Holland V's Tai Cheong

A friend, immensely surprised by the fact that till date I had not had a meal at Tai Cheong Bakery before, decided on the prompt that it was time I gave this place a shot, and go there for a proper meal. 

If my friend was surprised by the fact that I hadn't yet tried, I was even more surprised by the level of enthusiasm about me having not yet tried. 

After all it wasn't that I hadn't had their tarts and pastries before... 

But, of course, as I soon found out, having a full meal there is another matter altogether. 

It's not just the decor, or the ambience, or the menu. 

It's everything. 

You don't realize it at first even though, honestly, the char chaan tang vibe of the place should give you a clue. There're traces of Hong Kong's presence on the walls, the floor and even the tables itself, where underneath the glass-topped table you find little postcards, mahjong tiles and tourist-type of paraphernalia. 

The decor's a little reminiscent of 60s and 70s Hong Kong though. 

At least that's what I feel anyway. 

Can't say for sure if the menu's just as reminiscent- it would take a local to tell me just that- but the menu today at Tai Cheong here in Holland Village included dishes like Macaroni Soup, Noodle Soup, Scrambled Egg with a host of additions to choose from, Curry Rice where you could have Chicken or Beef, and Cheese Baked Rice. Something else they had was Silky Egg Rice. 

What made the foods here interesting were that you had lots of choices, and had lots of add-ons to choose from. 

Like with the Scrambled Eggs, where you could have a choice of Chicken Chop, Spam Fries, Cheese, Ham, Corned Beef, and Cheese & Chicken Chop together. 

With the Curry Rice, you could choose the Beef Brisket or the Chicken. 

With the Macaroni Soup, you could have it with Shredded Chicken or Three Eggs/ Luncheon Meat or Three Eggs/Ham.

I had thought we'd go only for the curry chicken as I'd heard that the chicken pieces were no tiny bird, that the curry was solid with the perfect blend of sweetness and creamy, tasty curry powder spice, and that there were generous pieces of potatoes in the curry. 

But my friend thought we should also try the Baked Rice, so Cheese Baked rice with Beef, Truffle & Mushroom Cream it was. 

No kidding you, it was SO good. 

You'd think this be just an ordinary dish of rice and beef slices mixed with cheese of various kinds and thrown into the oven. 

But here at Tai Cheong (maybe what with them being a bakery), they got the texture, temperature, and heat distribution pat perfect. 

Inside the very, very hot dish the rice was fluffy and warm with the truffle & mushroom cream evenly distributed all over, so much so that every mouthful included not just the warm grains of soft rice, but also the thick, warm cream oozing between the grains. 

For bite there were the beef slices, which, whilst I had feared they might be overcooked hard, turned out to be incredibly soft, full of beef flavor, and surprisingly easy to chew.

What I liked most about this dish was the cheese on top of the rice. 

You know how it's like if you've ever had cheese baked rice where the cheese doesn't blend with the rice, where the cheese literally can be peeled off the bed of rice below, and where both the cheese and the rice don't taste good whether together or even separate. 

Tai Cheong here gave you zilch of that (slipshot) (cookie cutter) experience. 

What's more, the cheese- crusty on some sides, melty on others, went so well with both the rice (and cream) and the slices of smooth, tasty beef. 

Had I not been starting to feel a little full, I would have gone for spoonful after spoonful after. 

Especially since the curry chicken was remarkably rich in flavors and taste, tummy-warming, even cozy. it wasn't as thick as I thought it might be, and I had a lovely time savoring the curry as if I were sipping on a soup. 

I'm definitely going back for either one of these dishes whenever I'm back at Tai Cheong. 

Maybe I'll try the Silky Egg Rice or the Cheese Baked Rice with Pork Chop and Tomato Gravy- the Pork Chop sounds interesting.

And I'm not going to miss out on their savories nor their bakes either. 

I'd be silly to. 

If I'm not going for the Buttered Toasted Bun with Condensed Milk or the Coconut Cream Bun- both of which I have not yet tried- I'm going back for the egg tart- which I usually do because the crust is crisp and buttery and the filling isn't very sweet- the Hong Kong Egg Milk Tart, and the savory Chicken Pie as well. 

A Meal at Westin

You know, I won't be forgetting the dinner that I had here at Westin Singapore any time soon.

