It was quite a challenge finding The Garden of Eden. Although it was situated inside a shop house along Neil Road, but there is almost no visible signs indicating where the restaurant. After walking along Neil Road for a while, we then managed to locate it. It's nearly at the very end of the road.
When we enter, a chirpy service staff welcomed us to our seats. Chef here is Tim Ross-Watson, who has worked before at the now defunct Wine Garage. Read that he has also worked in Gordon Ramsay's restaurant in London.
Was told that the food here is presented and cooked in a very creative way. So we started off with the Waldorf Salad (S$26) - Apple, celery, stilton nitro dressing, walnuts and mixed salad leaves. The salad was topped with freeze-dried cheese. Not only did the smoke enhanced the presentation, but the cheese was freeze-dried so it won't taste so strongly.
Next up was the Foie Gras (S$29) - Foie Gras mousse, chicken crackers, sherry gel and herb salad. It was interesting to have chicken crackers to accompany the creamy foie gras.
One of the best dish for the night was the Gammon and Eggs (S$28) - Homemade gammon, mustard pickled pineapple and truffle egg mayo. We really dig into the truffle egg mayo.
For the mains, we selected 2 items. First was the King Fish (S$39) - Quinoa, sweet corn, leek flowers and chervil. Special mention for the fish, which was fresh and sweet.
Pork lovers will be happy with this Pork Plate (S$40) - Pork belly, pork jowl, pork cheek, and "bubble n squeak". It's pork done in a variety of ways. The best item here is the pork belly, which was really tender when we sliced it open.
Before desserts, we had Coffee (S$5)
Asked them for their dessert recommendations, and suggested the Lemon Meringue Pie (S$15). It's like a deconstructed lemon pie.
But what's touted as their signature dish, is this Jelly and Ice-Cream (S$15). The entire dessert is made right in front on your table. With all the pouring and dry ice, you would think you are watching a science experiment.
In actual fact, the "substance" used are all edible - 66% Valrhona chocolate mousse which is freeze-dried in liquid nitrogen, together with raspberry gel, coconut cream, chocolate sponges and tiny bits of red sweets. I like how the chocolate mousse "melts" when you put it in your mouth. An usual experience.
The Garden of Eden
148 Neil Road