Minsung P.
Google
On December 17th, 2025, A friend of mine and I had the privilege of attending the “The Ocean’s Secrets” event at Finz. What started as dinner turned into a wondrous culinary journey orchestrated by Chef Lucas and his team—an experience that felt much more like attending a chamber music concert playing the works of Haydn or Schubert than a standard meal. The flow was sophisticated yet understandable, quiet but dynamic, and filled with intricate harmonies.
Chef Lucas possesses a rare quality I would describe as "perfection with modesty." Drawing from his Italian heritage and his journey through Europe and Asia, he doesn't rely on flamboyance. Instead, he focuses on the absolute fundamentals: the best ingredients and an obsession with the perfect balance of sweet, sour, and salty. He lets the natural flavors take the lead, using sauces merely as supporting actors to enhance the main characters.
The menu was a testament to this philosophy, with three dishes leaving a lasting impression.
The Lagoon Kiss was a revelation; the small pink scallops were cooked to a firm yet tender perfection, with a gentle sweetness that met the soft acidity of calamansi. It was so mesmerizing that I found myself literally savouring the sauce directly from the shell. Paired with the South African Sauvignon Blanc (Professor Black), the wine’s floral notes and dry finish elevated the dish beautifully.
Then came the Crystal Waters, a dish that felt like an explorer's journey. A delicate langoustine "waffle" hid the ingredients underneath, inviting me to peek inside. The combination of julienned Puntarelle with mild anchovy dressing—a nod to his Italian roots—provided a mild savory note without being salty, while tiny cubes of red kiwi added a soft, dotted sweetness. It was a visually stunning and perfectly executed piece of imagination.
Finally, the Depths of Umami truly lived up to its name by exhibiting the complex flavour of Japanese Unami flavour The turbot, paired with pickled mushrooms and a miso-celeriac purée, showcased Chef Lucas's seamless fusion style. It was a masterclass in texture and flavor gradients, demonstrating how he harmonizes his European training with Asian influences.
From the all-white plating and tiny floral accents to the generosity of the eleven courses, the evening was a complete sensory experience—appeasing the eyes, the nose, and the palate.
It was culinary art executed with subtle elegance. Thank you to Chef Lucas and the Finz team for an unforgettable night of harmony and flavor.
