Tucked away on the second floor of Robinsons, The Heeren, Angela May Food Chapters is a welcome respite from the bustle of the street. Chef Angela May says she makes both savoury and sweet choux because she likes the pastry dough’s texture and versatility. There is an array of flavours to choose from, such as the Josper Grilled Vegetables ($5.90) under the savouries, and the Cucumber Jasmine Mint ($3.90) under the sweets. May’s disposition seems to be an extension of her television persona on programmes like Planet Food: bright, cheerful, upbeat. The décor of the restaurant echoes this vibe with its shades of warm browns, matte greys and rose. There are also a few Aerospings (vertical aeroponic gardening systems) dotted around the restaurant for easy access to herbs like mint and basil. For heavy-duty greens such as kale, wasabi and mustard greens, the restaurant gets its supplies from rooftop farm Comcrop just across the road.
The Thai-American chef’s penchant for the Josper oven is evident, going by the number of dishes cooked using this oven-grill. Not that we mind: the hint of smokiness on dishes like the Josper Roasted Prawns, Shaved Baby Radish and Jicama Salad ($26), Josper Grilled Laksa Prawn/Lobster Roll ($29/$42), and Caramelised Cauliflower Steak ($22) heightens the sweetness of the seafood and vegetable produce. True to its pescatarian- and vegetarian-friendly focus, there are only two meat dishes on the menu—the Charred Kurobuta Pork Collar ($39) and Grass-fed Beef Tenderloin ($54). High Brunch (10.30am-2pm) and High Tea (2-5pm) sets are available at $39.
Robinsons The Heeren, #02-02, 260 Orchard Road. Tel: 66817440.