This concludes the best meal I've had IN MY LIFE. Seriously, no other michelin place match up to this. Intense flavours, creativity, complexity. The sheer culinary sensibility to play with the strengths of the ingredients and aromas, and make each element as strong as it could be. At some point I really started thinking whether it's the chef's skills or the quality of the produce, but the answer is clear. Nature doesn't simply give you 10/10 lemons all the time. It takes someone good to make 10/10 lemon juice consistently. It's truly sublime, and most people know how much of a critic I usually am. Obviously not every course is strong, that's just impossible, but there's multiple mindblowing dishes which is much more than can be said at any other Michelin establishment I've been to.

Food:
from left
Thai flower ice cream with foy thong. The ice cream was lovely and the golden egg threads turn crunchy at this temperature to make for a lovely dessert

Their rendition of egg white meringue with dessert crepe. The meringue was intense and sweet, and went well w the crunch

Banana coconut pancake. Flavour was good but it was too chewy

Tamarind jelly was pleasant, very soft and again intensely flavoured