Contemporary Cuisine

Finally got to try it, the crispy toast was pretty good, toeing the line between airy and doughy. Beef tongue was veritably tender and generous, and I loved the tang from the gribiche sauce(taste just like mayo tho tbh). Tune your expectations, it's more a homely sandwich than anything.

PSA they encourage pre-ordering so yay

The pudding didn't taste of tamarind at all, and the vanilla ice cream was decent. Pudding was a bit tasteless honestly, but the sauce absolutely saved the dish. Looks transparent but the sticky sauce was v sweet, with a unbelievable coconut taste. Paired w waves of roasted nuttiness, the sauce really gave me a wow moment. I won't say it's a must try, due to the disappointment from the lack of tamarind as well as not all the components being stunning, but the sauce was nothing short of stunning

PSA lunch menu and dinner menu is vastly different, do your research before coming here.

Tender yes, but doesn't have a nice bite. It's decent enough but when you mix everything tgt, the sweet creamy mouthfeel isn't something I'd crave for should I be expecting meatiness. It's closer to comfort food, really depends on what you expect.

What a dish. The skin was gloriously caramelised and was crispy. Flesh was v tender and perfumed well w smoke, while the sweetness was apparent. Dip was not bad as well, reminiscent of a thick curry. Highly recommended!

PSA water is chargeable at 50c

I gotta be honest, this had a lot of promise and I was expecting my mind to be blown. However, it fell short of expectations, not cos it wasn't good

The good: chicken was deboned beautifully. Only cartilage left. Tender and well charred. Chive emulsion was very creamy and tangy, absolutely delicious. Daikon was sweet and a tad sour, perfect in between bites of chicken(real pretty too)

The disappointment: fermented chili glaze was v mild, the chive emulsion didn't really synergise w the chicken. Scallion oil didn't really do much for the dish, and the well charred skin could have been crispier.

Ultimately, this is a very good grilled chicken dish. But if they had played less safe, it could have been a phenomenal one

PSA Not able to order 1 skewer only. And for now it's momo only, no other yakitori cuts are avail

Light marinade, slightly crispy, and tender. Decent but not special.

Delicious as well, with the banana hidden within the tart and plays off the chocolate so well. The bulldog vinegar ice cream and salted vinegar caramel add a tad of sourness to the dessert. Enjoyable, but a bit unique w the flavour pairings, thus it's not for everyone. Gets abit jelak also, so good to share between 2.

Maybe my winner of the meal, the supple creme brulee had a thin crunchy sugar top and the freshness of the lime zest and foam lifted everything w its freshness. Sour cream ice cream was zested and so well balanced, didn't taste off at all. What a masterpiece, creme brulee lovers definitely need to give this place a try

Soft but a teeny bit starchy, the spinach gnocchi has a well crusted surface. The herbaceous sauce had a nuanced but unique flavour, but the gorgonzola? was a little too strong for me(my dining partner found it perfectly fine though). Not for everyone, esp those who aren't used to blue cheese, so I won't comment further. Though I have to point out it's definitely not due to execution

It's done "bak kwa" style, but that's an understatement to the amount of effort taken to refine the characteristics of a bakkwa marinade. Super well balanced marinade, incredibly tender and juicy pork, as well as a sauce that was as intense as it was layered. The pickled cabbage was noteworthy as well. MUST TRY!

Prawns were soft yet slightly crunchy, really well cooked and interesting. The ham, bread crisps and pea? puree all came together nicely to go along w the sweet and complex gazpacho which was clean and satisfying at the same time.

Absolutely delicious. As described their squid was full of umami and crispy too, pairing well with the soy sauce and the tamarind dressing