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2017-01-24
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Le Rêve is a newly opened French Japanese restaurant located on the 10/F of the most hype building, Zing! With a French restaurant in house, the dishes are inspired by fresh seafood and meat produce, using modern style cooking method like sous vide. The restaurant has really quality and comfortable seating and elegant cutleries. The restaurant is opened until late for drinks indoor or outdoor at their terrace, and it is featuring mainly a 4-course, 6-course, and 8-course dinner menu for diners,
Le Rêve is a newly opened French Japanese restaurant located on the 10/F of the most hype building, Zing! With a French restaurant in house, the dishes are inspired by fresh seafood and meat produce, using modern style cooking method like sous vide. 
The restaurant has really quality and comfortable seating and elegant cutleries.
The restaurant is opened until late for drinks indoor or outdoor at their terrace, and it is featuring mainly a 4-course, 6-course, and 8-course dinner menu for diners, while modifications can be made if you have any food allergies.
Bread BasketSome playful and traditional elements are used in the restaurant. They use Fuji volcano rock as the butter plate to avoid it from melting, and Japanese 朴leaves to hold the bread, while the leave is traditionally used for wrapping around grilled fish. The utensils at this place is uniquely useful, perfect for Asian small hands for better grip.
Prior the elegant yet casual meal, you do not want to miss their cocktails which can be made based on your personal preferences. We have tried two of them and they are tailored by your taste and favourite fruits in season. Your cocktails are poured in front of you by their very experienced mixologist.
Dry cocktail with pearA gin based drink with floral, sweet sakura flavour, and blended pear puree for lumpy texture.
Refreshing cocktail with blueberryA vodka based drink with sweet blackcurrants liquor, topped with blended pineapple juice to create a foam creama.
Amuse BoucheDiced Hamachi cubes mixed with diced onion, drizzled with red wine sauce, topped with a small piece of Sanma. The fresh is very fresh as it has a kind of sticky texture, while the complimenting the red wine sauce, the fishy taste faded away, making it a very refreshing light nibble to start a meal.
Beer TartarThe classic French dish with a twist using a mix of A5 wagyu beef and American beef, mixed with red onion, capers powder, and the oval shaped water drop on top is surprisingly made of fish stocks and chicken stock using molecular method. The dish is finished with beet and chicken liver gel, and cucumber sauce, offering you different ways to change up the flavour of the raw beef.
Foie GrasA super smooth terrine served with reduction from white wine vinegar, apple and fig confit. The fruitiness and sweetness from the fruit balance out the richness from the foie gras.
LangoustineA decent size of langoustine sitting on a mysterious silver trail with silver powder, and the piece of seafood is interestingly paired with coconut, melon and shellfish gel, as well as a scoop of really light and silky wasabi ice cream.
Sea CucumberThis special creature is usually seen in Chinese cuisine but it is now nicely done in French Japanese style. After being sous-vide, the sweetness from this seafood went nicely with the smoked tomatoes shellfish pond at the bottom as well as the earthy porcini puree to give it a character. This amazing seafood is served with white peach and grapefruit jelly.
LobsterOne of the most favourited dishes from the restaurant. A whole sous vide tail of lobster is swimming in a flavourful shellfish veloutée that is packed with powerful sea water taste, counterbalanced with some refreshing celery cube and grapefruit crystal on the side.
AmadaiA beautifully prepared amadai fish is served with a rich mussels’ sauce with baby veggies. The skin of the fish has been braised with extremely hot oil, making every scale extra crispy, covering a piece of juicy moist amadai fillet which embraces a strong fish taste.
A5 Kagoshima wagyu sirloin (+$280)With just an addition of charge, meat lovers will leave with satisfactions. Fatty juicy cubes of A5 Kagoshima wagyu sirloin is paired flawlessly with beet in Mirin, cucumber sunomono, Ox tongue puree, topped with luxurious strings of Japanese saffron. The smoky taste from the just slightly chargrilled wagyu is almost pungent. The fat literally urged out once you bite into it. Not only the beet lighten things up, the natural earthy flavour from this root vegetable lifted up the beefy taste from these delicate meat. Absolutely stunning and worth the price.
Magret de CanardMagret de Canard, a.k.a. duck breast, is finely selected. The rather lean breast only has a very thin layer of skin on top that has already ben crossed. Thinly sliced pieces of duck breasts are placed on top of a creamy smooth pumpkin cake, cleverly served with something sweet like lemongrass sauce and pearl onion cooked with sweet port wine.
Snow WhiteWhen it comes to dessert, Le Reve leaves you no chance to cast a doubt. A utterly soothing lime sorbet is served with some sour citrus gel, lemon meringue, and white chocolate powder. It is not too sweet but rather almost digestive after so many courses.
The Devil In contrast, devil can also be found the menu which is a chocolate based dessert with a scoop of tart beetroot sorbet with Amaretto caviar, sitting on thick bittersweet chocolate ganache that is not sweet at all. We particularly liked the axe which is made with delicious hardened dark chocolate rolled in mint crumble.
GlamourThe last dessert is a smooth and light white chocolate panna cotta with a cute little piece of sphere of berries with port wine. The juice of the berries and port wine mixture would run through the panna cotta once you break the molecular sphere, giving it an additional subtle hint of sweetness.
Mignardises You might have heard of “Petit Fours” but do you know that “Mignardises” refers to assorted French patisserie that is to be enjoyed after a meal? Since Le Reve is a French Japanese restaurant, we were served with medeleine and Japanese mochi with soy power on the same plate, echo to the restaurant’s concept of “East meets West” fusion food.
