1 Arboleda’s Korean Beef BBQ served with Grilled Pear and Kim Chi, Roasted Broccoli Puree (foreground), and Seared Scallops, Chu Chee Sauce (background).2 New Zealand-born Arboleda has 14 years of culinary experience under his belt. 3 (From left) Salmon Tostada, Green Papaya, Guacamole, Chilli; Thai Duck Larb ‘Tacos’ Mint, Toasted Rice Dressing; and, Steam Bao, Char Grilled Beef, Hoisin Sauce Mung Bean Salad.4 Som Tum Poo’ Fresh Green Papaya Shreds, Peanuts and Blue Swimmer Crab.5 Spiced Tempura Prawns, Passion Fruit and Chilli Coulis, with the tempura prawn wrapped in sweet, slightly tangy sauce. — IZZRAFIQ ALIAS/The Star
THAT which is small and edible describes the versatile tapas, and at The Restaurant, a plethora of flavourful bite-sized treats awaits to be discovered.
The Restaurant’s interior of wood and glass is warm and pleasing, just like the tapas selection introduced by chef de cuisine Ryan Arboleda, 34.
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