The best surprise in the bowl was the pink goop of beetroot hummus which was spiced and formed a nice dressing to the salad bowl.

I liked how the mushrooms were pureed so it tasted like fresh pasta in mushroom soup - a really comforting combination.

The last time I tried this place was more than 5 years ago when it started as a peruvian restaurant. Kinda glad it is still surviving though sad it has become more mainstream by its italian menu.

A hawker favourite of mine that can never go wrong!

An easy and comforting dish - soup base was a rich tangy tomato with nicely marinated slices of beef and topped with a sunny side up. This place has definitely reinvented well with a new and improved menu!

Finally tried the famed steamboat and the hype was worth it. The soup broth was flavorful (combination of the usual fish broth with herbals) and somehow made tastier when cooked with all the ingredients!

This was the set lunch which comprised of parma ham apple salad, beef tagliata and ricotta cheese castagnole.

10pm dinners, as we come to realise, are usually only available at touristy spots but luckily enough these places do serve good food and sometimes great surprises too, like in this case, freshly made (before your eyes) guacamole!

Cant help but be reminded of Kirstin Chen's Soy Sauce for Beginners when I tried this place. This place used its own soy sauce, still made in clay jars and the brand has also expanded to making its own chili sauces. So it makes sense they go into food and def did a good job with its soy sauce chicken. Always happy to see local brands surviving and modernizing with the passage of time!

The amazing part was how seamless the fusion combinations are - padron x sesame sauce, shiso x tomato tartare, tofu x caviar were some of the yummy concoctions in these dishes. Every dish was delicious and my favourite is definitely the more japanese inspired braised udon with mushrooms and fatt choy.

We had (1) fresh oysters with ponzu and kimichi, (2) cherry gazpacho with mascarpone, (3) padron peppers with sesame sauce and bonito flakes, (4) ankimo tofu with caviar, (5) shiso leaf tomato tartare tempura, (6) sakura ebi fritters, (7) octopus with textures of cauliflower, (8) braised udon with mushrooms and fatt choy, (9) rhubard with ginger flower ice cream and (10) lavender mousse with blueberry sorbet

We had roasted quail with chestnut puree and mushroom jus and zucchini flower with curry and mung bean. Both were lovely new additions to the menu and so yummy! Really impressed with the doneness of the quail and the zucchini flower is a great homage to the sri lankan roots of the chef!

Back again, this time to try its lunch menu and once again, we gobbled up the bread, this time much to the amusement of the friendly staff and alittle self conscious as we compared our empty bread plate next to a carb-conscious table which hardly touched the bread (the travesty!) Lol

I've first tried the restaurant at Novena and was pleasantly surprised to find that the owner has opened an outlet in Raffles Place. The menu has expanded but still retained some of its whimsical, quirky and nonya dishes. We had the mythical chawamushi (see the unicorn), ebi laksa prata maki, buah keluak dry ramen and fish soup!