Voyage

Very unique nice taste food. On pricey side. But worth a try. Abalone, Hokkaido Samagerai, Iberico pork, Hokkaido Corn soufflé are all nice.

One of the best restaurants to enjoy a culinary journey. The chef sources only the best ingredients and it shows through in the quality of the tastes and further enhances it with the cooking. Be it from the menu or off menu, everything is total treat. Whilst pricey, it's certainly a better experience than some Michelin restaurants I've been to.

Call outs to the Tomato and it had a cold and hot version, hot version was baked pastry topped with tomato based sauce n basil leave and you spoon the cold version , burrata and basil sorbet. Ice n Fire combo ! Very nice! The poultry / poulet was sous vide chicken and roasted chicken with crispy drizzled in a sauce . For the crabs , we got the amadai claypot rice served with Japanese pickles , it was $260 for 5 of us to share . We got the apple tart with ice cream and cherry tarts for dessert. We spent $160 to $180 per pax and which I felt is on the high side .

Lovely place with great food with top quality ingredients. Love how they finish each dish with love and care. Heard the menu is ever changing and is created according to what is in season. But loved most of the dishes and how they were presented. Great for gatherings or even a date night. Desserts are great as well! You must leave some space to satisfy the sweet tooth.

Food is exquisite and tastefully plated. Flavours are spot on and every meat was cooked to perfection. Every dish we had was excellent and perfectly flavoured. Remember to save space for dessert, we didn't so we would have to go back and try the rest. Service is attentive, but staff could speak a little slower esp when highlighting specials off the menu. Ambience is contemporary and pleasant, although it gets a little warm towards the back of the room, and the music can get a little loud.

Ingredients are fresh and food well-prepared, as you can see it’s beautifully presented and we enjoyed it. However, the food is definitely on the pricier side with entrees starting from $48. Was expecting different flavours, aroma and texture between these dishes like herbs, spices or garnish in the dishes, but their main flavours were salt and fat. Started with the oysters and wagyu, they were food but didn’t give the “I want more” which is great because there were just two pieces. Octopus was cooked well, had some crispy ends which I loved however the potato beneath isn’t seasoned, while the sauce is a tad too salty. Next the Tomato 🍅 was great, refreshing and generous, had to do a take-away so to keep space in my stomach for the mains. When it reached the pasta, we did not eat it because we were getting tired of the oil and salt, and abalone reminded us of the octopus we just had, same texture and flavour. Lastly the beef, I’d really give it to them that the quality of this beef is amazing, well prepared, medium rare. Crispy burnt ends. Asked for some mustard to once again cut the oil and salt flavour. Dessert hands down amazing. Would definitely come back just for the sweets. Service is great too, staff constantly came to refill the water. One tip of improvement might be to change a little profile of the flavours in different dishes to make them stand out from each other!

Casual bistro serving up some really great food. Enjoyed almost all the dishes but special shout outs for the lobster baked rice, super prime rib eye and king crab gratin. Not among the picture was baked cauliflower which came as a side for the steak - really took me by surprise how delicious it was. Cheese cake was a nice touch too. Only disappointment which i mentioned to Chef Jon, is the lamb. A touch overcooked. Nonetheless overall still a very enjoyable dinner!

Second time here. Food is consistently good though the taste profile is a bit on the heavy side. My favourite non-dessert course was the uni and pasta. Sakura ebi fried rice was flavourful but bit too salty and oily for me. Personally the highlight of the meal was the desserts. Chef bakes tarts with seasonal fruits and the fruit of the season is fig! Durian soufflé was also interesting.