Fusion

Tender rich hoison braised beef, almost egg yolk-like. That tomatoes really give that acid burst of taste. Quinoa nicely cooked 4/5

I cannot actually read the chinese character for this pasta on the menu.. Succulent boneless fried chicken. Aglio olio kind of sauce, somewhat light oily and spicy. Was really good 4.25/5

Second floor of mandarin gallery. Japanese-fusion kind of foods. Pricy but, the experience you get here is worth it. Dinner tasting menu is $258++

Crab-cauliflower, caviar. 4.25/5
Lobster-poached lobster, tomato stuffed with vegetable tartare and more lobster with beetroot puree and lobster sauce 4.25/5
Mushroom-creamy soup consisting of 4 kinds of mushroom, with a chawanmushi on the bottom 4.25/5
Scallop-celeria, truffle dressing 4.5/5
Egg-onion and red wine sauce. Quite rich and with the runny egg is somewhat like a soup4.5/5
Catch of the day-artichoke, crab, broth. Forgot what the fish was.. but has a really crispy skin, not really the flaky type 4.5/5
Kobe-potato puree, seasonal vegetables, 4.5/5 madeira sauce

The australian michelin stared restaurant in chijmes. Had the discovery menu of seven courses $220m

Mine includes
Amuse bouche-Ginger Milk Curd, Spring peas and bottarga 4/5
Western australia marron, fredh curd, wild fennel pollen, pocklef wayermelon rind, seawater 4.5/5
Red braised challans fuck, eggplant cream, kanten noodles, water chesnut, chinese jelly mushrooms 4/5
Butter poached hokkaido snow crab, golden crab dumpling, watrt shield, egg drop soup 4.5/5
Buddha jumps over the wall-essentially iberico with broth 4/5
Slow roasted pyrenees lamb nack, seaweed chimichurri, agretti 4.5/5
Dragon eye blossom honey, hokkado milk jellu, burny honey whip, milk ice cream, drier milk curls 4.25/5
Single origin peruvian chocolate, wood roasted coffee, Pedro Ximenez Prunes, shaved macademia nuts, frozen chocolate 4/5
Petit four-snickers 4/5 strawberry and watermelon lemington 4.25/5

cond floor of esplanade mall, lies the dark ambiant, is actually larger than what it appears on the front restaurant. They serve their interpretation of local foods, and all there is on their menu is a set ($68++)

Snacks-the amuse bouche, consists of oolong tea egg 4/5, "nasi lemak" cheong fun 4.25/5 and heartland waffle filled with foie gras pate and goji berry jam 4.5/5

Ang Moh Chicken Rice-dumpling stuffed with braised chicken, served with chill sauce, pretty much their version of chicken rice 4.5/5

Nippon koi farm silver perch-herbal pepper broth, black garlic pureed that mixed with the broth, tender fish.4.25/5

Toh thye san farm french poulet (supplement $10)-roast chicken and chicken roulade. Chicken probably is the least flavorful meat? This one was the opposite, so moist, flavorfulN crisp skin, but still tastes like chicken 4.75/5

Clam leaf snow-rosella meringue& textures of grapes. The pre dessert 4/5

Cristal de chine caviar-kaya ice cream & sin hong loong toast, their take on kaya toast. Was one decadent kaya toast, along with that saltiness burst of caviar 4.5/5

Petite four 4.25/5

One of the new waffle menu, probably replacing the confit chicken waffles eh? Their light crispy waffle with coconut rice incorporated to the batter. Crisp savory confit turmeric chicken, also served with runny eggs, peanuts, ikan bilis, chilli and otah mousse. Actually felt like the actual thing? 4.5/5

Creamy omelette over clumpy tomato chicken rice with pizza sauce-like tomato sauce. For a rice dish, a bit too sweet 3.75/5

Quite possibly the best chicken and waffles ive tried. Waffles were crispy and light. Had the chicken with spicy sauce that turns out more sweet than spicy. Even though, it was drenched, the chicken was still crispy, meat is really succulent as well 4.5/5

Hamburg baked rice ($21)-Hamburg taste pretty much like the usual japanese hamburg, quite thick, tiny bit of sweetness, with the sour sauce and creamy cheese. Rice itself probably is overpowered by the sauce making it somewhat congee like, taste was good tho 4.25/5

Not really a fan of brothy food tbh, but they have a dry one that intrigued me: Truffle Ramen. Dry ramen, truffle shavings with sweet tender char siew and onsen egg. While the ramen was cold, the truffle really gives the dish a boost with the fragrance, not to forgot the sweet tender meat.4/5

Grill chicken salted egg sauce pasta (9.9)-al dente, grainy eggy slightly sweet sauce, not the most tender or moist of chicken3.75/5

Bak chor foie gras pasta ($19)-al dente pasta with minced meat(?), seared belly and legit creamy foie gras. 4/5