Botanico at The Garage

• The pickled onion and soy pickled tomatoes were interesting
• What she does here is reinvent chicken rice
• Pairing chicken with couscous flavoured like chicken rice
• The crispy kale was so addictive
• The risotto was surprisingly good with just the right amount of spice
• The fish is well cooked with yummy crispy bits
• The chicken was a tad bit dry and tasteless for me
• The best part of this dish is surprisingly the kale instead
• The Herbal Chicken was created during the Circuit Breaker based on Chef Sue’s love of chicken rice and this dish pays tribute to her father
• The sauce is poured onto the cooked chicken and paired with the ginger garlic infused couscous
• The latter a huge piece of red snapper fillet that’s grilled on a banana leaf and served with saffron risotto
• End the meal with one of two locally inspired desserts of the Ondeh Ondeh ($12) and Black Glutinous Rice ($12)
• The scallops were high quality
• Portion size was fair for an appetizer
• Their Polenta 'Porridge' is filled with generous amount of berries
• It was full of flavours and i was specially intrigued by the taste formulated by the yuzu curd
• This was paired with white wine
• “Louis Jadot Chassagne Montrachet” which was subtle yet hitting (S$ 18)
• Expecting the waiter to show me to my seat I was puzzled when led outside
• Perhaps that was the wrong move as food was good but not as spectacular as the ambiance made it to be
• Thought the pasta was really fresh and had a good bite to it but the XO sauce base was far too diluted and watery
• Jalapeño Ice cream was a wacky mishmash of flavours that did not go together
• It was basically spicy pickle juice with vanilla ice cream
• Mushroom soup latte was too frothy and not as poignant as I like it to be
• Scallop ceviche was good but pretty darn pricy
• I guess my palette got confused with the pairing
• The coconut was apparent in this dish
• Would have preferred if there was a stronger gula melaka taste
• As it was decently sweet with a very faint alcohol taste
• This was a pretty interesting dish with the pairing of steak and begedil though the steak wasn’t Super tender
• Tagliatelle cooked with truffle paste
• Recommending drinks while we (my friend arrived shortly after) were waiting for the rest
• What I've got here is their Progressive Cocktail
• The Garage Gin'onic which is a concoction made up of gin
• First up we started with bread of the day served with seaweed butter which was amazing
• What we thought was an interesting pairing of coffee and foie gras turned out to be foie gras soup in a cup
• The foie gras was blended with cream and chicken stock
• The Sun Dried Tomato Pesto pasta was a little underwhelming
• With the chef opting for conchiglie mixed in with seasonal tomatoes
• Cold pickled beef tongue with pickled celeriac
• Every component was so thoughtful
• Red bass crusted with nori and served with couscous and grilled savory cabbage ($30)
• Interesting dessert with the sweet and savory Jalapeño cream cheese ice cream
• Malt ice cream served with very very dense beer chocolate cake pieces and Guinness stout gel
• The stout gel was really exciting and punchy
• Good thing it was graciously saved by the malt ice cream
• Smoked farm egg with iberico pork jowl
• A passable dish with the fatty iberico pork jowl standing out
• Egg lacked smokiness and the celeriac foam was rather dense

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