Enter the stylish sand-washed space of Cuisson, Tanjong Pagar’s latest dining destination that operates at an intersection of using the finest Japanese ingredients expressed with classic French sensibilities. At the helm is Chef Tan Wee Kiat, an experienced chef who has flown under the wing of renowned chefs such as Daniel Boulud and Ivan Brehm. Here, he sets the stage for culinary works of art that honours the produce. From an amuse-bouche of white asparagus royale perfumed with crustacean essences to a lightly grilled abalone and foie gras ‘mille feuille’, expect an intriguing yet tantalising slew of seafood-forward courses (from $98) to come.
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