Eggs Norwegian ($19++): Poached egg on toast with Norwegian smoked salmon and hollandaise sauce. Just my kind of breakfast. The smoked salmon was really delicious, not too salty with just the right level of sodium. I can’t say the same for the poached egg though, which was overcooked and too solid.

Eggs “Benedicte” ($16++) underwent a makeover since the best friend wanted scrambled instead of the default poached egg. This is a first for the chef since according to the waiter, “it’s never been done before. But possible.” Great flexibility there. This is very similar to the Eggs Norwegian, except that it’s served with Parma ham on toast instead of smoked salmon. The scrambled egg was good, with a velvety and creamy consistency.

I think cheese lovers will like love the Croq’ Ferdinand ($16++), a tartine of grilled bread with Parma ham, and topped with lots and lots of gruyere cheese and mornay sauce. Extremely cheesy is an understatement. Even I, the self-proclaimed non-cheese lover, like this enough to steal a second bite!

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The concept is straightforward: “One price, One Menu, Many Selections” ($19.90++ for 6 course lunch/ $29.80++ for 7 course dinner) and the fusion menu is a mishmash of modern European and oriental dishes.

Instead of the gratin, my starter is off the menu (it’s actually the starter on JuJu’s menu, how convenient to have a sister restaurant next door haha) and this is my favourite dish of the day! Hard not to love eggs, especially when said egg is a 70% semi-boiled beauty with a semi-solid yolk, served with cold tofu and a small slice of yellowtail. Extremely simple but terribly good!

I hardly ever find fault with unagi, just because I like it so much that even an average one will make me happy. Thumbs up for Tao’s rendition of the grilled Japanese unagi which was soft and tender. I like. Pity that the portion was very small though.

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Still loving the Sweet Potato Nibblets ($7++)! Not oily and the sprinkle of salt and sugar is just right. Great consistency there.

I declare these the most addictive fries. Ever.

With heaps of well-marinated tuna chunks, crunchy pistachios, plump port-wine soaked raisins, avocado and herbed roasted tomatoes, Ahi Taki Pizza ($25++) was oh-so-delish! Nothing makes me more happy than chomping down all my favourite toppings in every bite. This is messiness in the best way possible.

You know how much I love squid ink, don’t you? Topped with calamari, fresh tomato salsa and onions, the magic with Squid Ink Pizza ($23++) lies in the squid ink paste. Briny and umami-rich, it’s perfect with the plain papadum-thin crust! This won more votes than Ahi Taki from the friends, but I’m not choosing sides since I’ll probably take ages to decide which one I love more. Both are equally delicious!

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Loving chestnut anything and everything, Mont Blanc ($8.50+) is my favourite! No doubt, no hesitation at all. Every element was perfect: smooth chestnut puree, light whipped cream, super soft sponge and an almond tart base. Not forgetting tiny bits of sweet chopped chestnuts embedded within the cream like hidden gems. Love l.o.v.e LOVE this!

Since there’s Mont Blanc the French mountain, Kenneth decided to have a SEA mountain on his collection too. A deliberate misspelling, Kinabaru ($8+) has layers of coconut mousse, passionfruit creme and a chocolate sponge base. The heavenly sweet-tanginess of passionfruit hits you first, followed by a subtle coconut aftertaste. Very interesting!

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I really wanted my favourite Chocolate Tart again but for the sake of variety, Guanaja Chocolate Truffle ($7.80++) it was!

Absolutely no regrets at all cuz this was so moist and the ganache was impressive, very smooth with a melt-in-the-mouth texture.

A kid was happily licking his ice cream cone next to our table and I’ve got a sudden craving for ice cream too, hah. Although there are quite a few flavours available like mango and caramel, the spirit of chocolate calls for Chocolate Sorbet ($4.50++) which totally satisfies with its deep and rich chocolatey flavour, mmm.

I wouldn’t know where to find the best chocolate sorbet in Singapore but at that moment, Laurent Bernard’s fitted the bill perfectly. It still does =)

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