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@indulgentism
New beginnings: @weareelixir.sg is a cafe intimately known to Bukit Timah dwellers, regularly attracting huge brunch-loving crowds at Serene Centre, almost like a siren song. Times change though, and even a beloved stalwart may be tempted by a change of scenery. In a bittersweet moment, Elixir recently decided to vacate its original space to let sibling concept FBG take over entirely — but you could argue it’s a good change. - At the nattier new spot near Holland Village, Elixir has evolved from brunch specialist to a dichotomous concept. Here, it also transforms into a casual wine bar ar night. The revamped concept lasers in on open-faced tartines and sourdough pizzas as its menu nucleus, as Chef @victorloyhe’s seeming obsession for carbs takes centrestage. That focus translates to some solid pies such as the creamy 𝗡𝗼𝘁-𝗖𝗮𝗿𝗯𝗼𝗻𝗮𝗿𝗮 ($24) and an absurdly moreish and spice-forward 𝗛𝗼𝘁 𝗠𝗮𝗺𝗮 ($28). - In particular, the latter owes its tastiness to the “𝗖𝗵𝗶𝗹𝗹𝗶 𝗖𝗿𝘂𝗻𝗰𝗵”, Chef’s original chilli oil recipe that’s a coalescence of oodles of fragrance and umami, a twinge of sweetness, and gratifying licks of heat. It’s best described as the Midas touch that elevates many of the simpler dishes. For example, it proves an immaculate buttress to the unorthodox 𝗕𝘂𝗿𝗿𝗮𝘁𝗮 ($24), further accentuated by tangy vinegar to give it that extra kick, almost akin to Sichuan-style chilli dumplings. - It’s also used to great effect in tandem with housemade sourdough flatbread, garlic yoghurt, poached eggs, and pomegranate seeds in the 𝗧𝘂𝗿𝗸𝗶𝘀𝗵 𝗘𝗴𝗴𝘀 ($16) tartine, adding depth to the ensemble. Speaking of tartines, the 𝗦𝗮𝗹𝘂𝗺𝗶 ($16) is a must-order. Nothing quite like an an umami bomb that decadently brims with Nduja richness, while also mesmerisingly supported by a potpourri of herbs that imbued a fresh herbaceous contrast — as good as brunch gets, I have to say. - ❗𝗥𝗲𝗮𝗱 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 𝗿𝗲𝘃𝗶𝗲𝘄 𝗼𝗻 𝘁𝗵𝗲 𝘀𝗶𝘁𝗲. 𝗟𝗶𝗻𝗸 𝗶𝗻 𝗯𝗶𝗼. - [Invited tasting] —— 📍 [𝗛𝗼𝗹𝗹𝗮𝗻𝗱 𝗩𝗶𝗹𝗹𝗮𝗴𝗲] 𝗘𝗹𝗶𝘅𝗶𝗿 𝗖𝗼𝗳𝗳𝗲𝗲 𝗮𝗻𝗱 𝗪𝗶𝗻𝗲 . . #indulgehollandvillage #sgcafe #sgcafefood #brunchgoals
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