Before waxing lyrical about this gem tucked in an ulu part of Bedok, can I just put it out there that every single dish (we had 11) was a hit with our taste buds, and I'm not saying this because it was an invited tasting.

The other Tastemakers & I concluded that there was not one bad dish we'd tasted, and that is in equal parts rare and impressive.

Following some tasty morsels of amuse bouche (a mod version of Yusheng), we were each presented with intriguing mini cones served alongside the Trout Confit starter, which was sous vide then smoked, rendering it a meltingly smooth mouthfeel. The flavour pairing was on point; the squid ink aioli and pickled pearl onions helped balance out the intensity.

But what stole the show was the cone that was made up of sakura ebi and generously filled with salmon tartare and sour cream. it All in all a luscious blend of umami and refreshing tanginess, and a sure way to impress that date of yours. #burpple #burpproved #sanbistrosg