Eden Sanctuary Floral Cafe: Cooking With Nature’s Gift

Recently, I was invited by Diana from 24seven for a food tasting session at Eden Sanctuary Floral Cafe located over at China Square Central.  As the name “Eden Sanctuary” suggest, it is a peaceful, calm and soothing garden with lots of greens and flowers.

It was a special food tasting session where we will be tasting a 6 course “Rainbow Cuisine” specially created by owner and Executive Chef Clement Ronald Ng.  Chef Clement is a Mentor Chef of At Sunrise GlobalChef Academy in 2009 and is very well known for his specialty in floral cuisine.

There goes a saying, “One can never trust a skinny chef”.  So that’s why Chef Clement is very proud of his body built as he have been working very hard tasting and experimenting with delicious blossoms and fresh herb for his cuisine.  He believes that sauces and salt must be kept to a minimum so as to accentuate the natural flavours of his ingredients.

Chef Clement’s “Rainbow Cuisine” consist of 6 different groups of colours. (Click here to read about it)

It important for us to have a balance colour diet by eating natural food of all the 6 colours as the body requires all of the above to fully function in tip top condition.

Once we were seated, Chef Clement informed us that we will be tasting 6 courses of different colours which he have specially customized for us.  Out of the 6 courses, 4 of them will be exclusively crafted.  Therefore, it won’t be found on the menu.

Before we got started on the 6 course dinner, we were serve with 2 pots of tea while our food was being prepared.  They are named “Relax” and “Butterfly Blue Pea” respectively.

Yes, it’s blue and both tea tasted wonderfully refreshing with the aroma of floral.  I can almost feel that I’m at Eden’s garden.

After enjoying the tea, our dinner was served.

Course #1 - Eden Rainbow Salad (All 6 Colours)

This course consist of orange, blueberries, mixed greens, cherry tomato, 8 grain multi grain bread and dressings made from calamansi, apple cider vinegar and honey.  This is a sample portion of what is usually served in the menu.

The colours on the dish were very pleasing to the eyes and appetizing for the stomach too.  It’s a light starter with fresh fruits and vegetables.  A simple dish yet consist of all the goodness of the 6 colours.  The light sourness from the cherry tomatoes and blueberries, sweetness of the orange and the crisp freshness of the mixed greens complimented very well with the tangy flavour of the dressing.

Course #2 - Dory Portobello Mushroom with Lemon Thyme Butter Sauce (White)

This dish consist of dory fish, portobello mushroom, lemon zest and juice, salted butter, lemon thyme and mixed green.  This is a customized dish by Chef Clement.

I love this dish because it has my favourite mushroom and fish.  The dory fillet have a taste of freshness while the portobello mushroom have a taste of sweetness.  Topped with lemon thyme, zest and juice, it had a mild bitterness which went very well with the dory fillet and portobello mushroom.

Course #3 - Prawns with Edamame Peas Green Pasta (Green)

This course consist of prawns, asparagus, edamame peas, celery, parmesan cheese and pasta.  This also is a customized dish by Chef Clement which can’t be found on the menu.

Another of my favourite dish with pasta, prawns, greens topped with parmesan cheese and freshly grounded black pepper.  I love the spaghetti and it’s being lightly tossed with olive oil.  The prawns were very fresh, sweet and juicy by itself without any additional flavouring.  The use of edamame peas was something unique by itself and it brings a different flavour to it together with the asparagus.

Course #4 - Balsamic Ambrosia Blueberry Chicken (Blue and Purple)

This is another customized dish which consist of Balsamic Vinegar, Ambrosia Late Harvast Wine, Boneless Chicken Leg, Blueberries, Butter. Salad Dressings made from Ambrosia, Olive Oil and Lemon Juice.

The chicken thigh have been marinated for a day which made it taste so good.  Its little fats on the skin just melts away when I took a bite at it.

Together with Chef Clement’s secret ingredient in the sauce, the Late Harvest Ambrosia wine made it even more heavenly with a tinge of fruity sourness alcoholic sensation on the taste buds.  This have to be one of the most fabulous dish I’ve tasted that night.

Course #5 - Sautee Mushroom with Polenta and Saffron Cream Sauce (Yellow and Orange)

This is also not found on the menu too.  There’s Corn Meal Polenta, White button mushroom, Basil leaf, Cherry Tomato, Saffron Cream Sauce and Feta Cheese in this dish.  The corn meal polenta when paired with the saffron cream sauce and feta cheese, it’s pure heavenly goodness.  The taste is creamy yet not too overwhelming with a slight sweetness.  The sautee mushroom wasn’t too salty and it goes well together with the sauce too.

Course #6 - Hibiscus Cheese Filo, Modena Moussecake and Chocolate Ganache (Red and Brown)

For this dish, it’s a 3 different dessert sampler portion from the menu and we were told to eat it in a sequence so that we can taste each of the different flavours in our mouth.

Firstly, it’s the Hibiscus Cheese Filo with Filo Pastry, Hibiscus Flowers Puree and Light Cream Cheese.  The cake is baked in oven at 250 degrees and not deep fried and Eden Sanctuary do not serve any deep fried items in its cafe.  The cream was frozen when served to us and it has a sourness to it.  Accompanied by the crispy filo pastry, it is a perfect combination.  I love this so much but I can’t take away any as Chef Clement only allows this to be eaten at the cafe!

Secondly, we had the Modena Mousse Cake made of Balsamic Vinegar, Mousse, Cottage Cheese, Mascapone Cheese and Black Pepper.  This is a very unique clever creation by Chef Clement made from just cheese and vinegar.  It had a very smooth texture of a mousse cake and a taste of sourness from the vinegar with a tinge of smokiness from the black pepper.  I do find it a little too overwhelming for me but for a dessert, it’s good to end a meal with a “wow” factor.

Lastly, we had the Chocolate Ganache made from Dense Chocolate Moose.  It tasted strongly of dark chocolate (another of my favourite) and the chocolate is very thick and slowly melted in my mouth.  Now, I can really feel that I’m in the garden of Eden.

It was an exciting 6 course meal for the night as Chef Clement have presented us so many of his splendid creations in this “Rainbow Cuisine” to try.  I was reminded how precious and the wondrous gift of nature where human depend on for food.

Chef Clement is able to customize the menu and recipe according to your needs.  If you like to have a group function, you can call up to make a reservation and inform him what you like for your menu.  He can even whip up a good meal according to your calorie intake, diet and also any allergies if you have.

Ratings: 

• Overall - 7.9
• Food and Beverage - 8.5
• Ambience / Setting - 7
• Value - 7
• Service - 9

Eden Sanctuary Floral Cafe is located at:

• 18 Cross Street #01-16
• China Square Central
• (View map here)

Opening Hours:

• Mondays to Saturdays: 11am to 10pm
• Sundays: 11am to 6pm
• Last Order: 45mins before closing time
• Reservations recommended

Tel : +65 6224 2298

(No GST or Service Charge.  All prices nett.)