Vibe Restaurant at Negara on Claymore is better known for its buffet spread which features a Brazilian churrasco. This looks set to change with the introduction of a new menu featuring the signature dishes of its executive chef Robert Chan.

A must-try appetiser is the Medley of Mushrooms ($16), which features Cepes and button mushrooms in a cheese-based cream sauce, served over a thick brown toast. The cheese sauce, a Taleggio ragu, was savoury yet light, and did not overpower the taste and texture of the mushrooms. The toast held everything together, and you can use it to soak up any leftover sauce, which is too good to waste.

The Roasted Asparagus ($20) is a deceptively simple dish, served with truffle vinaigrette and truffle shavings. The asparagus was not at all bitter, and was almost aromatic thanks to the use of truffles.

I am not particularly fond of Monkfish, as it can taste rubbery or 'fishy' if not properly cooked. Chef Robert's Pan-fried Monkfish Tail ($28, above) is probably the best monkfish dish I've ever tried. Each piece was cooked just right, and went well with the unusual sauce. The red bell pepper and basil puree had a hint of myrtle oil, which gave it a slight lemongrass-like aroma and flavour which was most refreshing. The polenta cake on which the monkfish tail was served had a smooth, dense texture, while baby spinach rounded off the dish. This was most satisfying.

The Grilled Australian Lamb Rack ($32) was given a spicy twist with a chili honey-mustard sauce. This spicy condiment brought out the flavour of the lamb rack, which was very moist and tender. Don't disregard the spicy pecans scattered on the dish - they are roasted with chili and honey, and taste absolutely yummy.

Some people can't do without pork, and the Hot Smoked Korubuta Pork Belly ($30) should appeal to them. This is served on a bed of apple and carrot slaw, and topped with sour cream and apricot preserve. The combination of the meaty Korubuta pork belly with the sweet and slightly tart slaw as well as the sour cream resulted in a remarkably balanced dish - nothing is jarring or out of place. Sometimes, when the different flavours in a dish just meld perfectly together, there is nothing left to do but just enjoy.

In fact, if my recent tasting at Vibe is anything to go by, Chef Robert's gift lies in his ability to blend seemingly disparate ingredients together into a single, delicious whole. Every single ingredient contributes something - nothing is superfluous.

Still, no meal is complete without dessert. Vibe's Pastry Chef Winnie Hee's Chilled Brulee Cheesecake ($12) was a sheer delight. The cheesecake has a caramelised layer of sugar on toop, just like creme brulee, hence its name. The cheesecake itself was feather-light, while the biscuit crumb crust lent weight and texture to the otherwise fluffy dessert. Tart lemon sorbet and lemon-curd rounded off this dessert.

A rich chocolate creation, Harry's Choice ($15), is named after a well-known minister. Again, like everything else I tried that evening, the key word was 'balance'. A mix of light and dark Valrhona chocolate ganache formed the bulk of this dessert, which was concentrated, full-bodied yet not overly sweet. Cookie crumbs provide textural contrast and prevent the dessert from becoming too 'jelat', while brandied cherries just add a sweet note. Chocoholics - this one is for you.

'Chef Robert's Signatures' a la carte menu is available for both lunch and dinner, and is really a must-try if you happen to be in the area. The prices are not exactly cheap, but for the quality you are getting, there should be no complaints.

Vibe
Level 2 Negara on Claymore
10 Claymore Road
S (229540)
Tel: 6831 6686 / 6737 0811
Opening hours: 6am ? 11pm daily
Lunch: 12 noon -2:30pm
Dinner: 6:30pm - 10:30pm