04/05/2025
The Wildcard Pop up experience
Something new & fresh! Chef Marcus, has created an interesting composition of flavours, and served up a storm of 10 dishes on his interpretation of modern Singapore inspired flavours!
Working together with Wolfhart who looked after service and recommended some fitting and unusual wines, these 2 gentleman did quite an amazing job in this joint exercise!
The food was impressive, served swiftly until the soup course, enjoyable to the last bite!
We kicked off with a Chicken liver mousse on a longan biscuit, topped with a jelly which gave it a well rounded small bite
A surprise was the raw scallop & prawn in a cold Laksa broth! A delightful experience as I never had cold laksa prior, unusual yet perfectly balanced !
The Chicken Wing roasted on a skewer over charcoal had the perfect texture, the flavour was elevated by the marvellous fermented Chili Dip
A big surprise was the layers of charcoal grilled Chinese Cabbage on a skewer, beautifully charred, the Kalamansi aioli made it stand out!
The next course, again charcoal grilled chicken, with a Tamarind BBQ sauce, pickled onion, lettuce & served in a steamed lotus bun, tasty dish highly recommended
The main course, a beautifully tender charcoal grilled hanger steak, served on top of rice noodles, with a beef stock, a market Bean Salad with herbs on the side gave a great contrast! A great dish deserving much attention!
A great idea, was to serve a chicken soup (24 hour cooking) with corn, carrot & turnip, to clear the palate, the broth was rich, flavourful and a perfect ending to the savoury courses!
For dessert the Crisp fried cempedak (jackfruit) was perfect, pity not my flavour profile, served with yoghurt! For those that love this fruit, it will be amazing.
A totally weird presentation, which reminded me of the 70th, was the fish shaped Mango Mousse, with pomelo-sago while tasty, it was just weird!
Overall a great dining experience which I wouldn’t mind repeating!
The Wines, Sommelier Wolf put together were a lovely surprise:
Ulysse Collin, Les Maillons Rosé de Saignée, N.V. (2018)
A vibrant rich style of Champagne Rosé with a red fruited core bursting with vibrancy that is fantastic by itself and plays well with others.
La Castellada Ribolla Gialla, 2017
An orange wine made with the grape variety Rioblla Gialla left on skins to create a beautiful amber tone. Great body, richness and salinity that goes hand in hand with the rich flavours of the menu.
Arnot-Roberts Syrah, 2022
A really well balanced Californian Syrah that went with the main course. It had an elegance to it displaying rich fruit, white pepper and very approachble style.
