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Hello, I'm Cliff Anderson, a resident of Singapore and a diluted 'ang moh'! Why Cliff(y), you ask? Well, a lot of people I've met since primary school till now have always called me Cliffy!

Thursday, September 22, 2016

SIN: Violet Herbs

European-Asian fusion dishes with herbal power!

If you're looking for a semi-formal fine dining restaurant, you may want to head down to Tanjong Pagar. Violet Herbs is said to be a restaurant that "differentiates [itself] by an extensive use of herbs in all of [its] food and signature cocktails".


Being a semi-formal fine dining restaurant, diners are discouraged from wearing shorts. Still, I saw one person wearing shorts that evening.


Amuse-Bouche FOC
Taste: 8/10

A minute after my BFF and I placed our order, we were served with a beautiful-looking appetiser dish. The fried bread went well with the herb-infused butter, being pretty fluffy on the inside. The cube of fish, which I couldn't really decipher the identity, was fresh and firm. 


Togarashi Squid S$20.00
Taste: 8.5/10

We had another round of appetiser that featured springy squid cut into flowers, accompanied by rocket leaves, cherry tomatoes and black calamari crackling. The dish was lightly salted and thus pleasing to the palate. I didn't quite get the lemon thyme gel as promised in the description of the menu though.


Passion Fruit Sorbet FOC
Taste: 8.5/10

Before our main dishes came, we were presented with a plate of passion fruit sorbet each as a palate cleanser. The homemade sorbet was truly refreshing with a nice sweet and sour balance.


Ebi Pasta S$38.00
Taste: 7/10

I was really looking forward to savour the angel hair pasta main course, but it turned out to be too salty for my liking. Having said that, the pasta was actually cooked well, made aromatic with lobster essence and chili oil. The small dry shrimps were fried to the point of being addictively crunchy.


Stuffed Quail Towers S$42.00
Taste: 8.5/10

Small in portion, but huge in flavours, the stuffed quail main course didn't look like towers at all. Nevertheless, the meat was enjoyably juicy and tender. The fragrance of the basil aioli jolted my senses. I was also glad that the broccoli wasn't overcooked. Black calamari crackling also appeared in this dish, providing a nice textural contrast.


Yam Strudel S$12.00
Taste: 8/10

Apple strudel is common, but what about yam strudel? It was my virgin experience with the baked thin pastry rolled up round yam paste, instead of apple filling, and it was quite a memorable one. The pastry was crispy, while the filling was earthy and adequately sweet. Certainly it went well with the vanilla ice cream.


Violet Desire S$14.00
Taste: 6.5/10

At the end of the dinner, we decided to share the first signature cocktail on the list. The concoction of Tahoon cress, pomegranate and tequila was pretty light on the palate actually, but it tasted somewhat like cough syrup. Also, the serving temperature could be slightly lower.

Melon's Rating
Taste: 8/10
Ambience: 8/10
Service: 8/10
Overall: 8/10

The restaurant does offer interesting fusion dishes, tempting me to try the rest. Pika's advice: Feel like splurging? You may want to consider the most expensive main course at S$148.00, which is the 220 g Tochigi Wagyu A3 Striploin.

Violet Herbs

81 Tras Street
Singapore
(Mon-Sat: 11.30am - 3.00pm, 6.00pm - 10.00pm)


*Prices quoted are subject to 10% service charge.

Have a nice meal,
Cliff(y)

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