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Devoted to using local ingredients, Canvas crafts inventive culinary creations that are very much out of the box. Dine by the open kitchen to watch chef Riley Sanders and his team in action.
Rating : 18/20
The tasting menus, tailored according to the day’s ingredients, highlight lovely transitions of flavours and textures. Blue swimmer crab offers an elegant introduction—its natural sweetness is exquisitely complemented by whipped buttermilk, fried shallots and the tang of red pomelo and kaffir lime. Purple yam flatbread is topped with bone marrow, Thai wagyu tartare, a sauce of caramelised shrimp paste with somjeed juice and dehydrated lime powder. Next, a decadent bowl of river prawn fat with sticky rice—much resembling a risotto—comes with plump prawns, heart of palm and chamuang leaves for a subtle kick. Seven-day dry-aged local duck breast is perfectly cooked until medium rare and accompanied by a roselle puree and rose apple bites. Flavourful and tender, char-grilled pork neck is balanced by daikon puree, juicy longans and a full-bodied red chilli sauce. Marian plum sorbet with palm sugar meringue and cashew nut cream offers a refreshing end to the meal.
Rating : 37/40
The wine list consists of around 50 labels from across the globe. Wine pairings are also offered with the tasting menus.
Rating : 17/20
Rating : 18/20