Ristorante Takada

The little white speckles that topped the dessert were iced mascarpone ... the tart didn’t quite hit the spot (as I felt it was dry, more like a crumb cake) but the dessert was saved by the gelato... but I love salted caramel.

Sans alcohol and minus a layer or two of sponge... but a safe piece of dessert!

I liked the pasta which tasted house-made (definitely not out from a packet!), we were advised by the wait staff to taste the dish without the squid ink (which was served at the side), eventually I enjoyed the dish more without the squid ink. I liked the light-handedness of seasoning ... allowing the ikura and sea urchin to heighten the dish!

Tender but some parts were dry... I prefer to taste the natural flavors of the meat but it’s was masked by the sauce and at certain bites, I felt a heavy hand of Italian herbs.

Hoping for fireworks ... the smokes duck and hard boiled eggs is a great match but smoked duck seems so Cold Storage 🧐 the ceviche of sorts with a capsicum sauce and lastly burrata and Parma ham...

If you don’t do olive oil & balsamic vinegar, ask for butter... and it’s free top-ups!!