English Address : 23 Wing Fung Street Wan Chai
Chinese Address : 灣仔永豐街23號舖
Map : Display Map
Phone No. : 2861 3130
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Categories : French | Western Restaurant | Romantic Dining | Special Occasion Dining | Fine Dining
Spending : $301-$500
Overall Score : 3.9
29 vs 8 vs 4
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Crayfish 、Kunbu angel hair with france aquitaine caviar and white truffle oil 、Mushroom Risotto with Pan-Fried Goose Liver
Opening Hours: 星期一至六: 12:00-14:00, 19:00-02:00
Number of Seats: 25
Payment Method: Visa、Master、AE、Cash、UnionPay
10% Service Charge:
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Not So Merry Christmas Dining @ Cepage
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NATNUT (14 Review(s))
All my previous dining experiences in Cepage were highly rated and enjoyable, so it always remained among one of my highest acclaimed restaurants in Hong Kong. Until my recent Christmas dinner
Service is always spot on with no doubt. From how they dealt with our reservations(I was sent pictures of the exact seating area and menu) to actually serving us on the night.
Cepage has the whole package: with one michelin star under its belt, the Les Amis group restaurant located in Wanchai nestled between all the other bustling restaurants firmly holds its place as the most refined among them all. It boasts beautiful decor, tasteful artwork and one of the hugest wine collections in town, with over 2000 wine labels if memory serves me well.
We were set to sample either the Christmas Set Menu (Menu Noel) at approximately 1,580 HKD per person or a regular 5-course Epicurien menu at 1,070 HKD.
In light of the festivities we opted for the Christmas Set Menu - looking at it retrospectively that was a poor choice on my part.
I'm not a particular fan of fried food so when we were presented with this to start with, it etched a slight frown on my face, nevertheless I was looking forward to sample the rest of the menu
This was an alternate dish offered to me as I don't eat raw food. It was very nice, well paired with an asian inspired sauce
This was not as simple as it looked! The scallop was wrapped in truffle
This was by far the best dish among the entire menu! The onion tart was very refined and went perfectly with the truffles
This dish was rather average. Despite the use of delicate ingredients
I was not impressed by this dish. It didn't feel very Christmasy for starters, nor did it stand out to me at all. I had much higher expectations for Cepage. If I dare be rude, it instantly reminded me of beef brisket noodles and for the price charged per head for the dinner, much need not be said of that..
So for dessert they served us with this Christmas Log. I took one look at it and instantly lost interest. It did not look creative, appeasing nor appetizing and I can assure you that its taste reflected that too. Again, I had much much higher expectations for Cepage. I sincerely had hoped that they made more of an effort with their christmas menu. This so called dessert was something I could've bought from any supermarket and I'm leaving it at that.
In conclusion, we were not happy with our Christmas dinner at Cepage. We've always had nothing but praise for the restaurant and its food. It was always a treat to dine here, but this time, we were thoroughly let down by the food. The menu didn't seem to be very well thought out nor executed up to its normal standards. We would have been much happier ordering off the a la carte menu. It came to around 4000HKD and neither of us walked away patting our wallets happily thinking it was good money spent on a decent meal.
Still skeptical of returning again to allow it to redeem itself, but our recent dining experience really struck itself off my favourites list..
Date of Visit: 2012-12-25
Table Wait Time: 0 Minutes
Spending per Head: HKD2000
Overall Rating : Taste3 Environment5 Service5 Hygiene5 Value for Money3
[WC fine dine] Delicate flavours, great execution.
meganchen (204 Review(s))
Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above.
Diana Krall singing S'wonderful softly in the background.
Note: 36-month iberico ham available that evening. 25g per serve.
Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!! Our server asked if H wanted only hot food, and thus served hot water and made a substitution for the originally cold amuse bouche. They also gave us plates to share food - no intimidating airs and graces here! And I had a small stool to put my stuff on. Sadly, sparkling water was imposed on the other diners.
Sourdough, tomato focaccia, bacon rolls. Bacon roll was the best - haven't had it elsewhere. Very chewy body and the pancetta was very fragrant. You could taste the delicious oils.
