It was an amazing value for the lunch at only 138rmb for the quality and amount of food we had. The explosion of gazpacho in the mouth was a very interesting experience and so was the spicy passionfruit candy at the end.
The starters of tartar, croquette and venison although less surprising, were still good nonetheless. I especially enjoyed the croquette and the deep taste of truffle.
The beef cheek was really tender and well seasoned. Strong bold taste of beef. The accompanying potato gratin was also yummy with a nice crusty layer of cheese at the top.
Overall, we had a good experience.
Personally, I think Colca has really understood the gist behind restaurant week. They offered a big variety of dishes in sample portions where you got to try all of them without feeling like a glutton.
The quality of the dishes were TOP notch and definitely very different to most other places.
My favourite dish for the night had to be the octopus and chorizo anticucho (on skewers).. very well grilled. Meat was not too tough and the yellow sauce that came with it was too yummy.
Service was really friendly too, with staff who came over to check that you were enjoying the evening.
Definitely a must try for those who have not been to Colca. Couldn’t post all the dishes as there is the limit of 9 photos...
It was tucked away in a corner of Found 158. The menu presented for restaurant week offered more than the usual Vietnamese fare of Pho. For appetisers, they had both fresh and fried spring rolls accompanied by a peanut paste. Something different from the usual fish sauce dip.
For mains, I tried the pork skewers which were very generous chunks of meat and on 4 skewers! It’s a good thing the dish didn’t come with carbs. Meat was seasoned and cooked well and they offered an interesting tangy sauce for the meat which I thought was delicious. The tang helped balanced the grease from the fats.
Vanilla pudding to me was just average.
But I really liked the rest of the meal.
Service was really friendly and prompt too.
2 thumbs up!
Nice place. Food was good and portions were sufficient.
Had the half chicken which was nice and juicy. Lots of flavour.
The smashed potatoes were yummy.
Really good food here. I had the rib eye steak and the potatoes. Steak was tender and juicy. The grilled garlic was delicious with the steak. Although the potatoes were supposed to be truffled, the taste of the truffle salt was not very strong. But saying that it was still crispy on the outside and fluffy on the inside. Thumbs up!
The dishes here are really well executed. I would recommend the grilled octopus, beef ribs Singapore and the parmesan cauliflower. Ribs were really juicy and tender. Amazing glaze and Colour of meat.
The mushroom was really unique. The entire stump of mushroom was grilled and then individual mushrooms would be cut when served. Really cool!
Better for group gatherings so that the food could be shared.
It's really an interesting concept where the Chef posts when a dish is ready and you place your order. But be warned to come with the mentality to try whatever is available. Sometimes the item you want from the carvery sells out.
The menu was really quite interesting. Lots of choices for the mains. They have adventurous choices and more conventional safe options.
I tried the swordfish for starter, beef cheek and tongue for mains ending with the yoghurt dessert.
A pleasant dining experience and the service was great.
The food was delicious but they need to work on getting the same course out at the same time, or even try to get the food out within minutes of each other. It's quite sad when you have 2 diners eating and 4 diners waiting.
The Vietnamese starter of rice rolls was really yums! The dip was savoury, unlike the conventional ones that were more sweet.
The mains of grilled chicken was a very generous portion and the meat was juicy and tender.
The Thai milk tea float was really good too. The milky foamy layer on the top was creamy and so gooood.
No complaints about the quality of food for sure.
Some dishes were better than others. High on the recommendation would be the tuna jaw and the duck liver mousse.
Other than it being a huge serving, the Flavours stood out more than the other dishes. 40rmb extra for the tuna poke was a little of a rip-off. While it was good, it was not amazing and definitely not worth the extra 40.
For desserts, try the bourbon caramel sundae.
As the regular menu is more pricey, the restaurant week menu seems like a good bargain.