Perched on Lot 10's eighth-floor rooftop, Teeq is sleek, spare and stylish.
The food here is very good. Chef Kevin Cape has concocted a compact menu that makes a harmonious marriage of East and West.
Soft-shell crab with pomelo & coconut salad. A terrific, tangy tastebud-tickler.
Beef carpaccio is taken to new heights with simple sides of poached egg, fresh leaves and shaved pecorino cheese. Break the yolk, mix it up with everything else, then take a bite for an explosion of flavours.
The medallion herb-scented cod with potato gnocchi in tomato sauce was out of this world. Undeniably one of the best cods we've ever tasted; succulent and matched brilliantly with a sauce that was somehow both light and luxurious.
The slow-cooked confit of salmon with braised fennel and citrus fruit in soya ginger and orange jus was a letdown in comparison. The salmon was slightly overcooked and not as moist as it should have been for a confit.
We're full of praise for the honey-glazed duck confit with orange-perfumed risotto and red wine jus. Duck confit can often be too salty, but this was perfect. The skin was crisp, the flesh was fork-tender, and the taste was everything that we love in duck meat.
The slow-braised grain-fed beef cheek infused with miso sake and Asian spices with chive mash and thick onion rings was a hearty serving, but would have been better if it had been less gamey. Still, this would work very well as comfort food for carnivores.
Teak Tweak cocktail (citrus vodka, lychee, passion fruit) and Kaffir Mojito (vodka, coconut rum, kaffir lime, lemongrass, wild ginger).
Mozart Gold Choco Cream & Chateau Baron Philippe De Bellade (Bordeaux).
Teeq,
Lot 10.
