Scallop and Chive dumplings. I think they must have been good, as they disappeared quite quickly. 
Deep fried pork intestines. Crispy on the outside, chewy on the inside. One doesn't get to eat this anymore. Porky smell though. To those of us that seldom eat pork.
chicken mushroom pie. It's made with flakey pastry, which is light and a little sweet.
Roast goose with noodle soup. The noodle was smooth and slippery and pretty tasty.
The roast goose was a tad on the salty side, but quite delectable.
The rice in lotus leaf was tasty and soft. It had some meat, scallop, and salted egg yolk.
The signature megumi maki (SGD12) was ordinary california maki (crab stick, avocado) coated with seaweed and with tobikko sprinkled on top.
Starter of grilled portobello mushrooms with mozzarello and cheddar cheese and diced tomatoes.
This is the sandwhich... I couldn't get proper buns so I used ciabatta. Onions, and mushrooms, and sliced beef, topped with melted cheese.
This was a bit misleading. The menu said "beefsteak carpaccio"... turns out that they were tomato slices. Beefsteak tomatoes, not beefsteak. I didn't question the staff, but I still feel a little cheated.
DH's appetiser. It was called duo of foie gras. and it was very good. The foie gras had a lovely caramelised exterior and a soft yielding centre. It was served with a slice of fig and that complemented the foie gras very well. The little shot glass contained a foie gras custard, warm and slightly sweet, it was fantastic.
Consomme of something. in a shotglass. It looked very pretty but I cannot remember how it tasted.
My main of squid ink pasta with mushrooms. It was too salty.
DH's tenderloin was perfect. It was tender and delicious and the black truffles were great, so fragrant. It was very artistically plated too.
We had a dessert, and a cheese platter. I think the cheese platter was complimentary. So sweet of the waiter. I made a remark about how I liked blue cheese, and he came out with a plate of cheeses for me to try.
We started with the Hana sushi sashimi set to share (SGD165). You get 3 thick juicy slices each of 5 types of sashimi (toro, salmon, hotate, snapper or yellowtail, and something else and a crab claw), and also several different types of sushi (uni, ikura, botan ebi, toro, akagai...). What a visual and gastronomic feast.
This is anago rice balls, compliments of the chef. That's the good thing about sitting at the counter. The chefs like to serve free things and tidbits to you. I think I am beginning to prefer anago to unagi.
DH and I are in love with botan ebi at the moment. Not to be confused with Ama ebi, which are small sweet prawns. Botan ebi is a big fat prawn with a giant head, which looks a bit like lobster claws. It is sweet and juicy. The heads can also be battered and fried into a crisp, and eaten with a little lemon and salt.
Chawanmushi with ikura. Not bad, and pretty generous with the ikura.
Pretty things, and not too expensive. Tastewise, the orange tobbiko was the nicest.
Ooh, all for me, this grilled salmon cheek! Yummy. I would have preferred yellowtail, but they didn't have it.
This is supposedly aburi toro, my most favouritest food in the world. Well, it was probably fatty maguro, rather than toro, since it was only SGd4 a pop. So it had the smokey seared taste of aburi, but fell short of the oily, fatty distinctive taste of good toro.
This is tempura anago, sea eel (as opposed to unagi, river eel, which is less sweet and fat, I understand). This was good. Light tempura batter, served hot and crispy.
I can't say I liked the sashimi. I don't think it was well sliced. Both times I had sashimi at this place, the guy served block-like pieces (imagine mahjong tiles, but not as fat). I don't think sashimi should be served like that. maybe the guy can't get good big pieces of fish.
This is the Wahiro set. cost about SGD35. I think there were a few more items that were served earlier like chawanmushi.
All in all, not too bad, but I prefer Inagiku.
Shark cartilage soup with fish maw (SGD20). This was seriously good stuff. Sufficiently gummy, with the most unctiously slippery piece of fish maw one can imagine. Best of the 3 shark cartilage soups I have had in recent weeks. I want to eat this again! DH ordered this for me, we are still on a the lookout for good shark bone / shark cartilage soup, and this one is right at the top of the list. I love the gummilicious taste of slippery fish maw. I don't like the fried ones at all. Those taste like.. uhm, tau pok.
Claypot braised beancurd with prawn and shimeiju mushrooms. Also excellent. The prawns were sweet and the tofu was smooth and wobbly. The gravy was savoury with a little hint of spiciness.
