I found out that The Guild (#01-01, 55 Keong Saik Road) was a collaboration between the Hong Kong's Young Master Brewery and a Vinny Lauria who was previously with Linguini Fini amongst other places. And yeah, some of the locavorism is advertised by the list of farms that they get their produce from.
Since one of the main features was their beer on tap from Hong Kong, a glass or two was in order. This was their Char Chaan Teng Gose that featured a salted lime flavour which was superb for our sweltering climate.
This item was called French onion dip. The creamy dip of caramelized onions was nice. Featured also pig's brains which one could taste if you had the dip alone. But the flavour of pig's brains can be delicate. Those hand cut chips that they served with took away what little flavour from the brain there was. Bread would have been a much better option. Or even boiled potatoes. Those chips were simply not a good idea.
There was something also not right with those portions. Before half the chips were done, the dip was.
We had an order of their "marrow" bruschetta which featured not bone marrow but hashima. If you didn't know what that was already, it's fatty tissue found near the fallopian tubes of frogs. Thought it was an interesting substitute for marrow and definitely paired nicely with those parsley and the sweet oxtail marmalade on the side.
Their mac and cheese was delicious. Creamy and cheesy fortified by a glaze of broken house cured yolk and bits of their house cured bacon.
This was charred corn on the menu. There was a lot more grits than corn. Grits were creamy and sweet with a hint of spice from the chilli oil.
This would be a good time for another drink. A winter brew from Young Master Brewery called Hong Kong Black. A little sweet, toasty and chocolate-y. Not bad.
Finished with a nutty buah keluak ice cream.
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