Can you believe One MICHELIN Starred @lerouy_ will turn 3 this August? Time has flown since my first visit where I recall being blown away by Chef-owner Christophe Lerouy’s modern French cuisine.

My most recent meal was just as superb, especially when a favourite dish showed up (who else loves that salted and baked cabbage? 😋😋). Once we sat down, Chef Lerouy got us rolling with a welcome glass of Crémant from his hometown in France and a series of four small but immaculately prepared bites that had me sighing blissfully. They were: a creamy foie gras with apple wasabi and smoked sardine, a delicate parsley root tart with ikura and grated parmesan, whipped Muenster cheese with bacon and cumin, and a tiny tube of Iberico pork and sauerkraut broth.

We then tore into a warm, crusty sourdough, darting between the four flavoured butters of truffle, sumac spice, bamboo charcoal and unsalted as spreads.

Chef @sara_lee1030 presented the appetiser, a light and refreshing creation showcasing Japanese mackerel, tomato, burrata cheese, sorbet of gazpacho and a drizzle of black olive oil.

Then Chef Lerouy reappeared with his long-time signature, the impossibly juicy wedge of cabbage accessorised with anchoiarde, lardo and lime. It’s pure joy to inhale.

If I had to nominate another favourite from that meal, the magnificent Carabinero would be a serious contender. Such extraordinariness of sweet crustacean, quietly confident spices, perky carrot, bright pineapple and slightly sweet, creamy butter milk.

Both TH and I found the large plump Kunihiro oyster wrapped in beef tongue very appealing too. Loved how it came decked out with girolle mushrooms in a lagoon of warm frothiness.

Following that, a course featuring pan-fried foie gras, Korean abalone, shiitake and black garlic in herbal duck tea. I did find the reduction liquid a tad salty to be frank, but tasty nonetheless.

Bringing up the rear for the savoury dishes was a flawlessly cooked Iberico Pork Pluma, plated with pimenton and eggplant purée. I was bowled over by the texture and flavour of the meat, and don’t recall having had pork feel like that in the mouth before. It’s utterly delicious.

Chef @inpikleon did the honours of presenting the dessert, a composition of Chisote strawberries from Cameron Highlands, sorrel sorbet, fromage blanc and light ginger sauce.

We also had some petit fours with our coffee. The raspberry fruit jelly, dark chocolate dome, “cream cheese” chouquette were lovely enough but the one that wow-ed me was the feuilletine “waffle”. I could eat a dozen of it!