From the decor to the menu everything is just mind-blowing
We started the night with some great cocktails, the way of the duck, bending a tree, Gin-ger bell and catching the fish two-handed.
All the cocktails are very unique and the presentation for each one is out this world.
Firstly we tried their braised escalopes of lamb, palm sugar and shallots salad, definitely a great way to start.
In appetizers, we tried quite a few things,
Crispy caramelized shrimp, baked avocado stuffed tartare, scallop carpaccio, Ika rings with flames coconut and yam dressing, seared snapper with dill & fennels and gruyère fondue
Each appetizer was an experience in itself, so well curated and the balance of flavors was just perfect
But the avocado stuffed tartare and scallop carpaccio is the two must-try appetizers here at TYGR.
In mains, we tried their classic red curry paired with steamed jasmine rice and moving on to the desserts, we tried the triple-layered semi fredo, katafi, and gritty milk and also the chocolate fudge
Both the desserts were just wonderful. Overall, loved everything that we tried, the attention to detail in everything that they create is just remarkable.