Chestnut parfait, chestnut ice cream - both were very light, wished there was a more distinct chestnut flavour. Understandably the chestnut flavour is not easy to bring out. Both were smooth, the parfait was more solid and melted less quickly. On top of the ice cream sits a crisp meringue and shaved chestnuts. The “parsnip snow” was a textural delight, similar to the buttermilk snow served in an earlier course. The Granny Smith apple syrup that was poured upon serving was sweet and tart, very refreshing.

I don’t really eat quail as they’re usually too gamey for my liking. But this roasted quail was delicious, was not in the least bit gamey. There was a slightly crisp, thin layer of skin, with very tender, moist & meaty quail. The roulades were stuffed with girolle mushrooms. The thighs were (naturally) especially tender. The globe artichoke sauce blob tasted rather beany, was v smooth. Some crunchy buckwheat puffs were sprinkled over, giving some texture and roasted rice flavour. The dark brown sauce was a little too thick for my liking, but flavour wise was alright - tasted kinda like herbal duck sauce, but less herby and more savoury. The menu mentions there’s olives but I’m not sure which component was the olive part :p

Best quail I’ve eaten thus far! But the sample size for quail I’ve is not large hahaha

The fish skin was SUPER crisp, crunchy even. Fish itself was tender and soft but firm, it’s a nice meaty fish done well. It came with eringi (mushroom) and some blobs of ginger sauce on top of it, plus blanched spinach leaves. Gave off an Asian vibe! There was some foie gras sauce too. The sauce was savoury sweet and buttery, tasted somewhat like a more complex version of brown butter sauce. The dish was done pretty well, and I would love to have it again.

This brioche was wonderfully done. Delicately crisp on the exterior, with soft fluffy buttery insides. They shaped it such that there were those layers of enriched bread. Fragrant but not greasy!

The foie gras was rather smooth, and had a slightly gamey flavour but nothing too off putting. It came with some blobs of apple and onion sauces, both were very tasty and we especially enjoyed the caramelised natural sweetness of the onion one. There was also some onion jelly(?) which had a slightly pungency but not too sharp. Interesting texture! It also came with a delicious brioche (see next post).

The chopped raw Hokkaido scallop was succulent - it’s seasoned with fresh sudachi & Tosa su vinegar, but it wasn’t too sour and had a nice balance - the fresh natural seafoody sweetness still came through. Fermented daikon slices were refreshing, and the fresh buttermilk sauce (tho not sure what the green oil was) was herby (it tasted like a sorrel emulsion we had recently). Caviar was briny and smooth. The cold buttermilk snow was super light and refreshing, really tasted like how I imagine light, fluffy snow would taste like. Particularly liked the ponzu jelly! A well-executed 2nd course!

These fried balls were light and chewy, with the flavourful cheesy liquid comte within. A delicious one-biter!

What a treat. This bread starter was sooo good. Served warm and toasty, with soft fluffy insides, and a delicate & very slightly crisp exterior. Good on its own, and even better when paired with the spreads. The Normandy butter infused with shio kombu had a slight briny taste, not salty at all. Could have a slightly stronger seaweed flavour, but still good butter. The cod roe spread was super different from the mentaiko that is usually served. This was way less salty, and was not fishy. Just a really flavourful, savoury spread, that paired well with the finely chopped scallions. We liked this starter so much that we were a little sad when we were down to our last piece of the pull-apart bread 😂

I’m sorry this is such a bad pic but this was super good. Tasted v freshly fried and was crisp and bitter and wonderful. Highly recommend!!!

Stewed cabbage was soft and sweet, there was also black fungus and mushroom. Wished there was some beancurd skin & tanghoon tho. The zhup was flavourful yet quite light!

The sauce for this was flavourful, slightly spicy. Pork was slightly dry for certain chunks, a pity. Not the best buah keluak meat dish I’ve tried, but still rather tasty.

The pork belly slices were thicc, with lots of melty fatty parts. The lean parts were pretty tender! The potatoes were soft but not mushy, and sauce was savoury sweet, though it felt like there could be a slightly greater depth of flavour. I liked that it tasted home-cooked and healthy, not super salty! A pretty decent babi pongteh, wouldn’t mind trying this in-store next time.