Pretty creative series of snacks here that pays tribute to the Chef’s British roots. Pleasure to dine in this 1Michelin Star restaurant with stunning view of Singapore from the level 70. #Michelin #1MichelinStar

Celeriac parfait with apple, beetroot smoked and pickled, cabbage dome #michelin #michelin2stars

2 Michelin stars restaurant. #Michelin

“Cured codfish, capers, salted lemon, and Spanish vinegar. This is topped with a homemade tartar sauce and sprigs of parsley.” #Michelin #1MichelinStar

With smoked (luckily not jellied) eel #Michelin

Cheese sables with chickpea cream #Michelin #michelin2stars

Crab with fish roe in shortcrust pastry cups #Michelin #michelin2stars

Polenta crackers with hazelnut mousse #Michelin #michelin2stars

Light pate mousse with passionfruit jam, and a sprinkling of dried flowers. #Michelin2Star

#Michelin2Star

Teochew starters paired with its own sauce. Clockwise from top left: Deep-fried prawn balls with plum sauce, Deep-Fried Puning Tofu, Deep-Fried Ngor Hiang, and Pork Leg Jelly

#Michelin #1MichelinStar

Devonshire cheddar cheese buckwheat pancake #Michelin

This reminds me of Indian puri. #Michelin #1MichelinStar

Deep fried ngoh hiang, jellyfish, liver roll, and pig trotter terrine. My fav was the deep fried liver roll.

Mushrooms, black truffle, egg custard

Kinmedai, beetroot

Japanese amberjack

3 types of interesting snacks: (1) sour sesbania leaves on watermelon, (2) tomme de Chiangrai cheese with tamarind, (3) Thai wagyu, finger root ginger and shrimp paste. All interesting #Michelin #michelin1star

Ngoh Hiang and belachan fried chicken wings

Traditional Teochew starters presented in old school tiered trays: pig trotters jelly, fried prawn roll, streamed dumpling

#Michelin

Vegetarian restaurant. #vegan starters