signature noodles with beef brisket, pork xiaolongbao

chicken and prawn tendon (2 chicken thighs, 2 prawns, 2 long beans, sweetcorn, pumpkin slice, red bell pepper, shitake mushroom, runny egg over a bed of rice drizzled with soy sauce), chawanmushi, pickles, dashi soup

truffle shoyu soba with char siew and ajitama egg, yuzu wantons, bamboo shoot, leeks, parsley, truffle puree

salmon ikura don and salmon mentai dragon maki (deep fried prawn, salmon with mentaiko sauce)

soft shell crab, garden salad with sesame dressing, chawanmushi, rice with furikake, miso soap, mushroom stalks and watermelon

triple cheese prime beef hamburg served with keisuke's ginger sauce, fried beancurd, tofu, ebi tempura with mustard dip, rice, miso soup, and free flow sides of salad and eggs (i got scrambled, tamagoyaki and omelette)

beef burger (buttered buns, lettuce, bbq and mayonnaise, pickle, tomato, beef patty, cheese, bacon, fried egg) with mashed potato and aglio olio

Zuppa di Funghi (mushroom soup), Lasagna di Pollo (chicken lasagne), Granchio pasta (crabmeat tagliatelle with rose sauce) and creme brulee

bbq pork mac and cheese (macaroni with truffle oil, parmesan, cheddar, mozarella, feta cheeses, bak kwa and ham)

1-for-1 Lobster Benedict (lobster meat, poached eggs with hollandaise, black lumpfish caviar and chives atop rye bread, garden salad drizzled with balsamic vinaigrette)

*1-for-1 is from 7-23 April

mentaiko soft shell crab (deep fried soft shell crab with mentaiko mayo, fish flakes, seaweed, lettuce atop charcoal bun) and fries

250g medium rare ribeye with mushroom sauce, garden salad with thousand island dressing and baked potato with butter