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2022-10-28
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Another superb dinner at Whisk and their menu changes quite frequently so you can enjoy their different creations. Their dining city promotion is also quite frequent, which you could enjoy easily.Despite the same brioche, they changed their butter to apple and maple syrup. This is one of the few restaurants that will change their butter from time to time.The tuna tartar was amazingly seasoned. The fish shaped taiyaki matched the tuna dish in terms of looks and flavor. The filling at the back was
Despite the same brioche, they changed their butter to apple and maple syrup. This is one of the few restaurants that will change their butter from time to time.
The tuna tartar was amazingly seasoned. The fish shaped taiyaki matched the tuna dish in terms of looks and flavor. The filling at the back was also carefully crafted which made it even more amazing.
The sakana was good but definitely the guinea fowl stole the spotlight. It was almost like wagyu melting in your mouth. They had 2 different seasonings for this dish, being able to have the best of both worlds.
Their dessert was just as impressive. The starfruit sorbert was superb. They were able to keep the refreshing taste of the starfruit without it being sour.
The second dessert was the Mont Blanc and who knew they would present it as in 2 ways. The typical mont blanc and chestnut ice-cream filling inside the chocolate chestnut. A perfect end to the dinner. Looking forward to their winter menu.
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