Its full name is the Bouillabaisse - Guishan Island Carabinero, Guguan Beluga Caviar with Pumpkin Rouille. This odd combination of prawn, caviar and pumpkin, strangely makes a wonderful dish. The pastey pumpkin rouille coats the tongue, making you taste the familiar taste of pumkin, then, when the prawn comes in contact with your tastebuds, the aroma of the sea cuts through the thick pumpkin flavour. Then, when biting into the little exploding pearls of caviar, the salty juices clear the palate, somewhat attend refresh and further enhance your mouth with armoas from the sea.

Barley Veloute, Puemonte Black Truffle and Mustard Green Brioche together, look liek green tea flavoured Hello Panda pillows with a chocolate chip and mint on the top. However, it is way more complex than that. These pillows encapsulate a light savoury french sauce made from barley, with hints of Piedmonte Black Truffles.

This collection is made with 3 different colors of Heirloom Tomatoes. They are diced and quarted into small, easy to eat pieces and is seasoned with stracciatella, basil and olives. In the middle, atop a piece of tomato, lies a cloud of foam. This foam, made with cream, has the strong flavour of Gazpacho. When eaten together, gives an unforgettable savoury flavour in the mouth. The tomato pieces clear the palate after the strong flavour of Gazpacho. Even when typing this out, it feels as if I am eating it all over again.

No they did not catch this from the roof. Its farm bred, just like any other animal on your plate. The pigeon, although a bird is actually a red meat, similar to a duck or cow. It is smoked together with potatoes and rosemary, giving at a robust, flavourful aroma. When the waitress brought it to the table, lots of steam and smoke escaped from the smoking pot. It smelled great. When eating the pigeon, you could feel the smokey taste, similar to barbequed meat. However it was filled with more spice, more smoke and more flavour.

Although this looks like a simple hawker centre chicken wing we would find in Singapore. It is completely different. This barbequed chicken wing, filled with its juices and flavour, is stuffed with a generous piece of abalone, thus causing the middle section to bloat up. You might think that this is such a waste of abalone, but I beg to differ. This is a modern take on the Taiwanese Street Food style of barbequing Chicken Wings. However, this does not fully take away the traditional aspect of it, since all it does is enhance the flavour by adding a flavourful piece of abalone in it.

This dessert is a Lychee Sake Sorbet, with Tie Guan Yin Granite and atop of it lies a thin skin of whey. Whey is a bi-product during the production of cheese, and yes, it is what bodybuilders drink. However, when used this way, it produces a thin translucent jelly that adds a little flavour to the Sake Sorbet. When combined together, it creates a strange, yet wonderful dessert that really makes a final impression.