Fusion 🎆 Infuse

The famous Ming Kee 明记 chicken rice. The chicken is really tender. Very clean taste. I like the soy base sauce that it is served with

Really juicy steak. I usually take only fatty beef, ribeyes. But this has quite nailed it enjoyably without breaking a hole in your wallet. The confit garlic’s and fries’ light coating gives it extra crisp. Comes with a guilt-redeeming portion of salad.

Not the first time having this but like their light and fluffy texture and a kimchi twist to their maki-roll

Can’t recall the name of the mocking tail which has lots of cranberries and bubbly. Dolores, it shall be named, and remembered by.

Akira Back’s dishes never fails to exemplify how painstaking it must have been to create not a fusion dish, but to fuse two great dishes as one. menu. Imagine the ever so popular “sio bak” (crispy pork belly) dabbed with miso rolled in between a thin layer of moist and turgid Japanese rice, topped with refreshing coleslaw of cabbage, apple and chive. The combination is unprecedented and probably unthinkably wonderful.

Sous vide then roasted chicken breast perfectly done with truffles potato purée and teriyaki sauce. It’s simple relative to the dishes at Akira Back and I may not be too surprise if I return for this.

Quite disappointed as the Foie Gras did have the melty texture and caramelised crust. Maybe the focus on the crust is on the corn croquette instead. The white truffle powder was totally unnecessary, underwhelming and un-understandable.

350 day grain fed F1 wagyu rib eye

This is a must order each time. Thin membrane cut of truffle infused raw chutoro tuna resting on a wafer thin crust, with mayo that fuse it all amazingly together, the fusion of texture and flavors. Honestly this you will not feel deprived having this skinny diet version of the pizza!

Yes, Holy Cow! That’s the exclamation when you sink into this signature maki roll at Akira Back which has a tempura ebi core, fluffy light rice and aburi sliced wagyu beef lovingly tender wrapping round it. The kimchi purée and fried garlic slice brings it all together so nicely and so true to its Korean fusion origins.

Yes, it’s one of those instant chicken wings that you can grab a bag off the supermarket. But what Kiisu did was a complete re-engineering. The wings are re-battered, re-seasoned with spice and re-drizzled with sweet chilli, re-topping with sukura-ebi and cabe. What’s not to love!