I had the crispy scale seabass ($52++) which they literally left the scales on, and seared to perfection. The fillet was lying on a bed of creamy mash with sweet corn, and was probably the nicest sea bass fillet I ever had.

For appetizer, we actually tried their 'kaya toast' ($38++), which was foie gras on brioche toast with their kaya, and foie gras-espresso mousse on the side. Their kaya with brioche toast was very good, rich with coconut and pandan flavours, but I am not a foie gras fan at all so I hardly touched it. However he said the foie gras was nicely done.
Bf had the veal chops ($95++) which looked more medium well than medium, but still thankfully tender.
All in all, the food was great and the service was also excellent. Next up is to try Cut by Wolfgang Puck!