The last three words on one of our menu lines are easy to read past. Under Small Plates at Hamilton Road: “KIBBEH NAYYEH — margra lamb tartare, shio kombu, wheat, wasabi ponzu vinaigrette, crispy things, salted cambodian black pepper.” We…
Burrata is on the Small Plates section of our Hamilton Road menu, printed as BURRATA DI PUGLIA — ashtray tomatoes, daikon salsa, basil oil. It is one of the few things on that card with no Japanese or Levantine name,…
The last line on Li’l Habibi’s menu, under Sweet Endings, reads: Seasonal Fruit Tart, 14 — sumac pastry cream, fruit. Sumac is the one word on that line most people have to look up. It is a spice most Singaporeans…
There is an item on our mezze list called “Some Special Kind of Olives”. That is the actual name, printed exactly like that, and underneath it the menu says: wood smoked olives, herb, lemon evoo. Our drinks menu opens with…
Our menu line is short: matcha-misu — sakari matcha sake, 100% arabica coffee, hazelnut feuilletine. Three ingredients, and the second one is the one most versions of this dessert quietly delete. Almost every matcha tiramisu you will meet swaps the…
The line on our menu reads: chocolate kataifi tart — valrhona caraibe dark 66% nama, dulce de leche, kataifi, sea salt. Four components, two of which are words most people have to look up, and one of which is doing…
Desserts were the part of Habibi-san that people used to skip in their write-ups. Not attack — skip. Reviewers of the Haji Lane years would spend four paragraphs on the charcoal and then finish with a sentence about pudding that…
Our menu promises bloody crispy skin in writing. What it takes to keep that promise, what yuzu does to a beurre blanc, and why there are two butters.
A Greek pie name, Tunisian brik pastry and a Japanese curry filling in one mezze item. What each part does, and why the pastry choice is the whole dish.
Labne is yoghurt with the water taken out. What straining does, what taklia is, and why the mushrooms on top of ours have been through smoke first.