Eden Restaurant at Pullman Singapore Orchard has recently unveiled an updated menu thoughtfully designed by its newly appointed Executive Chef, Chef Martin Tan. This refreshed culinary offering spans from inviting small plates and bao buns to more substantial sharing platters, maintaining the vibrancy of Asian flavours with contemporary interpretations.
Sticky Pork Belly 4.5/5
Kam Heong Grilled Octopus 3.5/5
We had Kam Heong Grilled Octopus ($32) and Sticky Pork Belly Bao Bun ($18/2 pcs) to start. The latter exceeded expectations, providing a more satisfying experience. The pork belly showcased an ideal balance of fats and meat, achieving a tender texture that was spot on. Its braised flavour was quite on point, particularly when combined with the layer of salted vegetables within the bun. On the other hand, while the grilled octopus was skillfully prepared, the subtle Kam Heong glaze failed to make a distinct statement in the overall dish.
River Prawns, Scallop, Local Farmed Mussels 4/5
On the menu are two wok dishes for sharing. We had the bright-looking River Prawns, Scallop, Local Farmed Mussels ($44) in Tangy Coconut Gravy, served with a Charcoal You Tiao. The standout element was the vibrant coconut gravy, boasting a delightful acidity that enticed us to savour each spoonful. While the prawns and scallops were expertly seared, a slightly firmer texture of the prawns would have enhanced the overall experience.
Pan-Fried Black Cod 4.8/5
For mains, Pan-Fried Black Cod ($42) with Thunder Tea. As a Hakka, I must commend the fine execution of the Thunder Tea, particularly with the addition of roasted peanuts — a hallmark of a traditional Thunder Rice Tea dish. The innovative pairing of the tea with cod fish was a delightful surprise, as the tea’s astringency and the cod’s richness complemented each other flawlessly. The cod, adorned with crisped skin, added an extra layer of deliciousness to the dish.
Hae Bee Hiam Australian Lamb Rack 3/5
On the other hand, the Hae Bee Hiam Australian Lamb Rack ($48) could have been more impressive. The standout feature for me was the tangy Sesame-Fermented Sauce, which skillfully complements the inherent gamey taste of the lamb. However, the expected presence of the Hae Bee Hiam glaze was somewhat lacking. Perhaps sous vide preparation wasn’t the ideal way to achieve precise doneness, and the overall texture of the lamb left a bit to be desired.
Coconut Frozen Parfait 3/5, Osmanthus Chia Seed Jelly 3/5
For desserts, we had Coconut Frozen Parfait ($16) with Pineapple Nage and Osmanthus Chia Seed Jelly ($16). The parfait was interesting, with a sprinkle of pink peppercorn, which lent a peppery fragrance and nuanced flavour. However, using riper and juicier pineapples instead of our unripened ones would have elevated its tastiness. The latter was refreshing with Kaffir Lime and Mango cubes thought a reduction in sweetness would have been ideal.
Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.
Eden Restaurant
Pullman Singapore Orchard
Level 4
270 Orchard Road
Singapore 238857
Tel: +65 6603 8888
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)
Opening Hours:
Sun-Wed & PH: 6:30am – 11pm
Thu-Sat 7 Eve of PH: 6:30am – 12midnight
Sun – Wed & Public Holiday: 630am – 11pm
Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to Orchard Road. Turn left and walk down Orchard Road. Walk to traffic junction of Orchard Road and Orchard Link. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]