It was light and airy with a crispy outside, and the ricotta added some creaminess and the spice was good. It had great flavor and texture, with the first bite being incredibly airy. However, it turned out a bit oily and bitter. 7/10
The octopus was slightly crispy and charred on the outside while being very tender on the inside. The pork XO was very good, with a deep smoked flavor and char. The potato was also buttery and soft. The combination of textures and flavors made this a great, albeit heavy and greasy dish. 8/10
This was citrus-filled and refreshing, so a great follow up to the octopus. The rice cracker also provided a nice contrast and a way for the tartare to shine because it did not have much flavor. The fluke itself was also soft and contrasted with the cucumbers and rice cracked. 10/10
The peanut noodles on the side were flavorful. The creaminess and spiciness balanced each other well. The salad was a nice refresher, having sourness and fruitiness. The skin of the pig itself was too crunchy and fried, making it hard to bite through. It was also rather dry. Not what I expected from the signature dish. 6/10
The umami and milkiness of the noodles were amazing, and the noodles had a perfect al dente texture. The crab on top added some texture and sweet flavor of the crab, making this an amazing dish. The chives added a bit of freshness. 10/10
The sauce was spicy and slightly creamy, making it a nice and flavorful side dish. 7/10
The crispy outside and soft inside complemented the ice cream well in terms of texture. The ice cream seemed like it had a shatteringly crispy shell around it. The contrast between temperatures was incredible as well as the flavor. The ice cream and marmalade was sweet and sour, giving a good contrast. 10/10
Final review: The food was great (for the most part), but the atmosphere and service were very lackluster for a Michelin-starred restaurant. The service was slow, and the restrooms were disgusting. They clearly need more space and staff. 5/10