Neapolitan ice cream layered inside sponge cake, finished with a soft meringue topping. The meringue wasn’t crisp, more like torched cream that’s smooth, lightly browned and sweet. It gave the dessert a gentle, creamy finish that paired nicely with the classic chocolate, strawberry and vanilla layers.

Tender shrimp in a creamy orange curry with bell peppers and tomatoes, paired with steamed rice. The sauce carried a smooth, bisque-like richness with gentle spice, making it especially satisfying alongside the rice.

Wok-fried rice noodles tossed in a sweet peanut-based sauce with bean sprouts, bok choy and crushed peanuts adding crunch. The shredded egg strands gave texture but little flavour. Overall, the dish leaned mild and nutty, missing the chili heat, tamarind tang and lime brightness that usually give Pad Thai its signature zing.

Served over creamy mashed potatoes with sautéed greens, crisp green beans and red chili for a touch of heat. The reddish-orange sauce was smooth and savoury with a flavour reminiscent of lobster bisque, rich but not heavy.

Breaded chicken breast topped with mushroom-marsala sauce but the meat was dry and tough, leaving the dish disappointing. The mashed potatoes were creamy and garlicky, the green beans crisp and the tomatoes added brightness, yet the poorly executed chicken overshadowed the sides and made the plate fall short of its promise.

White fish baked with a golden crust, tender and mild in flavour. The lemon-butter sauce gave it richness and brightness, while the sautéed spinach added a gentle earthiness.

Golden pastry filled with sweet onions, smoky bacon and parmesan. The sautéed bell peppers added a gentle sweetness while the creamed leeks gave a smooth and savoury depth.

Savoury beef broth enriched with caramelised onions, crowned by an herbed croûton under a blanket of Gruyère and parmesan. The cheese baked into a golden crust that melted into the broth, making each spoonful tasty and full of flavour.

A clear and gently tangy broth with tender poached chicken and silky egg strands. Oyster mushrooms gave it a soft earthiness, while spring onions added freshness. The lemon note lifted the flavours without overpowering.

A crisp and refreshing mix of textures. The fried tofu was light and golden, paired with crunchy bamboo shoots and lettuce stem for a clean, vegetal bite. Red chili added a gentle heat and sesame seeds gave a subtle nuttiness.

Soft sponge with a gentle coconut note, layered with an abundance of whipped cream. The toasted coconut on top added texture, while the raspberry sauce gave a bright, tangy lift. The cream felt a bit heavy overall but the flavours stayed light.

Dark sponge layered with smooth mousse and finished with a glossy ganache. The textures were light yet satisfying, with deep cocoa flavor that felt balanced rather than heavy. A caramel drizzle and fresh strawberry brightened the plate, making it a dessert that surprised me with how much I enjoyed it despite not being a chocolate cake fan.