One-chef open kitchen, 4 years in. Hong Kong flavours meet Western technique with cheeky twists—playful, tidy, and chef-in-your-face at the bar. The two opening starters pop; soups lean rich; mains run heavier—go hungry, sip something crisp—overall inventive and fun.
Highlights: Roasted chestnut soup + seared morels · Spanish red prawn siu mai · Steamed wagyu beef ball + roasted marrow · Smoked fish maw (add a touch more chili oil) · Fried dough stick “toast” w/ geoduck & caviar.
最愛【日本烤栗子湯＋香煎羊肚菌】——暖甜帶烘香，配酸種麵包點湯一絕；
點心系的【西班牙紅蝦燒賣】同【蒸和牛牛肉球＋烤牛骨髓】更玩味；
【煙燻花膠】切得厚身又滑，紅油再加少少辣更過癮；
【象拔蚌魚子油炸鬼多士】油炸鬼熱辣脆口，薑蔥青醬把鮮味拉滿。
【自家製酸種菠蘿包＋奶茶雪糕】 — 菠蘿脆面「咔嚓」