Not because the meal was a buffet (even though, yes, it was so) but because I had been wanting to drop in to this hotel for the longest time ever but never had the chance to do so. 

I can't say I am very familiar with The Westin- it has, after all, been many many years since I last stayed at this hotel brand when it was still back at the Raffles City site, but I have wondered how this new one at MBFC be like, and I have wondered how it be looking like. 

In that sense, then, I'm thankful for the view. 

Especially since not everyone who came for dinner this evening snagged a table by the window the way we did. 

And it isn't every day that one gets to look out to the sea, the solo island in the middle of the sea, the sky, the clouds, the highway, and the port terminal of which I don't know it's name. 

At first glance it might look like all these pictures are the same, but in fact they were taken at different times and a close look will reveal minute changes that we'd otherwise not bother to see. 

More importantly of course was the food. 

I didn't manage to get pictures of everything that I ate, but here's a sampler. 

One of the first plates I took had a slice of beef (with horseradish mustard), a handful of stir-fried noodles (I think it was Ee Mian) and a couple of mantous that I took a bowl of chili crab sauce for. 

I can't remember whether the beef had a strong flavor, but it certainly was tender, and I had no difficulty chewing through it. Together with the horseradish one got a bit of grilled gamey warmth with the tart, slightly spicy condiment. 

What I liked, if I'm not wrong, were the noodles. 

They were savory, not very salty, and every bite gave me a taste of the soy sauce (or whatever sauce) that seemed like it had coated over every strand of noodle. 

Of course one can't go wrong with fried mantous and chili crab sauce, both of which complemented each other very well. Would've been lovely if the sauce were thicker, then again, it might not have picked up so well. 

After this there were oysters. 

One cannot come to a buffet without taking freshly shucked oysters (if there be any), and especially if they be fat, juicy ones like the ones they serve here. 

It's recommended that one have oysters with lemon or tabasco sauce. 

We like ours with vinegar. 

Apparently it helps with the digestion, and aids easing the taste of the brine. 

For this meal I think we took more than two plates, but it's been a while, and I can't remember. 

I know I took a fair bit of seafood though. 

Like these crayfish which, I have to admit, at other buffets I usually don't. 

It's not because there wasn't anything else to eat. 

But it was because I wanted to have foods that I knew I would not be able to have outside of such a buffet offering, and so even though the roast duck and roast meat looked really good, even though the platter of salmon in cream seemed enticing, I had to calibrate and curate what I was having this evening. 

I'm going to say that I pretty much enjoyed this crayfish. 

Yes, there have been times when I've gotten a bit squeamish at the legs and the shell and the green green thing that people say is roe and is actually nice to eat, but this time, with the aid of mayonnaise and Thousand Island salad cream, I simply ignored the legs, ignored the feelers and tried to give myself a lovely time pulling out the meat from the shell (rather barbarically), slathering it generously before happily eating it. 

Perhaps what I liked about these crayfish here were that they were extremely chilled and cold. It didn't matter that I took my time pulling the meat off the shell. Even when I came to the last piece, it was still cold. 

Same too it were for the salmon sashimi, which, for this evening I'm not sure whether there was salmon belly or just the salmon alone. 

Whichever it was, the slices were thin enough, the flesh was firm, the sashimi itself was chilled, and there was no odd odd fishy taste like some other less-popular places might have served. 

So firm was the sashimi that I helped myself to a few pieces of the Aburi salmon sushi too. 

Somewhere after this plate of sashimi back I went to the buffet counter, trying to make up my mind with the cooked food offerings this time. 

To be honest there was a lot to choose from. 

Here at Seasonal Tastes there was a pasta station, a soup station, a bread station, a cheese station, plus a salad bar and all the other cooked foods ranging from the Italian to the Western to the Eastern. 

I wasn't sure what I ought to eat, so where I might have had stir-fried vegetables Chinese style, or fried rice, or even wok-fried pieces of fish swimming about in some sort of gravy, I went for a bowl of lobster bisque (it came recommended), another tong-ful of stir fried noodles (yes, they were hard to resist), and another dish which I too suddenly cannot remember. 

At the end of the meal there was of course dessert where at their round dessert counter I helped myself to a variety of cakes- there was cheesecake and red velvet cake, if I'm not wrong, plus a couple of gummy sweets, some candy, and a cup of gelato, which, instead of one, I ought to have taken two. 

