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2022-08-03
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Initially introduced to the fine dining food scene as the sister restaurant to the prestigious 8-1/2, throughout the past years it has well established into a two-star modern italian restaurant with its own reputation. Compared to my first visit in its opening year, I find it now even more refined and elegant, modernized and sophisticated. Deceptively simple dishes with just a few components but packing such complex multi-dimensional flavors is an art on its own. 6-course Degustation menu $1680p
Compared to my first visit in its opening year, I find it now even more refined and elegant, modernized and sophisticated. Deceptively simple dishes with just a few components but packing such complex multi-dimensional flavors is an art on its own.
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6-course Degustation menu $1680pp
Their sourdough is as good as I remembered, the bread crust is extremely crunchy with strong moist inner structure, just wish it could be served warmer. As I don’t prefer cheese, they’ve kindly arranged a tartlet trio as the amuse bouche while my friends get the cheesy bites. The tartlets is so light and delicate, a great appetizers to start the courses.
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The first four courses each features a different seafood served in unique ways.
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Started with some luxury highlighting Imperial Osietra caviar with scallops. Mine swapped burrata with sliced beetroot beautifully crafted as flower. As a beetroot fans, this is a very enjoyable starter.
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Abalone is my favorite with its subtle yet rich umami, the abalone is cooked to perfection with the optimal soft springy texture.
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Red prawn ravioli is an interesting fusion dish that combines our chinese xo sauce to pasta, ravioli stuffed with dried scallops is shaped like a chinese dumpling with a very thin pasta, it reminds us of the dim sum shrimp dumplings in Chinese restaurant. The red prawn head jus is a strong reduction with such immense rich sea flavor.
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Langoustine, again cooked to perfection, still opaque in center. The smoked pike roe brings that extra layer of smoky and umami that feels almost like a grilled dish.
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Main course is a good medium rare Miyazaki beef with high fat content, very tender melt in the mouth goodness but I’d prefer a bit more charred on the outside. The long bean presented in a roll is very clever and elegant. The truffle sauce is dark and rich taste very much like our chinese fermented black bean sauce.
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They have most certainly save the BEST for last, the dessert is exceptional and one to remember. Not very often you’ll have black truffle in your dessert and it’s balanced to perfection. The hint of savory truffle aroma paired with dark chocolate harmoniously, the tofu ice cream is the refreshing cleanser amongst the richness. Altogether, it’s such a multi-layered sensation that challenges the conventional expectation of a dessert.
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Overall a well-designed 6-course degustation menu, perfect portion and serving pace, such an enjoyable lunch experience.
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