Menu epicurien (for me)
Amuse bouche - avocado cream balanced with fresh tomato water, topped with light mediterranean yoghurt
Intense and extremely fresh tomato water. Yoghurt was not too sour or overpowering. Not too thick either. Served cold. Enough tartness to get my juices flowing. Bring it on.
Potato salad with oscietre caviar and mixed herbs
The potato was very soft but was not crumbly. You know how baked jacket potatoes go all crumbly in the center? This leaf of potato was more rubbery and 'malleable' in terms of texture. But it was soft. Quite an interesting texture actually. Wonder what potato they used. Smoked salmon was very intense and the caviar wasn't that bad. I actually ate all of it...and I usually stay away from these fishy things. Capers weren't too sour/salty. Good flavour profile. And of course it looked beautiful.
Deep sea lobster ravioli and silky tofu in a light dashi buillon with kinome and junsai
Okay so this item was on my menu but I gave all of it away to a happy beneficiary who gladly took the langoustine ravioli. I finished the soup. It's like a consomme, but slightly over-seasoned. It was very hot though. You can see that the ravioli skin had some corriander incorporated into it but I couldn't taste it at all. And you can see how the corriander specks are uniform and evenly distributed. Man. So much skill must've gone into making this delicate skin.
Upside down cheese souffle with tasmanian black truffle
Artwork which pains me to eat. The natural patterns on a truffle's cross-section are beautiful. Natural is beautiful. The term 'souffle' here is slightly misleading here since the texture is unlike the traditional light and airy souffle. It's more custardy than anything - a mystery why they used 'souffle' in the first place. But regarding the taste - nothing impressive. And honestly, I couldn't really taste the truffle because it was sliced so thinly and there was nothing to bring out its delicate flavours. I nicked the origami paper though, so pretty .
Kimedai fillet cooked in bamboo steamer, drizzled with rich tuna jus and olive oil
Because it's steamed, I guess it helped preserve the silky texture and moistness of the fillet. The green asparagus was in season - tender and sweet! I guess the tiny drizzling of juice reflects the chef's confidence in the natural sweetness of the fish.
Poached cherry tiramisu layered with light mascarpone cream
Again, I had to marvel at how pretty this thing looked before digging in. Somehow they managed to find a really good piece of origami paper to match the speckled surface of the tiramisu. I nicked the piece of paper of course (it is still wedged comfortably under the sheet of glass on my desk). It was surprisingly light for a tiramisu - the creamy, cheesy bit was frothy and felt somewhat like whipped cream (just set). This might explain why I managed to finish the whole thing without feeling guilty..? The lady fingers were not soggy so the coffee liquor taste was not strong. I believe there was some cherry-flavored thing going on with the sponge. A sprinkling of crunchy, sweet, candied almond splinters added another dimension to the creamy, smooth dessert. The dessert is not chilled.
But is it very good? I don't know. Perhaps not. Despite its visual appeal I think this dessert did not wow me in terms of flavour.
A-la-carte:White asparagus soup with 18 months mimolette cheese $130
This dish was an a la carte order. It was hot, steamy, frothy, and not creamy. Extra hot to suit the lady - server told us it was normally served lukewarm. A small chip of grilled cheese went surprisingly well with the soup. The grilled cheese was a delicious little morsel. I'm not sure if it was deep fried or grilled - or both. It was very cheesy and intense, a bit too salty if had alone, but it complemented the mild flavour of soup very well.
(menu gastronomique featured below)
Date of Visit: 2012-06-23
Spending per Head: HKD1300 (Dinner)
Overall Rating : Taste4 Environment5 Service5 Hygiene5 Value for Money3
[WC fine dine] Delicate flavors, great execution.
meganchen (204 Review(s))
Japanese scallop sashimi and celeriac, wrapped in Australian black truffle
Didn't try. But I heard that there was some truffle jus on the scallops too!
Lobster suspended in oxtail and black truffle jelly, accented with 'belle de fontenay' cream
Super delicate, said those who sampled this dish.
Green asparagus dressed with chanterelle mushrooms, comte and jus court
Hot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender but with a nice crunch of asparagus spears. Chanterelles weren't as fragrant as I hoped, but looked cute. I loved the simplicity of the dish. Just cooked with a bit of french butter. Mmm.
