Another one off the checklist finally — finally tried Bistro November's chef's menu for dinner and it is really an experience of its own; from tasting things such as Frog Liver Parfait (fun fact: never had a frog in my entire life before, let alone frog innards) to Lamb Tartare and fun dishes such as the Corn Corn Corn, it's definitely a place where one needs to keep an open mind while visiting, especially with the concept of zero wastage where uncommon ingredients that otherwise usually scrapped are being used — very creative yet adventurous at the same time.

Keeping things simple here, my favourite dishes here would have to be the Lamb Tartare; a dish that I would have thought could have been a lot more gamier, the Lamb Tartare was interestingly way more manageable in terms of flavour, almost identical to a beef tartare but even lighter — the texture was also pretty similar and almost melts in the mouth without any nasty, unchewable parts that might be too tough. The use of chamomile was also interesting here, with a noticeable hint of floral flavours with every mouthful to keep things pretty uplifting to go on and on. The main course was one that was a little bit safer than most of the other items, though I pretty much enjoyed the safeness here with the tender pork belly served with burnt leek that is served with the fermented barley risotto that carried quite a good bite — the umami flavours are aptly cut by the tangy snake beans and sour cream that comes laced with a bit of cheese that made the transition of flavours pretty smooth. My absolute favourite had to be the Corn Corn Corn — a smart use of corn in different preparation techniques; smooth mousse that replicates the flavours of corn using parts of corn that is rather uncommonly found in dishes. The dessert was also a stunner with liquorice ice-cream with fermented plums; a sweet ending with a little contrast.

A meal at Bistro November may not be one that's for everyone, considering some might not be able to get past the mental barrier behind some of the ingredients used — go there with an open mind and leave it to the chef; trust the team preparing the food and it might possibly be one of the most memorable meals one might have had for a while.