1. improved size of hazelnut pieces hidden inside the salty caramel, their chocolate hazelnut long cut cake added whole piece hazelnut which made it too difficult to eat and too strong of taste, no good, this one was improved that all nuts were carefully cut into half, lighter & let caramel took back the control~! 2. over sweet chocolate decoration was well balanced by the funny sand and dark chocolate mousse which was at right height and also excellent bitterness
3. salty caramel was made perfectly with same taste as caprice's petit four~! yummy!!! 4. chocolate sponge cake between mousse and caramel was moist enough as it got the moisture from the cream in mousse i think, but recommend them to add syrup or wine on cake before adding into the whole tart~! 5. tart texture was always good, much better than those made in mandarin cake shop
6. choice of patisseries was still A LOT though i arrived at nearly seven pm already!
bad:1. service was worse and worse, how could this happen in Michelin restaurant? staffs know very little about their product!!! 2. chocolate sponge cake between tart and caramel was not at all moist enough as moisture was blocked by oily caramel ( just include sugar, butter and some cream i think, right?) and so it made the whole tart suddenly gave a very DRY feeling, mess the tart up!!!
3. mousse cylinder was add to the bottom tart part...in a way that...um...i didn't know how to say...but looks that the chef was thinking other things...not right in place in short
of this service, it was not worth to come for $40 a tart,
but their scones still made me crazy!!! so much wanna encore their high tea set~!