, and garlic butter of sorts.
I ordered a duck olio spaghetti, which was very pleasant. if you are the type who does not like creamy stuffs, this dish is clear but tasty, with duck slices working their flavour into the spaghetti, blending with the olive oil and touch of herbal spices. I particularly like how the chef introduced some chili to the dish which brought somewhat of an Asian flavour to the Mediterranean dish. I finished the dish without any feeling of guilt whatsoever towards my BMI reading.
my partner ordered the seafood pizza, which was thin crusted, simple looking yet surprisingly tasty. the portion was rather large for one person, but the scallop and prawns scattered over the thin crusted base, covered with just enough layer of tomato and cheese, made the dish and filling and satisfying one.
they have an open kitchen concept and we could see the chefs in action, cooking up our dishes. chef (Aidy) and staffs were very friendly, (we noticed the hotel was recently opened).
we finished the dinner with a portion of crème brulee, which was fortified with grated coconut, and which gave it a fuller texture and added more bite to it! a very smart move I may add.
a very satisfying meal which came with several pleasant surprises. a very well done to the chef. will definitely come back for more!
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