HaHa H.
Google
Such a difficult review to write, evoking conflicting feelings till this day even though our visit was in Sep 2024. It was a birthday lunch treat from the wifey.
I'll start with the negatives. Space wise, while the dining room itself was adorned with beautiful flower arrangements, the lack of a proper entrance and the restaurant being situated almost in the middle of nowhere resulted in the lack of a sense of place. Upon arriving, we stood outside wondering if we were at the correct location, and upon entering, it was the dining room immediately. However, my biggest gripe was with the service. Despite being dressed in a shirt, bermudas, and Birkenstock sandals, I was promptly informed that I was apparently in “shorts” and “slippers”. Then, I was told that they would make an exception in accommodating us in a manner that we were being done a favour. Every dish was served without a glint of a smile and for some, without any explanation. Even when I gave a glowing feedback for one dish and described it as ‘stunning’, all it drew was a muted “thank you” with a tentative half-smile from the manager. At one point, I was so deep in thoughts savoring the food and unrealizingly dangled my sandal for a mere few seconds, and was swiftly told off by the manager. Though not defining per se, the chef greeted the other 2 tables but skipped ours completely, which felt like the icing on the cake. In short, I felt discriminated and utterly unwelcomed throughout the entire lunch service by the manager and server on duty.
Minor credit due: a complementary dessert was arranged for the celebratory occasion. Granted, I accept partial fault for not fully adhering to the dress code. Though quite frankly, in Singapore’s unbearably humid climate and for a lunch service, I did not feel my dressing alone warranted such treatment.
Such a pity: because the food was exceptional. I remarked that this was the best non-Michelin starred restaurant we’ve been to in Singapore solely based on food.
-Amuse bouche (4.5/5) – All 3 were packed with so much flavor – albeit each in their different ways – that left us wanting more.
-Burihira (3.5/5) – Not bad and the acidity opened appetites but did not really stand out.
-Scallop Kakiage (3/5) – This dish did not really work imo as the tempura coating for the scallop became soggy shortly after by the sauce which had a watery consistency. However, the taste was interesting, bold even, and still enjoyable overall.
-Nori Bread (5/5) – So good, the bread, the butter, all of it. One of the best bread we had in Singapore, probably only behind or perhaps on par with Sommers parker house roll.
-Sakura Ebi Risotto (5/5) – Without a doubt: the best dish. From the contrasting flavours of the ebi’s umaminess matched with the curry base infused with a hint of smokiness to the varying textures, it was a perfectly balanced dish pretty much in every aspect. This was the dish I described as ‘stunning’.
-Duck and Wagyu (4/5): Tried options for the mains. The duck was expertly cooked. The accompanying sauces added an interesting touch as it wasn’t just the usual jus. Perhaps, the wagyu could have had better marbling. Delightful dishes.
-Blackberries (3/5) – Nothing mind-blowing but a decent dessert that played on textures.
-Petit fours (3.5/5) – Really nice bites, including the complementary celebratory “cheesecake”. Fitting end to the meal.
In sum, I chose to end on a positive note (the food) as it was that good, though unfortunately, the whole experience was marred by the service. Perhaps, the service might have already changed for the better and assuming the food level remains, it is definitely on par with 1* restaurants in Singapore we’ve been privileged to visit. Also, the chef has a moving backstory at his previous stint which I chanced upon a couple of years back. Much support for such an inspiring young talent. With Singapore’s Michelin Guide Ceremony 2025 to take place later today evening, my personal experience aside, I hope the restaurant receives the accolades it deserves.
