Racines

The menu at Racines (French for “roots”) smartly dissects the restaurant’s unique culinary approach. Arranged like a gatefold, each side of the menu presents an ingredient through the lens of French (on the left) and Chinese (on the right) flavours and techniques. The influences tend to be more European than Asian, but the layout and concept are commendably ambitious.

The space itself is impressive, with airy, huge plate-glass windows that allow the room to be filled with natural light, marble floors and an open kitchen at the back.

The quality of most dishes is very good, especially the smooth artichoke velouté with sautéed wild mushrooms. Also impressive is the tart au citron with lemon curd and citrusy Thai mango ice cream. The staff are sweet, welcoming, and brimming with infectious energy.

TATLER TIP

The most comfortable seats are the banquettes, but they sit within the restaurant’s inner sanctum. Much more dramatic is the view from the tables by the windows.

SIGNATURE DISHES

1. Clear lobster broth, sliced Hokkaido scallop carpaccio and pickled kohlrabi 2. Slow-cooked Australian Wagyu beef cheek with red wine-infused truffled mashed

potato, roasted romanesco and confit sweet onion

3. Mosaic of foie gras terrine, roasted Granny Smith gel infused with cocoa and

Sichuan pepper, pickled Asian pear and melba crisp