Seafood aglio olio from Kins Restaurant – tiger prawns, sea scallop, fresh squid, Japanese konbu and spaghetti with crustacean oil. Immediately one of my favourite aglio olios around, without a smidgen of chilli flake or padi in sight – the sophisticatedly aromatic crustacean oil carries the pasta formidably. (I wonder…
Amaretto cacao mousse with blackcurrant granita and fresh berries from Roots Kitchen & Bar. Essentially…
Nagono pork rack served with braised cabbage and grape compote from Roots Kitchen & Bar.…
Gamberetto (prawn, mussel, chorizo, tomato sauce, squid ink linguine) from Roots Kitchen & Bar. Rather…
Egg and truffle mousseline topped with caviar from Roots Kitchen & Bar. A shot of…
Maine lobster and chicken pot roast with field mushrooms, fried quail eggs and parsley from…
Chocolate croquette from The Disgruntled Chef – coffee jelly, Sumatra coffee cream, Kahlua. Essentially an…
Coconut Shibuya Toast from Tuk Tuk Cha. The air-fried golden toast had probably given its delectably…
Aburi salmon belly don from DSTLLRY. Once inside the safe embrace of your mouthly cavern,…