Wendy's Review ‹ Back to Soko (dusitD2)
I always look forward to Chef Anton's fun and playful ways of preparing and presenting the food such that it pleasantly surprises you. The most popular item off the Soko menu and a personal favourite has got to be the pork spare ribs which gets to your table so tender you would be forgiven for thinking it was chocolate. No wonder, seeing as it is cooked in a sous-vide machine in which individual portions of meat are roasted at about 60 degrees for 24 hours, allowing the flavours to slowly infuse. The accompanying salad has, among other ingredients, carrots, fried shallots and bean sprouts, but its strength is definitely in the subtle lemon and pineapple dressing. I bet they could have this salad as a separate menu item and patrons would order it in droves. There was a flurry of activity when we checked in for lunch. There really is nothing quite like the perfect balance of class, elegance and style, which Soko’s ambience is teeming with, to accompany the perfectly gooey, creamy and salty goats cheese crostini we had as a starter. This restaurant also offers a variety of fresh and healthy dishes for vegetarians to choose from. We tried the soba noodles with ginseng soy broth and vegetables. It was sweet with a subtle hint of sesame and rice vinegar which gave it balance. To accompany this was fried tofu marinated in miso paste- and I hated it, but only because tofu is a taste I am yet to acquire. It is however a great source of protein that’s popular with Soko’s vegetarian patrons. When you pop into this restaurant for lunch, you’ll be tempted to just relax and eat the rest of your afternoon away. More so given that there’s also a lunch buffet with an impressive selection of salads, soups, cheeses, desserts and other hot dishes. When it comes to dessert, however, be sure to try the pistachio brulee. You will want to take it to vegas and marry it.