The best dish and a must order at Amo in my opinion. Homemade chitarra pasta was perfectly al dente, smoked ikura was out of this world, like having a smoke bomb thrown into your mouth, and the mildly flavoured anchovy butter accentuated the ikura's flavours.

Grilled Mediterranean octopus with haricot beans, potatoes and basil pesto. Chef got a little over enthusiastic with the grilling and i did not enjoy ingesting carcinogens. But otherwise it was really tender and flavourful.

This was a spinach and ricotta ravioli tossed with Italian sausage and porcini mushroom, in a parmigiano reggiano sauce. Pasta was al dente, sauce was creamy but not cloying, portion was generous. Nothing to not like about this.

Just based on the name, not something one would expect to pick over the other starter options of beef and tofu or burrata salad. But this was really good. Creamy rich and delicious topped with juicy pomegranate and of course some charred cauliflower.

A new casual diner under the Les Amis group, which has been expanding their foray to cater to the masses. The most expensive item on the set lunch menu stands at $42, and comes with a hearty beef don plus an onsen egg, ikura, mushrooms and charred broccoli. It is not, and I wouldn't expect it at this neither-expensive-nor-cheap price, to be refined. Still pretty delicious and a good sized portion for the average eater.

That be some crazy delicious baked cheese that I think was a brie. Just stuff some rosemary, garlic, throw it into the oven and its good to go.

Came just for this dish which seems to be the signature of this place, but it did not impress. Its a little watered down and a little too tangy from the lemons to truly appreciate the brinyness of uni.

Part of the set lunch ($48 for four courses). Nicely done fish with a thin crisp skin still intact. The lobster bisque sauce that came along was nice enough for me to want to order it as a soup.

Part of the set lunch ($48 for four courses). An interesting egg pasta tasting somewhere along the lines of a thin parpadelle but masquerading as penne. The butternut cream sauce was light and simple but got monotonous after a bit.

Part of the set lunch ($48 for four courses). This was thick soup with grainy texture from the chestnuts, giving it a rustic spin. Really liked the parma ham foam which added a savoury touch.

The waffles was but a normal waffle dusted with cinnamon and sugar. Not the crispiest or fluffiest waffles I've had but it stands somewhere at the 60th centiles of waffles. Pandan ondeh ice cream got cloying after a bit so the yuzu was a good and refreshing accompaniment.

So we tried both the normal siew mai and this less common teochew styled one. Preferred the former, and this was less seasoned and flavourful, I'm guessing since its teochew to emphasise freshness of ingredients.