01-26/27 Chijmes, 30 Victoria Street, S(187996) TEL: 6837 0402 whitegrass.com.sg
Chef Sam Aisbett shows his mastery of flavours with a five-course menu that takes diners on a journey. The first course of raw Japanese yellowtail and radish is stellar; the freshness of the fish and the surprise with each bite is delightful. The next course shows his playfulness, as he adds cornflakes for added crunch and sweetness to a salad of violet artichoke with a slow-cooked egg (at 63 degrees for an hour), Iberian ham and hazelnuts. Mains-wise, the Japanese sea bream is flavoured ever so lightly, triggering the taste buds to recall the comforting yet fresh flavours of steamed fish, Teochew-style. Meanwhile, the South Australian organic grass-fed beef is tender, and seasoned with a veal broth and mushrooms.