Vegetable Sashimi (Cold Dish)

"Sashimi" made using konjac salmon (definitely not carrot like what some previous reviews mentioned), torched coconut flesh, jelly-like aloe vera, bamboo shoot, and huai shan. Delicately presented although the taste did not quite match up - the huai shan in particular tasted basically exactly like huai shan. Would suggest adding the soy sauce and wasabi. However the oyster leaf tabasco shooter glass was very impressive - the combination of downing the cocktail (some kind of tomato and avocado salsa) alongside chewing the oyster leaf really did taste crazily strongly like raw oysters. To be honest I don't like the fishy taste of raw oysters, but it was mind-blowing that it tasted so similar. (Allium-free) #sgvegan #wholefoodplantbased #wfpb

This was such a delightful dish. The sashimi was great, the jellyfish was aloe in rose/bandung syrup which was interesting. the shot on the side was so impressive, it’s mean to taste like oysters and it was my partners fav item. Really cool dish

Amazing dish! The best part for me was the salmon sashimi wannabe! How did they do that!?!? 🤯

Amazed by the presentation and the portion. Was so happy I could have another round of the "salmon sashimi" which they had served as part of the appetiser. What a delight to eat this!

This was fantastic! The carrot sashimi tasted like a real thing compared to others - but it was very creative nonetheless!🤩