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2018-03-15
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The restaurant was closing with its last day of operation on 17 March 2018. Menu was limited to a single page of food and a single page of drinks. But I decided to take my chance and decided on omakase although chef owner was not around. There was no GST but there's 10% service charge in the bill.omakase (S$50+)4 course meal1st course : Crab meat burger with blueberry sauceIt looked kind of weird that only half serving of the burger was served. The bun was light and crusty. The crab meat was kin
The restaurant was closing with its last day of operation on 17 March 2018. Menu was limited to a single page of food and a single page of drinks. But I decided to take my chance and decided on omakase although chef owner was not around. There was no GST but there's 10% service charge in the bill.
omakase (S$50+)
4 course meal
1st course : Crab meat burger with blueberry sauce
It looked kind of weird that only half serving of the burger was served. The bun was light and crusty. The crab meat was kind of fishy but the sweet sauce kind of balance it. The dish was served with some greens by the side without any dressing and tasted quite bitter.
2nd course : Burnt lobster topped with Mentaiko sauce accompanied with salt egg pasta
Looked great but the lobster meat was tug of war for me to remove from the shell. The pasta was slightly too dry than preferred.
3rd course : Smoked Sakura rib eye with Indonesian sambal accompanied with Filipino style pickles
Kind of unusual way to serve steak with spicy sauce and tangy pickles. Not bad but the spicy sauce was a bit too much for me.
Dessert : Ladyfinger with Biscuit ice cream, topped with digestive biscuit, coca powder & rainbow salt
Seem quite dry to have the biscuit served topped with powder. Slightly better when topped with ice cream. Wish that the biscuit was soaked in coffee or some other liquid which would make it smoother down the throat. The ice cream was smooth and not too sweet. Could not figure out the flavour of the ice cream.
Served with a glass of white wine.
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