But I had gotten a little full by then, what with the pre-prepared kueh pie tee (the chefs actually filled the little cups for you) and popiah that I know is easy to find all around the country but for some reason this evening I found a little hard to resist. 

(NDP) Burger at Capitol

Couple of months ago- it was National Day itself- a friend and I headed downtown for dinner, and fireworks. 

I hadn't known what it was were going to have. 

But my friend said we'd be eating at a place somewhere near where the fireworks would be, so, of course I went along. 

There aren't many dinner spots downtown where one can have a reasonably priced dinner and still get a clear view of fireworks, so I had at first assumed we'd be at a place close to Clarke Quay or Boat Quay right near the Padang. 

As it was, I soon found myself at Capitol Building, and at an American-style diner, to boot. 

I don't know what it is that made my friend decide that a burger dinner on Singapore's National Day would be good, but patriotism is done my way, so on this day itself I didn't quite care. 

Broadway American Diner describes itself as an all-American-themed diner, and no doubt, upon stepping in, you feel it- decor and menu wise. 

What makes this place interesting is that the surroundings aren't walled in, and so, even as you're having your meal in a place with red cushioned chairs (aka 50s American diner style) and with pictures of Hollywood movie icons from the 50s-60s all on the walls, you're actually looking out to the entrance of the Capitol Theater, and it is as glamorous as it can be. 

Of course it is not for every performance that everyone dresses in cocktail or evening- there're some performances that don't have a dress code, I'm sure- but the vibes, whether formal or casual, then or now, remain the same. 

Perhaps it is the environment of Capitol Building, Capital Theater and the restaurants themselves. 

Every place is similarly immersive.

And no less than here at Broadway American Diner where the menu straightaway tosses you back a couple of decades with burger offerings like Pull Pork Burger, Grilled Portobello Mushroom Burger, Double Cheese Black Angus Beef & Bacon Burger,  and Buttermilk Chicken & Cheese Burger. 

I was quite tempted to go for the Buttermilk Chicken (I fancy the flavor of buttermilk chicken) but then we were sharing, I can do either chicken or beef, and so we opted for the Double Cheese Black Angus Beef & Bacon Burger instead. 

It was so good. 

I mean, I've had burgers, and some of them from reputed places with reputed flavors, but not every place has a burger served on a home-baked sesame wheat bun that's soft and fluffy all at the same time. 

The patty was thick, yet surprisingly moist, and tender in texture. 

It wasn't wet to the degree where the meat fell apart at first bite, but neither was it dry or tasteless that made you feel like you were really chomping through processed meat. The lettuce too was cold and fresh and I delighted in the juicy sliced tomatoes that gave this fresh burst of juice to the warmth, grilled flavors of the meat.

Of course the sauce- it might have been mayonnaise, it might have been honey mustard, or a combination of both- was thick and creamy (Americans don't stinge on their cream) and we liked it so much we dipped our fries in it and requested for another. 

I had thought, that with such and such a meal, we wouldn't be having anything else. 

But my friend decided dessert was good to have.

So we chose the waffle. 

The Mixed Fruit Waffles with a scoop of chocolate ice cream. 

They were really good! 

Especially since they came stacked up like this instead of one whole round by itself (which is how most ice cream waffles are)

What made this arrangement lovely was how we could deconstruct the tower, leave the ice cream on just one quarter part of the waffle, layer the fresh cream on another quarter of the waffle, and then munch our way through the other two quarters without having to worry that the melting ice cream would make the whole waffle soggy- like most ice cream waffles tended to do. 

The ice cream was good.

The fruits were also good.

So much did I like how this dessert was done that I tried not to waste the chocolate sauce and slid the waffle around as much as I could to get as much of the sauce. 

There're more offerings here at Broadway American Diner than just burgers and dessert, by the way. 

If you're a fan of American-style hot dogs, they've got things like Frankfurter Roll and Smoked Beef Hot Dog, and both will have toppings like Gruyere cheese, Sauerkraut, Capers, Mustard and Russian Dressing. For something different, the Spicy Beef Sausage will have Arugula, Mozzarella Cheese and Chili Con Carne. 

Their appetizers are not to be left out too. 

So are their drinks.

One might go for an experience of Chili Cheese Nachos, Fried Buffalo Wings or Mac & Cheese. 

