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Probably the only dish I will come back for. Very good choice for a starter where the cold refreshing somen in light prawn broth really whips up your appetite. The glass prawns were pretty tasteless but thankfully the seaweed and tobiko toppings made up for it.
Quite a steal to get a beef dish at this price. BUT... Disappointed with the rubbery beef texture and the lack of taste. Fortunately, there was gravy (not much) to pair with the steak. Definitely not getting this again.
Nope, this ain’t mini Godiva ice cream. A similar work of art but more of the savoury kind. Interesting concept where you have raw minced tuna at the bottom, topped with yolk mousse. Tasted more of the yolk mousse though. And the tuna ain’t that tasty.
Heard that the leg of poulet was a dish pretty well done and so I had to try. Cooked sous vide for 5 hours gives a whole succulent chicken thigh, even beautifully colored on the inside with pinkish-white chicken meat. So tender that was easy to rip the meat off. The chicken rub was crucial in dedicating wholesome flavours to it, an intense spicy pepperiness. Served along was charred baby corn and French beans, as well as the king oyster mushroom that completes the dish’s umaminess.
Imagine a “fried rice” that’s not a fried rice afterall. An explosion of umami as the bowl was filled with sea urchin and Sakura ebi. Honestly, it felt like the limelight was stolen by the Sakura ebi, because there wasn’t really much taste of the uni.
It’s unique how pearl barley was chosen as the carbs. They were so bouncy when bitten, like a play on texture. The texture was made especially interesting when there’s also the salted dace and black bean Panko. Savoury, umami and crispy, a combination that would leave you craving for more. Chinese sausage was also added.
My favourite starter of all! Look at how thinly sliced the hasselback potatoes are, baked so wonderfully such that the exterior was really full of crisp while the inside was kept soft. Aptly named as potato boat, the potatoes were loaded with smoky tartar, fried bacon and lumpfish caviar. The smokiness and acidity of the tartar toned down the potato starch ones while the fried bacon helped with some savory note. I would think that the lumpfish caviar contributed in terms of texture rather than taste as it is subtle, and a clean oceanic finish.
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