Culinary Designer is Chef Trevor Paulo of Xperience Restaurant at Sofitel So Singapore! How else can we explain the dish after dish of precisely plated art from his Signature menu that were sent out of the immaculate open kitchen? I believe Trevor is rather OCD (all that temperature monitoring and perfect swooshes) when it comes to transforming the fresh seasonal produce into their modern European-Japanese dish form. As rigid as that may sound, his plates do not bore! Here are the highlights!
Cured salmon ($25) adorned with cucumber shavings, pickled cauliflower, dill & coriander pearls, tobiko, and finished with a fermented apple juice. Fermentation is the hottest technique in the culinary world right now (so I say) and can I please have a bottle of that tangy apple juice! This appetizer more than serves its purpose of getting our stomach ready for the night. Light and cool dish, with a hint of citrus, ending on a wasabi note. I wouldn't mind a slightly smoky fish to accent the dish though.
I preferred the bright bursts of flavors in the Spanner Crab ($25). The lime mayonnaise, spring herbs, sansho, and wasabi snow brought out the sweetness of the meat. This wouldn't be out of place in a Japanese restaurant for sure.
For the main course, treat yourself to hearty meat dishes like the juicy Beef Short Rib ($38) with all types of onion! White onion purée, leek confit, spring onion tempura, onion paper, and a shallot jus embellished this braised Australian Wagyu short rib. The meat was first sous vide for 36-48h at 68 deg and then seared for a little crispiness. Knives not allowed! This could have been an onion dish because i didn't quite miss the slightly bland meat at all.