Dinner at Nāvu Kitchen

I have a special affinity for food that is simple, thoughtfully prepared, and fairly priced. I don't care if you're chicken ate organic grains with flax seeds and your beef always had the freshest pasture with nutrient-dense legumes, if you're asking for a kidney in return.

Thankfully, Nāvu Kitchen ticked all the boxes. When you arrive at the place after making your booking, you have to try harder to look for any signage of the place. Look up at the first floor for a yellow canopy with tasteful lighting, and you'll find it. Stepping in feels like stepping into someone's home. The ambient doesn't demand a special dress code or a deep pocket.

The first dish on the menu–Cauliflower Crème Brûlée–instantly catches your attention. The chef recommends it as well. The texture confuses you because it sounds like a dessert and yet it is placed in appetizers. But, after the first bite it starts playing tricks on your mind in a fascinating way. Apparently, there have been studies on flavor chemistry and how ingredients like cauliflower, walnut, truffle, leeks and onions all go together. It was certainly the perfect way to start the meal.

The next plate was of Tuna Tartare Don–Seasoned raw tuna served on red rice, soy cured yolk & tobiko. More than the taste, the texture of soft rich tuna and al dente rice surprised us. We topped it up with a full plate of lamb chops with in-house hot sauce. The tanginess of mango (or was it pineapple?) with potent chili flakes went well with the perfectly cooked lamb.

We were ready for the dessert but the chef recommended we try something that could cleanse our palette. I was a bit skeptical because it sounded funny that eat something to clean your palette so you can have something else later. So, Melon Agua Fresca was had. I couldn't be more wrong. The salad with watermelon and muskmelon with hot honey, tajin, mind and cherry tomatoes did the job of cleansing the palette very well.

We brought the entire experience together with Poached Pear that was served with feta ice cream and pear jelly. Forget the combination, I hadn't tried any of these items separately before.

The chef invited us to visit again to try the many other items on the menu. And you bet we would be back soon.