When I Feel Like Pampering Myself

10/10 for taste and visuals. Isn’t it a piece of art?!

Adios... hope it will find its way back to the SG culinary scene.

Part 3

The Choconut Grand Cru - this is a dream come true. The velvety warm chocolate mousse and the surprising fizz you get from the nibs when they melted in your mouth with the white chocolate ice cream reminded me of my childhood candy. Love.

👍🏻👍🏻👍🏻👍🏻👍🏻
❤️️❤️️❤️️❤️️❤️️

Simply decadent! And you could actually add uni or more foie gras or wagyu or all!

The wagyu beef was seared to perfection. Breaking the onsen egg to coat the Japanese rice grains, pairing every mouth with a slice of beef and a piece of foie gras. I was in heaven!

Definitely coming back for more!

@ 26 Beach Road

Steak was nicely done. It would have been a stand out on its own without the plum sauce, but this is a personal preference.

Overall, food is pretty decent. What is unforgettable is the burrata salad with truffle honey and the fresh succulent lobster tail!

Grass fed beef tenderloin from Scottish Highlands cooked over white charcoal with 20 year aged Japanese soy, black salsify and fermented mushroom.

Lightly marinated yellowtail amberjack, green apple dashi, toasted seaweed oil, pickled Chiok, young herbs and wasabi snow.

Super tender abalone topped with gold!

A stunning dish from chef Seita's omakase! The whole menu was excellent. The uni pasta is not to be missed! Befitting of its 1 Michelin star indeed!

A stunning dish from chef Seita's omakase! The whole menu was excellent. The uni pasta is not to be missed! Befitting of its 1 Michelin star indeed!

A stunning dish from chef Seita's omakase! The whole menu was excellent. The uni pasta is not to be missed! Befitting of its 1 Michelin star indeed!

Definitely one of the best omakase in terms of taste and texture! Sorry Hashida, Ki-Sho is my new Favorite!!!

A4 TORIYAMA BEEF horseradish burrata, japanese fruit tomato, artichoke