It was very natural for us to hop into the Wave House Restaurant & Bar after my thrilling ride on the FlowRider. It was a chic restaurant situated within the compound. While waiting for Wei Sian to arrive we dug into a generous portion of NACHOS SUPREME with dips of cheddar cheese, sour cream, guacamole and cayenne and a tasty GRILLED MUSHROOMS topped with orange-citrus emulsion, wild arugula, shaved parmesan and sunflower seeds.
I'd have to admit that the finger starters were very good. Accompanied by the house drinks would have made a very lovely chill snack as one soaked in the surf action sitting in the alfresco area. Jo for one was enjoying the "six packs" from afar!
The main course on the other hand looked much better then it tasted. The sodium level was on the high side. We picked a strange pasta dish - LINGUINE AGLIO OLIO WITH LAP CHEONG cooked with Hua Tiao Chiew, spinach, coriander and chilli flakes.
PAN-SEARED BARRAMUNDI with green pea mash, roasted corn salsa and lime gastrique
CAJUN SPICED PRAWNS with asparagus risotto, shellfish cream and truffle oil
MEXICAN HOME MADE LAVA CHOCOLATE CAKE with a very interesting blend of chili, served with vanilla ice-cream & citrus compote
Keep this place for the fingers and dessert.
Read:
Gone Surfing - FlowRider Wave House Sentosa
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