Goat cheese with a unique array of baby root vegetables; baby beetroot, baby purple carrot, holland cherry tomato, baby turnip. Tastes so good!

With soy and yuzu dressing, this tuna tartare is a huge contrast as compared to their steak tartare which I had before. Very light and crisp with a distinctive Asian influence. Instead of chips or bread, this dish was served with prawn crackers.

I know. This burnt cream dessert is layered with caramel, thus making it really sweet. But this was way too sweet.

I love chocolate drinks. This one, despite being a little too light and not memorable, comes with a huge block of marshmallow. Just got to love such pairings.

The serving of raw fish is big. Fish is fresh and well marinated. If you're a fan of raw fish, this is a Must Try.

I had the garlic oregano grilled vegetable, feta and pumpkin pesto sandwich with the portobello mushroom soup with watercress and truffle oil. The sandwich was delicious. The pumpkin pesto stood out amongst the others. The soup however tasted like a mix of water and mushroom purée, not a nice texture.

Frangelico with Mozart chocolate liquer. This frappe stands out and is a definite head turner in my favorite mixology bar. If you're looking for a cocktail in place of a dessert, have this. You won't regret it.

Stunningly attractive. I never take strawberries, but this sorbet is light and perfect after a heavy lunch. I couldn't bear to destroy it with my dessert spoon. It just looks too stunning!

A whole poached tomato stuffed with tangy coleslaw, chilled and served with a handmade carrot sesame dressing. It looked really messy and when I cut it open, it was a visual mess, almost resembling a live frog dissection. It looked disgusting and tasted it. I think it gave me the chills after that.

Served with a seared foie gras on top, lobster meat and natural jus. The seared foie gras was so rich, soft and creamy. It was perfect, the saving grace for the decent risotto.

This starter is served with sautéed mushrooms and drizzled with truffle oil. The beef is marinated with shoyu and sesame oil. It didn't look fantastic, but to my surprise, it tasted fantastic. It was very tender and the combination of mushroom further enhanced the beef.

This pan seared sea bass is served with fried potato fries and a bed of rocket salad. I must say this really plays with your taste palate. The fries are sweet and oily, and the rocket salad is mildly bitter, dry and crunchy. And the sea bass is smooth and tasty. An interesting welter, well intended.