Specially created by executive chef Lamley Chua for 𝗣𝗹𝗮𝘁𝗶𝗻𝗴 𝗨𝗽 𝗪𝗔: 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝗘𝗱𝗶𝘁𝗶𝗼𝗻

Perhaps one of the best Chawanmushi (Japanese steamed egg custard) in Singapore.

The poached marron in marron bisque was so creamy and added so much richness to the silky-smooth egg custard whereas the black barley & fresh corn provided a nice nutty flavour. And the marron ceviche was so good; perfect mix of tangy, zesty, and refreshing flavors that left my tastebuds dancing