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Telephone
6837 0402
Introduction
Set in a 160 years old heritage building, Chef Takuya Yamashita presents his creations of quality ingredients from textural elements into a dish showcasing the inherent beauty and purity of the finest seasonality produces.
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Awards and Titles
Michelin 1 Starred Restaurant (2023)
Good For
Fine Dining
Additional Information
Large Parties or Private Events
We do accept reservations for a group of 6 - 10 guests, please note that large group bookings will be seated in the event dining room.
While we are closed on Sunday and Monday, we do accept events with minimum spending and a maximum of 40 guests.
Opening Hours
Today
12:00 - 14:30
18:00 - 22:30
Mon
Closed
Tue - Sat
12:00 - 14:30
18:00 - 22:30
Sun
Closed
*Dress code
Smart Elegant (Full-length pants with
covered shoes for men)
Above information is for reference only. Please check details with the restaurant.
RELATED ARTICLES
The restaurant was known for its modern Australian cuisine, and located in Chijmes. Service was swift and smooth. I was shown to a sofa seat table with cushion around. Looking at the menu, I decided on the 3-course lunch set ($64++).The meal started with an amuse-bouche which was the chef's version of the korean bibimbap. It consisted of nori cream made with creme fraiche and nori, compressed cucmber sphere, cured trout roe, chrysanthemum petals, puffed wild rice, toasted nori, cherry bell radish, and dashi jelly. It was a party in the mouth.One was also served a slice of bread, served with salt and butter from France.Roasted Mangalica pork jowl, sea scallop xo, braised wombok, land seaweedInterestingly the scallop was flattened into translucent silky sheet, which looked similar to Liang fen 涼粉, but it still retained the scallop's seafood taste. The chinese cabbage was braised in a milky creamy sauce. The pork was fork tender and flavourful.Line caught red seabream, sago porridge, fermented celeriac, young herbs, umami butterThe dish was prettily served topped with cucumber's flowers. The sago porridge sat on a pool of herb oil, topped with the fish. The sago porridge was creamy and crunchy with vegetables in it. It smelt umami when served.Australian berries, young coconut mousse, lychee granita, dried milkThe mousse was light not too sweet, which was quite balance with the slightly tart berries.The meal ended with a serving of petite four which consisted of a macaron and a tart with crispy noodle like base.I also ordered a cup of latte ($7++) to go with it.Overall the food was delicious and unique in its own way.
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