Picked the shoyu base dry japanese fusion mee pok to share and this surely brought some of the best memories back. Sauce is very flavourful and thick, coating every single strand of the qq noodle well. It also comes with fatty charsiew slice and abalone slices just like last time! Every single ingredient is well-made and on point; and that’s what made me obsessed with Ah Hoe Mee Pok last time. This dish here is certainly not a BCM nor a bowl of ramen/mazesoba. But it’s a well-thought adventurous bowl of noodle that deserves a try. Prolly not gonna queue for an hour again for this, but would try my luck when nearby.

A show-stopper, this dish meets our expectations in every single way. Flesh is soft and slightly sweet, and when consumed with the skin, one can taste the charred flavour. Then the chopped kailan in XO sauce and the amadai’s own scale spread on top give bursts if umaminess as well as slight bitterness, but that makes everything feel so balanced. My dining companion was very pleased with this dish as well, commenting how light and easy to eat it is. She didn’t think we could finish wiping this entire dish clean after all the great dishes! But I secretly chose this restaurant because of this amadai in the first place 😂 So satisfied!

Grilled with grapeseed oil (and nth else!) the squids are tender, crispy and fresh. Its natural sweetness shines through and this is such an addictive snack with beer/wine/sake/you-name-it. It might look like nth much but it’s still so seductively addictive that I just cant stop nibbling.

We have a weak spot for grilled brussel sprouts, and hence this order. The fried jack mackerel is tender though imo a bit dry. The brussel sprouts are nicely charred, soft enough for chewing although I have personal preference for even softer brussel sprouts. Still enjoyable nonetheless.

Off-the-menu dish that caught my attention on Marcus Leow’s instagram. Kanpachi was aged for 7 days and is later dressed in fermented gooseberry and verjus dressing, bone soy with rempah, and pandan oil. Fish is fatty and umami with a subtle tinge of sweetness, and the process of aging also helps in softening the texture. The “flower” crown is made up of super sweet & juicy tomatoes. So refreshing especially to whet the appetite.

Oozy cheese cake just like how I like my burnt cheese cake to be, but what stands out from this rendition is how savoury the cheese cake is. That pairs really well with the sweet tangy wildberry sorbet. My only gripe is the thick crust base because obviously I want more of the super delicious cheese filling!

I have a soft spot for roasted brussel sprouts, so this caught my eyes. The brussel sprouts are on the crunchier, harder side but they have very good char. The chicken itself is juicy and tender with lovely smokey flavour. Enjoyed this!

Absolute favourite! Soft tender sliced octopus tentacle on top of a thin layer of smooth mashed potato. I haven’t had pulpo gallego with mashed potato before but their mashed potato is sooo good that I’d gladly have it again. The olive oil and sweet paprika also add more subtle flavours to the salty goodness, making this the best dish I had in Kulto.

Super smooth, fragrant tahini sauce for the soft roasted cauliflower. Couldn’t really taste any char from the cauliflower. The sauce is addictive and the added hazelnut just elevate the nutty flavour further. Such a hefty price tag for the dish though, so I was expecting sth mindblowing only to be disappointed. Overall a great dish, just not at the price point.

My least favourite of the lot. It’s pretty underwhelming and I don’t appreciate the soft cannelloni (prefer something more al dente). The oxtail filling is generous but doesnt pack much flavours (in fact, it’s quite gamey? not sure if that’s the intention here). The bechamel and porcini sauce is good but not solid enough to give some characters to the overall dish.

Local twist to the usual croquettes. The croquettes has slightly crispy skin with generous filling of crab and bechamel sauce. The chilli crab sauce was surprisingly alright (I am apprehensive of anything chilli crab)- not too sweet nor sour, but not spicy either. Great start to the meal!

Something light and comforting before the heavy (creamy) mains. Soup was sweet and savoury from the red dates, mushrooms, cordyceps flower, peach gums and some other ingredient that I didn’t know what. Another favourite of mine but I’m biased because I love Chinese soup.