(Hosted) Having been very fond of their ever-changing and always tasty menus (during Circuit Breaker, @allium.sg was one of my standout takeaways), I was happy to accept the invitation from Chefs @dillon_ngze and @lusianadarusman and @auyongtc for dinner. Timing couldn’t have been better as I caught the current dinner menu, one that a few friends of mine had praised. And I understood why. From the get-go, I was wow-ed. Topped with aromatic myoga, the lightly-cooked scallops (they’re large and meaty) served in a broth of its own innards, ginger and Taiwanese rice wine was divine. It was followed by grilled fishcake that featured more than fish as prawns and local squid joined yellowtail. The wingbean salad was no slouch either - so fresh and perfectly dressed it was. Course number three was the insightfully-named “The Best Part Of The Steamboat”, a soup so luxurious from the 2:1 ratio of ingredients to water. That wasn’t all of course. Jostling for space in the bowl were a whole abalone and big pieces of grouper, fish maw and juicy iberico pork. I found the next course intriguing and creative as the Aka Ebi were wrapped in Vietnamese rice paper and roasted. The “hae bi hiam” component was a thick sauce cleverly concocted from the prawn head shells and rempah. Hurray for the housemade mantou as it helped ensure not a smidgen of the sauce was wasted. Trust Chef @dillon_ngze to take a humble vegetable stirfry to a whole other dimension with his made-from-scratch oyster sauce. I swear, that and the flawlessly-cooked, extremely juicy vegetables can convert any veg-hater in a heartbeat. I’m always for classics done with finesse, and the bowl of flower crab-sweet broth, silky noodles and freshest grouper was a great example. The fragrant spicy green chilli paste that came with it, was a dazzler as well. When Pastry Chef @lusianadarusman took to the stage, shine she did. The pre-dessert was a familiar yet new creation of very soft lime and lemongrass jelly, coconut water granita and lychee sorbet. Then she reappeared with what looked like a cup of milo. ⬇️Continued in Comments⬇️