Cravings magazine
Italian Meets Japanese at Caffe B
Caffe B is a fine dining restaurant in the heart of town with a unique blend of flavours: Japanese and Italian.
I first came across Caffe B in Marina Bay Sands back in 2014, when I had gone there for a tasting. I remembered the food to be immaculate and well presented, and the ambience to be very classy. Caffe B at Club Street is no different, food and interior wise.
The restaurant has 3 floors, with a bar on the ground floor (with alfresco seating), a private dining area on the 2nd floor and another dining area on the topmost floor. The setting is really private and exquisite – you feel like you’re there with your companion alone, regardless of the place being packed with people. Cravings magazine
This intimate setting is paired with extremely attentive staff who know their menu inside out. Starting with the cocktail menu (like all great beginnings), the staff are able to recommend you what you should have based on your preferences, from the cocktails to the wines.
This is a fine dining place and it is noticeable immediately. Each dish was served with a flourish of decor, mirroring the complex flavours packed into them.
Espelette Octopus Salad
Another antipasti that is right up there on the must-try list is the Espelette Octopus Salad. This features a Spanish octopus tentacle marinated in espelette, a French chilli pepper. The heat is so mellow, you hardly notice it. Along with the espelette, the octopus tentacles are also marinated in lemon juice, burnt capsicum puree and champagne vinegar along with other exquisite ingredients.
Farmer’s Egg
The Farmer’s Egg is also a dish that cannot be missed here, especially if you’re one of those who loves a runny yolk and sea urchin. A half-cooked, perfectly creamy egg is served with Shio Konbu Seaweed, lemon jam, edible flowers and topped with intensely salty sea urchin meat. You can taste the ocean, literally, in an egg.
For more details visit here Cravings magazine
Caffe B is a fine dining restaurant in the heart of town with a unique blend of flavours: Japanese and Italian.
The restaurant has 3 floors, with a bar on the ground floor (with alfresco seating), a private dining area on the 2nd floor and another dining area on the topmost floor. The setting is really private and exquisite – you feel like you’re there with your companion alone, regardless of the place being packed with people. Cravings magazine
This intimate setting is paired with extremely attentive staff who know their menu inside out. Starting with the cocktail menu (like all great beginnings), the staff are able to recommend you what you should have based on your preferences, from the cocktails to the wines.
This is a fine dining place and it is noticeable immediately. Each dish was served with a flourish of decor, mirroring the complex flavours packed into them.
Burrata Cheese
One of my favourites was the Burrata Cheese. Burrata Cheese is actually Mozzarella, just before the cheese turns into Mozzarella. Its soft but not stringy, and very, very indulgent. This luscious cheese ball (quite a generous helping of it) is served on an arrangement of fresh garden tomato salad. You might think this to be a simple dish, but the flavours are so amazing that simplicity is the best way to go for this.
Espelette Octopus Salad
Another antipasti that is right up there on the must-try list is the Espelette Octopus Salad. This features a Spanish octopus tentacle marinated in espelette, a French chilli pepper. The heat is so mellow, you hardly notice it. Along with the espelette, the octopus tentacles are also marinated in lemon juice, burnt capsicum puree and champagne vinegar along with other exquisite ingredients.
Farmer’s Egg
The Farmer’s Egg is also a dish that cannot be missed here, especially if you’re one of those who loves a runny yolk and sea urchin. A half-cooked, perfectly creamy egg is served with Shio Konbu Seaweed, lemon jam, edible flowers and topped with intensely salty sea urchin meat. You can taste the ocean, literally, in an egg.
For more details visit here Cravings magazine
Comments
Post a Comment