Chapter 55 |
Chapter 55 Internal area |
Though decorations were quite interesting with a garden-themed corner near their cashier counter, we had no choice but to take up the open-air seatings outside the bistro.
Decorations |
Sitting at the open air do have its disadvantage as we observed some difficulties in getting the servers' attention. Not only that, there are insects flying around under the dim lightings while we were dining.
Garden Area |
Lamp with plants |
Spice-Rubber Oven Baked Red Snapper with almond cauliflower rice, roasted cherry tomato, baked Asparagus, Red Jalapeno sauce and side green
Red Snapper - $26.80 |
Red Snapper was decked up by the asparagus and was not too dry. The tangy sauce had complimented it well, not forgetting the burst of juicy roasted cherry tomato had given the meal an exciting part.
Side View |
Order one of the chef's recommendations from the Pasta menu. The Vongole Spaghetti was spicy even though we had requested for the less spicy version. Pasta was cooked to Al Dente texture.
Vongole Spaghetti - $17.80 |
The dish smelled of garlic heavily. The calms were fresh and handpicked. The dish was lifted with fresh basil used with white wine deglaze.
Vongole |
A new creation on the menu by their new chef. The thin crust pizza was laid with tender smoked duck breast with lychee and mushroom.
Duck Lychee Pizza - $24.80 |
Surprisingly the taste was not too bad and quite flavourable. Just can't imagine that lychee blend in well in mushroom, duck and cheese.
Close up of pizza |
Ice Caramel Latte - $8 |
The smoothie drink reminds me of what McDonald used to serve. It's a good blend of banana and strawberry decorated with slices of apple stacked up.
Chapter 55 Ultimate - $10 |
Hits and misses, the environment was a plus point. However for the pricing, it was a tad expensive and the location was not very accessible if you were to travel via the MRT line.
Rating: 3.25 / 5
Chapter 55
Location: Blk 55 Tiong Bahru Rd, #01-37, Singapore 160055
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