Good Food on Great Ware

Stepping into this 14-year establishment gave the impression that it was a cafe, more a place for a relaxing cup of tea and perhaps a slice of cake after a tiring shopping trip. However, this relaxing oasis in the middle of the hustle and bustle of Orchard Road proved to be that and more, much more. Featuring a revamped menu featuring old favorites and new exciting dishes by the new Executive Chef Norman bin, this tea lounge obviously intends to be more than a tea lounge.

The ambience of the lounge is relaxing and the view of the rushing human crowd along the Bideford/Orchard junction made me glad that I was in this quiet sanctuary. When the food arrived, what struck us was the beautiful dishes they were placed on. The chinaware used in the tea lounge is the same ware sold by the Royal Copenhagen, the kind of chinaware normally see in the display cabinet rather than on the dining table. However, it was indeed a great experience to be dining on quality tableware going into the thousands for a single set.

However, the food is only as good as the taste regardless of the cost of the plate it is placed on and I must say that Chef Abdullah does not disappoint. For starters, we shared a Herring Sampler and the Copenhagen Salmon Platter. The herring sampler, a rather unique dish normally foung in Scandinavian restaurant was refreshing. The herring which was presented in 3 styles - traditional pickled, Spiced and curry. The traditional style was simple and actually pretty mild in taste, probably to suit the local taste. Unlike a herring I tasted in a market in Amsterdam, this herring was hardly fishy and extremely tasty. The herring with curry sauce was also another interesting combination. The curry powder flavor blended pretty well with the pickled herring to make a tasty concoction. As for the salmon platter, it was served in two styles, house cured and smoked. The house cured version, what I felt was tastier was wrapped around picked fennel which gave it an added bite.

After these interesting appetisers, we shared 3 main courses, The Shooting Star, Greenland Shrimp and the Crispy Oven Roast Chicken. The Shooting Star is a open face sandwich, unique to Scandinavian cuisine with a fried and steamed dory fillet. It was topped with homemade remoulade and paprika sauce that went really well with the fillet. Greenland shrimp unlike the local variety had a distinguished taste, tasted lightly salted and had a nice crunch. Served with Caviar and the homemade lemon paprika sauce, it was a light and delicious dish. The crispy oven roast chicken is one the the Chef's favorite dishes. The meat was tender and juicy while the skin was crispy and flavorful. However, unlike the other dishes which were more unique, this dish felt like a classic dish well done.

Desert was next and the double selection of Honey Date Pudding and Warmed Baked Chocalate Explosion proved to be irresistible. The pudding was nicely accompanied with butterscotch sauce and the texture was nice and light, unlike the sticky date pudding which is normally heavier. According to the chef, it was due to the almond flour used in baking rather than the normal flour that gave it the light feel. The chocolate explosion with its moist centre and crispy outside was an intense and flavorful desert. The texture and nice bite made it almost addictive, forcing one to continue till it is gone.

Throughout the meal, the service was excellent which was understandable given the experienced staff, some of whom have been around since the first day. Do not miss this gem after a tiring day of shopping. Take a break and relax in this  tranquil restaurant.