The Garden of Eden @ Neil Road

It was quite a challenge finding The Garden of Eden. Although it was situated inside a shop house along Neil Road, but there is almost no visible signs indicating where the restaurant. After walking along Neil Road for a while, we then managed to locate it. It's nearly at the very end of the road.

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When we enter, a chirpy service staff welcomed us to our seats. Chef here is Tim Ross-Watson, who has worked before at the now defunct Wine Garage. Read that he has also worked in Gordon Ramsay's restaurant in London.

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Was told that the food here is presented and cooked in a very creative way. So we started off with the Waldorf Salad (S$26) - Apple, celery, stilton nitro dressing, walnuts and mixed salad leaves. The salad was topped with freeze-dried cheese. Not only did the smoke enhanced the presentation, but the cheese was freeze-dried so it won't taste so strongly.

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Next up was the Foie Gras (S$29) - Foie Gras mousse, chicken crackers, sherry gel and herb salad. It was interesting to have chicken crackers to accompany the creamy foie gras.

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One of the best dish for the night was the Gammon and Eggs (S$28) - Homemade gammon, mustard pickled pineapple and truffle egg mayo. We really dig into the truffle egg mayo.

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For the mains, we selected 2 items. First was the King Fish (S$39) - Quinoa, sweet corn, leek flowers and chervil. Special mention for the fish, which was fresh and sweet.

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Pork lovers will be happy with this Pork Plate (S$40) - Pork belly, pork jowl, pork cheek, and "bubble n squeak". It's pork done in a variety of ways. The best item here is the pork belly, which was really tender when we sliced it open.

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Before desserts, we had Coffee (S$5)

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Asked them for their dessert recommendations, and suggested the Lemon Meringue Pie (S$15). It's like a deconstructed lemon pie.

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But what's touted as their signature dish, is this Jelly and Ice-Cream (S$15). The entire dessert is made right in front on your table. With all the pouring and dry ice, you would think you are watching a science experiment.

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In actual fact, the "substance" used are all edible - 66% Valrhona chocolate mousse which is freeze-dried in liquid nitrogen, together with raspberry gel, coconut cream, chocolate sponges and tiny bits of red sweets. I like how the chocolate mousse "melts" when you put it in your mouth. An usual experience.


The Garden of Eden
148 Neil Road