part one of this dinner.

a mix of keropok, walnuts, vege, chicken(medium well?), mackerel tamago fusion and a chicken roll for the appetiser. keropok was fragrant and crunchy. i liked the chicken roll and mackerel tamago fusion.

sashimi platter up next. favourites were the sea bream, salmon and tuna. chawanmushi was custardy and there was a piece of scallop in it. the last few spoonfuls were a bit salty though. loved the presentation.

no image for the next dish. a small piece of grilled abalone topped with uni served on a spoon fed to everyone personally by the chef. trolololol. after this was a steamed fish served in a savoury and zesty sauce.

favourite of the night. ice cream and foie gras. a unique combination which worked surprisingly well. the hot and cold contrast matched each other instead of going against each other. truly a wonder.

another fish dish. this was prepared with almond flakes topped with the satki looking gold and silver leaves. goes well with the truffle which was served at the side. and a troll snack to take a break with. fried grasshopper. applaud her for having the courage to chomp it down. "跟 ikan bilis 一样的" said the chef. 😂

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