Repeat after me: Char. Siew.
(Read: Skip this. You’re better off w Char siew in the coffeeshop.)

This dish was otherworldly delicious. It’s a trite strategy of adding premium ingredients into humble food, but in this case, it worked so beautifully like an impossible marriage on Indian Matchmaking. Pair this with sauce/oil from the Grilled Prawn to remind yourself of what is truly sinful dining - to eat with no regard for calories and cholesterol (eek!).

The person behind this dish clearly had an epiphany when being tasked to create a fusion dish. And in his/her genius fervour, created these wonderful mushroom dumplings in a curious milky truffle-y sauce, topped with a cute wedge of Brie.

Absolutely delicious. We hesitated before ordering this because 26 bucks for 3 pieces of prawns was a bit too indulgent. But boy was I wrong. Indulgent it was, but rightfully so. Every part of this dish was so delicious. The prawn tomalley was divine, the meat was fresh and perfectly cooked. I even ate the shells. Which were grilled into crispy burnt bits. My unsolicited advice? Order. This. Dish. And eat every single damn part of it.

So the head chef of this place is a Burnt Ends alumnus and one amazing dessert from BE was the smoked ice cream. I was pining for that when I saw this item on the menu. Sadly what came was more like ricotta with citrus fruits. There was no hint of smokiness, not much of a pudding either. I would have much rather they served a smoked panna cotta.

This was disappointing. I did not taste lime nor miso. The churro was very cakey on the inside, I wondered if they were undercooked. I wished they had piped the chocolate in the churro, and squeezed the lime as a garnish.

Okay. I’m not quite sure where to put this. Sourdough was very meh (and they’re going at 8 bucks). We had to top up an additional 6 bucks for the pork fat. Which sadly, did little to save this dish. The pork fat came w garlic (?) bits that is reminiscent of the dregs you get at the bottom of a bowl of bcm. Interesting to say the least, but unimpressive as a whole. I wished they priced the 2 items more appropriately because 14 bucks is too steep a price to pay for mediocre sourdough (that did not blew our minds).

Essentially lamb ribs with mala rub. Fall off the bone tender and no gaminess of lamb at all. Great taste, especially when paired with the slightly tart mayo. Don’t overlook the bits of burnt chilli on the side. They add an extra kick of spiciness for true mala lovers.

Sisig made into pasta form. Devilishly genius and sinfully delicious. The gelatinous cubes and crunchy ends gave each mouthful a different texture. Overall, it was slightly cloying, best to be shared among friends (health freaks please avoid).