Worth the calories?

This layered cake has a nice variety of textures and is not too sweet. The cake could use more moisture though. Overall, it tastes like a normal mango cake and I am not sure if it is worth the $7 price tag.

The meat was crispy on the outsid and tender on the inside but not well seasoned. Even with the gravy of the mash, it could use some salt. The mashed potatoes was mildly fragrant and I would have prefered a stronger taste of garlic. The asparagus was bland too. Personally, I would have liked it if it were grilled.

The pickled onion sauce is sweet and tangy and complements the fresh smoked salmon. It provides a bridge between the smoked salmon and the greens. The sundried tomatoes go well with the salad and salad sauce but not so much with the smoked salmon.

The cake had a pudding like consistency that melts in your mouth, delivering a decadent burst of sweetness and umami with it. The ingredients go well together, even the goat's cheese, which tastes great with the apricot puree. Texture was added through the use of the honey comb.

Contains: black olive chips, pickled puree, roast lab, goat's cheese, curry sauce. Here is another dish whose components I would prefer to eat separately than together. The olive crisps were tasty on their own. The lamb was slightly tender and was complemented by the sweet curry sauce and goat's cheese. The lamb could be more consistently salted though. The pickles did not really value add to the dish.

The prawn had a nice bouncy texture to it and was well cooked. The onion soup was tangy and sweet and goes well with the crisps. Not sure if the truffle shavings was really necessary apart from adding a bit of fibrous complexity to its texture though.

The exterior of the foie gras is slighty crispy and you could taste slight twinges of saltiness when eating it. The foie gras itself is slightly stringy. Eating a bite of the puree after eating a bite of the foie gras enhances the experience, as opposed to eating them together.

Drenched in flavour, the strong tastes of truffle and yuzu do go well with each other.

The oyster goes well with the refreshing sweet and tangy puree. As I was told to eat it in one swoosh, the experience was a bit too fleeting and I would have liked to savour it more...

Bread is cleverly kept in a bag of hot stones to keep it warm. Being shaped like a cupcake adds to its appeal. Crispy exterior complements to soft interior and the garlic butter that melts on top of it.

At Alma restaurant. Tastes like a frothy cheese tart. As you dig deeper, you can taste spring onions and truffles. Texture goes well with the parmesan crisps at the side.

Hotcakes had a slightly crispy exterior which contrasted well with its fluffy interior. The ice-cream added some moisture to the hotcake, which was a bit dry for my liking. The pumpkin seeds add a bit of earthiness to the flavours. The pumpkin seeds would have tasted weird with the hotcake if not for the lavender ice cream which blended the flavours and aromas quite well. The dish could do without the herbs which failed to add a pleasant punch to the dish and was quite discordant with the other aromas and flavours of the dish.