The Breakfast Club

Chicago Michelin star Everest, French meal. The smoked salmon selected on the head plate is a failure, and the salmon fillet is dry and tasteless. Fan Libei is much more tender in comparison. The third one, more amazing than the lobster, is its soup. The spicy and buttery ginger and red peppers are rich with chewy cabbage shredded. The staple fish is a bit inferior, but the duck meat is still remarkable. Desserts are also one of the highlights, watermelon jelly and lemon smoothie appetizer, cherry chocolate cake and whipped cream strawberries, sweet and not greasy. recommend

The main cocktails in the restaurant are made from local Singapore ingredients, and the cuppa is made of reusable lotus leaves. Peranakan is made from jackfruit rum base, made from sand leaves, goat milk, coconut sugar, blue and purple jelly on the wine glass is made from goat milk, spotted leaves, butterfly bean flower, coconut stew, strong Singapore taste Forager&#39;s Garden This is my favorite taste, drink it in a sip and the same name as it is, Especially the combination of ginger flower and sour platinum soup power and the fragrance of butterfly bean flower, as if in the garden is very fresh and pure

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