Topped with cempedak flesh
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Perhaps one of the better desserts I had. The cemepdak flesh had a creamy consistency and caramel flavours.

Typical Mango Sago with Pomelo, but topped with durian puree
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Overall, a refreshing bowl of mango pomelo sago with creamy durian puree. The only letdown was the mangoes were more of sourish-tart

Typical Bubur Cha Cha dessert, but with a scoop of durian flesh on top
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To be honest, I didn't really like the burbur cha cha as there weren't any sago in it and the tapicoa jellies were a bit inconsistent in texture; some were hard while some were soft

Dark chocolate gelato blended with bourbon
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Full of chocolate flavour, with a subtle alcohol undertone.

It had the flavour of brown butter gelato, and the bits and pieces of French croissant were wonderfully buttery

Comes with lobster and South African mini abalone.

The udon was perfectly cooked, with a satisfying chewiness that soaked up the flavourful broth. The broth itself was rich and aromatic, and brought out the sweetness of the lobster beautifully. However, I found the South African mini abalones to have an unusual fishy aftertaste that didn't quite match with the overall excellence of the dish.

Singapore's very first abalone inspired cocktail

This special and intriguing concoction combines pisco, umami vermouth (made from abalone brine) and spiced bitters, kaffir lime leaves are then rubbed around the rim of the glass for an added aromatic touch.

Upon tasting the Earthy Paradise cocktail, I was pleasantly surprised by its complexity and balance. The flavours hit all the right notes, offering a harmonious blend of strength, sweetness, and a hint of bitterness, with a refreshing touch of sourness from the freshly squeezed lemon. It was a delightful sensory experience that showcased the creativity and craftsmanship of the mixologists at Jiak Kim House.

This dish was a symphony of flavours, featuring cold smoked abalone, yunnan shuhua, bell pepper sorbet, peach gum, ice plant, and bonito ponzu. The bell pepper sorbet was a delightful surprise, enhancing both the sweetness and smokiness of the abalone in a unique way that I had never tasted before.

The bonito ponzu was another standout element of the dish, bursting with rich umami and savory notes that lingered on my palate, leaving a memorable impression. What truly impressed me was the generous portion size; the dish included not just one, but three whole abalones, making it an exceptional value for such a high-quality dining experience

Charcoal grilled abalone slathered generously with Tsukiji Yamago 70 years sauce and on a bed of jalapeño mayo
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The freshly grilled abalone offered a harmonious blend of textures and flavours. The subtly sweet shoyu sauce beautifully complemented the tender abalone, while the jalapeño mayo provided a spicy kick, adding depth and excitement to each bite.

Featuring tender abalone chunks nestled within a creamy white sauce infused with abalone liver, mashed potato and topped with a generous sprinkling of parmesan cheese.

While the dish leaned towards a slightly salty profile, its flavours were enhanced when paired with bread, offering a delightful way to soak up the rich sauce.

Overall, the Abalone Gratin proved to be a hearty and indulgent culinary delight, offering a symphony of savoury tastes and creamy textures that left me thoroughly satisfied. Its irresistible flavours lingered on the palate, leaving me yearning for another helping.

Strawberry gelato mixed with aged Balsamic vinegar
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Balsamic vinegar added a bit of tartness to the strawberry gelato

Featuring milk, yoghurt and choc cookies
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