Swansong of the Butterflies

And the day comes, when all good things must come to an end. Le Papillon served their last plate of tiger prawn pasta last Tuesday on the last day of April. There was a little sadness resonating in the air as Anderson Ho paid visits to each dining table and handed out his new namecard with a polite smile. Unabashed with the forced closure due to circumstances, he shrugs his shoulders and welcomes you to visit him at Muse - his new kitchen home.

We didn't know what to order so Anderson said "leave the menu to me". And that sealed the fate of our last meal at Le Papillon perfectly. We started with three good servings of Anderson's freshly baked breads. We were treated with a few new surprises. He added an onion bread to the usual selection which I honestly hope he brings over to Muse. Seriously, the atrocious bread they serve over there, makes Sunshine and Gardenia look like the refine loaf.

We started with an oyster shooter with a tomato salsa. I had to down this one really quick because I'm not a fan for oysters. But I must say it slides down really well. The oyster, thankfully and as expected, was very fresh and the bubbly salsa went down nicely.

Next Anderson served us a different but certainly more likable rendition of the fresh mud crabs appetisers. Instead of the orange and mango espuma he serves in the standard menu, he swaps it for a very simple apple and basil sauce. Sounds understated, but the effect was excellent.

Of course we had to clause Anderson's freedom to serve us whatever he felt like with the single condition that we didn't leave without his signature Rigatoni pasta with crustacean oil, shaved bottarga and tiger prawns. The portion of 5 Rigatoni pasta strips was selfishly satisfying. By the time I got down to the last strip, I was savouring every flavour. Sadly, Anderson probably won't be bringing this over to the Muse menu. Good for him, tough, for the rest of us.

And if that wasn't already enough, he topped that with a fine steak, a beautiful pink in the middle.

I think this is my 3rd time having dessert at le Papillon. The first time I had pleasant memories of the strawberry macaroon dessert, the second time his New Year's eve chocolate dessert was so sinful it had to be remembered. And this was the 3rd. Normally I'm too full to even look at that page, but I have to say, the desserts are very refine and exquisite. Kudos to Chef's good help.

So, adieu Le Papillon! The red dot building will never be as attractive again. We'll see you Chef, at Muse.