There was a beautiful caramelisation achieved. The insides were melty, Rich, buttery fatty goodness.

Almost synonymous in the rich flavour and texture from soaking up the drippings, were the creamy lentils 😊

I couldn’t imagine a better way to be inducted into a French meal than this warm dish of Foie Gras (I have concluded I love and much prefer fatty Foie Gras warm)

Those pickled onions delicately placed on the sides were such a refined palate cleanser as compared to the rough cold apple slaw they made in the past.

9/10

The truffle scent pale in comparison with all the rich flavours but do mop up the plate with that crusty good ole toast

(+$1) $22 for 3 courses

They didn’t use to have the pork mash atop the pasta when they first started. Thought the added creamy/chunky texture was a little out of place but I do still love the salty umami Sakura shrimps and the savoury aromatic chives

But I do wonder. Are the shrimps meant to be crispy? Or chewy?

7/10

It was big and reminiscent of the thin McDonalds fries we all love.

Nicely crisped and fluffy, and the raved vanilla accent is there. Yes I tasted it in the sauce. But. I felt the sharp salty and blanket of sweet wasn’t as nicely contrasted? It was more a mess of sweet .. sweet.. sweet.. and a once in a while salt flake that hits.

I think it would be awesome if they salted the fries prior to the drizzle of sauce evenly.

Do both, evenly:)

PLUS a hit of spice would be lovely ☺️😋 I cracked some pepper over it and it tasted AMAZING. So much more balanced. After mixing the sauce well (taking it away home)

6/10

$4 for 2 slabs of crispy juicy boneless chicken?

YES!!

Even if presentation isn’t great + the bread is rough and dry + I wondered why barbecue sauce is picked to go with the prawny-umami chicken, I love the flavours of the meat. Perfectly Har Cheong tasting!

Gimme more maple drizzle though 😍

8/10

Nice Refreshing drink! As purported by the friend I came with 😄

8/10 (she recommends)

Skip this. I tasted way more sugar than I did detect any buttery smooth houjicha scents I usually love :(

3/10

It’s a thing. To pair your salmon with soba. ☺️ DO IT. You won’t regret having this base. (It comes nicely brightened with Yuzu soy and furikake)

there was an interesting salt-sugar cured yolk that brought the typical yolk flavour to the next level of intensity in flavour memory upon tasting it.

I also truly wished there was more of that addictive gentle giant of salmon hugging my mouth. ABURI truly makes food GREAT.

All the intricately tossed and flavoured salads too. So many textures, so fun and delicious to eat. (Made up for the slightly soggy soba)

Wish there was more of everything.

9/10

With Japanese pearl rice.

Haru you WONDERFUL BOWL GENIUS.

We’ve got some garlicky soy flavoured fresh garden COOKED veggies,
the YUZU bamboo shoots Salad,
some FRESH intensely naturally peppery tasting aged mizuna

Tender tender tender sous vide chicken breast under this savoury buttery miso garlic glaze 😋😋

Wowzers. Everything I look for in a perfectly tasty and oh-so-healthy bowl!

8.5/10

Super sweetish savoury and chewy 😍
Great for a first time try but I don’t think I’ll be back for this again.

4/10

A Korean bbq staple. Easy to bring to a nice char without fearing the overburn

It was a hefty proportion of fat to meat. Yay to some, nay to many.

But I like the thick juicy cut of it overall.

7/10

In a cross section, there is luncheon meat, deli sausage, pork belly, kimchi, soya sprouts

It was passable, really salty from the amount of preserved meats without all that much other flavour. But such a Korean staple isn’t it. Thank god the noodles were still chewy

6/10

Marinated Bulgogi Style. It was thick, chewy, expensive at about $30. And I wondered why they took away the bone part this time 😭

2/10 for taking away my relished chance of gnawing at the bone.
And I honestly don’t find the marbling that great or tasty.