Divine 119

 

I found Divine 119 from Open Rice accidentally and could visit it with my best friend last November. Since then, I visited twice for lunch, another time for dinner, and reserved a table for an upcoming birthday celebration dinner close to end February.

Divine 119 is helmed by a local Michelin star chef and serves creative Chinese-French fusion dishes. Food is supreme, yet price is very affordable.  A few examples:

This steamed egg with amadai & smoked salmon is one of the dishes of the Christmas menu.  It is beautifully assembled. Different textures and freshness of seafood bomb the palate.

Another Christmas menu dish: French pepper shrimp salad with avocado and fish roe. The sweetness of shrimp and different food combination create a fabulous experience with great memories.

This and next dish are outstanding illustration of Chinese-French fusion food. This cauliflower soup is made with truffle and bean paste 普寧豆醬, fermented soya bean with salt. The taste is very special and harmonious.

Another dish with typical Chinese fermented food, bean curd. It is normally quite strong. Most common is for frying morning glory. But the taste of fermented bean curd in the carbonara is extremely subtle and nice. 

This is Chef's special cigar. The crispy sheet wraps duck and goose liver. It is dipped onto the sweet black garlic sauce. One of my favourite dishes.

Underneath the salad are shrimps, apple dices and cooked beetroot. Natural sweetness of the three ingredients fill the mouth. Soft, crisp amalgamate divinely. 

Chips are added to salmon tartare and mashed avocado. Interesting and special!

The ox tail barley risotto with mushroom is highly recommended by guests of our next table during the Christmas dinner. I had a chance to taste it at lunch, an appetizer not main. It is wonderfully seasoned and taste is great!

This poached Japanese egg sits in the middle of crispy Japanese daikon. Presentation is pretty and the combination is delicious.  

Back on the snack platter for dinner set: crispy rice salmon, smoked quail egg in Chinese wine and taro balls. So much attention to details. Thumbs up and like to the chef!  Thank you for the superb food journey!

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