at the newly open @revolver_sg where Indian spices meet fire and finesse. (Invited) As word about the food prepared either in a Tandoor, over a Sigri (Hindi for “wood fire”) or on a Tawa (hot plate) by Executive @chefsaurabhudinia, Head Chef @farizfarizz, @zellvie, @amaritkaur and @zahidah_angullia has spread rapidly, the restaurant is already fully booked several weeks ahead. However, thanks to co-owners @sameer.sain and @kashmab, @huatkaliao and I had a wonderful dinner there earlier this week where our tastebuds were led on an elegant adventure. Revolver offers 3 tasting menu options - the “Discovery” ($139++), the “Experience” ($179++) and “Vegetarian” ($129++) but Sameer had curated us a special menu. So we began with stuffed courgette flowers like no other. The charcoal and Yarra wood-grilled blooms, stuffed with mashed, spiced and cooked paneer that’s flown in twice a week from New Delhi, were a mind-expanding explosion of aroma, texture and tastiness. Chef Saura’s second course of nasu (Chef Fariz explained to me they chose this more expensive Japanese eggplant for its consistent high quality) could convert any die-hard meat-lover. To the delight of our palate, the smoky soft vegetable cavorted merrily with Pico de Gallo, pine nuts, tamarind chutney and a sauce concocted from cashew nut, white sesame seeds and coconut. The air-flown #Paneer made another appearance. This time, slit open, stuffed with ground cashew nut and khoya (a milk fudge enjoyed widely across the Indian subcontinent) and charred. The accompanying vegetarian Goan sambal concocted from black pepper, curry leaves and malt vinegar provided mouthwatering contrast. Chef Fariz served us barramundi from @kuhlbarra after. Cooked in the tandoor and finished over coals, the twice-marinated (first with turmeric, chilli, herbs, salt and pepper, the second round with yogurt) fish was truly moist and crisped-of-skin. I enjoyed it most with lots of juice from the burnt lemon. By the way, here’s a fun fact: all the colourful ceramic ware at Revolver was designed by Head Chef Saura and made-to-order in India. It was egg on egg “egg-tion” next. The runny-yolked scotch egg was fantastic solo. But…

🇨🇭😷Kind of no more confinement , restaurant&cafe fully restart Lunch #overnightoat Who also loves this for #breakfast? / Supper. Vegetarian meat courgette. #warmsalad / #passiongenevadietfood #genevafood #healthyfood #slimdiet #workoutfood / 🇨🇭瑞士算是解封，此時咖啡廳餐廳皆正常開放了 巴黎之行結束，該來還身體債了！ 網美們愛服用的 #隔夜燕麥粥， 內有： 紫薯、黃金薯、 桃子、香蕉、藍莓、酪梨、 螺旋藻抹茶植物高蛋白粉。 清爽健康營養無負擔， 早上10:00吃，飽足到傍晚。 / #增肌減脂 晚餐， 巴沙米可醋醬、橄欖油、 未來素肉與櫛瓜的藜麥 #溫沙拉。🥗

#cgbellylondon | 🇬🇧 London, UK 📍 Salon, 18 Market Row, London SW9 8LD, United Kingdom • Parmesan gougères, pickled walnut • Pig’s head’s head croquette, aioli • Smoked eel, fennel, cucumber, rye • Baby gem, pistachio, sorrel • Wye Valley asparagus, Vin Jaune / Sourdough, whipped butter • Duroc pork, peas, morel, crème fraîche • Cappelletti of broad beans, courgette, Berkswell • Virunga chocolate, yoghurt, loquat, honeycomb • Petit four . . . . . . #delicious #foodporn #foodie #foodstagram #nomnomnom #yummy #LondonFoodie #timeoutlondon #LondonEats #toplondonrestaurants #foodinlondon #LondonRestaurants #instafood #foodphotography #tastelondon #London #lovelondon