Here are some pics from a lunch I had at Tattu a couple of weeks back. It’s not a ‘full post’ as I only shared a few dim sum dishes and a dessert with a couple of pals.
Also, as a week day lunch, with only one other table occupied I’m not able to report on the full “experience” as the place lacked any semblance of an atmosphere.
What we did eat was a mixed bag – some dishes were good; despite impressive presentation, others either lacked flavour or were overly complicated for my tastes.
As something different from the more traditional offerings in and around Chinatown, I think Tattu is okay. If you’re hoping for somewhere with comparable quality of London’s Yauatcha, HKK or Hakkasan, then I think you’ll be disappointed.
For me, the best dishes were the Chicken truffle shumai, Chilli salt squid and the Crispy duck spring rolls; the most disappointing were the lacklustre Black cod & prawn, Beef & foie gras gyōza and the Queen of fruit dessert.
Chicken truffle shumai – fresh shaved truffle & truffle soya
Crispy duck spring rolls – yuzu plum sauce
Beef & foie gras gyōza – teriyaki & soya beans
Black cod & prawn – saffron & soya beans
Hand dived scallop – sweet soya noodle & caviar
Chilli salt squid – sweet chilli, spring onion & red onion
Sea bass kuai – grapefruit, crispy leeks & chilli soy pomelo
Steamed mixed vegetables, ginger & garlic
Duck egg & sausage fried rice
Queen of fruit – mangosteen, white chocolate & liquorice