'Bak Kut Teh' (IDR119k ~=AUD$11.9) is a classic dish from Singapore where it's always great to have during winter or chilly days. Braised pork ribs, garlic in a herbal soy broth and steamed rice. Using a simple ceramic pot, the herbal soy broth did not fill the pot and only filled halfway which usually in this type of dish, the main part of the dish should be the broth. The braised pork ribs were done quite well but I did feel that there wasn't enough garlic to enhance the dish.

'Perigourdine' (IDR109k ~=AUD$10.9) is one of their signature crispy thin pizza offering a few various options on top of their usual pizza options. With truffle, mushrooms, mozarella and cheese sauce, no wonder why I could not just walk away without ordering it. What's more unique was that they use two different types of mushrooms instead of one, by using both enoki mushroom and white button mushroom allows the pizza to have a different texture when taking a bite. There is also a soft cooked egg cracked in the middle which can be used as a dipping sauce at the end of your slice however, another idea is to try and smear it all around the pizza so that each slice will be able to get a piece of the cracked egg as a topping.

As you enter you will be able to queue for your order but bear in mind that the queue may go through quite quickly so make sure you know what you would like beforehand. Have a seat and look through the menu, have a peek at the already made dishes on the glass display and the fresh juices near the counter as the below image.

'Tropical Sunrise' (IDR38k ~= AUD$3.8) was a cute little bottle filled with greens and pineapple. A refreshing juice and healthy too. However, for the size, I would have preferred if it was a big bigger as while you're eating and drinking, the next thing you know is that your drink finished quite quick. 'Coconut Water' (IDR38k ~= AUD$3.8) in a bottle with jelly. It wasn't too bad but not a fav of mine.

'Ratatouille Quiche w Fried Egg' (IDR55k ~=AUD$5.5) is a simple dish with the classic french dish ratatouille inside a quiche, crunchy on the outside and soggy on the inside. Served with fried quail egg with cherry tomato and lightly shredded cheese on top makes the dish a pretty one. It wasn't too bad but I did feel that the quiche pastry was quite dry.

'Roast' was what I could only remember from this dish, with the not so great grilled steak and the dehydrated roasted baby carrots and tasteless gravy, it wasn't a great combination or quite a pleasant meal to have.

The baby carrots was cooked until dry and wilted in a way that all the juices has been sucked out leaving it with just the rest of what goodness a carrot has. Sprinkled with herbs on top did not make it any saltier or better than it could've been.

Let me start off by giving a quick intro on Shabu-shabu. It's a popular Japanese cooking style where diners are able to cook thin slices of meat quickly in a boiling broth and by dipping them into a sauce. It is somewhat known to be simple but healthy and is enjoyed by everyone. Since we arrived for dinner, the prices are as follows 'Beef shabu' (IDR168k ~= AUD$16.8) and/or 'Special beef shabu' (IDR218k ~= AUD$21.8), 'Shaburi Wagyu shabu' (IDR328k ~= AUD$32.8) and 'Special Wagyu shabu' (IDR488k ~= AUD$48.8). Bear in mind that these prices are all per person as well as for the soup, it is also charged at an extra fee (IDR20k ~= AUD$2) which I'm not too sure why as people come here for shabu-shabu and that the dashi soup is essential to have.

The main part of shabu-shabu is having a dashi soup which is usually made from fresh vegetables and selected ingredients. With six different types of soup with its own individual benefits ranging from the following;

- Konbu: filled with calcium and minerals, their basic soup broth.

- Sukiyaki: a combination of sweetness and a soup that has balance

- Paitan Chicken Collagen: rich in collagen for those who want to improve their skin condition

- Hot Miso: miso has been found to prevent stomach condition, lower risk of aging and fatigue as well as having that hint of hotness

- Japanese herbal soup: another spicy based soup but has the basis of various herbs which allows to lower the risk of stomach and doesn't have an affect on blood pressure like other salty foods

The three broths that we chose were Konbu, Sukiyaki and Paitan Chicken Collagen. Although the chicken collagen was at first our last option but we thought we would give it a try as it seemed rather interesting. All soups were put in your own personal hot pot bowls on top of your own induction cooktop in front of you.

When you do choose one of the beef/wagyu packages, you are still able to try the other meat types by buying a plate. Since we were quite hungry, we ended up asking for 7 plates of thinly sliced beef which was served quite quickly right after the waitresses has set up our dashi broth on the induction cooktop.

The thinly slices of beef looked rather fresh and was not frozen, the bright red showed the thinness and fragility it had. Every plate had roughly about 8 slices of beef in which anyone would easily dip it into the broth and after a few minutes or even seconds when the broth has already boiled enough, then dip it into the sauce while slurping on the soup will definitely make you full. Especially if you also took their cooked dishes or sides that are available as well along with the other ingredients.