4xFOUR

The man behind the dishes. Marrying Japanese attention to detail with French Flair, his dishes are simple but delightful. The flavours of each prized ingredient shines through and is pleasing to the eye, like a work of art. I'll definitely want to visit Sola when I'm in Paris just so that I can experience a dinner like that again.

I'm guessing the crisps on the plate are made of taiyaki batter, topped with something reminiscent of corn flakes, a thick piping of chestnut cream, sprinkled with icing sugar and a really rich dark chocolate base. The sweetness from the chestnut cream and the sugar paired really well with the bittersweet taste of the dark chocolate. While the crisps and flakes added a much needed texture for the flavours of the dessert to soak in and linger in your mouth.

Similar to the sea bream dish earlier, the desserts were also placed at the edge of the plate for the same reason. Yuzu sauce dripped across the plate, a very rich milk foam over vanilla bean ice cream, atop a yuzu cream pie. Based on personal preference, I thought that the crust could perhaps taste less egg-y but otherwise, this was an excellent dessert.

For those who did not opt out of the beef, they got the exact same thing as the Wagyu Beef with Truffle, except that the beef was changed to chicken. Really tender(I'm guessing sous vide) chicken placed atop the same creamy rich risotto, marmite/dark soya sauce dressing and shaved white truffle. This reminded me of the chicken rice that Chef Alvin Leung of Bo Innovation created and I would choose this over the current Singapore version of chicken rice any day. Also, I think if I had to pay $20 or more for chicken rice, I would choose a dish like this over chatterbox without any hesitation.

The only complaint that I have about this dish is that it wasn't enough. Slices of beautifully marbled wagyu given a quick seat on the pan, shaved white truffle, creamy rich risotto with a marmite/dark soya sauce dressing. Everything was perfect.

Why is it plated so strangely? Well according to the waiter, who said he asked the chef the same question, the answer is: it makes it easier for you to slice it if it's at the far end of the plate. There was a very lovely mustard/wasabi dressing on the side, along with dollops of a special mayonnaise by the chef, grilled asparagus and slices of turnip to accompany sea bream. I really liked how the sea bream had a really charred flavour to it without being burnt or overcooked. The texture was form but chewy and managed to capture a really unique smokey and charred taste.