CURE

T. Dining by Singapore Tatler - - Indian -

The food is true to its name, fea­tur­ing fresh pro­duce that has seen ju­di­cious rounds of cur­ing, mar­i­nat­ing and fer­men­ta­tion. A good ex­am­ple is the bright-pur­ple sal­mon cured with beet­root and lay­ered on crème fraîche, which bal­ances its tart earth­i­ness to great ef­fect. The al­most-cliché of­fer of foie gras is in the form of a thin torched cus­tard, with sliced plum and al­mond crum­ble to pro­vide a fruity bal­ance and a con­trast­ing tex­ture. Both the Iberico pork loin with pork kofta and harissa and the char­grilled beef striploin with potato and mar­row score on metic­u­lous cook­ing tech­niques and clever use of com­ple­men­tary in­gre­di­ents that pro­vide un­usual but mem­o­rable flavour com­bi­na­tions; you even feel healthy af­ter such a dish.

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