fine dining

44$

Chef Nitta Shuhei used Okinawa Cane Sugar, Caramelised Wagyu (aged for 2 months), Aged Beef Bavette & Fermented Apple

Had the privilege to be part of an 8-hands dinner.

This dessert was done by Chef Lino Sauro.

Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.

Refreshing soursop sorbet with maracuya (passionfruit) to counter the filling & delightful dinner that we had. The orange cream added crunch to the dish.

Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.

This short rib was the bomb. So tender that it was so easy to cut through! Have I mentioned how the love the accompanying sauces of each dish? This pomegranate sauce was sweet & went so well with the stop charred short rib, bringing up the sweetness of the sauce & meat.

Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.

Ravioli was al dente and packed filled with red prawn filling fished from Sicily. Definitely one of the better raviolis I’ve tasted.

Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.

I think at this point I kind of got the idea that the accompanying sauces were really stars of the dishes. I’ve never had ox tongue before but my dining companion mentioned it was chewier than other cuts of meat. I had half imagined the texture to be like agar agar but this wasn’t like that at all! Sure the texture wasn’t as soft but still a delight to have, especially when seasoned with thyme (I’m a sucker for thyme). The bagna cauda was AMAZING. I polished off the sauce even when no ox tongue was left on my plate.

Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.

The grilled octopus looked a lot like scallops so I had a bit of a shock when I bit into it (yes I need to pay attention to the menu more). The grilled octopus was generously salted and paired really well with the olive’s chimichurri which neutralise did the saltiness.

As for the pork belly, couldn’t remember much but I really enjoyed the crunchiness of the boniato & the addition of avocado (because millennials love their avocado)

Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.

The line caught Snapper was really fresh & the acidity from the yellow Tiger’s milk was refreshing gave a good awakening to my senses, which prepared my appetite well for the dishes that followed after.

Rich & creamy chocolate tart topped with vanilla ice cream. This is what chocolate dreams are made of.

The dory fish was drenched in a Barigoule sauce that was slightly acidic, but the sweet fried apples garnished on top of the main more than balances out its flavour. Although the main star of the dish has to be the dory fish, I do admit that I’d have preferred to have more gnocchi because it was that good. All in all a stellar dish to try.

The lamb in this dish was unreal. For those who shy away from having lamb because of its toughness and overpowering meaty smell, this dish serves to debunk all that. The meat was soft, tender and paired really well with the glazed sauce which was not too overly sweet. The eggplant was also a good addition, although I personally would’ve preferred a much more crunchy vegetable. The spicy Harissa dollop of sauce also gave a good change in seasoning, especially for those who like to have variations in their sauces (guilty).

I’m a huge fan of beetroot & it’s really sad that there aren’t many places that I’ve been that has it as part of a dish. The dish was really pretty with the edible flowers and the taste well-balanced between the acidic pomegranates and the earthy beetroot sorbet (which I thoroughly enjoyed).