Date Night

Crisp layer of bacon with cheese for a well-balanced umami (tho the blue cheese was actually subtle) with sweetness from the soft, sweet potatoes. Works damn well as a side for the steak! While the mac&cheese was indeed one of the better ones around, we very much preferred this for its flavours.

The other mains we picked, something a little more adventurous by my standards because I avoid lamb/mutton like the plague. But this Young Lamb, served with mint pea purée, ratatouille, burnt leek, cous cous and jus was surprisingly done well! To be fair, I'm not the best person to judge but I really enjoyed it. No gamey taste but still retaining its flavour, tasty and tender. Also, thought the ratatouille was a nice touch to the dish (but a little over used cos' our first course Amuse Bouche, aka Chef's Palate of the Day, had a ratatouille tartlet).

Chose this Wagyu Beef Loin as a main, from last night's 6 course meal. Beautifully marbled Wagyu beef short ribs served on a hoba leaf atop hot stone for you to cook to the doneness you want. (The hoba leaf is native to Japan, often used for grilling, but I don't think it affects the taste..?) The result? A perfectly cooked, melt-in-the-mouth beef. SO DARN TENDER. Went really well with the jus and himalayan pink salt on the side but I loved it as it was in its natural goodness!

One of the more outstanding mains imo. Succulent, sweet lobster flesh, served with peaches and beetroot, fennel salad, and the same delectable lobster jus from the starter of ravioli. One thing for sure, they don't do lobsters wrong.

Perfectly seared - crisped on the sides and soft inside. Not a fan of foie gras but this was guiltily good. Served with spiced persimmon, pickled apples, and waffles that somehow managed to wander its way onto this plate in confusion.

Only available during set lunch at $38++ / $48++ for two-/three-course per person respectively. Sweet Scottish lobsters enveloped in thin al dente pasta in a delish robust lobster bisque with porcini and port wine reduction that I absolutely loved. A great starter for the night!
Thanks #burpple for the invitation, and UsQuBa for the kind hospitality!

Chef Guven Uyanik's rendition of Fish & Chips ($32) made up of sous vide cod and the 'chips' - pommes maxim. So thinly sliced, beautifully arranged into a ring, crisped and light. The fish was slightly lacking in flavours but went well with the mushy peas and mint. (Not a fan of peas but this was pretty good - they have it in the form of chilled peas soup served with Parmesan ice cream, which sounds interesting too.) Thanks Burpple for the invite and UsQuBa for having us!

Beautifully grilled tenderloin with braised short ribs so tender you could tear it with just a fork! Texture-wise, everything was wonderfully executed, though the beef felt like it could do with a little more seasoning. But then again, I don't really mind as the plum jus served made up for any lack of it.
Thanks #Burpple for the invite and UsQuBa for a delightful time!