Why stick to the same menu when you can experiment with all the different flavours of the season? That to me is what cooking is all about. Artichoke is, therefore, the very essence of what a restaurant should be: no fixed menu, just whatever the ingredients of the season inspire them to cook.
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| Beetroot tzatziki: garden beets, homemade yoghurt cheese, pistachio dukka & garlic breadcrumbs, $15 |
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| smoked carrot and walnut dip |
I love dips. Whether it's hummus or some kind of butternut squash puree, the subtle blend of natural sweetness and mouth-watering savouriness in a healthy dollop of creamy dip is pure joy to me. These dips were refreshingly different and went beautifully with the freshly oven-toasted bread.
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| Moorish dips with delicious, oven toasted breads imported from Australia |
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| Wagyu Beef - Persian mince meat skewer, grilled tomatoes, blistered pepper and dirty onions, 150 grams |
As much as I try to resist it, I'm a dessert person through and through. Every mouthful of each one of the desserts below was a burst of sunshine on my taste buds.
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| their all-famous sticky date toffee pudding soaked in smoked milk custard and caramel |
Definitely one of the best in Singapore, but my heart still belongs to the sticky date toffee pudding at Prive Bakery Cafe.
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| Freshly baked, luxuriously banana-ey banana cake |
One thing I never tire of baking is banana bread. If I could steal the recipe for this one, I would.
161 Middle Road
Singapore 188978
Inside Sculpture Square
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