Lucky enough to get a spot to dine at Magic Square in their penultimate week of the pop-up.

Since the beginning of June 2018, three young talented chefs have had, what I could only imagine to be, an arduous but fulfilling journey. They’ve been honing their craft, adapting their menu until these recent weeks in which they’ve fine tuned it to offer the best of the best.

This “best of the best” menu ($78++) consisted of 9 amazing courses. Each course was a star in their own right and did not overpower each other.

Pictured from 1st row L-R: (1) Hokkaido scallop, white fungus, chrysanthemum vinegar, yuzu kosho; (2) Mozambique lobster, aged tangerine, sesame; (3) cheong fun, gado gado, fermented prawn emulsion: (4) Japanese turnip, flavours of roasted chicken; (5) mantou-prata, candlenut miso, rempah oils; (6) duck liver tart, black citrus powder; (7) 10 day aged local duck, alliums, shaoxing; (8) osmanthus marshmallow, persimmon nectar; (9) corn miso pudding, smoked caramel, burnt bread.

It was a seamless culinary journey but I took my time to consume each dish to take in the wonder of it. You’ll never find similar dishes elsewhere. For the sake of all foodies, I hope that this pop-up will continue because I need more.