Modern European Restaurant with an Asian twist.
Located at 32 Seah Street. Conveniently located in between multiple Mrt stations.
A Foodie Mig Up session where I met other bloggers who uses Migme
The modern interior of the restaurant, greyish tone, casual yet classy.
Procuitto Ham and Melon 16 – Chef Benson explained to us that the melon slices had undergone compression via vacuum. The resulting melon should appear more intense in colour, softer but as for flavour wise, I couldn’t tell if it has intensified. (You just need the before and after, side by side for comparison.) A perfect balance of saltiness and sweetness I would say.
Pan Seared US Scallops 16 – Perfectly seared scallops had a nice pillowy texture which I love sinking my teeth into. The salted egg cream gave a salty touch, almost fooling my taste buds into thinking that I was eating mushy creamy crab roes. We all got curious when we saw ‘forbidden rice’ from the menu. The deception of caviar look-a-like was actually pulut hitam, also known as black glutinous rice. (Seen at the base of the dish.)
Miso Chilean Seabass 32 – I prefer having a fish dish that had some bite despite being tender, as compared to those which just melt-down in my mouth. Thankfully seabass does fit the bill since its flesh had a certain firmness as compared to other fishes such as cod! I drank a spoonful of the dashi gravy which was a little salty, perfect if I had a bowl of rice!
Kakuni Style Pork Cheeks 20 – The ‘tanned’ looking meat arrive looking much like beef. For a moment I couldn’t tell. The pork was done Japanese style and steam baked, resulting in the overall tender consistency. My knife felt like a samurai sword which could slash through in a single slice, without the need of the sawing movements. The mix of vegetable helped to prevent ‘over-meatiness’ of this dish.
Semolina Cake 12 – The cake was dense and somehow slightly lumpy. My other blogger friend commented that it was sweet which I did not think so… Maybe I have eaten too much sweet stuff? Couldn’t really taste the passion fruit curd tartness since it was just a thin layer or was it covered up by the sweetness of the meringue?
Dehydrated Pineapple Pavlova 10 – I really loved this dessert!! The vanilla ice cream tasted unique and slightly caramelized and I couldn’t tell it was vanilla at first. The dehydrated pineapple was not totally dried up to that extend that it became crisp, but remained gummy and slightly charred. The herby taste from the thyme, the spice from the paprika, cute meringue cup, everything just compliment well together!
They also serves an affordable 3 course executive lunch set at $15.90+, from 11.30am to 2.30pm as well as a Singapore style brunch menu on Saturdays only (also from 11.30am to 2.30pm)!
From now till the end of August, when you dine in Restaurant Sela , remember to hashtag restaurantsela as well as me!!!!
The picture with the most likes would have a chance to win a private chef experience (worth $500) by chef Benson Tong in the comfort of your own home!
32 Seah Street Singapore 188388
Phone : (65) 6337 6358
Email : firstname.lastname@example.org
Facebook : https://www.facebook.com/selarestaurant
Thank you Restaurant Sela and Migme for the invite.