Yikes, we went to ODP a few months ago and didn’t have time to publish a review. The menu has changed since, which is a pity, because we had such great food there. ODP is by the same chef as Tippling Club, Ryan Cliff, and no wonder the food was so good.
Decor: The narrow strip of restaurant is industrial-chic with raw brick walls and an open kitchen. Pretty but we found the tables too close together. Space was tight. The restaurant is best for groups but we wondered if it is packed, it must be very difficult to hear each other or move around.
For starters, the five of us shared a steak tartar ($19) and papaduck ($18), their interpretation of papadum with duck. Both were fantastic in complexity of textures and tastes but both have been taken off the menu.
48-hour Braised Beef Cheek
All five of us ordered different mains and in ranking of our preference:
(1) mushroom risotto ($22) was the surprise winner, buttery but not excessive (taken off menu;
(2) braised beef ($29), still on the menu, was slow-cooked for 48 hours. Cooked so slowly, it retained its moisture and became tender.
(3) chicken confit ($25), off the menu
(4) pork belly ($29), still on the menu – a decent rendition but we thought decent wasn’t good for something that clogs arteries. Ember’s version was far superior.
(5) sea bass ($27). It’s honestly difficult to make fish taste good.
Among the three desserts we had, pistachio souffle ($15), pineapple tartin ($16) and apple crumble ($14), we unanimously agreed that the pineapple tartin (roasted pineapple in an upside tart with a dollop of ice cream) was the best, very refreshing and easy to eat. But it is also the only dessert to be taken off the new menu! The new menu still retains the souffle, which was nice but boring, and deconstructed apple crumble which was substantial and had a good balance but could be heavy as a dessert.
We spent $252 for 5 people or about $50 each. It was money well spent. The food was delicious and very elegant, and the ambience was lively. The servers could do with some training but still ok. We await eagerly the revamp of Tippling Club, hoping the food will be better or at least same quality.
Closed on Tue
Rating: 3.478/5 stars
Written by A. Nathanael Ho.