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2024-08-31
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Dinner. Restaurant actually combines 3 different culinary experiences under one roof: charcoal-grill yakitori, omakase, and the recently added fusion cuisine.Friendly Manager showed us around the various private rooms with karaoke- which could be adapted for different cuisines (even Chinese from sister restaurant upstairs) depending on clients’ needs.Main dining room is fitted with funky disco vibes n lighting. Our fusion dinner was actually hosted in the omakase private room.Set menu only. Here
Friendly Manager showed us around the various private rooms with karaoke- which could be adapted for different cuisines (even Chinese from sister restaurant upstairs) depending on clients’ needs.
Main dining room is fitted with funky disco vibes n lighting.
Our fusion dinner was actually hosted in the omakase private room.
Set menu only. Here’s what we had.
Lightly toasted Naan Bread from Japan, served with a rich cheese sauce and a zesty spicy tomato sauce. Excellent- naan bread has been on the back of my mind for a while now.
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Crispy pastry crust filled with cherry tomato salsa
Crispy pastry crust filled with 腊肉, mashed potato, crispy potato shreds and potato foam, each contributing unique textures and flavors.
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White shrimp and aged squid encased in Italian caviar, with dill oil enhancing the fresh seafood flavors. Particularly noteworthy was the sauce that had been smoked in the in-house charcoal grill; loved the smoky flavors.
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Blue Crab Salad- artfully presented and arranged with caviar, organic quinoa, in a tantalizing Thai sauce, enriched with coconut, tomato mango and passionfruit. Layer of lime jelly provided a refreshing finish that tied the dish together beautifully.
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Perfectly seared melt-in-your-mouth foie gras topped with leaves of Brussels sprouts and slices of Korean pear that added a subtle sweetness. On the side: mousse made with dark chocolate and 15-year-old Italian balsamic vinegar, which did a standout job of balancing the buttery richness of the foie gras, creating a sophisticated flavor profile.
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Cold Melon Soup- with bits of sweet melon, crispy Iberian ham, and hint of cardamom (豆蔻, peppery spice with hints of citrus), delivering a delightful contrast of flavors and textures. A refreshing interlude indeed. Much prefer this to the bisque chef originally intended to serve.
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Snow crab and spaghettini (perfectly al dente) homemade with Japanese flour, in a homemade XO sauce.
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Tilefish with crispy scales, cooked with the うろこ焼き (u rokuyaki) method, ie spooning hot oil over the skin first, then cooked. Sauce of preserved plums introduced a delightful herbal note with a tangy twist, showcasing the chef's adventurous spirit. This was served on a bed of fragrant orzo (pasta shaped like a large grain of rice) cooked the Malaysian way with various herbs like lemongrass, makrut lime leaves etc.
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Tender US Prime Ribeye Cap- served in generous portions in a rich port wine sauce. On the side: watercress salad and mashed potato.
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Strawberry Tart filled with luscious homemade custard sprinkled with pistachio crumbs. Loved the crunchy chocolate-covered pastry crust.
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In summary: remarkable dining experience featuring a luxurious exploration of flavors that bridges Italian and Japanese culinary traditions. Each dish reflects Chef's expertise and passion for quality ingredients. Impeccable service.
张贴
