Loved both pizzas!! Pepperoni had the right amt of savoury and Mario truffle had the right balance


Yum! The pork was lean and meaty but still tender and juicy, with generous servings of cucumber, kimchi radish, lettuce, and seaweed. I really liked the kimchi radish, it was sour and crunchy, not too raw or soft. I prefer a fried egg over a raw egg. Only thing was that my rice didn’t get crisp and crunchy at the bottom even though I gave it time to have surface contact with the dolsot, I’m not sure why haha

Their side dishes were great too - ikan bilis was puffy and crisp, not superrr salty and served with crunchy roasted peanuts. Kimchi was great too!! Very refreshing and crunchy, with good flavour, slightly spicy. Broccoli was normal, potato I’ve had nicer (maybe because I didn’t have it cold). I didn’t have the beancurd skin.

They also serve roasted tea here instead of normal plain water. I’ll say 50% of the Korean restaurants I’ve been to serve roasted tea so I can’t take it as the default, hence it is a plus point


I liked the combi of ingredients, smashed avo was v creamy, romaine/onions/tomatoes acted as a fresh element to help cut through the heavier flavours of the bacon and fried egg. The maple bacon was thicc and meaty, totally different from the thin sad strips of bacon that I had expected. It was still piping hot when served! Definitely a very hearty and stuffffed bagel.

Found the bagel itself a little tough to chew, and it unfortunately got pretty soggy at the end, probably because of the aioli and balsamic and avo spread. Also it was a little senget, one half had too little bottom bagel so it got really messy, the other half had too much bottom bagel so it felt like too much bagel.

olive oil gelato, fried rosemary

The olive oil gelato was interesting, it had a distinct salty-sweet flavour and was quite pleasant. It went well with the olive oil cake, which was warm and moist with a coarse crumb, and lightly sweet. I liked the fried rosemary, which was lightly crunchy and aromatic!

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Panna Cotta, saba, acèto balsamico tradizionale di Moderna

Didn’t really think this was worth - we were attracted by the word fig LOL but the crostata (kinda like a tart/pie) was disappointing, neither crisp nor flaky, just soft and underwhelming. The fig part was nice, as dried figs were used, so it was sweet and slightly chewy, with the crunchiness of the seeds. Panna cotta was jiggly and soft but melted way too quickly.

mustard vinaigrette, breadcrumbs

Burrata was delish - cold, refreshing, creamy, it was good burrata. It came with breadcrumbs, so it had a nice crisp element, and the mustard vinaigrette on the leeks were flavourful, umami and sour. The colours don’t look v beautiful but the taste is pretty good!

mozzarella, tomato, arugula

Pizzas are only available during lunch, and I would say coming for lunch makes more sense than dinner bc of the pizza. Pizza was great - the crust was rly to my liking, it was crisp at the edges but not as crunchy as blue label (that was almost like fried bread); this one had more softness to it. I liked the semolina they put at the base. Pretty satisfied with the dough!

Tomato sauce base was tasty too, hearty but not salty, had a nice balance of sweetness and acidity. Prosciutto was good quality and didn't have the plasticky taste, not too salty but had a nice fatty taste. The arugula brings a bitter taste to balance out the flavours~

Shell bean, radicchio

Pork was juuuicy and tender! I think it was cooked medium rare, one slice was a bit too raw so it ended up being kinda chewy (not in a good way), but the rest were fine. The edges of the meat had a thin layer the spice-herb mix that was quite pleasant, surprisingly not too salty or peppery. It sat in a pool of a savoury sauce, and was served with shell bean and radicchio (kinda like red cabbage, but more bitter).

Yes the pork was juicy, nicely cooked, but like the heritage chicken at le bon funk, we should just enjoy the meat and try not to think about the price tag lol I can’t answer if the pork was $76 nice

duck ragù

Second time having this dish! I still liked it. Maltagliati is essentially triangular / trapezoid shaped pasta with a thickness similar to tagliatelle. It was soft and thin but still enough thickness to have a bite to it, I liked it. The duck ragu was quite tasty, moist and not dry even tho it's lean. I enjoy ragus typically, this was to my liking!

25yrs acèto balsamico tradizionale di Modena

Ravioli sheets were soft but had a nice bite to it, wasn’t over cooked. The fondue cheese filling had a rather funky smell, was very cheesy and flowy, it’s not for everyone. The aged balsamic vinegar was sweet and dark and tasty, we all liked the melted butter + vinegar sauce.

bacon, marinated escarole, caramelized onion

Burrata was fresh and creamy, with a milky flavour - it’s my second time having their burrata (with different accompaniments this time) and I do like the burrata they have here. Caramelised onions were nicely done, sweet and delicious. The escarole, which Google told me it was like a leafier kale, were pretty sour and kinda overpowered the other components. I ate the onions and burrata on its own so the flavour wouldn’t be overpowered by the escarole. Bacon was crisp, and the ingredients were all stacked on a crispy crostini(?)/bread, and served with lots of olive oil. I liked this starter but again it was rather small and would have appreciated perhaps a non-marinated escarole/veg element.

bufala, brown butter, guanciale, almonds

It was nice but honestly overpriced - there were only 5 stalks of asparagus! Bufala was nice with the sauce drizzled on it (I think it was the brown butter), it was tangy and a bit stringy, going well with the sweet & savoury brown butter. Asparagus had a smoky flavour. It’s nice but not outstanding - not $28 nice.