I ordered the steamed sea perch with Chinese rice wine SGD 14 per portion, as I thought it was healthier.
But I preferred DH's baked sea perch with miso and garlic cream, also SGD14.
This is Japanese somen (thin rice noodles, like mian xian but is not as salty) with crab meat. It was a light and savoury dish. Baby really likes this!
THIS WAS THE HIGHLIGHT OF THE MEAL. DH and I loved this so much, we wished we hadn't stuffed ourselves so much earlier so that we could have eaten 2 portions of this delicious orh nee (yam paste) with sweet gingko nuts and... not coconut cream, but almond cream! It was light and sweet and healthy! LOVE THIS.
Will they give me a medal when I have completed the course (this is my own medal btw, for completing the stanchart run last year)?
Will I look like Wong Li Lin when the course is over?
The seafood soup in coconut was the prettiest, arriving in a coconut husk! The coconut flesh was tender and could be scooped out quite easily.
The battered fish with yam was also very pretty. See the medley of colours! Taste-wise, it was not bad, not too salty and quite fresh. 
This is the vegetable dish of the night - Spinach with egg. The egg was overcooked, in my opinion and was not really a wobbly custard, more like a pancake. No like.
An odd choice for a Chinese restaurant, but interesting nevertheless. Kimchi chicken with thick glass noodles (tung hoon) in a stone bowl. Korean origins, obviously. The pickled cabbage was a bit to spicy and tart for me, but I liked the chicken and the very tasty tung hoon - which clearly has soaked up all the savoury juices. This stone bowl kept everything hot and bubbling away until the very last drop.
We also had a few other dishes (rice with corn and pine nuts, roast platter of pork, duck and char siew), but they were not very memorable. Maybe we should have tried other dishes?
And why is this restaurant called dining IN, with the IN capitalised anyway?
We started with mee goreng (large portion for SGD 12), it was slightly spicy, al dente and with a decent amount of squid and prawn and fish. Not everyone at our table got one piece of each, but we did get lots of noodles and beansprouts and at least one piece of seafood.
Braised Spinach tofu with mushrooms next (SGD 12 for a big portion). Can't complain, crispy on the outside and smooth and soft on the inside, with some tasty starchy gravy.
Ahh, this one was FANTASTIC - black pepper crayfish (SGD 28 for about 500g, it's sold by weight you see). About 1 crayfish per person, the flesh was fresh and succulent, and the yummy sauce it was smothered with was sticky and peppery ooh, delicious. DBiL liked it too! DBiL and I have the same tastes, so we both raved about this one.
Then, the steamed live prawns in herbal broth (SGD 30) arrived. Before they cooked it, they brought this whole bowl of jumping prawns and asked, can we cook it now? Err, yes yes yes. When it arrived, it was great. Steaming hot, the prawns were sweet as can be. The broth was quite peppery, rather than herbal, so that was a little odd. 
Look, it's a perfectly peeled prawn. There is not a single bit of shell, not even on the head or tail, so I could pop it all in my mouth (except the eyes and feelers lah!). DH peeled it for me! I feel so loved!
We also had some obligatory stir-fried dou miao (pea shoots, SGD 12), which were fine. DM wanted greens so we ordered some. Funny thing is, I am not fussed about greens when I am with DM, but when it's just DH and I, I find that I tend to worry more about whether we are eating healthily or properly.
Then, finally, the piece de resistance - the crabs! Lovely Chili Crab (female, with roe but smaller) and Lovely Black Pepper Crab (without roe, but larger and meatier), so explained our server. The crabs cost SGD 33 per kg.
The chili crabs were spicy but not overly so. The chili crab gravy, with a hint of tomato and the unmistakeable fragrance of the crab roe, was great with the steamed and fried buns that we ordered. The crabs were really meaty and tender. All parts of it were delicious.
But, I really preferred the black pepper version. Dry sticky black pepper sauce fried with the crabs until every bit of the shell and exposed flesh is coated. It is fragrant and not too spicy. I don't mind getting my hands dirty for this! DH, bless his heart, tried to peel every pincer for me, until I had to ask him to stop... I like shelling my own crabs cos that's were the tasty bits are!
Look, just look at the size of this monster! It was pure delight biting into this juicy meaty crab claw!
Total damages, SGD212 for 7 adults, with a 10% discount for UOB credit card holders, not bad, wouldn't you say?
