Fine Dining 🍴

An absolute delight for every bread lover. Warm, crisp bread with fluffy insides and mind-blowing spread is a must for Michelin meals of such cuisine types. Delighted to have the entire roll of bread to myself! This was served along with generous portion of whipped cod’s roe and Kombu butter. The whipped cod’s roe was delightful and savoury. Saltiness was just right - for those who’ve a low threshold for salty foods (like me), this is pleasantly addictive! Kombu butter was creamy and light. I didn’t feel so much of a sin from the buttery goodness. Rather, the addition of Kombu made me feel good abt the probiotics going into my tummy. It’s calorific but worthy!

The hubbs who isn’t a great fan of desserts was full of praises for this choux pastry! Our dessert was paired with Earl grey ice cream. The aroma of earl grey was light and pleasant, no bitter tasting tea leaves. It was a sweet and light ending to a splendid meal!

The husband went for the Wagyu steak, in place of the Rhug Estate Lamb as he isn’t a fan of lamb. And this was expectedly awesome! Expectedly cos… one can’t expect any less from a Michelin restaurant right? Pretty much a wholesome piece nearing the end of dinner and a pleasant way to fill the tummy.

Pleasantly surprising and did not reek of strong gamey-ness. There remains, however, the unmistakable smell of lamb meat and it’s not for anyone who finds lamb stench intolerable. It was perfectly executed, chewy and yet not overcooked.

Aesthetically pleasing, looking like a bee-themed dish! I guess it fits well into the garden-y theme of canapés. The lobster was succulent and needless to say, fresh as one would expect from a Michelin restaurant. The shellfish ravioli was stuffed with rich seafood-y burst of flavours.

Smooth and slimy, the mackerel glided down the throat and soothed any craving for luxe sashimi. It was a teeny tad too salty at some point but I guess it’s subject to one’s threshold for salty foods! Hubbs thought it was pure perfection, nowhere near ’too salty'

Pumpkin dough balls filled with melted cheese. It tasted like a chewy mochi ball filled with cheese. Not much of pumpkin taste but it was an exceptionally comforting ball of chewy, oozy goodness, especially if you’re a fan of cheese!

Yet another exquisite dish from the garden off our table (Yes, the waiters literally described the canapés as ‘gardens by the bay’) The spring peas is a rather simple ingredient but its intrinsic value is very much accentuated by the rather genius pairing

Oops! Not a fan of foie gras and all things innards. I took a small lil’ bite. To be fair, this doesn’t reek of poor quality foie gras. Well seasoned and complemented with onion and sour rhubarb, the gamey-ness was pretty well masked. There was a tinge of tanginess as well - a welcoming ‘cleanser’ to rid off gamey-ness. Can’t quite taste the Madeira but I guess the small bite I took wasn’t a fair representation of the full taste of the dish.

True to its name, the presentation of this dish was majestic and stole our breath for a split second. Check out the cute lil’ bunch of flowers at the corner! The gloriously plump oyster was adorned with caviar and seated comfortably on cream (?) Definitely not whipped cream, but rather, a savoury mash of secret ingredients that isn’t listed on the menu description too lol. The luscious oyster was well seasoned with tosazu jelly. It was a mouthful of happiness as the luxurious splurge glided the throat. First of the tableful of canapés, this does set the bar high for the remaining courses!

One can always trust pastas served right out of an authentic Italian kitchen, even if the pasta shape was rather uncommon and ‘odd’. This was our carb dish from the restaurant week menu. Simple and odd looking, it’s a vegetarian dish with loads of flavours and mouthfeel. The pasta was thicc - effectively soaking up the pesto sauce. Garnished with flower-y bits that accentuates the pesto flavour, this was a quality meatless-dish that won over the husband’s heart (and stomach). Quite a feat, considering the husband is a never a fan of anything vegetarian

Well-executed, without tough bits or rubbery bites! The husband loved his choice of dish, including the tomato slices at the bottom and overly generous portion of onion strands atop. I tried a bite of his cuttlefish and I like how there’s a hint of charred fragrance to it. Husband had no qualms polishing off the snow pea and wild fennel that came along with the cuttlefish!