Deep sea lobster ravioli
Hokkaido scallops cooked with seaweed butter crowned with 'kristal' caviar
Even though I don't eat scallop I was truly allured by its fragrance. Smelled effing good. Two of them sat snugly on the ends of the plates on my left, and right, beckoning at me. Scallops seared really perfectly. Very fresh, surface was slightly crisp and browned. Again, cooked in a bit of good quality butter.
Grilled lamb chops with garden baby carrot from France south
Compliments of the chef! lucky lucky. Wonderful smell again, very tender. Lamb had no gamey taste. I don't eat lamb but I found it alright too. Apparently it's 2-3 week old lamb, lightly seared, crisp exterior. Sweet baby carrot very tender. The board of rock underneath was warmed through.
Kagoshima fillet in wasabi flavored seasonal vegetables
The A5 wagyu beef melted in the mouth, effortlessly. No blood water - enough resting time given . So delicious - A5 is sooo fatty.
Cherry sorbet with bittersweet chocolate souffle
Extra dark chocolate used. Extremely chocolatey - the most chocolatey chocolate souffle I've ever had. Went well with the cold, tart sorbet. But the souffle was quite dense. Quite thick. But it wasn't heavy, and you didn't feel sickly like how you'd feel after eating chocolate marquise. An appropriate full-stop to a pleasurable meal.
Vanilla marshmallow was like a melting lump of sugar in your mouth. Extra sweet and soft. Fluffy. Oatmeal raisin biscuit was sticky and very oily. Quite brittle. Not too remarkable. Coconut flakes cream puff and Brioche was so good - the brioche. Passionfruit brioche had a very fluid filling which was creamy and chilled.
48-hr miso-marinated cod
Marinated for 48 hours. So, so good. Very hot. Sweet and intense miso flavour; cod very smooth and...almost buttery. I wouldn't use oily to describe it. The flesh would flake easily, smoothly, under the fork, but it does not break. It slides effortlessly, one shard after the other, but it does not break in the middle. It is so good. It's more delicate than the already perfect one that Zuma makes. When I was listening to the server describe the dish I wondered what the fate of this cod would be if nobody ordered the dish? Does it go to waste? Does it marinate in the fridge for one more day? Do the chefs eat it up?
Mango with sago pearls
Yoghurt-like body, with sago pearls. Topped with Pistachio nuts, which added an interesting flavour and crunch. Yummy. Properly chilled, not filling at all. Like a palate-cleanser. Like molten mango ice-cream.
Apple tarte with vanilla ice cream
Delicious puff pastry, very crisp and and flaky. Apples were soft but managed to hold shape. Not mushy at all. Only mildly sweet. Vanilla ice cream quite special - as if it were slightly smoked in some way.
Lychee Oolong tea $90 I ordered this. Smelled very good. Very, very hot, almost scalded myself when I gave it a first sip.
The reason why I hesitated to give Cepage a smiley face is that I will only come on special occasions. Definitely not within the same year. And actually there are so many places to experiment around the area. Men might not be too satisfied because of the small portions. Delicate, but small. Impressive, but may not 'hit the spot' for all. However, for the well-decorated dining room and excellent service, and the delightful evening I had (new iPad!), smiley face it is.
I wonder what I could've done with the money if I'd opted for something more economical. Upgrade camera gear. mm.
Date of Visit: 2012-06-23
Spending per Head: HKD1900 (Dinner)
Overall Rating : Taste4 Environment5 Service5 Hygiene5 Value for Money3
Surprises @ Cepage~
LL99 (72 Review(s))
When dinner was being organised for a get together with Mr. C and Miss. K, Cepage was not the original destination. It was only after my reluctance to go along with Miss K's suggestion of Spoon that Mr. C offered Cepage as an option.
So the night before the public holiday saw us seated on the second floor of Cepage's dining room. Situated on Star Street, it is a one Michelin star establishment with its emphasis on a fusion of French and Japanese cuisine. As I entered the restaurant I was greeted by the smiling hostess who then directed me towards the elevator opposite the hostess desk. It was a little odd stepping into the elevator with two staff members who stood facing each other, but at least it was a very short ride up. Once arrived, another waitress led me from the short hall into the main dining room. What struck me was how small the area was, with only five tables generously spaced apart from each other with I think two private rooms around the corner. The ceilings were high which was helpful in opening up the space in an elongated fashion and there was a mix of contemporary and what they term as 'old world' touches shown by the sleek tan wood panels on the walls contrasting with the elegant chandeliers dangling high above.
