Modern Fusion Contemporary

An intriguing creation with raw chopped steak mixed with sour cream, wasabi and pickled cai xin. It is finished off with fried garlic chips and caviar and served with Shiso Kueh Loyang that was crispy and herbaceous. Loved the crackers but not the tartare. The wasabi in it was overpowering that I couldn't taste anything else.

The Crispy Dough Fritters stuffed with cuttlefish paste is a classic not to be missed. Deep-fried into a nice golden hue, the fritters were airy, crunchy with a moist and savoury paste within. Not too oily too.

SHAO's "hor fun" brings a taste of traditional teochew flavour to the table. The rice noodles were well coated with the XO sauce and stir-fried to a smooth al dente texture. It was slightly sweet and full of smoky fragrant with crunchy bits of salty chye poh to tease our tastebuds. Personally it could do with more chye poh.

The dish may not look pretty but they are the most unique and umami-packed sausages I've ever tasted. Each piece was chewy, springy with a slight crunch and you can taste the morsels of squid in it. Perfectly seasoned, it had the right amount of savoriness and sweetness that made it simply irresistible.

A restaurant’s signature featuring a whole burrata perched on a bed of salad greens, topped with toasted pine nuts and pomegranate, and drizzled with balsamic vinegar. It is served alongside heirloom tomatoes and slices of garlic baguette. The burrata was deliciously stringy, soft and creamy and the tomatoes were lightly roasted, resulting in a warm and juicy sweet pop in the mouth.

This was the star of the night. It is drenched in Sri Lankan red curry and was so tender and tasty. The meat was succulent without a taste of gaminess and the rempah was rich, thick and savoury with a nice touch of heat. Beside enjoying it with a serving of white rice, the Egg Hopper ($7) was a great alternative to mop up all the curry goodness.

A reinvention of Kakiage tempura, this beautiful mess(ive) nest of thinly shredded fried potatoes is drizzled with white truffle oil and teriyaki balsamic sauce. Served with wasabi mayo, the fries were light, crispy on the outside and soft on the inside, and all in all declious. No doubts an addictive snack to binge on throughout the meal.

Similar to a risotto, the Arroz con Mariscos is a Peruvian moist rice dish made up with prawns, calamari and fish infused in white wine, and crowned with a langoustine. The rice was tantalising as every grain was soaked in rich seafood flavour that had a little spicy kick from the panca chilli.

A signature of Canchita's, this Peruvian Cantonese style dish was a delicious mix of textures and flavours. It was presented in an oriental style with wagyu beef tenderloin, tomatoes, onions and green peas stir-fried in a dark sticky sweet sauce, and served on a bed of crispy potato fries. The beef chunks were coated with the addictive sauce and were so succulent that it whetted up my appetite. Definitely a must-have here!

Burrata with dried grapes paired very well together to deliver a creamy and fruity flavour. Wished there were some crackers served with it to balance out the richness.

Probably a must-have dish to order here for its value and portion. Fresh, plump and sweet, the flavours were nicely balanced with the sourness and acidity of the pickled cucumbers.

The salmon ceviche was a fairly generous serving of diced raw salmon, avocado and cucumbers. The salmon was firm and fresh although it was drowned out slightly by the sauce. It could do better with lesser sauce to keep the dish light as the avocado and cucumbers provided some extra creaminess and texture crunch to it. Overall a refreshing and tasty dish to have.