Or go straight for their milkshakes, which have classic flavors like Double Chocolate Fudge, Peanut Butter and Strawberry Mascarpone, but here- what with them being in the Capitol Building- they've got Ondeh Ondeh, Banana, Coconut, Taro and Mango too. 

I'd like to try the Mac & Cheese at another time. 

Same for the Ondeh Ondeh milkshake too. 

dal.komm's Food

I've always thought of this place as a good one for cafe culture, and for coffee. 

Koreans do, after all, know their cafes well enough, they're creative enough to come up with some of the best mixes in the region, and they've no qualms making sure that their cafes live up to their name. 

The menu here at dal.komm is fantastic, I tell you, and were it not for the fact that we had to be mindful of our diet, there'd be so much here I'd want to have. 

Much of their menu is balanced between the savory and sweet, like in their selection of small bites, where, besides the French Fries and Sweet Potato Fries, they have Honey Hotteok, Honey Butter Tater Tots, and something called Creamy Rose Tteokbokki. 

I'd like to try their Honey Hotteok sometime. 

Likewise their Carbornara Tteokbokki.

Simply because I am quite a fan of those little steamed rice cake (tubes) but haven't had much of an opportunity to munch through them all. 

The other thing that stands out in this place is the Ramyun and Pasta. 

I'd like to try Shiitake Samyang Ramyun one day. 

Then again the Creamy Rose Pasta seems pretty good too. 

This afternoon we were trying to make up our minds between coffee or dinner. 

But what with it being the hour, it seemed wiser to have a bite or two rather than slurp down cups of coffee, which, at another time, would have been just as good. 

To be honest I had found myself wishing to have their Rose Latte or their Sweet Potato Ice Blended, but we were here for food, and so up came our order of Honey Butter Tater Tots, and Garlic Cheese Pizza. 

If there's one thing to be said about the food here at dal.komm, it is that the Koreans really do know how to eat. 

I mean, it doesn't matter what you're having. 

Whether it be a cake or a dessert or anything else, one thing you can be sure of is that the food will be good. 

I found myself being enormously satisfied with the Garlic Cheese pizza.

They didn't skimp on the cheese, I tell you. 

The layers upon each slice were so d*** thick my teeth literally sank into the cheese and I found myself slowly peeling the layers off as I ate through the piece. 

And even though I couldn't quite tell where the garlic in the garlic cheese was, I could taste it, and it was wonderful. 

Perhaps next time I might give the Kimchi Cheese pizza a shot.

Then again the Ssamyang Chicken pizza sounds rather nice too. 

One thing I'm sure we'll go for- and no brainer on this one- is the Honey Butter Tater Tots. 

We loved it.

Not just for the Honey Butter Sauce, which, let me tell you, was a perfect blend of sweet and savory, but also for the fact that they were tater tots on their own. 

These little hash-brown like potatoes are probably one of the most fun to eat, and when well fried like the ones they have here, make for a delicious snack on their own, and for us today, a great accompaniment to the meal at the same time. 

Perhaps it might not be that appealing to a person who likes their potatoes spicy, but I'm someone whom at McDonalds breakfasts dips her hash browns into hotcake syrup or jam more than ketchup or chili.

So there. 

Afternoon Tea @ The Rose Veranda

You know, this may seem a little strange, but for once in my life I'd really like to just plonk all the pictures I took during Afternoon Tea at The Rose Veranda in Shangri-La Hotel- and leave them there. 

No Words.

Just Pictures. 

But here's the thing.

I only took picture of the very empty, and very pretty tea cup.

I didn't take picture of the tea pot.

I didn't take picture of the tea.

Maybe I was too busy drinking.

Maybe I was too busy eating.

And maybe I was too busy peering through the curved prongs of the carved banister down to the hotel's main lobby below. 

It's an interesting place, this Rose Veranda. 

At first glance it might not seem like a very big deal- many a hotel have their F&B areas also on the second and third floors- but you'll soon realize what a difference soft carpeting, comfortable armchairs and sun-filled spaces make. 

It is for this very reason that one must carefully make their selection of tea. 

Which, by the way, there is much they offer. 

Inexperienced me had assumed that there would be selections only in the range of three or four, but, no, not only did they have Black Tea, Oolong Tea, White Tea, and Green, they had Floral Imprinted, Single Estate, and the Blends. 

