Dinner

The chicken or should I say poussin was my choice and it was yummylicious! The hasselback potatoes were insanely good too.

This 2 michelin star restaurant uses plump Irish ducks, with a lovely meaty flavour.

Chef Kentaro has infused it with a smoky aroma, a robust savoury salty taste, yet the duck meat remains moist and tender, with a slight chew.
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Shisen Hanten
333 Orchard Road
#35-01 Mandarin Orchard Singapore

Wild Rocket served singapore inspired culinary. Most of the dishes had the influence of Asian flavoring.
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Torched tuna belly with glass noodles (Bak Cho Mee) - While mixing the glass noodle, the smell the lard was overwhelmed. Easily finished within two bites, leaving us wanting more of it. Very Bold choice for starters as its smell were pretty strong. Good choice of using tuna instead of pork which lighten the dish.
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Red curry ice cream thai salad - Everything you can find in a thai salad which missing the papaya or green mango. The smoked duck and duck skin supported the strong flavor of the red curry. But I must say that this dish need some getting use to.
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Air flown oysters from hiroshima, sriracha tarta sauce, aged dark soya sauce for 1.5 years(locally artisanal sourced) - It was like an ocean bomb. All the seafoody taste trapped within the thin crisp. With the aged dark, it deepen the flavors. Shocking Dish!
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Chicken rice with truffle - Throughout the lunch experience, this dish was the dish which I could live without. Truffle and garlicky rice with bits of chicken. I would say that truffle did not suited this dish.
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Otah coated flounder with Brussel sprouts - Instead of making the fish with the otah spices, it was made into otah paste. The heavily spices didn't overpowered the sweetness of flounder and matched perfectly with such oily fish.
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Beef short ribs, sous vide 48hrs, black bean sauce - This dish was "epic" moment. Mouth melting texture wrapped with crispy hoon fun. The black bean sauce gave the soothing aftertaste for such meaty dish. 100% for effort.
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Singapore noodles - lobster oil, prawn fats and pasta, king prawn - It was uncommon (at least to my dining experience) for chef to served seafood dish after such strong meat dish. But chef really put it off. The super aromatic prawn oil was used to fry the angel hair. Every bite was like a mini prawn bomb exploding in the palate. The servicing was just right before my palate got tired with such heavy taste.
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Pineapple cubes(vacuum packed to intensify flavour), pineapple sorbet, mint sugar, soya sauce salt and chili flakes.
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Gula Melaka Dessert - coconut ice cream with a lightly salted gula melaka. The digestive biscuit changed up the texture and made the dish very interesting. Prefect Asian ending.
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For those who having tried it, it was worth at least visiting once. Let's pay high regard for Asian Dishes. Below I would be posting on my omakasa lunch ($98++)

I liked this. This barramundi came with crispy skin and moist flesh, with crispy prawn floss served on the side. I absolutely love the burnt lettuce which had that heavenly smokiness, served alongside that espuma that tasted like lobster bisque.