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This was 1 dinner set that didn’t feature beef in its main course but featured Irish duck and lamb ribs instead. And we were wow-ed by how delicious duck could be, perfectly done with a beautiful pink and a crispy skin with juicy fats underneath.
The Jeju abalone and Kinmedai courses were a celebration seafood, done on point with tenderness on the abalone and amazingly crispy skin on the fish. The Irish oyster was not to be missed too, with tasty sauces to accentuate the fresh and plump oyster enjoyment.
Every dish was an exploration adventure. Even the Melon dessert with nitro-frozen yoghurt and Makgeolli, and the surprise appearance by shaved truffle on the Buckwheat Tuile dessert.
With a top-up for wine-pairing, the whole dining experience was elevated to another level of pleasure. Highly recommended if you do enjoy some wine with food.

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