Thanks god theres restaurant still opening at late night after my flight arrival.

Cold barley water to chill down my body from the stuffy weather.

Chicken is nice, tender juicy, great texture, with light soy sauce. The chicken liver and kidney was great, I love the liver more, so mushy smooth and fresh.

Cereal prawn, prawns are good but abit oily and not enough flavour.

I love Singaporean food, I love laksa. My friend bring me here and introduce me this Michelin guide laksa.


The first question I ask is”where’s the chopsticks?” And the server said no, only spoon.


Is okay as they shorten cut the noodles. The soup is super coconut with little spicy. The clams meat which is the freshness I’ve tried so far .


Besides above, I don’t feel anything special for the Michelin title.

These chili crab steamed buns and Utah are soso.

On a Friday night, without booking, luckily there’s table here at a awarded popular restaurant in town.

Love how they decorated with big portraits of celebrities on the wall and back of menu.

Fancy wine decanter that I will never understand. This wine from 2011 cost 585 plus tax, and I’m really not sure. Especially after the quick average climax and drop real fast like is been under the sun.

Cheese puff and olive bread is both soft and warm your heart.

Fresh salty, lightly sweet and crispy fin de claire oysters.

Good matching with the blue cheese like cheese with avocado and the herbs!

Nice seasoned crab cake with its own saltiness. Crispy on the outside, juicy and mouthful meaty inside.

Mac and cheese taste a little dry to us, milky more then cheesy.


Their lamb chop is amazingly grilled and seasoned on the outside, the lamb itself taste absolutely juicy, tender and got a lovely aroma.


But the first time when it serve, is too raw like Is very hard to cut through with their steak knife. But then I made the wrong decision to send it back to the kitchen and ask for a sec more on the grill.


The second time came out medium and after awhile with the own heat, it turns to medium well.

Beside of the big portion of this desert, the kaya, coconut and pandan is just perfect.


The service was very good here through the whole night, even we talk about our feeling of the wine and food.

曾拿過米芝蓮的日本餐廳，是不是實至名歸？星幣250 和 480的omakase 又有什麼分別？


兩份頭菜一樣，都很清新。清湯煮一點青菜，菇，還有一小節鮮蝦。

480: 先來兩種肥美的魚生。一個油香四溢，一個軟綿肥美。

250:一個濃味一點的銀皮魚，一個彈牙油潤的深海池魚。




480: 三種不同的海膽，有軟綿滑的，有甘香的，有鮮甜的。都很正就是了。

250: 魷魚刺身感覺略乾，沒有太粘糯，鮮甜不夠，醒上海膽的甘甜才平衡回一點。

480:兩個價都有的超入味，軟中帶彈牙的八爪魚。然後一塊滿是脆脆魚子的立方，配上柴魚碎。非常美味的，入口即綿的鮟康魚肝。火炙過的金目鯛，魚香十足，油脂不算多。

250:除了八爪魚，就是茄子魚塊。

480:蟹肉配滑溜溜的腐竹，乾淨舒服的配搭。

250:鰹魚刺身油脂不多，配上酸汁更能帶起鮮味。

480:以熟吃總結前菜的部份較為少見，挺新鮮的。我的是呑拿魚面頰，真大一塊，魚質比較札實，多汁略柴，幸好調味滿分。

250: 十分綿的魚，燒過後才有的香氣。


壽司的部份兩個價位是差不多個，480用上250前菜使用的刺身。三款呑拿，中toro比大toro 更見優美，赤身也很優雅。


480的三包迷你丼，呑拿魚腩蓉細緻，三文魚子鮮度滿分。

後段的壽司更為我所喜歡，只少沒有再和頭段的重覆。我只能說這是都是好吃的壽司，蝦壽司更貼心的分了一半，分量是足夠有餘的。

最後的清湯不錯喝，但可以再熱一點。

完美鮮甜的水果作結。

I had a great lunch on a great day with a great view.






Set lunch price is only 48up for 3 courses.

Some warmly baked bread with two silky smooth butter, seaweed butter always one of my fav.

Ordered some oysters as appetizers, salty fresh, sweet crispy, end with mineral flavor.

Fresh mushy tuna tartare with sweet honey crispy sesame cone.

Delicate sweet marinated roots salad, is a good match with hazel nuts.

The first main is stuffed quail, cooked just right, tender and amazing.



Grilled Iberico pork, the thick cut give it a stronger meaty juicy flavour. Love that mouthful of meat!

Rich chocolate moose with again the lovely hazelnuts and raspberry sorbet.

I not a desert lover, but this surprised me. Is refreshing with light orange flavour helper mixing well with all different kinds of nuts and crunch .

Average service to me.