There’s always an element of the unexpected when you are seated right at the counter facing an open kitchen, waiting as your dish slowly takes shape in front of you. At Carbon, the food is centred on grilling with charcoal, finely and skilfully. Chef David Tay works with his team of five, each contributing his or her creativity to every dish.
The 10-course Exploration Menu got off to a good start with a vegetable-based Souvlaki On Raita that looked more like a mini taco, crackling at the bite. Next, a delightful crispy Crystal Prawn Arancini finished with coriander aioli and a sweet-and-sour topping with pineapple, hinting of asam laksa. It was the nicest way to eat polenta that was the base for the seared and cubed Yellowfin Tuna and Ikura, texturally pleasing and lovely.
Yellowfin Tuna and ikura with polenta. I’m wowed by the Hokkaido scallop as a ceviche in the avocado sauce with the lightly acidic kedongdong. It worked so well with the raw sweet scallop sandwiched between thin slices of avocado and orange segments.
A dab of chilli oil added a little heat. Then it was the Duck Kapitan which had pulled duck in charcoal ravioli with an orange burst from tobiko and grated cheese. The ravioli sat on an orange Kapitan sauce with subtle Nyonya nuances; all came together in perfect harmony, beautifully melding West with East.
Arancini with crystal prawn. I have not had a zucchini flower for ages, and liked very much this tempura-style Zucchini Flower stuffed with babaganoush..
