T. Dining by Singapore Tatler - - Indian -

Gen­uine and warm smiles greet the din­ers at the door and this level of ser­vice never skips a beat through­out the evening. The cus­tom­ary plat­ter of prized in­gre­di­ents, com­pris­ing seafood, meats and veg­eta­bles, show­case the sea­son’s fresh­est—and, more im­por­tantly, the culi­nary alchemy that chef Gun­ther Hubrech­sen is able to con­jure. The Alaskan king crab is a stun­ning dish, with the lightly smoked, suc­cu­lent white flesh ca­ress­ing the palate with ev­ery sin­gle bite. The clas­sic cold an­gel-hair pasta is a cel­e­bra­tion of the chef’s ded­i­ca­tion to this seem­ingly sim­ple pasta dish. Desserts are a French de­light and the crêpe souf­flé is de­light­fully sam­pled at the chef’s urg­ing to bring a beau­ti­ful, sweet end­ing to the evening.

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