Evening Standard
Jimi Famurewa was frustrated by Ellen Chew’s new venture, where an “otherwise perfectly serviceable opening” was marred by a sense of “not quite delivering on its advertised promise” to showcase the best of Singaporean ingredients and cuisine.
The signature laksa, for instance, had a “transcendent, complex broth”, but
it was let down by a measly sprinkling of “(not especially delicate)
prawns”.
Perhaps, Jimi suggested, “things had gone awry in the flailing rush to
open”, leaving plenty of “room to improve”.
