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.