And I see why. There are surprises in nearly every dish we tried in the 5-course menu we opted for.

Take this venison done tartare-style. It has fermented plum and a slather of wasabi to give that zing to the soft slippery meat. The thinly sliced pressed zucchini is a delightful crunchiness. This is a joy in every morsel. #cheekbyjowl #herpenandfork #sgblogger #sgfoodie #8dayseat #burpple #vscofood #openricesg #cafehoppingsg #instafood #instafood_sg #onthetable #stfoodtrending