The place was way at the back of the building, with a hidden entrance. One was showed to the bar counter seat. Started the meal with a cup of Elderflower Soda (S$11++) which was a refreshing soda drink.

As it was first trying out the place, I decided on the Seafood Special Set menu (S$36.50++) which consisted of 5 skewers and a salad bowl which it did not feel so heavy on the pockets. The salad bowl was colorful with lots of vegetables. My favourite would be the corn which was so sweet and juicy. The skewers were served single stick at a time.Scallop
Recommend sauce : soyu
The scallop was firm and juicy.Abalone and cucumber
Recommended sauce : soyuPike conger and Japanese Mushroom "Matsutake"
Recommended sauce : soyu
Kind of felt that the mushroom was the star in this item.Salmon with pickled chrysanthemum on top
Recommended sauce : lemon with mustard
I was not a fan of salmon, but topped with the purplish pickled flower, it added another dimension of taste.Japanese Lake Smelt fish
Recommended sauce : salt and pepper

Topped up for another 2 skewers at S$5.50++ per skewer Mountain cavier on top chicken with perilla leaves "Tonburi" 
Recommended sauce : lemon
Lots of flavours and unique textures.Cheese
Recommended sauce : salt and pepper
It was one of popular skewer but actually I was quite disappointed with it as one was hoping for a long cheese pull. It was much blander than expected.The meal was ended with a cup of hot tea.

The place was having a promotion for its Mentaiko Donburi Set Meal today at $15 which was limited to beef and salmon rice bowl. The set meal came with salmon sashimi and hot green tea (which is tea bag with hot water). Collected a pagar which would light up when the food is ready for collection after making payment at the cashier.Mentaiko Beef Bowl (usual S$18.90 ala carte)
Sliced Snake River Farm Wagyu beef torched with special beef sauce, drizzled with Mentaiko mayonnaise, served on Yamagata Haenuki rice from Japan, accompanied by a 62 degrees egg and a soy based beef sauce.
Tender and yummy meat. Came with pickles, onsen egg topped with fish roe, and grated wasabi. Real wasabi not the powder type. Overall not bad except that the serving was not filling even for a female.

Due to the promotion, the place was packed and the queue at the cashier was rather long.

The restaurant was located at the end of a row of shophouses. It was located about a 15 mintues walk from the nearest MRT station. One could also take the bus which drop off just right in front of the place. The restaurant would be closing down at the end of this month. Best made a reservation before coming down, as tables were limited.Yuzu Crab & Cream Cheese Dip ($16++)
Ebiko, dill, pickles, homemade bread
The dip had a kind lemongrass like taste, topped with tangy pickled onion slices and popping flying fish roes.Milk Braised Pork ($16++)
Honey mustard glazed donut, sage sprinkles
The pork was kind of like pulled pork, shredded and tender in the milky gravy with soft bones in it.Fresh Fruit Softie ($6++)
Strawberry beetroot softie, watermelon, raspberries, lime curd, honeycomb
Slightly tangy and sourness. Refreshing to have.

Washed down the meal with a cup of Freshly Squeezed Juice ($4++) which turned out ot be green apple juice.

The restaurant was within walking distance from the MRT station. From the entrance, it looked small, but the place looked quite long when we entered. The place was beautifully decorated in nautical theme. There's also a fish tank by the entrance filled with colorful fish, which attracted children to it. Although the place was fairly empty, it filled up very quickly with mostly family crowds on Sunday afternoon. Water was served after placing order.Captain's Carbonara (S$15++)
chef's specialty cream sauce tossed with sauteed bacon and egg yolk
The pasta was rich and creamy. It was tasty and we finished in a blink.Lobster Submarine (S$20++)
Poached lobster mixed with tobiko, cubed cucumbers, pineapples, cherry tomatoes, lemon mayonnaise in a toasted roll served with salad
It looked great when served. The meat was juicy with a rich and creamy dressing. The letdown was the hard roll which was quite hard to slice through.
Jasmine Peach Panna Cotta (S$12++)
panna cotta with white peach glaze, ume soil, topped with jasmine tea sorbet
It was a balance between the slightly tart sorbet, and the rich creamy panna cotta. So yummy.
Chocolate Cherry Dome (S$14++)
Chocolate cake with berry compote, strawberries and meringue.
Rich and creamy with a slight sour berry centre, on top of a crunchy crispy base.

