Review

Quince is in Chidlom within the Siri House complex. An elegant interior with an open-kitchen offers a bird's eye view of the wood fired oven and grill. Among the appetizers, chef Shane Reichenbach's eclectic influences from the Mediterranean, North Africa and Asia strongly shine through on luscious salmon nori tacos filled with spicy sesame aioli, avocado and ikura. Or rich truffled chicken liver parfait, served chilled with mandarin jelly, nut jam and sourdough toast triangles. A cheese board laid with 24-month comte, fourme d'ambert, camembert, spiced nuts, honey and fruit makes for a great choice. Or pick a pizzetta topped with spicy prawns, n'duja, marinated chillies and stracciatella. Moving to mains, barbecue harissa baby chicken comes on a mouthwatering platter of couscous, tabouleh and tahini dressing. The sides include burnt broccolini in miso anchovy butter, with pickled currants and preserved lemon. At the sweet end of the meal, chocolate lava cake, made with high-quality fudge sauce alongside homemade madagascar vanilla ice cream, is a crowd-pleaser. Signature cocktails like Tomato Botanica, a concoction of Brugal white rum, tomato water, almond, basil and strawberry, as well as Wild Leather, a blending of bourbon, mezcal, Luxardo maraschino and fino sherry are excellent. The superb wine list is catalogued by grape variety, with a sommelier on hand to assist.