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2023-11-01
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Seeing their famous Pistachio burnt basque cheesecake was a hit in social media, this restaurant has been on my list for long. My friend randomly suggested this restaurant for our gathering, I was pretty looking forward. Restaurant doesn't has must design but mainly dark theme with some plants placing near the window. Seatings were packed, not the most comfortable ones. We ordered smoked salmon, avocado quinoa salad with honey mustard dressing, porcini wild mushroom truffle risotto and Iberico J
Restaurant doesn't has must design but mainly dark theme with some plants placing near the window. Seatings were packed, not the most comfortable ones. We ordered smoked salmon, avocado quinoa salad with honey mustard dressing, porcini wild mushroom truffle risotto and Iberico Jamon mozzarella pizza. For drinks, i had the iced hojicha latte.
Smoked salmon avocado quinoa salad was served in a big plate. Portion was good for sharing. Smoked salmon were in big pieces. Love that it wasn't salty or fatty. Mixed greens were fresh with drizzled quinoa and salad dressing. Right amount of dressing that greens were still fresh. Avocado was just ripe with sprinkled paprika, but couldn't add in much flavour.
A light truffle aroma could be smelled when the food came because of the big dollop of truffle topped. Visually risotto itself was attempting while oddly to be garnished with some chilli thread and sprouts on the side. It was relatively hard to mix with the risotto, some bite was in big chunks of garnish; not much intense flavour but texture was a bit odd. Risotto was alright. Neither too thick nor too watery. Arborio rice cooked just right, sauce just well coated and absorbed instead of too heavy and creamy. Mixed with loaded mushrooms. It will be grateful if cracking black pepper or a drizzle with a good quality of extra virgin olive oil for an extra lift.
Iberico Jamon mozzarella pizza was another dish good for sharing. Crust wasn't dough base, more on a biscuit side. Crunchy and lightly toasted. Appreciate their generous amount of mozzarella that made the dish indulgent. Nicely melted Mozarella nicely glued all the toppings. Loaded Jamon gave a hint of savouriness which uplifted the light creamy mozzarella. Few arugula were topped but kind of falling apart as didnt glue with the melted choose. Yet, nice to have some bitterness balanced through the meaty saltiness.
Here it came the moment I was most excited about, enjoying their pistachio burnt basque cheesecake. Visually, it was in a garden theme. Not only because of the bright green colour but the floral garnish and drizzled with pistachio nibbles. Forking in, it had a similar texture of a new york cheesecake but a less hard one. Love they drizzled extra layer of pistachio sauce which moistened the baked cheesecake own tough texture. A hint of pistachio flavour with creamy taste. Extra crunch from the pistachio nibbles. It was delicious. Personally will recommend to share the piece of cake as after your main meal, it started getting heavier and richer. All in all, not bad.
Their ice hojicha latte unfortunately more on a milky side. Should have asked for less ice or even no ice because it's getting tasteless after every sip. First sip didn't have much hojicha flavour coming through. More on their milk flavour instead.
Overall, food was alright. Their signature pistachio burn basque cheesecake in fact pretty unique, worth for a drop by and give it a go. Love to see them invest more on dessert.
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