I was so tempted to try a tea called Rwandan Orthodox Tea from the Black Tea selection- it was supposed to have a caramelly aftertaste and a soft floral aroma, but then there was also the (malty) Kenyan Broken Pekoe, and the Nuwara Eliya from the Lovers Leap Estate. 

In the end I decided to have a signature: The Shangri-La Tea.  

It's not every day one gets to have a Ceylon tea blended with the flavors of Natural Vanilla and Pomegranate. 

Neither is it every day that one gets to have freshly baked scones with strawberry marmalade, clotted cream and lemon curd. 

I love scones.

To me there's no feel of a classic afternoon tea if there're no scones on the menu. 

But here's the thing about scones.

They're great for the three-tier and all that, but not so wise for a buffet.

Because scones are one of the things that fill you up rather fast, especially if you're like me who prefers her scones with clotted cream over jam. 

It didn't matter to us this afternoon.

We were kind of hungry, and so, in between the petit savouries and the scones, we were more or less finished with the strawberry marmalade and the scone and the cream by the time the previously ordered entrees came. 

By the way, it became a kind of game trying to figure out which savoury was which (the staff had removed the menu to give us more space) but with the sensory of taste and the sensory of eye, we somehow managed to realize just what it was we were eating. 

Right on top was what I think was a sushi-like looking thing but was actually Roasted Butternut Squash with Organic Quinoa, Gougere and Parmigiano Reggiano. Then again, it might have been the Tangerine Prawn Tobiko Roulade, Petit Pois Mousseline with Edible Flowers. 

I don't know which is which. 

It wouldn't surprise me if that little orange thingy on top were the Tangerine Prawn and the Edible Flower, and that the puff-looking thing to the right were the Roasted Butternut Squash instead. 

It just might well be. 

Fortunately the other two petits were easier to recognize. 

On the left was the Whipped Foie Gras Tart with Mango Apricot Chutney and Passion Fruit Marigold. 

And then below, the Siracha Chicken and Mentaiko Egg Sandwich. 

Don't ask me why the sandwich appears green. 

It just was. 

We liked the sandwich. 

Particularly for the Mentaiko and the Siracha, which, to my surprise, wasn't as hot and spicy as I thought it might have been. 

It was the tart that fascinated me. 

I mean, I'm more familiar with foie gras as foie gras on its own that I don't think of it as pairable with fruit chutney of mango, much less apricot, or even passion fruit, but the combination of savory and sweet was just too good. 

Perhaps that's what these little bites are about. 

A surprise. 

A little glimpse of life to not compartmentalize and assume and think that such brown whips can only be chocolate or hazelnut. 

They can be foie gras too. 

We were similarly impressed, and surprised, when the entrees arrived at our table. 

Not because the Chicken Breast didn't look like a chicken breast.

Not because the Tenderloin didn't look like a cut of beef. 

But because there were adorable little surprises here and there. 

I knew I'd ordered a Free Range Chicken Breast with Truffle Foie Gras Butter, Burnt Onion Soubise and Pinot Noir Reduction. 

Which I got. 

What I didn't expect, however, was the big stem of a green vegetable on top of it, nor the little bits of what seemed to be edible garnish at the side. 

I wish I'd paid closer attention to what the orange swirl or the khaki brown dollop were- definitely not the butter, that I was sure of- and now that I'm trying to recollect, I realize I've no idea. 

It might have been some sort of mandarin orange thingy. 

Or it might have been egg. 

With Shang, you can never tell. 

My friend's Pan Roasted Sous Vide Prime Steer Tenderloin brought with it its own pleasant surprise. 

One might have wondered just what 'texture of mushroom' was, but we didn't put much thought into it, and when it came, we were surprised to find a huge chonk of a battered, deep fried mushroom done tempura style. 

That vegetable was so good, I tell you. 

We almost didn't have enough. 

Another thing we also almost didn't have enough of were the butters, and we'd actually tried asking for another portion of both the Truffle Foie Gras Butter (mine) and the Wasabi Shoyu Butter (my friend's) but then the staff came back saying that there'd be extra charges so we left it alone... 

No matter, that's how it is, and we headed off to the dessert bar not long after. 

I wish I had pictures to show just how the dessert bar was like, but let's just say that there were cakes, there were cookies, there were little chocolates, there were macarons and there were sweets. 

