It is difficult for this Les Amis partnership to disappoint. Michael Han and his team formed an unparalleled kitchen. The former known for his brainy diversifications on a plate whilst the ex-Fatduck Leandros excelling in pastry realms. I was impressed by the geniality in his desserts.
The double-storey shophouse houses no more than 5 tables and a private dining room. Soothingly wood natured with a slash of modern zen. Even the menu adopts a minimalist approach- strictly Set Lunch ($45) & Set Dinner ($180), foolstop.
a stick of charcoal to absorb impurities
Buckwheat Rolls with buttermilk butter
looks just like a muffin!
Scallop, Buckwheat & Chicken Oysters
Computing every detail in Fiftythree's food would be an assiduous task. From the highlights to sides to finishing touches, Han's effort is conspicuous. Take for instance my wholesome starter of a tender oil-glossed scallop brightened with creamy carrot puree, bits of buckwheat & watercress, and a bland soybean powder to poise the flavours. Oysters? Round chicken pebbles you mean.
Just count the number of ingredients invested.
Barramundi, Blackberries & Green Beans
I enjoyed the fancifulness of my main course too. Poaching the Barramundi fillet before searing imparts an extra depth of flavour, so much that it became a tad too salty. Thank goodness it had those sweet viscous pear puree and blackberry jam to neutralize the sodium. Plus those thoughtful inclusions of onions, shredded chestnuts, chestnut chips and tissue-thin ciabatta... flaw completely nullified.
Fig & Sweet Olive Tapenade, Green Szechuan Peppercorn Icecream
Apple Risotto & Rosemary
And i so loved my choice of Apple Risotto & Rosemary. A warm, golden mound of extremely FINE-CHOPPED apple bits put in place of the creamy carbs. Each minute bit translucent on the outside yet bore a crunchy innermost core. Amazing little softies contrasted with some tigernut crumble, a touch of invigorating ginger and airy puffy rosemary foam in the backdrop.
That's not all. A meal at Fiftythree wouldn't be complete without their exclusive Gin & Tonic Jellies. I took it in timid, tiny quarters and gradually felt the alcohol strengthening in my mouth. The works of molecular gastronomy.
Said my piece. Fiftythree is all about sincere details. Seemingly unassuming dishes that beckons attentive exploration. I'm glad i got to explore Fi53ftythree.