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2023-08-13
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Finally posting my second visit here after a year😅 As a Michelin⭐️ restaurant, it never fails to disappoint. From its signature savoury bites to dessert, everything was on top notch. Not to mention @chefvickycheng ‘s creativity of infusing Chinese elements into French was such a delight at all times.🥂Chicken Live Moose and Salmon Toast🥂Ma Yau Biscuit🥂Crab SaladSavoury selection was always different but of course, keeping the chef’s favourite song as the theme.🥂Iwate OysterAdded Kristal caviar and
🥂Chicken Live Moose and Salmon Toast
🥂Ma Yau Biscuit
🥂Crab Salad
Savoury selection was always different but of course, keeping the chef’s favourite song as the theme.
🥂Iwate Oyster
Added Kristal caviar and Chinese almond sauce, it’s quite nutty in flavour. There’s steamed egg white beneath which was very smooth in texture. A perfect East meets West style of cooking.
🥂Noirmoutier Potato
Thought there’s nothing special with potato but you’re wrong. With Hokkaido sea urchin on top of the French potato, the Yunnan ham sauce and finger lime brought out a really nice creamy and nutty flavour.
🥂Sea Cucumber
My favourite dish here still goes to this signature sea cucumber that’s sprayed with 20 years Shaoxing wine . Scallop was put under this time instead of prawn but it’s equally delicious.
🥂Rough Scale Flounder
This Japanese flounder was made in Thai style. Added Thai basil and fried baby mussels that are from Chaozhou, the sauce was rich but not overpowering.
🥂Pepper Salt Squid
I found a bone from the flounder and left it on the dish. I didn’t complain at all but the server was so attentive and saw that. They then kindly prepared us this to compensate. How sweet!
🥂Crispy Daikon
You may add $1280 to have fish maw instead but since we got that last time, we would like to try this this time. Topped with Australian black truffle, it smelt so good when it came. It was suggested to stir the egg yolk before eating. The sauce was thick and matched well with the daikon.
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🥂Fried Fish
Special treat from Chef Vicky. Yummy😋
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🥂Peach Sorbet
Came to refresh our tastebuds before main.
🥂Bresse Pigeon
The pigeon was very crispy in texture and the sauce was the Pat Chun aged sorghum vinegar that gave a sweet taste. There’s cherry on the side and a fried XO rice to pair with it. I am not a huge fan of pigeon so I won’t say I loved it but it’s actually not bad.
🥂Bird’s Nest
Who can resist a beautiful bird nest that’s added with pomelo and Hokkaido milk pudding? I simply can’t.
🥂Yamanashi Peach
The peach was very sweet itself already. After adding icecream on top it’s just heavenly delicious.
🥂Traditional Candy and Coconut Wrap
Always love this traditional sweet here and it simply a reason for me to come back again.
🥂Petit Four
Can’t reject any of them so I had them all.
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Always enjoy my time here and am looking forward to my next visit again.
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💰8-course dinner $2280/person
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Overall rating: 9/10
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