Cilantro

Went there to celebrate my mum's birthday. Stepped into the place, what first greeted me was the great hospitabilty of the service staff there and also the decor, which is very cosy and simple. This fine-dining restaurant serves fusion cuisine, the chef Frankie Ding serves up brilliant dishes comparable to those of reknowned chefs like Sam Leong.

For the appetizer, i had this foie gras and shredded confit duck salad, the foie gras is just sinfully greatly sinful, if there's such a description. the foie gras is pan fried and the duck is wrapped in sort of a "popiah" skin that is crisp and with the salad, is just amazing. the foie gras basically just melts in your mouth, and you will yearn for another bite once you tried it.

For my soup i had this shark cartilage soup with lobster meat its this clear soup with shark cartilage boiled for six hours, with fresh bamboo fungus, golden mushrooms and cilantro and also lobster meat of course. the taste is quite peppery, and its like those very thick broth with a punch of chinese herbs, and is very soothing. the shark cartilage is very tender, the only regret i would say is that the golden mushroom does not really go well with the soup. but the lobster meat is tender and you can taste the sweetness of the lobster itself overall, the soup was nice.

for my main course, i had this rack of lamb suprisingly, this lamb does not have any foul smell. the lamb is tender to the cut, and is quite juicy. very nice herb sauce, goes well with the lamb the lamb is marinated till well, unlike some other places where you still can smell the foul smell of the lamb itself.

overall, great dining ambience, great place, great food great company. :)