Scallop tartare, Truffle, Ikura & Avruga caviar

A lover of noods, seafood and truffle, this literally was really screaming out to my husband in the list of appetisers from the set lunch menu. The angel hair that was served cold was a welcoming touch to the lips. Cooked al-dente, the springyness brought much satisfaction with each bite. The scallops were jelly-ish, most likely cooked sous-vide. The scallops tasted fresh, sweet and along with the truffle, ikura and avruga caviar, each bite was simply a burst of luxurious flavour. This could have been sold as a main!

We’re so glad to have chances upon Ju95 - the fusion of Japanese, Chinese and Italian elements were well harmonists in the execution of their dishes.