We were honoured to be the first to feast on the brand new cone created by Chef de Cuisine Greg Bess. It was an instant hit with all of us as it tasted astounding.
The restaurant’s signature crispy sesame miso cone—usually filled with cubes of spicy marinated big eye tuna tartare—came, this time, with Bafun uni, Kaluga Queen caviar and bottarga made from Bafun uni. A combination that proved to be genius.
Never would I have imagined the crispy cone’s toasted, sticky sweetness would be so scrumptious when twirled around creamy sea urchin, briny salted roe and umami bottarga. Judging by the enthusiastic reactions around our table last night, it seemed like everyone else was equally impressed.
This was the second of seven courses in our Chef’s Tasting Menu ($275++ per person). If you are keen to give this menu a try, do note you’ll need to place an order a few days in advance. The dishes are also subject to change, depending on availability of ingredients at that time.