Steak!!!

The beef was so good that I enjoyed it with and without dipping the sauce. I like the presentation of the dish. Generous amount of sauce set aside in a sauce dish. Fish roes, scallions and fried onions placed in a corner so I could put as much/little of what I want. Love! 😍

Honestly the photo doesn't seem to do justice to the dish; the Wagyu Beef Cheek was soaked in red wine for 48 hours and then sous vide overnight for 65 degrees Celsius. The result was a really sweet marinade with a smoky flavour, with a melt-in-the-mouth goodness as it was surprisingly tender without any traces of fats and other distractions. Zucchini Spheres were seasoned and sautéed well, and the Fregola Salda (small pasta) was chewy and had a hint of cheesy flavour. Thumbs up for this dish!

This is what I call a piece of top-notch steak with a combination of tenderloin and sirloin meat and not missing out on the necessary fats that gives it juiciness and tenderness. A great dish for sharing, and scraping off whatever meat left from the bone at the end. $16 for 100 g is easily more worth it than other steak restaurants! More about the restaurant: This is definitely one that mandates reservation, for without it it's difficult to get a seating in its small capacity. It goes by set meals of different courses but you can choose the dishes that you want and the chefs are most willing to split the portions up skillfully to the number you request. The service is definitely praiseworthy, while the meal is made all the more worthy by the various complimentary items like creme brûlée at the start and mini desserts at the end (it really depends on what the chef feels like giving!). One could easily spend a comfortable 2 h here with food coming at a well adjusted pace and the waiters having excellent attitude.