The goji berries add variety in texture to the sublty sweet and fragrant base jelly. The osmanthus fragrance is evident yet not overpowering. There are also moments of heightened sweetness and complexity of flavour due to the goji berries.

There is a nice crispy texture base of the dumpling which is a good contrast to the glutinous texture of the dumpling skin above the base.The skin is well made - consistent and thin. The pork filling is sweet and salty. There is a subtle sesame fragrance to it.

This is basically bitter gourd sprinkled with sugar. It's not much to my liking.

The spicy, sweet and sour chilli which is topped with garlic, lending it some texture and umami blends well with the contrasting subtle flavours and crunchiness of the chilled cucumber.A well-rounded dish. Unlike some other versions, the cucumbers are not too thickly sliced.

There is a good mix of astrigency, sweetness and spiciness. The pickles used had a quality of sharpness to it. The korean chilli lends it a bit of saltiness and umami. There is a lot of contrasting textures - the chewiness of the glutinous rice, the crunch of the pickles and vegetables, the softness of the ham, etc. Overall, this light and refreshing dish has a lot of subtle flavour and is enjoyable and satisfying.

The texture of the angus short ribs is slightly sinewy. The dish was slightly cold and lacks heat. The foie gras was just simply foie gras. There wasn't much sweetness or astringency to counter its richness. I would have preferred a sligtly charred texture to its outer layer but that is missing. The onsen egg lacks flavour.

Its mixture of flavours (blueberries, strawberries, cornflakes and yogurt) work well together. There is a good mix of sweet, sour and slightly umami flavours. It is not too rich and it is quite refreshing.The strawberries taste a bit gelatinous, and reminds me of kyoto grapes. The contrasting textures of crunchy cornflakes, the jelly like fruits and snow ice that melts smoothly and consistently in your mouth adds a good complexity to this dish. To break the monotony of the ice, a surprising scoop of strawberry ice cream was added to the base. I felt that this addition is unnecessary and does not really add to the enjoyment of the dish as it makes it too rich.

Ate three Menage A Trois cream puffs. Only the yam combination worked for me. The salted egg yolk and black sesame combinations were a bit weird. It would have been better if there was some contrast in terms of temperature and texture. I also ate the Thai basil pork dumplings. The scent of basil was overpowering. The signature dish with orrechiette and chicken was pleasant, but nothing mind-blowing.