the two of us took a la carte and the full degustation menu. Definitively a few good things and at the very least all the techniques are perfectly managed with good ingredients. yet, at the end of a 170++$ menu i was somehow missing a bit short changed on the excitement for new flavors or combination.
top ranking is the cheese board (don't laugh, it is difficult enough). their bread in the Singapore scale is also top notch. no dish was not satisfying but the pigeon sous vide left me cold.
very attentive and professional service. wine list pretty interesting without going into stratospheric prices.
would return for a la carte only.
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