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2020-01-14
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From the moment I stepped in, I’m captured by the the classy slightly motown vibe and decor. Our table is at a corner by the window with shades of yellow street light beaming through the glasses, transforming everything on the dining table into golden. It’s so fitting to the wonderful dining experience that is sublime, remarkable and incredibly hearty. I’m pleasantly satisfied with the service, engaging and affable yet not forcefully attentive, it’s very welcoming and comfortable.Kicking off the
From the moment I stepped in, I’m captured by the the classy slightly motown vibe and decor. Our table is at a corner by the window with shades of yellow street light beaming through the glasses, transforming everything on the dining table into golden. It’s so fitting to the wonderful dining experience that is sublime, remarkable and incredibly hearty.
I’m pleasantly satisfied with the service, engaging and affable yet not forcefully attentive, it’s very welcoming and comfortable.
Kicking off the night with housemade sourdough and a few bite-sized starters. Sourdough is so crusty on the edges while chewy and soft in the middle with subtle fermented sour flavor. It’s an excellent sourdough. I do wish to get more of it. It’s served with a tasty salted butter and ham.
Elegantly presented in a oyster shell is a oyster tartare in oyster cream with pops of crunch from the toasted breadcrumb. It’s fresh and creamy, packed with umami.
Raw Hamachi as the centerpiece, crunchy greens and egg yolk underneath complete a refreshing and vibrant salad.
Continuing with the ocean is the fresh ikura (salmon roe) with horseradish cream sandwiched between outstanding seaweed puff pastry and seaweed napoleon pastry. Ikura pops in your mouth, blasting with umami while the pastry adds crunch.
Before the almighty main course comes a hearty pasta dish. These little pillows of pumpkin scapinacci (the name of the pasta which the lovely staff kindly typed it in for us😂) is sweet and lovely with drizzle of pumpkin seed oil and parmesan to balance the sweetness of pumpkin. Simple but incredibly delicious.
Finally the highly anticipated signature roasted chicken was brought to the table, and it’s absolutely sensational. The chicken is stuffed with spinach and mushroom filling underneath the skin that keep the chicken incredibly moist, succulent and richly flavorful. Chicken skin is wafer thin and super crispy, detached easily from the flesh with no fat underneath. All the chicken juices and essence are not going to waste, they are cooked down into this deep intense chicken sauce.
Accompanied with two equally indulgent sides, a creamy rich smooth mashed potato and an earthy salad with beans and bacons. 
Just when you thought nothing could top that exceptional chicken, the best is yet to come with the dessert.
I am officially crowning this the BEST mille feuille EVER! 4 incredibly flaky, puffy, crispy, airy puff pastries stacked with preserved pear and cream filling in between. A spoon can easily achieve a clean cut through the layers. That’s evident how crispy and light the pastries are. The preserved pears with slight tartness to relieve the sweet. This may well be one of the best pastries I’ve ever tasted.
This dark chocolate tart is amazing as well, with an excellent brittle tart base and decadent bittersweet dark chocolate filling, a yogurt cream on the side to counter the richness. As if the desserts aren’t sweet enough, a birthday card with chef and staff signature was presented as a gift as part of our birthday dinner celebration. It’s always these little touches that win people’s heart. Without a doubt, one of the best dining experience of the year.
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