Will I come back again? Yes
Been there for the first time. Fresh ingredients were put into dishes by a chef with outstanding creativity. Impressed by asian fusion dishes. All the flavours from different countries cross-matching each other like a Symphony
Gin cured Salmon: aromatic salmon paired with puffed fish skin. The puffed fish skin was used rather than puffed bread which is a thoughtful decision to intensify the fish flavours. Richness and Brightness were added to the dish via sour cream. Caviar adds variety for each bit
Cheese and tomato cruskit: One of my favourite dishes. perfect balance btw sourness and sweetness, richness and refreshingness. The pickled tomato was stunning in both texture and taste aspects.
Kingfish: a refreshing dish, perfect amount of wasabi, citrus, and a secret ingredient in the mayo ( not sure if it is szechuan pepper or not) give the dish with just enough kick without overriding the flavour of the fish. the Cracker comes with it has a similar texture to Prawn cracker, and a sufficient amount of seaweed powder was sprinkled on up. Heavy Asian twist ( Japanese and Chinese) was showcased
Crispy rick cake: Most lovable dish in the course menu IMO. This dish clearly shows the chef has the ability and imagination to fusion Asian dishes all together incredibly well. Rice should be paired with curry is very common in Asian culture. Rice cake pairing with Kimchi is common in Korea. The chef was able to combine common dishes and create a new uncommon dish. I like it.
Garfish: fish was fresh, using salmon roe and finger lime provide variety in every bite. The sweetness from the sauce and leek paired well with the delicate white fish. Seaweed salad with sesame oil on top gives this dish more umami, texture and the taste of the sea.
Lamb: (no photo was uploaded because I forgot to take one before my first bite) Lamb was perfectly cooked. Aromatic Indian spicy was added to the mashed potato and give the whole dish an extra warmness. For me, spicy is extremely important to provide a lift to the lamb and turn the lamb flavour into a specific sweetness. This dish did achieve that criteria. A green refreshing sauce was served with the dish. It tasted very Indian but more pungent which also go well with the lamb.
raspberry chocolate cake: overall a very rich flavour dessert. The sourness was provided by the raspberry powder on top, the jam in the middle, and the sorbet to balance the rich chocolate, but overall still a rich dessert. See less
... See all
4.5
