The dessert was the best dish among the 7 courses. I think this is where all the money went.
The pistachio ice cream was awesome.

Had to buy this, because they ran out of butterscotch chicken burger. The portion is huge, served with tortilla chips. Taco was tasty and flavourful.

Hot Stones Steak and Seafood Restaurant at @ClarkeQuaySg involves cooking fresh meats and seafood on serpentine volcanic stone slabs (be careful, it’s really, really hot), which can be in a setting on a Tong Kang boat.
The hot stone method helps to seal in the natural juices of the food, and you can cook to the doneness you prefer.
Turn on the volume to hear the sizzling.
http://danielfooddiary.com/2016/03/10/clarkequay/ #clarkequaysg #winedinegoodtimes

Hot, oozing cheese.
That was definitely one of the best Tsukune I ever had – moist, so savoury juicy, had bite, without being starchy.
The Tsukune is made one by one, only upon after ordering, thus taste ‘fresher’. http://danielfooddiary.com/2016/03/08/omotenashi/