Restaurant POTONG

"A nice kombucha. It is fermented with milk oolong tea, mixed with Thai tea, coconut and vanilla. It started to be super acidic. But now the acidity goes down. Beautiful sweetness is coming through. Slightly bubbly, nice flavor, really refreshing."

"The staff so far has been immaculate. The lady serving our drinks moves so elegantly. The way she handles the glasses, the trays, every movement is smooth and graceful."

"Kway Chap is a traditional Singaporean dish. Originally, it's a soy sauce-based soup with pork and vegetables. Here we have a pork tongue, abalone and caviar. Served with a pork bone broth. The broth is very peppery, deep and rich. Characteristic flavors. It's like a refined surf and turf, actually. It's nice, love it."

"In the next course, we have blue crab meat, stir-fried with peppercorn oil and seaweed oil. It's topped with a silky mousse and dusted with burnt leek powder. It's the spicy level for me. Okay, the spiciness here surprised me. It's not overwhelming, but actually, I need a few sips of wine. The spices are really nice here. Lively, interesting, intense and feels so fresh. The brioche is beautiful, soft and delicious."

"Here we have carabineros and, of course, fried noodles. The coloring of this flag comes from natural sources, like butterfly pea and fermented yeast. In the cup, we find carabineros head essence. And finally, on the side, there is something called hoi tod, which is basically deep fried oyster with some chili and scallions. The quality of the carabinero isn't really for me. But the essence with the hoi tod was mind-blowing. Simply mind-blowing. It was salty, acidic with a touch of heat. Just amazing."

"And here comes the next dish, Atlantic sea bass. It's been dried for a day, then dried again in koji, and then punctured. Underneath, there is a burnt chili and cilantro oil, and the burnt fishbone broth is poured over it. I love the chef's plating style. It's minimal and elegant. The first sip of the broth is very pleasant. Oh, it's rich in flavors, smoky, and I feel some kind of rosemary notes as well."

"For the main dessert, we are served an ice cube from Chateau Masseru. The dessert itself is an homage to the building. One of the few original structures that still stands on this road. What you see here is practically just coconut, but presented as a piece of the house. Coconut mousse, coconut cake, coconut cream. And vanilla white chocolate served with coconut sorbet and salted coconut sauce. It is nice, the flavors are there, and the plating is just gorgeous. But for me, it wasn't as exciting as the previous dishes. Still a solid dessert."