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2022-07-04
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Heard so many good things about Cultivate and Chef Leonard Cheung. After checking his interesting background, was really interested to see how his dishes got influenced by American culture, combining his experience when he worked in few famous restaurants. The facade and the interior design is bright and neat. Counter seating allows guest can see the operation in the kitchen and interact with the kitchen team. One thing I had opinion is the kitchen counter is a bit wide and a bit far away from t
The facade and the interior design is bright and neat. Counter seating allows guest can see the operation in the kitchen and interact with the kitchen team. One thing I had opinion is the kitchen counter is a bit wide and a bit far away from the guests. Saw few staffs struggled a bit to get close when they were introducing dishes.
Champagne to start. Appreciate this gesture
One tasting menu for the night. $1488 per head. Wine pairing is $788.
Bites of Summer - Celtuce
Celtuce is my favourite green! Happy to see more and more chef using it in Western cuisine.
Bites of Summer - Amela Tomato Tart, Eel
Mini sweet tomato tart as the lid, covering the eel inside the cup.
Bites of Summer - Uni lardo toast
My favourite bite out of 4. A small bite full of favour.
Nasturtium - Green Apple, Whey
A dessert liked starter. Interesting and bold attempt! Green apple sorbet is very refreshing.
Gariguette Strawberry - Kombu jime hamachi, strawberry gazpacho
The strawberry gazpacho is a high light! Very interesting combination. Personally i prefer a bit more acidity.
Marmande Tomato - Prime Brandt beef, Dr. Pepper onion, IN-N-OUT sauce
This is my favourite dish of the night. It’s a great interpretation of a burger. Love the sweet tomato, and a bit crunchy in the “burger”.
Maitake - “pho gras”, fresh goji berries
It’s a good example of Asian MeetThe West. Creamy foie gras underneath maitake, in a Bak Kut Teh liked broth.
Cannellini Bean - Atlantic Cod “Paupiette”, Nduja
Not a big fan of beans. Fish is perfectly cooked. Not really sure about the sauce. Colour and also the taste is a bit blend.
Summer - Duo Prime Brandt striploin and shortrib, varieties of summer produce
Both are perfectly cooked. Shortrib is so tender but i prefer to have some sauce to go with or else taste slightly dry.
Striploin is delicious. Full of flavour.
Banana Caviar
Never thought of caviar can go so well with banana bread. A bit salty. A bit sweet! Loveeee!
Wine pairing choice is interesting as well. French, Greek, Italian…. All you can name it! Can’t remember how much i drank. Thanks for the sommelier explain every single bottle in details.
Overall a very pleasant night and mind blowing by some dishes! Do look forward more twists Chef Leonard Cheung giving us in the future!
張貼