The restaurant was located in the row of shophouses which was just above the MRT station from the Downtown line side. The restaurant used to be located in Sembawang 16 years ago, and relocated to its current location in 2013/ 2014. A couple of years ago there was a change of owners with the menu given a makeover.

Looking through the menu, one could not help but notice the uncommon dishes such as Miang Kham and Kra Por Pla Phad Hang.Yam Som O ($12+ small / $18+ medium)
Pomelo Salad
pomelo with minced pork, prawns and peanuts
I usually avoided pomelo as it usually tasted sour to me. But here it was juicy sweet, with the meat giving it a savoury taste too.Miang Kham ($12+ small / $18+ medium)
Betel Leaf Wrap
thai betel leaf with dried shrimps, roasted peanuts, roasted coconut, chilli, lime, ginger and onions with a savoury dip
This dish was seldom found in the menu in Thai restaurants in Singapore, as lots of effort was needed to prepare the ingredients such as the finely roasted coconut. It was like having rojak in the mouth with the prawn paste taste, spicy chilli padi, nutty peanuts, fragrant coconut in it.Khor Moo Kurobuta Yang ($22+)
Grilled Kurobuta Pork Collar
grilled kurobuta pork collar accompanied with homemade spicy sauce
It looked like well charred char siew when served. It was well paired with accompanying tangy sauce.Gaeng Phed Ped Yang ($17+)
Panaeng Red Curry Roast Duck
panaeng red curry with roast duck, lychees and pineapples
The red curry was not as spicy as expected. It was rich and creamy, which made it nice to go with plain rice, with the juicy pieces of fruit giving it a burst of sweetness.Hor Mok Talay Khanom Krok ($10+/ 4 pieces, $16+/ 7 pieces)
Thai Style Otah on Clayplate
mackerel fish mousse with thai herbs served in traditional clayplate
The dish was served on cute looking plate which was specially ordered from Thailand. The otah was bouncy and juicy in texture, packed with juicy pieces of seafood in it.Neau Ribeye Black Angus Yang ($32+)
Pan Seared Black Angus Beef Ribeye
220g black angus ribeye beef accompanied with green curry sauce
It reminded one of steak served with béarnaise sauce when served, with the meat sliced into strips for easy handling. On its own, the meat was juicy and tender without overcooked. With the sauce, it was rich and creamy with a green curry aftertaste, which some may felt that it overwhelmed the original taste of the meat.Kra Por Pla Phad Hang ($14+ small / $20+ medium)
Fried Fish Maw with Beansprouts
stir fried beansprouts with fish maw and eggs
Fish maw was usually used in soup dishes, one seldom saw it in a stir fried dish. Although it was stir fried, it remained soft and spongy. Khao Phad Nam Liap ($14+ small / $20+ medium)
Sawadee Olive Fried Rice
stir fried olive rice with chicken strips, dried shrimps, lime and chilli
The purplish looking rice was fragrant on its own, served with sliced shallots, cubes of juicy sweet lime, crunchy dried shrimps, chopped spicy chilli padi, crunchy deep fried minced garlic. It was a party in the mouth with spicy, savoury, sweet flavours, plus the different textures.Khao Phad Talay ($18+ small / $28+ medium)
Superior Seafood Fried Rice
stir fried rice with crab meat, prawns and conpoy
It may looked average, but the crispy fine conpoy provided an extra pop in texture.Khao Neow Turian ($12+)
Mao Shan Wang Durian Sticky Rice
premium durian mao shan wang with glutinous rice topped with sesame seeds
As Mao Shan Wang was not available, it was replaced with D24 durian puree. The durian puree was rich and creamy with taste more on the sweet and balanced off with the chewy sticky rice.Khao Neow Ma Muang ($7+)
Mango Sticky Rice
mango with butterfly pea flower glutinous rice topped with roasted mung beans
The mango was chunky and juicy sweet, balanced with the sticky rice, topped with mung beans which gave an extra crunchy texture.Tup Tim Krob ($6+)
Red Ruby
water chestnut with jackfruit, coconut flesh and coconut milk
There was lots of liao in it, such as the red colored crunchy water chestnut, crunchy sea coconut, soft strips of jackfruit, and coconut flesh. It would be best to have this as soon as it was served as the shaved ice melted rather fast.

Butterfly Pea Flower Tea ($5.50+)
The drink was blue in color and served with lime juice by the side. When lime juice was added, the drink changed from blue to purple in color. The drink was more like a lemonade with slight tea taste in the aftertaste.