It's really a pity to see such a refined restaurant exiting from Singapore's fine dining scene.

At $130++ per pax, this price tag was well justified. From the fine ingredients used, to the visually astounding food presentation, and last but not the least, to the ever attentive and pleasant servers, every single detail was delicately planned and executed, resulting in a most memorable dining experience for its patrons with that touch of finesse. Guy Savoy, you'll be dearly missed, not only for your exquisite creations, but exceptional service level too.

Lobster “raw-cooked” in cold steam
This was not only a visual feast but a tantalising treat as well. The hidden jewel – a delicious treat of lobster tartare – emerged from the surreal mist and in all its splendor and glory. Although the flavour was light, it was tastefully prepared and was indeed, sheer indulgence. Mosaïc of poularde, foie gras and artichoke, black truffle vinaigrette
This unique tasting Pâté was a masterpiece. Although it seemed plain in appearance, it was deceptively appetising. It was savoury but not overwhelming and retained the aroma of the black truffle vinaigrette. It was also exceptionally smooth with a fragrant aftertaste. John Dory “étuvée” in a thin vegetal layer amidst the color green
Amidst the lush greenery was a tender piece of poached dory. This beautifully dish would have been perfect if not for the blend green curry sauce which marred the overall taste of this fusion creation. Although the texture of the fish was soft and literally melts in your mouth, the paring sauce lacked the spice and flavour typical of traditional Thai Green Curry, resulting in a flat flavor which was a disappointment.

Shoulder of Australian wagyu in two preparations,young carrots and potato “Maxim’s”
An epitome of French fine dining where a kaleidoscope of flavours made the overall experience more delectable than the mere sum of its parts. One stewed and the other pan-seared, both preparations were equally heavenly. I personally preferred the pan-seared variation, which had retained the natural flavours of the precious ingredient. A remarkable delicacy indeed!

Grapefruit terrine with tea sauce
Both the grapefruit and tea sauce were naturally bitter, no doubt; but somehow this blend of ingredients turned out surprisingly tangy and refreshing with a lingering bittersweet aftertaste.

Chocolate orb
A climatic finish to our splendid meal at Guy Savoy! As the server meticulously poured warm chocolate sauce over the orb, the transformation was simply brilliant with the melted orb slowly revealing the treasures within. This visual feast was truly a magically experience that we would relish in our memories.

This has got to be one of the best Gelatos I've tasted in recent months after savouring the delights from Haato, Gelateria, and the likes.

The chocolate is extremely refine, rich and smooth. Every nibble you savour leaves a hint of bittersweet aftertaste that lingers in your palate long after the satisfying joy of this delectable comfort food. And best of all, it's 94% fat free, allowing you to occasionally indulge in this guilt-free pleasure

For something so pure and distinct in taste, I'm convinced that the origin does make a difference. For the reader's info, their gelato is made from single-origin chocolate that guarantees the quality as it harnesses the unique characteristics of the region where it's grown. The end product? An intense chocolate with hints of floral aromas intricately intertwined with deep cocoa notes.

I'm pleasantly surprised by Man Fu Yuan's mooncake offerings this year, especially with their Green Tea Paste with Dragonball Jasmine snowskin mooncake.

Embodying the true essence of the Mid-Autumn Festival is when you have a mooncake boasting of a paste that glistens with a silky emerald shade bearing semblance to green jade, and subtly enveloped by a layer of smooth ivory skin that echoes the luminescence of white jade. The delicate fragrance of Jasmine enthralls the palate, entrancing it with a bashful demeanour akin to a maiden's first expressions of romance - perhaps an allegory to the awestruck beauty of Chang'e herself? The other flavours – Pulot Hitam, White Lotus Seed Paste and Sesame Paste, albeit exhibiting unique tastes and textures in their own rights, paled in comparison to their sister mooncake. Nevertheless, the overall quality is commendable with the ultra thin snowskin encapsulating the rich and smooth paste. If you're still undecided on which mooncakes to "invest" your calories in this Mid-Autumn Festival, do seriously consider Man Fu Yuan's snowskin combo that promises a satisfying experience with aftertaste that lingers long after the ethereal delicacy is ingested, beckoning one to relish in its sweet memory...

Antoinette
Another birthday surprise from colleague, this sinfully decadent cake was worth the premium price tag. The earl grey infused chocolate mousse exudes a very refined flavour with a hint of bitter-sweet aftertaste. The brittle earl grey tea crumble and chocolate biscuit added a crunchy texture which complemented the soft and rich mousse layer. I was especially fascinated by the raspberry coulis, a squeegee translucent ball filled with raspberry jam which was slightly sour. When eaten as a whole, the infusion of the myriad of flavours and texture was simply heavenly. An extraordinary treat guaranteed to satisfy even the most hard to please palates.

Nestled within the secluded Dairy Farm estate, this hidden gem proved to be a sensory marvel. The tranquility and serenity of the surrounding neighbourhood makes this small family restaurant exceptionally cosy and inviting. As we were the only customers on a lazy weekday afternoon, we had the luxury of striking small talks with the server which added much liveliness to our meal. And for the reader’s information, Tuesdays would be the best day to visit this place as they replenish their fresh supplies on this day 

Maguro Sashimi ($15++)
This was their special lunch promotion item at 50%. The quality of the tuna sashimi was really fresh, juicy and mouth-watering. We were impressed that they had used fresh flower, instead of those plastic type which we normally see at other Japanese restaurants.

Yaki Niku Lunch Set ($22++)
One of the more authentic Yaki Niku bento sets I’ve tasted. The beef was well marinated and tender with a good balance of fats and meat. The sides were pretty interesting as well, especially the lady’s finger salad which was really soft and literally melts in your mouth. The set comes with complementary green tea and fruits. Yaki Tori ($4++)
A must-try-or-you’ll-regret side! This is by far the best Yaki Tori I’ve tasted in Singapore. The meat was succulent, chewy and juicy. Topped with pepper, salt and perhaps, some five-spices powder, the flavour was light yet very aromatic and tasty. Not exactly an easily accessible restaurant, but for good food, it’s definitely worth the mileage.