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2025-08-14
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Came here for a celebratory meal and was our first time visiting. The interior resembles this African, west Australian desert vibes with the pink and nudes hues. It's a relatively small restaurant and the seats filled up quick. There is a seating time of 2.5 hours but the meal did not feel rushed throughout. We opted for the chaos menu $678/8 courses Fish and chips aka Fish skin with scallopNicely deep fried fish skin with fresh scallops on top. Personally not a fan of the tartar sauce but the v
Fish and chips aka Fish skin with scallop
Nicely deep fried fish skin with fresh scallops on top. Personally not a fan of the tartar sauce but the veg in the sauce were finely diced, adding a nice little texture to the sauce
Fish and chips
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Hamachi
The Hamachi were sliced very thick and paired with a slightly citrusy sauce topped with kelp oil. The sauce were a lil too sour for me but the hamachi slices itself were fresh and rich.
Beef tongue taco
This was one of my favourite dish. The taco is made with turmeric powder for the yellow hue, topped with scallions, chimichurri sauce, pickled daikon, herbs and the star - beef tongue. The beef tongue is really tender and flavourful. I would eat the dish again just for the beef tongue. The chimichurri sauce is also very nice. I usually do not really like the herby-taste of chimichurri but this was not earthy at all and well-seasoned. While the plating looked really nice, it would've been slightly better if the ingredients are arranged equally across the taco, so I get a bite of everything as I savour the taco.
Beef tongue taco
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Oysters with a Vietnamese-inspired salsa
This was served as a palette cleanser. The oysters were alright and the salsa on top resembling the Vietnamese spring roll dip.
Duck with jujube sauce
The duck was cooked nicely, where the meat is tender and the skin is crispy. The sauce also goes well with the duck and the fresh jujube gives a nice sweetness to the dish.
Duck
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Tonkatsu
Deep fried pork chop from Japan. The tonkatsu was nicely fried, with a thin, crispy batter and juicy centre. There were two sauce condiments, a gochujang mayo, a tonkatsu sauce and some pickled onion. The pork did not wow me but nonetheless a great dish. I wish the pork had a stronger meaty flavour to it.
Pork tonkatsu
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Bibimbap with a Chinese twist
Inspired by the Korean Bibimbap, they added Chinese duck liver sausage, duck intestine and scallion to the mix for a Chinese flare. It resembled the claypot rice flavours but without the smokiness. I think it would've been nicer to serve it in a hot stone/claypot for that slight char flavour.
The service is also note-worthy and is likely one of the major reason that I will be returning. The staff is friendly and welcoming, creating a great atmosphere to dine in. After the meal, I feel like a lot of the dishes took inspiration from Asia, more specifically Hong Kong, by incorporating local elements to the dishes. I was a little disappointed the beef ribs and milk bread was not included in our "chaos" menu since I saw many reviews raved about them. If I were to visit next time, perhaps I would inquire what’s on the set menu before deciding whether to go for a la carte or set menu.
Chinese bimbimbap
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