 |
| The chef with his small kitchen |
 |
| Dim Dining entrance |
 |
| Yuzu Champagne Aperitif |
 |
| Edamame as welcome bites |
 |
| Uni Seabass |
 |
| Hamachi Soy Dashi and Eggyolk |
 |
| Scallop Ponzu and Caviar |
 |
| Baby eggplant with miso |
 |
| Duck Confit Salad with plum sauce |
 |
| Tempura Octopus |
 |
| Lobster with dashi and leeks |
 |
| Mirin Marinated Quail (Smoked) |
 |
| Wagyu Beef with rice |
 |
| Ribs stew with soy sauce |
 |
| Matcha Ice Cream |
 |
| Speculoos with Banana cream and Coconut |
 |
| Chocolate flan Japanese Whisky, sea salt and olive oil |
Dinner here at Dim Dining was rather disappointing for the price it commands.
I can understand the head chef had limited space to cook and he is the only one plating the plate.
He is still young and plenty of time to grow as a chef.
The highlight are tempura octopus and the sashimi dishes.
Presentation got sloppy as the course towards the end.
Avoid the Quail and Lobster!
The desserts were just blob of melted ice cream....
I can understand the head chef had limited space to cook and he is the only one plating the plate.
He is still young and plenty of time to grow as a chef.
The highlight are tempura octopus and the sashimi dishes.
Presentation got sloppy as the course towards the end.
Avoid the Quail and Lobster!
The desserts were just blob of melted ice cream....
Pictures by MSW
No comments: