We had 4 dishes on the abalone. Totally bliss. The prawn was lovely with yuzu notes. The uni as usual never failed us. The abalone sauce complemented the rice so well and was totally comforting to those who are “jailed” in Singapore due to the never-ending pandemic.

There were like literally 10 patrons at the counter. Have not seen so many in one sitting. Anyhow, the nori still blew my gustatory socks off with its umami albeit being here for nth time. The ebi was delightful with the yuzu inbetween to add layers to my palate. And Abalone season is back~

Serving was huge… too big a portion of one. The chocolate was amazing for this one.

The cheese was rich and simply indulging with white truffle shavings and the pasta was lovely. This left us craving for more.

A signature dish of theirs. Caviar always goes well with red.

This is something that is synonymous to Da Luca beside the bruschetta toast. Handmade pasta in-house tossed generously in truffle oil and black truffles bit, topped with sliced hotate and sweet uni, this spells bliss. Guthers had awesome angel hair too but this gem in novena afforded us to dress down. The sommelier made a good recommendation on the pairing.

Sweet and delightful with aged rum as base, with mango puree, apricot jam, topped with burst-in-your-mouth mango boba.

Not bad.

Trusty comfort fried rice according to my mom, however the manager’s service is super lacking and stuck up. It was the attentive server in her maybe 60s that added that warmth to end the meal with happy note. P

Nicely plated~ super attentive service in topping up drinks.

Fatty goodness, the melt in your mouth kind of pork that would be perfect to wash down with some sake or red. With Hi Ball, just kinda incomplete.

Preferred the one at Nobu as they have their tendon softer to the extend of melting in my mouth and the daikon is firmer there yet every bite in it releases sweetness and savoury notes. This was tougher tendon and softer daikon n the savory is flat. Not awful just not on point.