I don't think Your local respects asian cuisine as it should be; especially southeast asian.

Fusion is supposed to be a celebration of the best aspects and spices of each cuisine. We ordered a lot of dishes for sharing, but were impressed by very few.

I'm not a chef but I like studying flavors. Salt Fat Acid and Heat. In a nutshell, none of the dishes we ordered had acid or salt. Everything was just a lot of cream mayo and/or sugar (fat)

1. Karekare chicken satay tasted like a bland and less viscous version of satay peanut sauce. They're good with the ingredient combos, but there's no spices. So you're kinda just eating peanut butter sauce chicken skewers. I wouldn't have guessed that was an attempt for kare kare. They also have a lemon wedge which doesn't fit either the kare kare or satay aspect.

2. Glazed pork. Hard no for all of us. It's too stringy which makes it weird despite being tender. It's not what you'd want from braised pork. The meat itself has no flavor - not an ounce of salt in it, which doesn't help the fact that the "glaze" is literally just sugar. No soy sauce, no sauce. It's just sweet stringy pork pretty much. It doesn't even taste like pork. The flakes that come with it are oilybut very light and crispy. Again, a little salt would've helped a LOT

3. Striploin hokkien mee - not sure which version of hokkien mee this is representing, but it's not bad. Too sweet compared to hokkien mee ive tried, and overall it tastes more japanese. I wouldn't have guessed hokkien mee and I've had singaporean, KL, and fujian variants. The striploin was cooked to medium actually very nicely and very tender although a little more seasoning would improve it even more. The quantity of the striploin was more impressive than the quantity of the noodles

4. Tofu steak - now this is actually the only thing that impressed me. It's not trying to be extravagant or anything, just a good quality tofu that's seared. Worth 425 for that with 2 eggs and good quality black rice? Maybe

5. Truffle aburi pork chasyu - chasyu should be a rolled pork belly that's braised like you see in ramen. Instead you get fried rice with some diced pork and mayonnaise. I love the ambiance of the resto, but mixing bits of pork in black rice makes it look like you're just eating rice. Not a huge fan of mayonnaise mixed in rice, but if you like it, it's a pretty good dish. The sousvide egg is great though it's a nice touch

6. Mentaiko brown butter udon - to break it down, mentaiko is pollock fish roe. Sounds fancy but it's just a bit bigger and more flavorful than tobiko. It adds good texture but there really isn't enough to include it in the dish name because I didnt think of it until i checked the dish name. Brown butter is pretty much absent because of how thick the white sauce is. It's like a sweet japanese version of an creamy white sauce. Bonito flakes are a good touch and udon is cooked well. Overall it's okay. Decent size for this type of resto

This restaurant has a lot of high ratings and returning customers, probably because generally it's decent food at a decent price with beautiful plating and a good atmosphere. The service is also excellent as when we were standing up and my friend's milktea wasn't finished they automatically offered to take it out.

Yes, the menu is beautiful and the ingredients are great. They even spell it out for you in the menu, but that's it. The ingredients seem like the only contents of the dishes.

Almost everything here is sweet, and there are pretty much no spices in any of the food. If you're someone who's explored southeast asian food, or just generally love the richness of dishes that use spices rather than depend on oil and other ingredients, this might not be for you.