Daniel Koh, director of culinary development, obviously enjoys cooking. The Intermezzo is a beautiful, tangy sorbet presented in a small clay teapot spouting dry ice. For starters, try peppered tuna - overlapping slices of tuna and apples touched with wasabe mayonnaise. Shark's fin chawan mushi is a custard base bowl topped by a delectable consomme. Sashimi on ice is a medley of seafood.
Staff are very professional - attentive, willing to check out details and prompt.
Illustrated Magazine Publishing Co Ltd. All rights reserved. All Rights Reserved.