Saw a lot of good review on @caeskitchensg by @singaporeliciouz. I know @Caecilia can cook very well from igs and to try it just reconfirm it. The Indonesian set included Longtong Sayur Lodeh, Gulai Ayam, and Teluk sambal. We have also order Kueh Bingkah which is totally to live for. Will I order again? Totally!! The food is really to live for. The sambal is shiok shiok till Jurong kind. Packed with 🔥🔥🔥

H O S T E D . The second chapter of the #preludiomovement reveals a shift from the visual to the abstract. As much as I enjoyed what Head @cheffernandoarevalo and his team delivered for the first chapter - “Monochrome”, I feel “Time” with its freer interpretations, has unleashed their best, flavour-wise. This is my conclusion after the 8-course Dinner Menu ($238++ per pax) I had with Caecilia (@singaporeliciouz) at the tasting. It‘s significant that we began with a freshly-baked rye loaf as @preludio.sg didn’t have a bread course previously. And what a stunner it was. Fragrant and chewy, the rye was derived from fermented mushrooms and finished with a bacon and honey glaze. Served with it, a befittingly rich caramelised onion and mackerel syrup butter. I had a deja vu moment when the “Time Machine” arrived. Suddenly, meals at Esora flashed before my eyes as the large tray with assorted small bites was set down. Of course, I realised a split second later, how different Preludio’s tray was with its elegant European design in brass. Moreover, the five mini creations were not representative of the season but of different lengths of time due to the ingredients used. These ran the gamut from the one-hour marination in acidic Tiger’s Milk for the scallop and corn, to the eight-months-aged Sturia caviar accessorised with pea and mint sauce, caramelised onions and burrata cheese. There’s no doubt the “Time Machine” got us even more excited for the rest of the meal. The third course, “Out Of Time”, put a smile on my face for its wit (explains why @markyyw was the one completing the plating in front of us) and great taste. The crisp snowy white asparagus was wonderful, lavished in a cod liver cream with fresh herbs and sour cherry pearls, as well as freshly shaved black truffle. Then, Chef Fernando brought out the “Dish Of A Lifetime”. Featuring Iberico pork presa, obsiblue prawn, tomato relish, white carrot, the “Pata Negra” is significant to him because over the years, he has come up with several versions of it. This latest iteration was fine but I felt, was slightly outshone by the other dishes. Continued in Comments below...

H O S T E D Recently, @singaporeliciouz and I were very kindly treated to an early #LoHei lunch by @chefcheungsiukong of One MICHELIN Starred Summer Pavilion Restaurant. First to arrive, a pair of auspicious-sounding small bites: a crispy fried shiso leaf with a vegetarian topping and a mini abalone on soft beancurd. This was followed by very tender Iberico pork “char siew”. The rest of our meal was equally abundant in the positive wishes and symbolism associated with #ChineseNewYear, which of course meant we got to enjoy a #YuSheng too. Chef Cheung’s version showcased very fresh raw Hokkaido scallops rather than the usual fish. What I liked a lot about it is that it was not too sweet. And after Caecilia and I had done the mandatory tossing for good luck, it was individually plated and presented to us crowned in caviar and a cute edible pastry mouse. The next course was one of my all-time favourite soups at Summer Pavilion. And yes, the Double-boiled Sea Whelk Soup with Fish Maw, Chicken, Soaked Nosdoc Algae and a fruit (which was Persimmon that day), satisfied immensely as it’s always had on my previous visits. We were then presented with a tasty sautéed dish of Australian dried abalone cut into strips (for an easier chew), gelatinous Japanese spiky sea cucumbers, beansprouts, lotus root and sweet peas. Another soupy creation came next. This was a flavourful chicken soup which starred two soft mochi-like glutinous rice dumplings stuffed with a savoury Iberico pork filling. Delicious. For dessert, it was a refreshing Chilled Superior Bird’s Nest in a Pear. I look forward to ending my meal here every time with this as it feels and tastes “cooling”. The petit fours made quite a dramatic entrance which added to the celebratory vibe. Besides the well-known rosella jelly, crunchy ball, there was also the festive “nian gao”, an amazingly scrumptious pillow of a pineapple tart and a cloudy-soft mochi in the shape of a cute mouse. Thank you very much again @chefcheungsiukong for your warmest hospitality. Wishing you good health, good luck and great wealth in the Year of the Rat! . #veronicaphuaeats #summerpavilionsg #michelinstar #lunarnewyear #burpple