Getting high on oysters

Interesting to have crab in mantou 👏👏👏

house poached octopus squid ink risotto, salted egg sauce, tobiko

So fresh and tasty.

Part of the dinner set meal. Nicely presented

Looks like salmon and taste like salmon but it is a different fish. Guess there is some assurance that it is not bred in the contaminated fish farms

An honestly good steak at honestbee.

Ok. This isn’t exactly Jiang Nan cuisine I reckon? Nevertheless, it’s on the menu

This is a modern recreation of the classic Singapore fave. Very awesome! Part of the new breakfast menu

A Citrus shortbread, green Apple cream and jelly, pistachio teacake.

H O S T E D
Another stunning piece of modern sushi by Chef-owner Raymond Tan is the “ToroToro Caviar”.
His vast experience garnered over years spent at well-known Sushi Jin of the award-winning Les Amis Group, then Sushi Murasaki and Kurama Robatayaki, has allowed him to cultivate an understanding of what his customers enjoy. And pictured here is one of the items he has dreamed up that is sure to have them gasping in delight. Not once but twice: when it’s first served and again, when they put the sushi in their mouths.
Piled on the “shari” (Japanese sushi rice) are double portions of fatty tuna prepared in two ways (as a thick-cut piece and minced), caviar and a piece of shimmering gold leaf. Yes, it is undeniably decadent but I think it’s nice to pamper ourselves once in a while.