tldr: come for the experience. space was beautifully designed, and if you have a chance do stop by the bar. even the lavatory design flowed with the entire space. overall dimly lit with spotlights on the table where it mattered. service was impeccable - every staff was welcoming and knowledgeable. staff were able to explain in detail each part of the whole dining experience including the amazing variety of sauces and salt types. we also had a fantastic recommendation by the sommelier when we wanted to order a bottle of wine. staff cooked your preferred beef steaks in front of you with great showmanship and showed good knowledge in their grilling and knife skills. food wise - the wet aged wagyu 9+ flat iron was good, but we weren’t big fans of the dry aged beef and the cut was not fantastic - a lot of sinew (not fats! they could not be chewed at all) in the a5 japanese ichibo. we informed the staff, and they tried their best to explain and replace it, but we declined and preferred to try something else instead. the staff were kind to accept and waive that order. we opted for the port wine aged ribeye. still not a big fan of the dry aged beef as it had a pungent blue cheese flavour. potato mousseline was delicious. the large pieces of crab in the mac&cheese tasted too fishy. what really made the evening though was the surprise birthday dessert the staff prepared - a banofee dessert with yuzu sorbet, which when we asked, found out was from the “secret menu”. it was really well done as the yuzu sorbet cut through the beef well serving as a palate cleanser and the balance of sweet, salty and crunchy flavours in the banofee was fab. they also gave a mini pavlova which was really good! i must say the desserts really gave us a wonderful ending to the evening. so come for the atmosphere, the experience and the show. and definitely order the dessert.

9 Nov 2023