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  • Pros: Nice staff, passionate chef, great decor, creative dishes. Cons: portion, hence giving three stars, which otherwise would have been four. Not a food critique but because of the staffs aspiration and passion, I'd like to leave a few comments. Favourite: Grilled octopus - bold flavour, tender octopus, blends very well with slaw-like cabbages. Ok: Cauliflowers- buttery and savoury quinoa bed blended nicely with cauliflowers, but felt like the bitterness of mugwort overpowered the dish Least favourite: Duck - three pieces of duck, personally difficult for me to chew and it hurt my jaws afterwards. Couldn't really taste foie gras inside the dumplings, felt that the skin was too thick. Left a strange after taste in my mouth which I found myself drinking lots of water afterwards. Dessert: Yangaeng - nice texture, simple flavour. Black sesame seed wasn't too overpowering, great presentation. Toasted rice gelato - has a good flavour but texture can be improved. I found the texture to be quite icy, where I was expecting it to be more smooth. Yakgwa- top and the bottom piece of the yakgwa was separating as I was trying to cut the piece in half. It was very hard to chew and didn't have that sticky savoury taste that would come with a typical yakgwa. Green tea rice cake : out of the four, this was honestly a disappointment. I felt like it was just a piece of fried rice cake seasoned with sweetened matcha syrup... personally felt that match didn't blend very nicely.
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