Hamachi Tartare
A nice, light appetizer with a pleasant bite.

Smoky Prawn Toast
Really enjoyed the Q texture of the prawn patty, the crustiness of the bread, and the flavourful aioli. That said, the dish could benefit from a slight squeeze of lemon for acidity and freshness - either incorporated into the sauce or as a finishing drizzle.

Burrata & Smoky Beans
An interesting and enjoyable fusion of ingredients, flavours, and textures - from the wok hey to the creaminess of the burrata and the fragrance of the chilli oil. The presentation, however, could be tightened up. Further halving the beans might improve both the plating and ease of eating.

Spicy Octopus
The puree was on point. While the octopus itself was well cooked, cutting it too early felt unnecessary and caused it to become slightly dry. The lotus root also felt a little out of place.

Scorched Hor Fun
An interesting attempt at what seemed to be a dan dan–style XO sauce, though it needs refinement. The kway teow was unevenly seasoned (possibly with soy sauce) and slightly overcooked. The XO sauce was scattered over the noodles and not integrated properly. The scallops were also slightly overcooked.

“Typhoon Shelter” Prawn
The shining star of the meal. The prawns were huge and smoky, though under-seasoned. The sauce was very unique and genuinely impressive - the sweetness of the vermouth paired beautifully with the fragrance of the leek.

Lemongrass Ice Kachang
Fragrant jelly that was perfectly Q, complemented by a well-balanced combination of plum vinegar and lemongrass - subtly sweet and not overpowering. The kerisik (toasted coconut) added gentle coconut notes and a sliced almond-like texture.

Malt Black
A delicious sticky sourdough ice cream with a pronounced malt flavour, accompanied by a smooth soft serve. An interesting and enjoyable interplay of flavours with the lemon sauce.

N34 Garnet F1 Wagyu Striploin
Absolutely delicious. Hands down the best steak I've ever had, outshining all the tenderloins, prime ribs, and tomahawks I've tried before. While the sear could’ve been a bit more pronounced, the steak itself was expertly seasoned, wonderfully tender, and carried a lovely charred aroma. The salsa verde or chimichurri felt slightly too salty, especially since the steak was already well-seasoned. The red wine glaze, on the other hand, was luxuriously rich with a deep, complex flavor.

Burrata Di Pugliese
Absolutely delightful. I never quite understood the hype around burrata — until now. This one completely changed my mind. The cheese was beautifully moist and creamy, and when paired with the lavender vinaigrette, it truly stood out. The hint of lavender was an unexpected but pleasant touch, adding a refreshing layer of flavor that made the dish even more appetizing.

Balsamic Roasted Mushrooms
Delicious. I loved the earthy, umami-rich mushrooms — they complemented the heaviness of the steak perfectly. Personally, I think the dish could be taken up a notch, maybe with a touch more balsamic vinegar to make the flavors pop even more?

Pavlova Flotante (Yuzu)
Delicious. I really enjoyed the contrast of textures and how refreshing and aromatic the dessert was. It wasn’t overly sweet as well, making it a perfect way to end the meal.

Sourdough Bread
Good. Bread was a little dry but miso butter was light and savory.

Lampino Iberico
Absolutely delicious. Pork was perfectly cooked—tender and slightly chewy, yet still offering a satisfying bite. Each element on the plate came together in a harmonious blend of flavours: the savoury depth of the meat, the gentle tanginess from the mushroom relish, and subtle sweetness and savouriness from the purée and sauce.

Tajima Wagyu Picanha
Delicious. While the steak is cooked perfectly, with rich, aromatic beefiness in every bite, a touch more aromatics could have enhanced the flavour even further. The shallot was perfectly cooked — sweet, tender, and beautifully aromatic.