Available as an appetiser only during dinner, this was indeed one dish that had me blown away. Not just by its presentation, but also the creativity in condiments pairing. Holding a battered frog leg sprinkled with Nori, mix it well with the sous vide egg, artichoke purée and black garlic jus for an explosion of creamy, balsamic flavours. Who would ever imagine frog legs could be executed so well other than the usual frog porridge?