Entry lobby. They're really big on the whole "when pigs fly" idea...

The table sculpture which awaits your seating.

The first section of bites is titled “Trip to Goa beaches... “ and is their take on Indian cuisine. First bite is called “Slowly roasted avocado with hot chutney of pickled mint, green potatoes, sheepskin Malai Masala and saffron.

Smoked caviar with vindaloo curry and greek yoghurt. The two halves are not meant to be mixed... there’s an interplay of flavors as you alternate between saltiness of the caviar, and then to the sweetness and gentle spice of the curry.

Two bites to this next course. Masala lentils in a traditional stir-fry, sheep whey curd and smoked caviar. Butter tikka masala... except you have frog legs (instead of the typical chicken)... with mint, papadum and mango chutney. Well-executes flavors here.

Butter tikka masala, with frog legs, mint, papadum and mango chutney.

Steamed cheese naan with blanchetto truffles, corn and parmesan. This one blew my mind... it’s essentially a steamed bun with cheese, truffle,... honestly, I could’ve eaten another dozen.

Espardenya (sea cucumber) with creamy pil-pil sauce, Peruvian tigermilk made from red mullet, and red mullet crispy scales and tail. Really flexing their creative muscles here... with the sea cucumber prepared in noodle form, and fish flavors and textures complementing it.

This next one is presented with a crab shell cover to allude to the contents within. Underneath is stewed baby eel (!!!! my second time on this trip!) in a king crab cream, egg yolk in the pink and white sphere, and rocoto chili.

Emulsified capon soup with smoked Salmon fins and Jamaican pepper, trout roe and black vinegar. Another great interplay, this time with tender chunks of salmon in a sophisticated chicken soup.

A trip to the Tsukiji market... sea urchin with ginger lime, liquorice and black garlic jelly, bearnaise sauce and bergamot. This next one is interactive and the dish was assembled ON MY PALM! The sea urchin is consumed in one bite, and then followed with the broth chaser.

A dramatic visual is next... a stacked set of steamer pans arrive with smoke (dry ice) emanating from within. The diner is supposed to find the tray with the food.

The next series of bites is inspired by Chinese dim sum, and titled “Yumcha XO style.” The first two bites are of a “Necora” (spider crab) dumpling in a Chili Crab version, with Cocotxa in a duck yolk on top.

"Sandwich" dumpling with tangerine alioli and crunchy bread.

Spanish omelette dimsum with crispy egg white. In the spoon is Callos a la madrileña... a stew of tripe with pimenton. Two Spanish favorites typical found in Madrid bars, but this time with an Asian presentation.

Carabinero spicy bolognese with a warm shrimp sashimi, Thai basil macaroni, stewed ossobucco sauce. Again, there’s so much going on here... with obvious Asian and Italian influences... and three strong components being married into sensational unified bites.

“Chigüato” prawn, “galera” shrimp powder, and prawn crackers with tomato. This one is a riff on “shrimp in pepper shell”, but this time we have a small langoustine in its soft-shell, with everything being devoured, and gleefully done so.

“How does a ‘Whopper’ taste in DiverXO?” When the cloche is raised and the contents are revealed, I was asked to analyze the aroma... I honestly just smelled meat... but it was an interpretation of a Whopper, using DUCK,

Duck royale with Chinese five spice, gochujang, green mustard & chives essence & roasted heart. Served with crispy fried duck tongues. This is supposed to be a deconstructed hamburger.

The burger component. The bread on the right is croissant, meant to evoke a hamburger bun.

Crispy fried duck tongues. These stand in for french fries.

Red mullet cooked yakitori style with Spanish chorizo sauce, palo cortado and Moroccan lemon. Another fabulous course that was assembled at the table. The fish was so perfectly juicy.

Fresh lettuce souquet with roasted red mullet sauce. The lettuce bouquet is meant to be dipped in the sauce. I think the sauce could be inspired by the Catalan fish stew called suquet, but this clearly was meant to be a continuation of the red mullet course immediately prior.

Roasted langoustine with garlic butter, XO sauce, kimchi, bottarga, in a langoustine bordelaise sauce. The Asian sauces complemented the langoustine very well, but what really set this dish over-the-top were the bits of bottarga, providing textural complexity.

Langoustine’s head topped with lemon meunière sauce. When you pick up the morsel, a silly surprise is revealed underneath.

The langoustine underneath.

Aged Kagoshima Wagyu cooked in Japanese robata, with smoked bonito fashion, txuleta essence, egg yolk and tuber melanosporum; served with Vietnamese ecologic steamed sake rice, young coconut and green tea. This dish is a very sophisticated and elevated version of a Japanese curry beef over rice... and it was so gratifying. Despite being full, as this dish was probably three-plus hours into the meal... the dish just seemed so comforting and nostalgic for me.

The beef was prepared robata style - quickly seared one side, and preserving the high quality of the Wagyu. The beef is then served over the rice, and topped with a spoonful of the curry sauce. I could have eaten five more of these.

The Japanese curry sauce.

Vietnamese organic rice steamed in sake, young coconut and green tea.

This next duo is a supplementary course of two new dishes made with pigeon. First is the wing, with the skin side fried to a crisp. The second bite has slices of either raw or barely cooked pigeon wrapped over brown rice that is crisped in the bottom. Both are served with sauces that were derived from the bird. This was the last savory course.

A close-up of the pigeon leg.

We now begin the series of five desserts... this section is called “Animated cartoons... Fantasy World.” The first dessert course is Kakigori, which is a Japanese shaved ice flavored syrup and a sweet milk. This time, it’s served with tom kha gai soup with guava paper, lemon grass, chili, lime, and kaffir lime leaves. You could also call this a riff on Spanish Raspado.

Coconut ganache, black garlic, black currant bubblegum, basil, licorice, coconut ashes, yuzu ice cream. The blue spheres are not actually bubblegum... inside is black currant liquid. A visually stunning first dessert, and with subtle flavors.

Lemon, corn, lulo, and cereal milk. This one knocked my socks off. The ice cream is vanilla with a strong essence of corn, and complemented with cream made from cereal milk. The dots are made with lulo which is a South American citrus fruit.

This next dessert is served on a whimsical, stunning vessel. Cotton candy flan, beetroot, vanilla and sriracha sauce. The open mouth in the ceramic indicates that this small bite is to be picked up directly with your mouth. So provocative, sexy and also delicious! The cotton candy panna cota was definitely worth the effort.

Under the lid is the cotton candy flan. The dish is meant to be held up to your mouth, and you bite the flan directly off of the ceramic vessel.

The last dessert, about 4 hours since the beginning of the meal. Cookie and milk mochi with croissant. Being a fan of these myself, this one definitely succeeded in capturing the textures of mochi ice cream... what a great ending to a fantastic, playful, and artistic meal.

The front of the menu.

Back of the menu.

Someone celebrated a birthday here today.

Diners siting next to me. Notice the decorative jacket on the server.

The vessel for the bill.

Trolls outside of the dining room.

Ants descending the stairs.

Back to the pig painting at the lobby.