The menu for that night was actually unknown as many of the dishes were organised by the chef, but I can say that he made some fantastic choices.
We were served an assortment of bread to start with a selection of baguettes, anchovy rolls, cheese foccacia, brioche and sour dough. I picked the anchovy roll and baguette, but regretted it as the anchovy smell was extremely fishy, however the crunchiness of the exterior and soft insides showed the quality of the bread.
Our first appetiser was a signature dish. A neat bundle of angel hair pasta well tossed in truffle oil and decorated prettily with caviar, a light sprinkling of truffles and a sprig of basil flowers. We were instructed to pluck the purple basil flowers off the sprig and eat it together with the pasta. This. was. amazing. The angel hair was cooked to a perfect al dente and the truffle oil filled the senses with its wonderfully earthy aroma. The caviar added a touch of saltiness to the dish and the fresh flavour from the flowers helped awaken the palate. This was one of the best dishes of the night~
A plate of scallop maki was served alongside the pasta dish, featuring six delicate rolls of raw scallops wrapped in seaweed and crowned with caviar and a touch of gold foil. The scallops were velvety soft and I would suggest to eat these quite quickly as the seaweed became damp and slightly chewy as they absorbed the moisture from the scallops.I enjoyed this as did Mr. C which was no surprise since he loves scallops, while Miss K thought it was a bit too salty.
The next dish arrived with a very strong smoky aroma which gave me the impression that it was pork related. When the waiter described it as smoked anago, I was quite surprised as the flesh was pink hued, but this was quickly overcome by my anticipation to try it because anago is one of my favourite types of fish~ Three slices of anago were draped over a bed of tomato confit and slices of pan-fried potatoes with the funny addition of a shaving of parmesean cheese. I adored this dish! The anago was unctuous in texture and its fattiness just made it melt in the mouth.. To refresh the palate a small cup of shiitake consomme was served to relieve the oiliness. I think I was the only one who really enjoyed the anago, as both Mr. C and Miss K ate around it, leaving most of the anago untouched.
Their signature black miso cod was presented simply, wrapped in a hoba leaf with an accompanying side of sweet miso. The flesh was firm, but nicely moist and flaked off easily from the prod of a fork. The cod was apparently marinated using three different types of miso, and the sweetness of the marinade complimented the almost buttery flavour of the cod. This dish was liked by all three of us.
The beef tartare prepared here is a little unsual compared to others I have tried. They termed it 'tataki' style where the top of the tartare was bruleed and it was served over a layer of ratatouille. This dish was definitely strongly flavoured and we all agreed that the ratatouille over-powered the taste of the beef. Miss K did not like the taste of the peppers used in the ratatouille, while I found the varying temperatures from the slight warmness of the bruleed top of the beef tartare to the sudden coolness of the ratatouille to be quite strange.
While we were waiting for our next course, my attention was captured by several waiters preparing to provide a gueridon service for the next table involving a gorgeously roasted chicken. Watching them in action, efficiently carving up the chicken was quite interesting and showed no small amount of skill.
No sooner then they had finished, another roasted chicken was wheeled out, this time stopping at our table! So essentially we got the visual action twice and honestly speaking there is something just so tantalising about a simple plate of roast chicken served with a side of fresh lettuce hearts and potatoes. You could tell it was cooked perfectly, the meat was succulent from the juices retained during the roasting process, the thighs were tender and even the white breast meat normally so tough was easy to chew. The highlight would probably be the skin, I normally do not eat chicken skin, but it looked so alluring that I could not resist trying. And I am glad I did, with the excess fats roasted away leaving behind a crispy skin that gave way to an irresistible crackle. Very very good.
