Maggie Joan's updated menu offerings still gorgeously good
It's a shallow distinction, but Maggie Joan's has the most beautiful plating, so much so I am in awe.
Every single plate that arrives is so artistic, it demands its own Instagram post.
Even the most rustic of dishes just look impeccably styled, ready for the spotlight.
Add to that the allure of being a hole-in-the-wall place behind busy Amoy Street.
Three years after opening, it may be too well-known to be underground, but the food remains as good.
There is an updated menu now, thanks to its new group executive chef Seumas Smith, the former head chef at Maggie Joan's sister restaurant Moosehead.
The food used to be Mediterranean, but has morphed into modern European.
To me, it really doesn't matter. It's all just words.
What you get are beautiful plates of tasty food.
The dish that epitomises what I love about Maggie Joan's is the roasted carrots, ricotta, apricot & rosemary ($10). Just looking at it makes me happy.
The carrots are cooked in butter, then grilled. The homemade ricotta and apricot puree add flavours and creaminess.
It is so delicious, but most importantly for some diners, it looks stunning.
Another beautiful dish is the hamachi crudo, almond, trout roe & edamame ($23).The fish is delicately seasoned and the sweetness is not masked, even with a heavy almond sauce.
Every element in the tomato gazpacho, goat's curd & artichoke ($18) works.
The green tomato gazpacho packs a punch, the delicate goat's curd comes from the renowned Neal's Yard Dairy in London, while the artichoke is cooked before being coated in dry tempura batter then deep fried.
It is so much work for a simple dish but kudos to the kitchen for willing to go that extra mile for a memorable experience.
Normally, pork cracklings on anything would automatically make that my favourite component of a dish, but with the Duroc pork chop, apple puree & pork sauce ($42), the crackling doesn't do too much. Maybe I just prefer our deep fried pork lard to any other version.
The meat is from Spain and is supposed to have great marbling, but the piece I ate was tough.
The pork jus is great though, and prevented this dish from being a fail.
Seldom will I pick a lamb dish over pork, but the spiced lamb, salmorejo, black garlic & salsa verde ($44) is so complicated and has so many elements, instead of being a convoluted mess, it all comes together.
The lamb has a rub of sumac, cumin and dried coriander, which makes it so aromatic.
110 Amoy Street #01-01
Weekdays noon to 2pm, 6pm to 11pm; Saturdays 6pm to 11pm