The Superdry Laksa is definitely not what I had imagined it to be in the likes of nyonya and assam laksa. Not only does it use rice vermicelli, there was also no coconut in it. This savoury noodle dish was aromatic from the spices and herbs, and a subtle hint of sourness and spiciness. It came with Sarawak belacan that packed a heaty punch of flavour.

The White was medium-bodied and slightly acidic while the Iced Dirty Matcha definitely used good quality matcha powder. In one sip, I could taste the matcha that was full of earthy flavour. It was deliciously smooth, slightly creamy and bittersweet. The only rant is that the espresso taste was barely detectable.

The Madeleines are baked upon order. A delicious whiff hit my nose when they were served and they had a gorgeous golden brown hue. Biting into these buttery goodness while they are still warm is best way to enjoy them. They are lightly crisp on the edges and had an airy and buttery sponge within. The cookie was disappointing as they were chewy but hard.

Tacro - a taco and croissant hybrid with choice of stuffing. The Lamb Tacro boasted bold flavours as it was stuffed with satay lamb and tomato salsa. It was hearty and not greasy and paired well with the crispy buttery layers of the croissant. The whole thing was very satisfying.

The pastries were generally crispy and flaky but slightly dry. The Crab Spicy Mayo Croissant was stuffed with creamy shredded imitation crab meat that was light and savoury, while the Otak Otak was mildly spicy and flavourful. It had chunks of juicy otah that wasn't fishy and well spiced. And the taste of the tiramisu cream in the Tiramisu Puffet was light with a mild sweetness.

The hearty Dino combines a crispy fried chicken with spicy butter milk and topped with egg omelette, cheese, cucumbers, and tomatoes. The chicken was moist with a crunchy skin and was flavour-packed with a mild fiery heat.

A vegetarian option, the Mario has truffle cream cheese with mixed mushrooms, fresh salad and sliced cheddar. The truffle taste of the cream cheese was mild, and the creaminess was a good match with the sauteed mushrooms.

The one I enjoyed most was the Clooney - classic smoked salmon and creamy cream cheese on a sesame seed bagel. The crisp toasted bagel, the creamy tang of cream cheese and lemon, and the smoky salmon came together to create a light savoury and creamy goodness.

This plated dessert has house-made black truffle ice cream served with chocolate ganache and piped chocolate mousse. It is finished off with shaved black truffle, sea salt, and lemon verbena oil. The ice cream was rich with a musky, earthy undertone, balanced by the bittersweet dark chocolate. Not digging this savoury-sweet dessert but subjective I guess.

An intriguing creation with raw chopped steak mixed with sour cream, wasabi and pickled cai xin. It is finished off with fried garlic chips and caviar and served with Shiso Kueh Loyang that was crispy and herbaceous. Loved the crackers but not the tartare. The wasabi in it was overpowering that I couldn't taste anything else.

Masses’ signature has Capellini pasta coated with lobster bisque and a mix of crabmeat, caviar, confit lemon, chorizo and calms. It was luxurious and brimming with mild briney seafood sweetness. I liked that it's served cold as each mouthful was light but packed with bold flavours. The downside is I could only taste the bisque, crab and the caviar. The rest were "hidden".

The White was heavy medium-bodied and had a slight lingering bitter aftertaste.

A substantial hearty waffle, the Egg Pulled Beef Waffle ($18) was an ensemble of scrambled eggs and spiced pulled beef placed on a plain waffle. The portion ratio was just right. Savoury, creamy, sweet and meaty. I felt though that the waffle was pretty average. It had a light crisp, slightly fluffy but a tad dry for my liking.

The French Toast Brioche is topped with berry compote, fresh berries and whipped cream. It is finished off with a drizzle of honey and some almonds. Everything complimented and provided a constrast to the fluffy, buttery brioche; and I liked that the brioche retained its texture and not mushy. It was decadent with a balance of tangy and sweet.