VIA Modern Slow Cook
From ingredients, side dishes to sauce and soup, everything is cooked slowly in this dedicated slow cooking restaurant.
The 2-storey restaurant serves both a la cartel and set menu. Booking is needed.
The signature Porchetta well embodies the essence of slow cooking. It takes 12 hours to preserve, another 12 hours to cook in 75˚C water, then grilled for 20 minutes before serving to create a crispy and succulent taste. Onsen Tamago is another signature which is cooked in 63˚C water for 3 hours. It is amazing when enjoyed with sauce made of spinach and ginger.