The setup wasn't very elaborate- not anything with a 3D style that we sometimes see at patisseries or confectionary bakeries.  

On the other hand, it was very simple.

if it was a cake, it was a cake. 

If it was a cookie, it was a cookie. 

Nothing more, nothing less. 

There seemed to be a lot of chocolate. 

So yep, I got myself a plate- and how strong and sweet they turned out to be. 

My favorite, perhaps, was the carrot cake. 

Like Red Velvet, it's one of the cakes I've always wanted to have, but seldom get (because I'm the only one who likes it and more often than not, I can't finish).

But then there was also the very rich-looking Oreo cake with (what I think is) peanut butter creme, and the chocolate coated pretzels, and trust me, both of which were just as good.

It was fun nibbling on the pretzels, tasting the sweet chocolate through the saltiness of the hard biscuit. 

Likewise I was so impressed by the degree of sweetness on the thicker than thick creme layered on top of the Oreo brownie that I decided to take it slow and ate through the entire brownie very, very slowly. 

Still, it was too rich.

And, sad to say, because I was very interested in this plate of cookies- I think it was gula melaka, or was it pandan- the cakes I wasn't able to finish. 

I needed to save space for the Palate Cleanser, which was, if I'm not wrong, either mango or mandarin orange or lemon or something citrusy. 

But there was a macaron, and the thin little biscuit underneath that cheerful looking palate cleanser gave a fun, gorgeous crunch I didn't know I needed.

Next time I'll go to the dessert bar earlier, spread the sweet out together with the savoury, and balance it all properly so that I'll have room for what I already have, and what I want to have.  

Next time too (if the menu stays) I think I might try the Zucchini and Goat Cheese Tart too. 

I like goat cheese.

And if it's got minted pea puree and citrus, I think the flavors will be balanced pretty good. 

Flowers of CapitaSpring

We were determined to take a post-brunch walk around the rooftop gardens of CapitaSpring Tower this time.

To look at the herbs.

And to look at the flowers. 

Which, for the last few times, captivated by the breathtaking scene of the island from 57 floors up, I'd completely missed. 

Perhaps I'm someone more into scenery than gardening and flowers and leaves. 

Perhaps I'm someone who gets so absorbed by surroundings as beautiful as these that she forgets there's just as much to see in the presence of living beings grounded by roots, soil and earth. 

So this time I was determined not to let the opportunity go, and here're them pictures of pretty little blooms.

To be honest, I wish I knew the names of these flowers.

But I've never been the type to pay much attention to flora (other than admiring how pretty and fragrant some of them are) and when presented with these, other than the roses, and what looks like a hibiscus, I've no idea what they are.

Perhaps someone will be better qualified to appreciate these blooms. 

Same way someone else will be more thrilled at the sight of a herb garden growing so high in the sky than I was.

But in any case, the thought of having a garden so high up in the sky is a pleasant, comforting one, so here they are!

OUMI Ala Carte Buffet @ CapitaSpring

To be here at CapitaSpring on an early Saturday afternoon is not something I take for granted.

Especially when you consider that weekend brunch at KAARLA X OUMI- on the 57th floor of CapitaSpring- is one dining experience that I relish, and treasure very, very much. 

It doesn't matter whether I've been there before.

It doesn't matter how long it's been since the last time I've been there.

To get to dine there is a blessing, and whilst it might sound sentimental, it is true. 

The first thing about this restaurant that strikes you is the view. 

It's a view you get no matter where you sit. 

But, of course, better it is if you do get a table by the window. 

We'd reached there at a good hour this late morning, or was it early afternoon, so the staff brought us to the table, and after admiring the view a bit, began perusing the menu. 

The menu here at OUMI isn't one of those long, extensive ones with lots and lots of dishes to choose from, but it is substantial, and everything is of quality, and good. 

One of the dishes that I love is the Smoked Salmon Crudo.

Don't underestimate it's simplicity. 

Maybe we can't see it but amidst all the slices of smoked salmon is dill cream cheese, pickled cucumbers and thyme croutons. 

Then there's the hot cross bun which isn't in the menu but given complementary, as well as the Kaarla Truffle Fries and the Kajiki Tataki. 

Kajiki Tataki may be a tad difficult to pronounce, but oy, don't miss out on what is a plate of lightly grilled swordfish with with tosaka seaweed, white onions and roselle leaves. 

