The view from the 13th floor of Barton Centre is spectacular and at the Asean-On the Edge restaurant, we quickly grab seats that offer us the best view of the city.
After admiring the view, we get down to the task of sampling the food. We start with portions of the crunchy Vietnamese pomelo salad. With a hint of sweet and sour, it is delicious and offers a fine balance of flavours. The banana blossom salad, made from banana stem is an excellent cold salad and makes for an interesting start to the meal.
From the tastes of Vietnam, we head to the street food of Singapore with nonya butter soft shell crabs. They are soft, crunchy and the in-house ingredients score on taste and flavour. The best part about this is you do not have to worry about de-shelling the crabs. The Akasaka prawns, that is essentially batter-fried prawns, coated with honey chilli sauce is a bit too spicy but tastes good. It is packed with flavours. The waterfall beef is also good and serves as a good appetiser before the main course.
For the main course, we decide to sample the prawn Burmese Khow Suey, a noodle soup made with coconut milk and served with a variety of condiments. It is refreshing and offers a great mix of flavour. There is a hint of chilly, some sourness from lemon and a sweet after taste from coconut milk. We also enjoy the crunchy vegetables, and caramelised onions, served alongside. It is a great dish for a hot summer day.
Another dish that satiates our taste buds is Roti Jala, a netted crepe and Malacca curry combination. The curry is poured on the roti and offers a crispy sweet taste. Despite not being a huge fan of fusion food, the Chiang Mai risotto bowls us over with the flavours of lemon-grass, coconut and a hint of lime offering a South East Asian touch to the European risotto.
We finish the meal with liberal portions of Mokha, a chocolate fondant served with salted caramel ice cream. It complements each other but can work as a standalone dessert as well.
