Prinsep Street’s resident café-restaurant Curious Palette will be unveiling a new menu with expanded offerings, including a host of sophisticated creations showcasing Asian sensibilities, following the café’s collaboration with Magic Square alumnus, Chef Desmond Shen. Helmed by the team behind Strangers’ Reunion, Curious Palette promises a satisfying dining experience; no matter the time of day, within the café’s intimate and cozy compound.

 

To start, Chef Desmond’s ‘Burnt Leek’ ($10.90) and ‘Sugarloaf Cabbage, Seaweed Butter’ ($12.90) are highly-recommended. The former highlights the humble leek, which is marinated in brown butter and lemon juice, then slow roasted over charcoal fire to draw out the vegetable’s natural sugars. The result is a charred log of leek – the burnt layer peeling away to reveal steaming slivers of the silky sweet allium. A buttermilk sauce speckled with emerald-green spring onion oil lend a slight tang and mellow onion flavour.

In the latter dish, sugarloaf cabbage is served with its golden-brown roasted side up, topped with a mix of toasted nuts, seeds, buckwheat, as well as crisp fried curry leaves for texture and a gentle whisper of spice. The cabbage is paired with a creamy emulsion of butter and seaweed, and a perfectly-poached egg harmonises these various components.

A refined version of curried cauliflower, ‘Fried Cauliflower, Fish Sauce Caramel’ ($11.90) is an addictive snack comprising battered and fried cauliflower florets dusted with curry powder, and complemented with a fragrant lemon emulsion made with whole lemons, which provides a tangy contrast to the luscious house-made savoury-sweet fish sauce caramel.

 

Curious Palette’s new mains span buns, pastas, and meaty plates with Asian-inspired touches. Chef Desmond incorporates ingredients such as belacan (fermented shrimp paste), mentaiko (spicy cod roe), and soy sauce, as well as harnesses the robust flavours of fermented, cured, and pickled foods to conjure a series of standout dishes.

 

Curious Palette’s indulgent pasta dishes are simply divine. The orange-hued ‘Prawn, Mentaiko Belacan Pasta’ ($18.90) comprises al dente pasta tossed in a heady sauce prepared with prawn and shallot oil, butter, and a hint of belacan. A trio of charcoal grilled tiger prawns and chilli powder complete the dish.

 

End the meal on a sweet and sentimental note with the café’s ‘Kaya, Coffee Butter’ ($9.50) – buttered and toasted white bread with a generous spread of kaya (coconut jam) made with gula melaka (palm sugar), and a thick slice of fridge-cold coffee butter. For the quintessential experience, dip the kaya toast in the accompanying saucer of sous vide egg and espresso shoyu (soy sauce).

 

Undoubtedly a choice spot for a cup of quality brew, Curious Palette boasts a team of champion baristas including the World Siphon Coffee Champion 2015, three-time Singapore National Barista Champion, three-time Singapore Latte Art Champion, and ASEAN Barista Champion 2013.

The café offers a comprehensive coffee menu of espresso-based cuppas and brews, using beans which have been meticulously sourced by the team from coffee farms around the world and roasted in-house. Inspired by a trip down under, Ryan introduced ‘Magic’ ($5.50); a punchy combination of double ristretto and milk, to the local café scene. Customers can also opt for the newly-introduced ‘Coconut Cold Brew’ ($6.90). Served chilled, this refreshing and smooth pick-me-up is a wellbalanced blend of cold-pressed coconut juice, coconut water, and filtered coffee.

Non-coffee drinkers can choose from a generous selection of refreshments such as tea lattes, specialty teas from local tea label, A.muse Projects, fresh juices, smoothies, craft beers, and wines.

 

Address 64 Prinsep Street, Singapore 188667

Operating Hours Mon – Sun 9am – 10pm; Closed on Tue

Telephone 6238 1068

Seating Capacity 125

Payment Cash, Mastercard, NETS, Visa

Website https://www.strangersreunion.com/curious-palette

Facebook https://www.facebook.com/CuriousPalette

Instagram @curiouspalette

Hashtag #curiouspalette