Dont' ask me how the tosaka seaweed tasted like. 

All I know is that it felt like I were eating little leaves. 

Small little leaves. 

The Tempura Futo Roll and the Salmon Cheese Roll made for great choices almost immediately after. 

If Salmon is a favorite of mine, so is Tempura, and both dishes here were fantastic. 

 Again, there's the simplicity of everything, with salmon and with cheese. 

You could expect that they only got salmon and cheese, but no, they added a little bit of salmon skin, there was avocado and cucumber, and even the cheese was homemade with a bit of miso added to it. 

Same with the Tempura Futo Roll, where instead of one big slice of tamago on top of the sushi (as my brain had previously imagined it), this one was had one little cube of tamago, one little cube of avocado, one little piece of daikon pickle, wrapped with seaweed, lightly fried with tempura batter, and a bit of fish mayo. 

The heart they put in preparing this sushi was unbelievable. 

There're some dishes here on the menu that look deceptively simple, really. 

Like this La Latteria Burrata, and this Petite Beer Battered Fish & Chips.

But the dollop of burrata cheese wasn't small, and the salty milky flavors of  the cheese dissipated the bitter bitter taste of arugula salad leaves. What's more there was almond romesco and herb oil somewhere in the mix, and altogether this made for a very interesting, all round kind of blend to what would otherwise have been (just) a salad with cheese. 

The fish & chips were something I wanted to try this time. 

I like the batter. 

Rather, I like this kind of batter. 

And even though they're (petite) like I'm eating little fish bites, the batter's well spread out and they're all evenly fried like what good fish bites will be. 

We had a bowl of Misoshiru Soup each. 

To be honest I don't know what this soup is- the menu says it's got hijiki, maitake and spring onions. 

From the flavors alone I thought there might have been some kind of fish but then hijiki is a brown sea vegetable, maitake is a mushroom, and spring onions are, well, spring onions. 

If that be the case, then let me just say that the soup was very, very good.

How they did it to make what's essentially vegetable soup to taste so rounded and rich like a clear broth takes skill.

And I love it. 

We were up for two Sushi Bowls and Assorted Vegetable Tempura after this.

One of us took a Bara Chirashi.

The other took a Tuna Poke. 

I think I had the Bara Chirashi. 

It might look like other bowls which you'll see being offered outside, but there's all this salmon and (what I think) is swordfish cute into perfect little cubes, there's the salad- with tiny cute little leaves and then there're all these pretty edible little flowers that make this dish uniquely different from the rest. 

Same too goes for the Tuna Poke. 

Sure, it might be all but chunks of raw tuna dropped inside the bowl of rice, but it's got seaweed, avocado, tomatoes, aji amarillo and sesame, and that makes all the difference. 

My friend dropped me the tomatoes. 

You might think we'd be full after this- and we were- but the meal allocated one dish per person from the Wood Fired Grill and Hearth- and so delicious it seemed that we were not gonna forgo, so whilst I decided on a Buccatini Pasta, my friend had The Kaarla Wagyu Burger "With The Lot".

Don't laugh at my choice of the pasta. 

I wanted to try charred zucchini and zucchini pesto. 

I also wanted to try the texture of pasta with crunchy sourdough crumbs. 

But my friend's burger really took the lot. 

I mean, it's a fancy thing to have a burger of brioche bun with wagyu patty and gruyere cheese. 

It's another thing altogether when the burger comes with Japanese fried egg, streaky bacon, caramelized onions and pickled beetroot with cucumber. 

Let's just say this was no small burger that turned up on our table. 

Let's also say that we were very, very full by the time we finished. 

But one must have dessert. 

So, out of their four selections, we took three. 

There was a Chocolate Trifle. 

There was a Matcha.

There was a Yuzu.

I can't quite say which was my favorite- I like distinctive flavors as much as I do varieties of chocolate.

So, whilst the matcha panna cotta had black sesame brittle and azuki red bean, the Yuzu was this perfectly-shaped 3D model that resembled the yuzu fruit, and which came with yuzu curd plus something called wasabi-yuzunama chocolate, I quite fancied the Chocolate Trifle too. 

After all this little cup had a huge portion of vanilla chantilly, some pear sponge at the bottom, and two different kinds of chocolate- a Caraibe at 66% and a Jivara at 40% that were perfect complements to each other.