A truly memorable dining experience with impressive use of wood fire cooking, dry ageing and fermentation throughout the meal. We especially loved the in-house Fermented Ginger Spritz and the Huitre de Céline N1 oysters with sake-ponzu jelly and shiso, which were bursting with umami flavours. The Wagyu Tartare was rich and deeply savoury, while the dry-aged Channel Rockfish stood out with its crispy exterior and tender flesh. Also thoroughly enjoyed the Tajima Wagyu Picanha—definitely a restaurant we would gladly return to again.

The Fireline Dinner was a thoughtfully curated meal, with beautifully presented dishes. We started with the hamachi tartare before moving on to the smoky prawn toast, which we absolutely loved—the crispy crunch paired so well with the pickled red onions. The standout for me was definitely the charcoal-grilled prawns, perfectly cooked and drenched in a sauce so good we kept going back for more. Second favourite of the night had to be the woodfire-scorched hor fun with seared scallops—the beautiful wok hei and punchy umami flavours really stole the show.

Late night comfort at Gu Zao Ren Taiwan Porridge with free-flow sweet potato porridge. Loved the cold cockles in dark sauce and the creamy pork liver claypot (eat it hot!). Added meicai, hotplate bean curd and qinglong veg for a simple but satisfying supper.

Tried the authentic and unique Hangzhou dishes here - The Youbu style egg cake (filled with meat and chives) had a satisfying bite. Dumplings had a nice chewy skin and went perfectly with a mix from the self-serve sauce station (vinegar, soya sauce, chilli oil). Also liked the double boiled pear with white fungus soup and lime roselle tea—light, refreshing and a nice way to end the meal.