#taitailife

Step into two-week-old Manzoku and one will recognize it from sister establishment Chikuwa Tei. It's almost like déjà vu—even the layout's the same. Quality fares just as well—no surprise there.

The menu is extensive, but it's hard to say no to chirashi. Especially when it looks like this. Thick, fresh, luscious slabs of hamachi toro, tai, otoro, mekajiki, kanpachi, hotate, salmon roe and uni sashimi are carefully laid over a bed of sushi rice, each tasty grain cooked to retain just enough bite to prevent it from being mushy.

It's delicious, really, but at $68 (for a set), we reckon we'd probably be opting for the chirashi don ($25) on its own if we make it back.

Red wine poached Barramundi with cauliflower purée, nashi pear and candied walnut. First time trying fish cooked with red wine. Very interesting. Fish was poached perfectly. Tender and creamy all the way through!

A selection of Bordier butter for le pain. C'est magnifique!!

Dark Chocolate Soufflé (Valrhona P125). Served with Tahiti Vanilla Ice Cream. Loved the cold and warm sensation while having it.

Finally got the chance to pop by today, the Level 2 boutique is soooo pretty and princessy! Felt like a little kid in the candy store, lovely! <3 Very expensive macarons indeed, splurge of the month ;)

$30 per pax for a tiered set of sweets and savouries and scones is a steal when you've got a marvelous 360 degree view of Singapore to go with it. The food, right down to the fruit jellies, was absolutely delicious too.