All too soon it was time for desserts~ Petite fours came first, a combination of yuzu marshmallow, pear and red wine jelly and a duo of oatmeal cookies. Miss K and I thought the marshmallow was way too sweet, it was also gritty in texture while Mr. C thought it was not bad, but we suspect that he was too busy looking at his phone to actually notice what he was tasting haha... the pear and red wine jelly was quite nice with a slightly chewy texture and I thoroughly agreed with Miss K that it tasted like those dried fruits 'gar yin ji' you eat after drinking a very bitter herbal tea. I liked the oatmeal cookies most, light and buttery with a delicate snap when you bit into it.
Alongside our petite fours, a tray of very cute mini eclairs were also served~ They were surprisingly not very sweet and out of the three flavours coffee, dark chocolate and sea-salt caramel, I preferred the dark chocolate most as it had the boldest flavour compared to the other two.
And then we were served the chocolate souffle. This was paired with a gorgeously coloured cherry sorbet which was so striking against the sombre brown of the souffle. To be honest I am generally not partial to souffles because they tend to have an eggy flavour and I like my desserts to be of more substance rather than just a puff of air. This was definitely an exception though. Sinfully rich and dark it was absolutely seductive.. the fluffy top gave way to a semi-set moussey texture and it was so chocolatey that I can guarantee that it would satisfy the cocoa craving of any chocolate fanatic out there. It was an absolute pleasure to eat.. no wonder people consider chocolate as an aphrodisiac hahaha...The cherry sorbet was delightfully sharp and tangy with no fake cherry flavour and it helped to refresh the palate for those that desire a break from all the chocolate. I could not help murmuring how good the souffle was with every spoonful and I must have driven Mr. C and Miss K insane hahaha... I know Mr. C enjoyed his since he likes chocolate as well, but not so much for poor Miss K even though she made a huge effort and finished it I would recommend this~
We finished with coffees, cappuccinos for Mr. C and Miss K, while I had my usual skim, decaf latte. I ordered mine extra hot, but when the coffees came, the waiter taking our order must have mixed it up resulting in the cappuccinos being of the higher temperature while mine was normal. Just a small mishap. The coffees were from Nespresso which explained the lack of latte art and weak foam on the cappuccinos, but the flavour of the coffee was quite good.
Aside from the beef tartare, I loved my dining experience at Cepage. The service was attentive, the manager was friendly, not at all intrusive and made small talk at appropriate times. This is definitely somewhere I plan on returning to~
Date of Visit: 2012-10-22
Table Wait Time: 0 Minutes
Overall Rating : Taste4 Environment5 Service5 Hygiene5 Value for Money3
A Beautiful Mother's Day Celebration @ Cepage
Little Meg (130 Review(s))
My mom loves beautiful artful food, and she also loves white asparagus, and corn. So when I saw all the latest food pictures of Cepage by Chef Lepinoy, I knew Cepagewas the place that I needed to bring her for Mother's Day celebration. Even though I hardly posted reviews these days, the food was so aesthetic and beautiful that I couldn't help but to share. Of course, the lovely afternoon with my dearest mom was also worth the record.
We started with some bread, and despite how tempting the Bordier butter was on the side, the bacon flute and tomato and black olive focaccia were great on their own.
White Asparagus Blanc-Mange, Oscietra Caviar, White Asparagus Coulis, Green Asparagus Puree
Mom loves asparagus especially the juicy white ones.This dish is simply perfect for her. The silky white “flan” and the white asparagus coulis were packed with the sweetness of white asparagus, further accentuated by the marine saltiness of the caviar and the mild grassiness of the green asparagus.
All these elements were crafted into a piece of art with the meticulously located green asparagus dots and the quenelle of caviar jewels.
Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar
Another favorite of my mom is corn. That is why when I saw this stunningly beautiful dish on Facebook I immediately asked Chef Lepinoy if I could have for my mom. Once again, the plethora of caviar at the bottom worked brilliantly in elevating the sweetness of the corn soup, and the fluffy airy floating snowball rounded out the overall texture. The corn-flavored popcorns added an additional textural contrast, and it really tasted like Tohato caramel corns, the Japanese snack!
