[Review] TEMPT @ Purvis Street – A Fusion of Culinary Delights

The newly launched restaurant, TEMPT, at Purvis Street is a captivating semi-fine dining establishment housed within an 1893 heritage building. The chef-owner of TEMPT has put a lot of effort into the curation of the menu and the interior decoration, right down to the fine details of the garnishes served and the wall finishing.

From the restaurant’s industrial yet inviting interior design, which showcases the rawness and history of the structure, to the captivating gallery artwork adorning the walls, every detail at TEMPT sets the stage for an unforgettable dining adventure:

The visionary behind TEMPT is none other than Chef Candice Leong, a globe-trotting chef of Cantonese descent, boasting over a decade of private fine dining experience across five continents. Drawing inspiration from her extensive travels, Candice’s cooking showcases a harmonious blend of European and Asian influences, resulting in a menu that is as diverse as it is innovative.

To ensure culinary excellence, Candice has also enlisted the expertise of Chef Marco Angeloni, a consultant from Spain who has honed his craft as a sous-chef at several esteemed Michelin-starred restaurants around the world.

I was invited for a dinner tasting and sampled a selection of ten courses from the menu. Upon arrival, guests were treated to welcome drinks, cocktails and a delectable array of light bar bites to warm up for the evening. I enjoyed the gregarious nature of the host, filling up in with details on the meticulous details she went through to assemble what we are able to experience at TEMPT.

As I perused the menu at TEMPT, I was immediately captivated by the inventive and sustainable food preparation methods and the exceptional range of ingredients sourced from around the globe.

The selection for the evening included tantalising dishes such as the Japanese Soy Milk Panna Cotta, a delightful creation that combined crustaceans and monkfish liver with smoked trout roe, Japanese king crab, and sea urchin. The interplay of flavors and textures in this dish was nothing short of sublime.

This was served together with the Oxtail Croquette, oxtail rillettes breaded in panko and fried, topped with laksa leaf chimichurri and saffron.

Next came the Puffed Beef Tendon. The beef tendon, braised to perfection, was rolled, frozen, thinly sliced, and dehydrated for two days before being deep-fried to achieve a remarkable puffiness. Topped with Jamón ibérico and Kaluga caviar, this dish was a delight to chew on.

This dish, 15-min Egg, has a very simple name and presentation, but what goes into it is so much more. An onsen-style egg is served with shiitake and king oyster mushroom ragout, topped with shaved cured bluefin tuna heart. Yes, tuna heart.

The Kangaroo Tartare was a unique and adventurous choice. Hand-chopped kangaroo loin tossed with fresh green peppercorn oil, fireman poupon, and shoyu resulted in a flavor profile that was both bold and refined. The dish was elevated further with toasted quinoa for a satisfying crunch and finished with fermented garlic purée, pickled yellow beets, and tarragon oil. The combination of ingredients created a symphony of flavors that danced on the palate.

One of the highlights of the evening was the 5-Ingredient Lobster Broth, a masterclass in simplicity and refinement.

The broth, made solely from lobster heads, carrots, tomatoes, tarragon, and cream, was meticulously reduced to extract the essence of each ingredient. Served over lobster carpaccio and finished with local aromatics such as curry leaves, mint, and fermented torch-ginger flower, this dish showcased the chefs’ dedication to extracting the purest flavors from their ingredients.

For the pasta dish, we were served the Agnolotti del Plin, traditional Piemontese stuffed pasta with veal brisket, rabbit and chicken. This is finished with chicken jus and some candied red cabbage to cut through the richness of the gravy.

For the main course, the Venison was a standout dish that demonstrated the chefs’ mastery of cooking techniques. Slowly cooked at 49°C, the venison was tender and succulent, accentuated by the complex flavors of fermented sugar plums and charred mustard greens.

The Pork Belly was another triumph, as the smoky flavors imparted from hay smoking and the slow overnight cooking resulted in a melt-in-your-mouth texture. The dish was beautifully complemented by the jambu air (or rose apple), Chinese garlic sprouts, and fireman poupon vinaigrette, creating a harmonious blend of flavors.

I really dig this simple-looking corn dish. The Thai baby corn is deep-fried and served with Konbu caramelised cream to give you both sweetness and crunchiness. Lovely!

To conclude the meal on a playful note, the Adult “Bounty” Ball was a delightful and mischievous take on a classic favorite. The abundance of Malibu in this dessert offered a fun and indulgent twist, providing a sweet ending to a remarkable dining experience.

Verdict?

TEMPT excels not only in its culinary creations but also in the attentive service provided by the knowledgeable and friendly staff. It is an exceptional dining establishment that seamlessly merges inventive and sustainable cuisine with a captivating ambiance. For those seeking a culinary adventure that transcends borders, TEMPT is definitely worth a visit.

TEMPT

Address:
31 Purvis Street
Singapore 188608

Tel: +65 82997382

Opening Hours:
Monday & Sunday : Closed
Tuesday – Saturday : 05:30pm – 12:00am