Course 3: Seasonal Dish “Scallops served with Hokkaido Bafun Uni, Prawn, Dashi Jelly, Seasonal Vegetables with Angkimo” The Uni was sweet but mild here. There were so many flavours going on in just one spoonful. The Dashi Jelly served as the sauce that wonderfully enhanced the scallops, uni and prawn. I must say, I really loved the cooked prawn in this dish. Everytime you bit into it, you know how fresh it is with the firmness you only get from the freshest prawns. At the side, there was the Angkimo (Monkfish Liver) known to be the foie gras of the sea. It definitely resembled the texture and richness of foie gras. However, I did not find it that amazing. Perhaps it’s an acquired taste.

Course 4: Seasonal Hot Dish
“Hairy Crab with Yam and Gingko Nuts”
This dish had the crab flavour completely permeating it through and through. Everytime you took a bite, crabmeat together with the crab broth came together to give an explosion of umami in my mouth. Complementing the crab, a heavy, fluffy and rich yam cake gave another perspective to the dish. It multiplied the single flavour of crab into many more, to make this warm dish vibrant with the insertion of a new element. -Foodie🖖🏻 & Foodier✌🏻