"The Salmon Risotto (Tapioca (Sagorei) instead of rice) was really adventurous. At first I had replaced my booking Sago rice, since where I come from, the sago is traditionally made for dessert soup à la Bubur-Chacha... but it's pretty good. The texture works surprisingly well and the dish itself was creamy with lateral fungal prologue. Salmon was also moist and the skin crispy! To dessert, our Matcha Tira(mie)su, although it is tasty by its own right, does not really look Matcha as it was just the Matcha powder. Overall, I love what I had there and am excited to see what they are going to cook next, point intended."