Based on the quality and ingredients of the dishes, it is a sumptuous meal considerably value for the price. Overlooking the busy highway in this concrete city, Le Reve is suitable for any occasions.
The price of the 6-course menu is $780+10%, and 8-course menu for $1080+10%.
Le Rêve is a newly opened French Japanese restaurant located on the 10/F of the most hype building, Zing! With a French restaurant in house, the dishes are inspired by fresh seafood and meat produce, using modern style cooking method like sous vide.
The restaurant has really quality and comfortable seating and elegant cutleries.
The restaurant is opened until late for drinks indoor or outdoor at their terrace, and it is featuring mainly a 4-course, 6-course, and 8-course dinner menu for diners, while modifications can be made if you have any food allergies.
Bread Basket
Some playful and traditional elements are used in the restaurant. They use Fuji volcano rock as the butter plate to avoid it from melting, and Japanese 朴leaves to hold the bread, while the leave is traditionally used for wrapping around grilled fish. The utensils at this place is uniquely useful, perfect for Asian small hands for better grip.
Prior the elegant yet casual meal, you do not want to miss their cocktails which can be made based on your personal preferences. We have tried two of them and they are tailored by your taste and favourite fruits in season. Your cocktails are poured in front of you by their very experienced mixologist.
Dry cocktail with pear
A gin based drink with floral, sweet sakura flavour, and blended pear puree for lumpy texture.
Refreshing cocktail with blueberry
A vodka based drink with sweet blackcurrants liquor, topped with blended pineapple juice to create a foam creama.
Amuse Bouche
Diced Hamachi cubes mixed with diced onion, drizzled with red wine sauce, topped with a small piece of Sanma. The fresh is very fresh as it has a kind of sticky texture, while the complimenting the red wine sauce, the fishy taste faded away, making it a very refreshing light nibble to start a meal.
Beer Tartar
The classic French dish with a twist using a mix of A5 wagyu beef and American beef, mixed with red onion, capers powder, and the oval shaped water drop on top is surprisingly made of fish stocks and chicken stock using molecular method. The dish is finished with beet and chicken liver gel, and cucumber sauce, offering you different ways to change up the flavour of the raw beef.
Foie Gras
A super smooth terrine served with reduction from white wine vinegar, apple and fig confit. The fruitiness and sweetness from the fruit balance out the richness from the foie gras.
Langoustine
A decent size of langoustine sitting on a mysterious silver trail with silver powder, and the piece of seafood is interestingly paired with coconut, melon and shellfish gel, as well as a scoop of really light and silky wasabi ice cream.
Sea Cucumber
This special creature is usually seen in Chinese cuisine but it is now nicely done in French Japanese style. After being sous-vide, the sweetness from this seafood went nicely with the smoked tomatoes shellfish pond at the bottom as well as the earthy porcini puree to give it a character. This amazing seafood is served with white peach and grapefruit jelly.
Lobster
One of the most favourited dishes from the restaurant. A whole sous vide tail of lobster is swimming in a flavourful shellfish veloutée that is packed with powerful sea water taste, counterbalanced with some refreshing celery cube and grapefruit crystal on the side.
Amadai
A beautifully prepared amadai fish is served with a rich mussels’ sauce with baby veggies. The skin of the fish has been braised with extremely hot oil, making every scale extra crispy, covering a piece of juicy moist amadai fillet which embraces a strong fish taste.
A5 Kagoshima wagyu sirloin (+$280)
With just an addition of charge, meat lovers will leave with satisfactions. Fatty juicy cubes of A5 Kagoshima wagyu sirloin is paired flawlessly with beet in Mirin, cucumber sunomono, Ox tongue puree, topped with luxurious strings of Japanese saffron. The smoky taste from the just slightly chargrilled wagyu is almost pungent. The fat literally urged out once you bite into it. Not only the beet lighten things up, the natural earthy flavour from this root vegetable lifted up the beefy taste from these delicate meat. Absolutely stunning and worth the price.
Magret de Canard
Magret de Canard, a.k.a. duck breast, is finely selected. The rather lean breast only has a very thin layer of skin on top that has already ben crossed. Thinly sliced pieces of duck breasts are placed on top of a creamy smooth pumpkin cake, cleverly served with something sweet like lemongrass sauce and pearl onion cooked with sweet port wine.
Snow White
When it comes to dessert, Le Reve leaves you no chance to cast a doubt. A utterly soothing lime sorbet is served with some sour citrus gel, lemon meringue, and white chocolate powder. It is not too sweet but rather almost digestive after so many courses.
The Devil
In contrast, devil can also be found the menu which is a chocolate based dessert with a scoop of tart beetroot sorbet with Amaretto caviar, sitting on thick bittersweet chocolate ganache that is not sweet at all. We particularly liked the axe which is made with delicious hardened dark chocolate rolled in mint crumble.
Glamour
The last dessert is a smooth and light white chocolate panna cotta with a cute little piece of sphere of berries with port wine. The juice of the berries and port wine mixture would run through the panna cotta once you break the molecular sphere, giving it an additional subtle hint of sweetness.
Mignardises
You might have heard of “Petit Fours” but do you know that “Mignardises” refers to assorted French patisserie that is to be enjoyed after a meal? Since Le Reve is a French Japanese restaurant, we were served with medeleine and Japanese mochi with soy power on the same plate, echo to the restaurant’s concept of “East meets West” fusion food.
Based on the quality and ingredients of the dishes, it is a sumptuous meal considerably value for the price. Overlooking the busy highway in this concrete city, Le Reve is suitable for any occasions.
The price of the 6-course menu is $780+10%, and 8-course menu for $1080+10%.
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