Espana

Honestly, with that lardo on top and the vibrantly bouncy slices... Just go have it for yourself. Full review in bio! #burpple

I never understood the appeal, besides visual, of wagyu. I don't want my cow massaged with beer and lulled to sleep with soft jazz. I want it to live on grass on the plains and to have firm muscles that have been used. So this is my sort of steak.

The chef tells us he doesn't really like French toast, so instead this - brioche permeated with caramel, on a five spice infused plum sauce. Well if this is the alternative I don't like French toast either.

Home made, rolled out of a little tumbler, and demurely beautiful. They know better than to overdo the pandan, so it's a caress instead of a slap.

A tentacle with the whole range of textures along its length.

Floury and well crisped, wearing its pink spicy aioli coat so comfortably.