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Digest The White Rabbit

The White Rabbit

The White Rabbit
By Singapore Tatler Dining
March 11, 2014
Pulling up at a table here is akin to tumbling down the culinary equivalent of the fabled rabbit hole — you never quite know what to expect.

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The White Rabbit gives us good reason to head to church even if it isn’t a Sunday. The church in question is none other than the beautifully restored 1940s chapel occupied by this charming restaurant, where salvation comes in the form of a newly refreshed menu crafted by Head Chef Benjamin Tan. Pulling up at a table here is akin to tumbling down the culinary equivalent of the fabled rabbit hole — you never quite know what to expect.

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The crispy duck leg dispenses with the formalities of the classic duck confit and sits on a crisp pastry tart topped with a beautifully wilted heap of wild mushrooms. Rocket leaves add a slightly bitter crunch to the dish while a dressing of reduced balsamic vinegar helps to cut through the richness of the dish. 

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Sea bass en papillote features sea bass poached in a light yet flavourful broth studded with provencal vegetables.   

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But the 36-hour brandt short rib is where Tan’s culinary prowess really shines. The man likes his meat and it shows in the tender hunks of short ribs brushed with truffle miso glaze, sided with creamy parsnip puree and field mushrooms. 

 

39C Harding Road. Tel:6473 9965. www.thewhiterabbit.com.sg 

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