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T. Dining by Singapore Tatler - - Indian -

Con­tem­po­rary Chi­nese is a dif­fi­cult genre to nail, but chef Sam Leong doesn’t seem to have many is­sues here. The pan-seared foie gras with smoked duck breast and yuzu sauce is topped with crispy tofu skin for con­trast. The mapo tofu dish has a del­i­cate Sichuan “ma-la” over­tone that em­pha­sises aro­mat­ics over the spicy and numb­ing sen­sa­tion, com­ple­mented by sweet crab claw meat and silky pearl rice. Meat dishes shine, too, as Leong’s gor­geous cumin-scented pork rack is per­fectly fin­ished to ac­cen­tu­ate the meat’s flavour; it has enough bite and ten­der­ness. The Aus­tralian lamb cube, which is brightly ac­cented with yuzu, gin­ger and scal­lion is an­other win­ner.

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