Food is on par with other fine dining establishments. Tea pairings with dessert is unique and delightful. Service was on point. Unfortunately, the overall dining experience was marred by the restaurant being located within, and opening directly into, the ground floor lobby walkway of Paradiz Centre. Open concept dining can work (e.g. table65) but this place frankly deserves a nicer setting befitting the food served. I would gladly pay more for a nicer ambience (and larger napkins please, thank you). Not to be snooty, but the current unfortunate locale at Selegie Road makes the restaurant out of place among the surrounding eateries, mishmash of shops, KTV lounges and crowd in this area.

My husband and I tried the Chef’s Signature menu at $68++. It was simply spectacular in terms of taste and playing. The dishes came out promptly and the service was amazing. There’s nothing I would fault here, highly recommended!

Wonderful gastronomic experience for the price, even our 3 teenage daughters enjoy the experience. We tried 4 different desserts and all have different taste with pairing of different tea flavour with each dessert that gives another level of taste. Portion is good with bread (+$6) and beef cheek ($10) added for 1 adult for half set of $38+.The beef cheek melts in the mouth and worth adding. Chef is generous in giving additional starters crackers and umami booster to ease our sharing as we order 3 half sets and 1 full set with add on of 2 beef cheek, 1 scallop (+$9) and 2 bread set for family of 5 for smaller appetite and is just nice for us. The bread and flavourful butter is well like and appetising. Full set is $68+ including bread and additional savoury dessert and 1 pre dessert as compared to half set of 5 courses. The dessert in set is half portion of the a la carte dessert that is $25 per portion, for tasting experience ordering set is worth it. The cheese cake, red brick, blue moon and chef special all taste good. Scallop taste fresh and cook to the right tenderness. Overall, will recommend to friends and come back again.

Just had an interesting dinner here, where Chef Huseyin Turan’s concept on dessert dining results in the sweet elements of desserts being introduced as part of savory courses way earlier in your dining experience. The appetizer was a charcoal pastry filled with avocado cream, as well as their version of a buckwheat filled tuna cerviche kwei pie tee – both delightful. The second course featured a red shiso sorbet with pickled sea lettuce and a scallop. The umami booster was a tea brewed from mushrooms served with ginger and sesame oil – a very comforting drink filled with flavour. The mains of beef cheeks were okay, though the texture was a tad mushy. But it went well with semolina dumplings mole and cherries. Dessert was a deconstructed Moonwalk of yogurt, nutbutter and coconut with coconut cream tea, as well as Brick In The Wall, a Lego brick of infused custard with beetroot, which provided a tasty and earthy contrast to the sweetness of raspberry. It was served with a chai Masala. His team works like a well oiled machine, creating delightful and beautiful plates of food – utilizing advanced techniques – that are well balanced and are a feast for the eyes and stomach. The eatery is a hidden gem off the hidden path, being inside a mall filled with gamer’s hangouts, a karoake joint, a Korean supermarket and shops targeted at the student and younger crowd. Do come by and give them a try.

Definitely Worth A Visit

Just had an interesting dinner here, where Chef Huseyin Turan’s concept on dessert dining results in the sweet elements of desserts being introduced as part of savory courses way earlier in your dining experience.

The appetizer was a charcoal pastry filled with avocado cream, as well as their version of a buckwheat filled tuna cerviche kwei pie tee – both delightful. The second course featured a red shiso sorbet with pickled sea lettuce and a scallop.

The umami booster was a tea brewed from mushrooms served with ginger n sesame oil – a very comforting drink filled with flavour.

The mains of beef cheeks were okay, though the texture was a tad mushy. But it went well with semolina dumplings mole and cherries.

Dessert was a deconstructed Moonwalk of yogurt, nutbutter and coconut with coconut cream tea, as well as Brick In The Wall, a Lego brick of infused custard with beetroot, which provided a tasty and earthy contrast to the sweetness of raspberry. It was served a chai Masala.

His team works like a well oiled machine, creating delightful and beautiful plates of food – utilizing advanced techniques – that are well balanced and are a feast for the eyes and stomach.

The eatery is a hidden gem off the hidden path, being inside a mall filled with gamer’s hangouts, a karoake joint, a Korean supermarket and shops targeted at the student and younger crowd.

Do come by and give them a try.