This creation is based on his impression of food, people and culture from the encounters of his travels abroad. An unpretentious painting with vibrant colours assembled by berkshire pork pairing with the never-go-wrong granny smith applesauce, sitting on a beetroot potato "mud", complemented by watermelon with vodka and the must-have pork crackling slightly leaning against the protein. The two-part technique of compression then braised justified the berkshire pork with its tenderness and it was an interesting experience to enjoy the dish with the refreshing yet bitter watermelon cylinder.

The second last course traces back to Chef Matthew's heritage, as a Peranakan. Reinventing Nonya dishes, he recreates with the various ingredients he grew up eating. Beef jowl was braised in soy sauce that infused in port wine and red date for 48 hours, which explained the sweet, succulent, fall-off-the-bone kind of texture flesh. The chewy barley porridge was cooked in capsicum and pumpkin sauce, where the sesame cracker has added a crunch factor to complete the dish.

In an attempt to create unique flavour pairing with exotic ingredients from around the world, this unimaginable dessert stayed true to its name. Enlightened by the common union of Thai mango salad and green curry, the green curry gelato sat atop the light, moist mango fromage blanc and complemented with wine poached snow pear. You may not see the connection between both components, but I was surprised that the green curry in fact did not overpower the layered cake. Though I would prefer to have both together in one bite rather than eating the gelato alone, nonetheless, the meal successfully ended with an unforgettable note.

Every theme came with a pleasant surprise with numerous quality ingredients used and elements committed on each plate. It clearly exhibited the heedful and passionate side of the chef in projecting his life journey over the seven dishes. Tantalising our five senses, we liked that the cuisine offered a notch more. In my opinion, it truly encapsulates the essence of fine dining which goes beyond the quality of food as the cuisine is appreciated like a piece of art. Providing diners with scrumptious artworks and a sensational dining experience, it left me with food for thought on relating each theme to the course tried. 

What deserves exceptional recognition is the extraordinary service staff who explained every dish upon service to the diners, a rare find in Singapore's F&B industry nowadays indeed.