La Saint-Jacques - Teppanyaki seared Tasmanian scallops with teriyaki sauce
In the past, the scallops at Cepage were cooked with Bordier seaweed butter, but this new “lighter” version was equally satisfying. In fact, the execution this time was better than my previous visit, with the gigantic scallops cooked to perfection – slightly crispy on the seared surfaces, semi cooked throughout and the center almost raw like sashimi. They were also bursting with natural sweetness, which I thought was hard to find as most of the jumbo scallops I tasted in Hong Kong were quite flavorless.
The teriyaki sauce was more like a light sweet soy dipping without the stickiness and viscosity of the ones for yakitori.
Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion
Another gorgeous and immaculately presented dish. There were actually a lot of sea urchin “tongues” inside, and when mixed with the lobster flan and fennel emulsion, it became a sea urchin veloute with bits of sea urchin meat in every bite. The brininess of the uni was very much toned down when mixed with all the ingredients, but I liked the pungent fennel which gave the whole dish a distinct flavor profile.
Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad
A familiar dish as it was served in many Robuchon’s restaurants. This was good in flavor but a little awkward to enjoy with its tall yet small dimension. The foie gras and anago flavors complemented each other well both flavorwise and texturewise. The apple and daikon salad was great for refreshing the palate.
La Caille - A marriage of quail and foie gras with a light chicken veloute and green asparagus
Another new interpretation of their signature quail and foie gras dish, this dish was served a little more bistro -like (any coincidence? Wink wink?) and with a more rustic presentation. The quail leg was tender despite the lack of a crispy skin, and foie gras added richness to the breast meat. My mom quite liked the chicken veloute which served as a thick sauce. Surely more asparagus for my mom!
La Cabillaud - French Cod Cooked in "Meuniere Style", served in Modern "Grenobloise"
The black cod cooked in hooba leaf was a signature dish at Cepage which I loved, and with French cod the preparation also turned French. The thick-cut fish had flawless texture and doneness, moist and velvety in every bite. All the flavors of the dish came solely from the Grenobloise sauce. The tartness of lemon was VERY pronounced, and the brown butter flavor became very mild in comparison.
Les Fameuses Carolines
Composed of mini eclairs, marshmallows, and almond cookies, the platter was certainly an eye-candy on its own. My mom ate EVERYTHING on this platter without leaving me one! I would only believe they tasted excellent from her reaction!
Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
I asked Chef Lepoiny to prepare this dessert for my mom as I knew instantly when I saw its picture on Facebook that she, as a corn fanatic, would love it. This was truly a corn-lover heaven, with the warm soft soufflé, the cold creamy ice cream, and the crunchy caramel popcorn all packed with corn aroma and flavor. Mom LOVED it and it was certainly a highlight of the meal.
Les Iles Flottantes - Floating islands with custard sauce and pink pralines
I asked Chef Lepinoy to kindly write “Happy Mother’s Day” on one of the dishes, and he was so kind that he made this dessert into such a lovely and beautiful dish! The dreamy and airy floating islands went impeccably well with the rich and creamy custard sauce, and the crunchy delightful almond and pink pralines and caramel lace completed the heavenly creation. This dessert was just so divine! They were sweet on the palates yet sweeter in our hearts. It was the perfect finish for our lovely afternoon.
It is very hard these days to find true artistic food that taste great at the same time. Often time I found food that looks "too pretty" to taste not as good as it looks. I was very impressed by Cepage in this meal as those amazing looking dishes, including the Snowball, the White Aparagus Flan, the scallops, the Hokkaido uni, and Trilogy of Sweet Corn Symphony, and the Floating Island to be all having impeccable flavors to match with the presentations. I look forward to visiting Cepage very soon again for savoring more on the beautiful delicious dishes that combine art and food together!
* The white asparagus dishes are seasonal items
** The following dishes are off menu and are parts of Singapore promotion in August:
-Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar
-The Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad
-Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion
-Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
Recommended Dish(es): White Asparagus Blanc-Mange,Floating Snowball,Hokkaido Uni,La Saint-Jacques,Trilogy of Sweet Corn Symphony,Les Iles Flottantes
Date of Visit: 2012-05-12
Table Wait Time: 0 Minutes
Occasion: Mother's Day
Spending per Head: HKD650 (Lunch)
Overall Rating : Taste5 Environment5 Service5 Hygiene5 Value for Money4
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