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The Chef and promoter is Madhulika Sundaram who’s previously dabbled with The Brew Room’s kitchen. Her tables are smart, grey and minimal. At 25 line items across three loose pages, excluding beverages, it’s a menu designed for change. The problem is that while an inconstant menu is very welcome, an inconsistent kitchen is not. An uplifting plate of Sticky rice and silken Pork Ribs in Peanut sauce disappeared within a week. I was subbed a plate of Sticky rice, jus and braised tenderloin with the mouthfeel of a stack of rubber bands. I almost kissed my Harissa rubbed Chicken breast - peach, moist and springy. Then frowned at the goofed assemblage of tart Orange roundels (pesky seeds intact), Yogurt and Pista. And so forth. My guess is that the food is much more reliable when Chef Sundaram is around.