Had oysters craving, so got a few to try, namely Mary point, fine de Claire no. 3, Gillardeau no. 3, Ostra Regal, Sentinelles speciale. It was fun exploring the different flavor profiles of the oysters. The two standout ones for me were the Mary point, plump in size, super creamy and milky! Very rich and satisfying. I also enjoyed the Gillardeau no. 3 for its unique chewy and crunchy texture and it has scent of the sea and a soft nutty taste. Grilled squid is a winner, easily the best one Iβve had so far (way better than the izakayas Iβve been). They are grilled to such perfection, there is an unmistakably crunch to the tentacles and the squid rings are extremely soft and tender. Went for the whole char grilled sea bream instead of the fillets. No regrets at all! Very juicy and moist flesh, overall light texture with delicate crispy skin!
Fill pastry, Fuji apple, sabayon, rum & raisin ice cream. Crackly, crispy, tangy. Love the combination!
Semi frozen layers of tangy sour cherry and bittersweet Valrhona Ariaga Noire 66% Chocolate served with meringue chunks and caramelised almond
Iberico pork collar, very well charred with spicy miso and cleverly paired with pickled apple.
Locally sourced Ang kar prawns were so well grilled, the shells on the prawns slid off effortlessly! Cooked in the luscious nutty brown butter, the robust dish was brimming with umami from the shio kombu and garlic!
Generous amount of lump crab in Japanese rice with sugar peas, Nori, eggs, XO sauce and lots of tobiko for that salty crunch. Wok hei was spot on!
Twice fried buttermilk karaage had a great batter, just a tad too greasy.
A Japanese-inspired starter, these truffle gyozas stuffed with truffle scented mushroom filling are first pan fried, then laid on smoked chestnut pureΜe in a mushroom truffle milk emulsion then topped with a thick slab of torched Brie and pickled shallot. Not sure if the Brie went with the gyozas. They were not missing a creamy heavy finish. Gyozas could use more cook time for a crispier skin.
Joining the buzz along Amoy road is this modern asian Japanese restaurant - Chichi dining, a concept by the same folks behind Nesuto. Chichi offers the plethora of creatively tweaked asian influenced dishes. Some hits and misses for me, the highlights were the iberico pork collar, the Ang Kar prawn and the crab XO fried rice!
Fragrant fluffy rice! Almost like our local chicken rice but with added depths of complexity, possibly due to the green apple for that zest.
One of the better ones Iβve had. Light and crisp, with generous coating of cinnamon and sugar. Perfect for dipping into the chocolate sauce or the coconut dulce de leche cream. Coconut soft serve was rich and creamy! Comes with pineapple, agave and toasted pecans
