Robertson Quay

All the elements in this dessert worked really well together and brought a sweet ending to an otherwise sad dinner. Individual components were great on their own, but having a mouth containing everything really put a smile on our faces. The sweetness of the ice cream, the bitterness of the hazelnut liqueur, and the crunch from the caramelised pistachio all meshed together very nicely.

MUST ORDER💯

This dish combined the worst elements possible in a zichar dish. Firstly, it lacked any flavour whatsoever: no savoriness, no wok hey, nothing. Secondly, despite paying $16, we only got 3 Shrimps, a couple pieces of fish cake and what felt like less than one whole egg. To seal its fate, it was laden in oil and our lips were glistening after a couple bites.

DON’T ORDER❌

When the star of the show doesn’t shine, but the accompaniments all show up. The spring onions and carrots were done really well as they were sweet and tender. However, the sauce wasn’t thick and viscous enough, nor was it worthy of its price tag. It tasted like it came right out of a soy-sauce bottle and the barramundi wasn’t flaky nor moist like we hoped.

Don’t Order❌

While the scallop was fresh, nothing was special about this dish and nothing stood out. No complexity or depth in flavours although the shallots and tempura bits were crispy and added much-needed saltiness.

Can Order👍

This was indubitably the star of the show. While the accompaniments left much to be desired, the centerpiece of the dish, the short ribs, really shone. There was a good mix of textures in the short rib: some portions were nice and meaty, while other portions were more gelatinous, and they went really well together. The best part of the short rib was that it was so, so tender. We don’t usually get the chance to say that a piece of meat melts in your mouth, but we ended up slicing the beef so thinly, so we could saver it for a longer period of time. The tamarind sauce was a perfect pairing for the meat, and it’s perfect that it’s not that common. There were both sweet and sour elements, and that extra bit of tart-ness helped cut through the meat. If there was one thing he would improve on this dish, it’s that the meat could be charred slightly. I think that would really push this dish over the edge, and make it throughly flawless.

MUST ORDER💯

When this dish was served, we were so excited, just by its size and appearance. Yes the dish looks messy, but when you get the miserable collagen soup before this, you don’t expect much, especially in terms of portion sizes. There were so many aspects to this dish, but they just melded together very nice. The salmon cubes were chunky; some were soft and succulent while others had a slightly bite to it, as you would salmon sashimi. We couldn’t figure out what was in their dressing apart from avocado and ginger oil, but there was nice mix of sweetness and tanginess that made eating this dish not gelat at all. The ginger chips also added a punch to the dish, while the tempura bits added some crunch. Our only criticism of this dish was that the tempura bits were not fresh, which was so sad, because every other part of the dish was so well thought out and so well-executed.

MUST ORDER💯

This was a great starter to our meal. These crab patties were filled with a tom yum crab mixture and fried to a perfect crisp. The mayo that was served alongside it was more acidic than the usual, which worked perfectly to cut through the spices in the patties. If anything, there could be more texture to the filling of the patties, as they were more of a mush, rather than us being able to taste the crab meat.

CAN ORDER👍

Yes, the soup did taste like it was boiled for a long time, and it a thicker consistency to it, as you would expect in a dish with fish cartilage, but the entire dish was just really sad. There was one small slice of fish in it, along with a mushroom ravioli which was even worse. The filling was almost non-existent, and the skin was tough and dry. Save your money up and buy an extra serving of those short ribs!

DONT ORDER❌