Delicious beyond words. This is why you’d never order steam fish at restaurants that doesn’t specialize in them. Yan really perfects this, with the flesh of the fish just turned white with a pinkish hue and sticky to the bones. The soy sauce used was really delicious and brings out the freshness and sweetness of this small grouper.
Another off menu Chef specialty of Canton origins. Arguably the best pot of rice we’ve ever had. The chicken is smooth as its name infers and the Chinese sausages exudes a certainly premium-ness you don’t get in your regular claypot. I’m sure we’ll be back for this.
Off menu, homestyle cooking recommended by the restaurant manager. We were already so impressed with the 順德 (Soon Tuck province) chef’s authentic Cantonese cooking, but this homestyle comfort dish exudes no less of true Canton essence in every sense of the dish. The chopped meat patty has a perfect texture juicy bite (pork collar), crunch (water chestnut), and of course umami (dried cuttlefish). Goes perfect with white fluffy rice!
You could smell the freshly brewed oolong tea way before you see the queue.
Quite disappointed as the Foie Gras did have the melty texture and caramelised crust. Maybe the focus on the crust is on the corn croquette instead. The white truffle powder was totally unnecessary, underwhelming and un-understandable.
This is a must order each time. Thin membrane cut of truffle infused raw chutoro tuna resting on a wafer thin crust, with mayo that fuse it all amazingly together, the fusion of texture and flavors. Honestly this you will not feel deprived having this skinny diet version of the pizza!
Yes, Holy Cow! That’s the exclamation when you sink into this signature maki roll at Akira Back which has a tempura ebi core, fluffy light rice and aburi sliced wagyu beef lovingly tender wrapping round it. The kimchi purée and fried garlic slice brings it all together so nicely and so true to its Korean fusion origins.
Yes, it’s one of those instant chicken wings that you can grab a bag off the supermarket. But what Kiisu did was a complete re-engineering. The wings are re-battered, re-seasoned with spice and re-drizzled with sweet chilli, re-topping with sukura-ebi and cabe. What’s not to love!
This plate of fried rice sets the bar for our expectations at this new F&B establishment on 2nd floor of Square2. Really nice wok hei and spicy flavour... what really wets our appetite is the presentation of this dish, all that sakura ebi, dried chilli worked up the overall appeal and giving a new definition to tall, dark and fragrant!
