The miso espuma is a heavy and creamy sauce that complements the scallops well. The dish was light overall. Taken together there’s a hint of something potentially great, but I felt that the flavours came off a little too shy.
The tomatoes were slightly sweeter than the average one, but it didn’t strike me as anything to write home about. It might have been the fact that tomatoes aren’t in season yet.
The combination of tomato and mozzarella is classic, but the chocolate vinaigrette didn’t agree with my tastebuds. It felt really awkward for me and lent a bitterness to the salad that was supposed to be light and refreshing.
Reminder: The servings pictured are sample servings.
The steak comes with a selection of three different kinds of salt -Rosemary, Himalayan, and volcanic salt. I personally prefered the rosemary salt’s tinge of herbaceousness on the beef. The other two had more of an earthy tone. The steak was fantastic and you could literally feel the fat melt in your mouth. It wasn’t too fatty either and it was very pleasant to eat.
The bone marrow was luxuriously sinful. Cutting into it is like watching liquid chocolate ooze when you bite into your favourite candy bar. It was fatty and decadent, and I loved every second of eating it.
The smoked risotto ditched the traditionally moist presentation for a drier texture. It was well cooked and flavourful with a very strong smoky herb accent, which provided pleasant reprieve from the two other components on the plate.
The price of the beef might turn off some diners but I’ll say that the quality was certainly present to justify that cost. More affordable grades of beef are also available at $58 or $62.
This fun dessert starts off with a sago base, and is topped with a mango gel and white chocolate and then topped with young coconut granite (flavoured shaved ice). Digging into this will expose you to an array of textures and flavours that playfully go off in your mouth with enthusiasm. The mix of density between the light ice and heavier gels play well together too giving the dessert a great mouth feel.
Opus Bar and Grill has some great dishes, the main courses definitely stood out from the rest of the experience, in fact they were excellent. But there is still more work to be done on the appetizers before I would consider it to be a magnus opus. Still, it still has some solid offerings if you’re feeling the craving for some meat on Orchard road.
If you need another reason to dine here, Hilton Singapore is the only hotel in Singapore to be certified by the Marine Stewardship Council, which means all the seafood here is sustainably caught so you can eat guilt-free and cause minimum damage to the environment.
Address: 581 Orchard Road, Hilton Singapore
Operating Hours: Dinner: 6.30pm-10.30pm | Bar: 10am-12am
Rating: 7.5/10
This post is brought to you by Hilton Singapore
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