厚いタンステーキ
Thick Tongue Steak

Massandra Crimean Wine 1924 White Muscat Guerzuf

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タンの竜田揚げ
Tongue Tatsuta Age (Deep-Fried Tongue)
タン刺しとひじき
Tongue Sashimi with Hijiki
タンのコンビーフ
Corned Beef Tongue on toasted baguette
タンのたたきサァド
Beef Tongue Tataki in Ponzu dressing salad

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タン3種食べ比べ
This dish show cases the 3 portions of Gyu Tongue:
タン中 Tan-Cho/ タン元 Tan-Moto/ タンサガリTan-Sagari
Middle / Root / Lower Portion

Heavily grilled for the root.
Served with different condiments: Minced Negi, Yuzu Pepper and julienne Shiro Negi

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Top notch quality sushi at such great value.
Chef Endo-san from Yamagata is well spoken in English and always keen to introduce ingredients and sake from his home prefecture.

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All the awesome-ness of the Fairfax burger without the brioche buns… really fresh arugula topped with fluffy shaved Gorgonzola cheese.

A good salad option or an upsized breakfast as a side.

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Two ground angus beef patty, cage-free over medium
egg, caramelized onions, pickles, cheddar cheese,
dijonnaise in a warm brioche bun.

Really great beef flavors. Beat ShxkxShxxk hands-down 🙌🏻 Would swop for scrambled eggs next time.

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Chicken collagen max ramen! Totally delicious and pure in taste.

P.S. got to be early as they cook each bowl upon order and a 15 pax queue would probably end up with a good 45min wait to be served

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This pizzeria needs no further introductions. Simple yet delicious.

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It’s been a while since I had freshly hand made pasta that tasted this good. Whilst a trofie is not (meant to be) al dente, it’s delicate and matt texture absorbs all the wonderful pesto keeps you chomping down more.

The garlic cream, basil, olive, pine nut and sundried tomatoes all comes so well together with the trofie pasta from north Italy. Without a doubt, this would be my pasta of choice for a pesto.

I almost forgotten the Queen calamari which my dinner partner found it interesting, but I was too focused on the pasta.

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Traditional meatball in basil-ginger tomato sauce. This was certainly not the item in the antipasti menu that I would have gone for if not for the persistent recommendation by the serving staff at Fiamma. It’s a MUST have! And wow aren’t we glad we took the recommendation. Mopped up so quickly with the plush focaccia 😋 Mamamia!

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Char-grilled lamb cutlets, done medium rare, in Taggiasca olive jus was non-greasy but full of succulent flavorful meat and right amount of fats. The olive juice was simply delicious and kept me wondering if this would go as well with what other food. The fried gratinated polenta is a tat disappointing.

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