Their rendition of the chengdu mala. Loklok style dipped in chilli oil and served with glass noodles. The oil coats the noodles well but way too oily for our liking. The skewers were good tho. If it can be a little less oily would be good but I understand if they are trying to stay true to real chengdu mala then yea it’s quite an accurate depiction.

Their noodles are good but the sauce is really Mala. So I guess you will like it if you’re a fan of Mala. It was too much for me after a while. The ebiko prawn paste also felt better at BITP outlets. My companion very much preferred the soup compared to the dry version.

The soup is really good. It’s like lobster ramen but sweeter and bit lighter so it’s not that jelat for me. I really liked it! We didn’t know it’s from paradise group. But I do feel like the ebiko prawn paste is better at their BITP outlets. There’s just more bite there.

But I will still return for their soup and noodles. Really good!

This was unfortunately quite jelat after a while. Though I quite liked the creaminess. But if you don’t like whipped cream might not be for you. We used burpple one for one so I felt the price was ok. But it seemed a bit small for the full price.

This was soooo good. Used burpple one for one and we we finished this quickly. It wasn’t too jelat but I felt that the serving was a little small for the original price tho

Last dessert for both 6 and 8 courses.

This has ganache (really good!) with truffle flakes and topped with truffle cream! I loved the whole thing together with all the nuts in it. My companion felt it was too much but I absolutely enjoyed this dessert. It’s not too overpowering in my opinion and I didn’t get jelat. I finished it all, including the cream.

First dessert from the 8 courses set dinner.

My companion absolutely loved this dessert and said it might be the best he ever had. It’s good though, the sponge cake and chocolate layers were yummy but I’m not fond of milk taste so could not enjoy the milk ice cream at the side.

The main course for both 6 and 8 courses.

Iberico pork marinated overnight with three different types of spices — cayenne, cumin and paprika. Hence it was a little spicy to taste. It was also coated with black squid in breadcrumbs and glazed with a reduction of pork stock and apple juice.

The pork was really soft and juicy and absolutely delicious. Loved the sweetness of the glaze and the purée complemented it really well.

This is part of the 8 course but not the 6 course. The first main. The 8 courses comes with an additional main and an additional dessert.

Juicy whitefish with rice crisp crumbs and garlic flower. It’s not oily but really soft and juicy. Good but not mindblowing.

Fourth dish for both 6 and 8 courses meal from the restaurant’s Chapter 1: Monochrome.

This was my partner’s favourite dish that night and a very close second for me. The dish was inspired by the 25 year old balsamic vinegar used. And it all came about when the chef did bed and breakfast at the place where it was manufactured and it was named after the room he stayed in.

We got to smell the vinegar and the chef and staff came out to explain the story and different scents of the vinegar to us before the chef drizzled the vinegar onto our dish. Something like a tortellini but filled with butternut squash. Together with parmesan sauce and topped with almond snow. Really really good and I would have thought that it’ll be jelat but it’s not.

Third dish of the 6 and 8 courses dinner menu from chapter 1: Monochrome.

Loved their plating and the whole idea behind their concept. Their decor, food and even up to their wine selections are all in black and white.

Loved the rice crisp that covered the white asparagus and mushrooms below. I really enjoyed the crisp and their pickled scallions. So crunchy!

Second dish of the 6 and 8 courses dinner menu from chapter 1: Monochrome.

Was a little confused when they first served it cos I thought the servers mixed up the sequence as this dish looks EXACTLY like the first dish. But that’s the idea — chef wanted a déjà vu experience for his diners.

It has a totally different taste profile and I might say this is my favourite dish. I can’t stop thinking about it up till now! It’s savoury with the mushroom and potato foam and there’s bone marrow below. Matched with a different caviar to alleviate the flavours. If this was an ala carte dish I would definitely order this again.