The Beef Carpaccio (S$24.00) was beautifully plated with the yellow egg yolk emulsion, tiger’s milk, flying fish roe and parmesan. Even though the beef was served raw and denatured, there were sufficient ingredients to create a symphony of flavours to bring out the beauty of the protein. And perhaps, this might be one of the few times that I would think that beef could pair well with white wine or cocktails.