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2017-09-18
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We came here for dinner on a Friday, and we were overall extremely impressed by the food, service, vibes and design of the place - basically one massive chef's table. Not very common to see in Hong Kong! What stood out to us was the flawless precision skill and technique necessary for each tapas-style dish. From the Thai-inspired lemongrass/coconut flavours of the "turbot graffiti" to the fine details of the crunchy deep fried sago crisps accompanying the US striploin and awesome use of Courget
What stood out to us was the flawless precision skill and technique necessary for each tapas-style dish. From the Thai-inspired lemongrass/coconut flavours of the "turbot graffiti" to the fine details of the crunchy deep fried sago crisps accompanying the US striploin and awesome use of Courgette flower with truffle stuffing & mushroom, the dishes were on point and executed to perfection.
Loved the premium locally & internationally sourced ingredients, and I noticed a lot of Japanese influences running throughout the menu (kuruma ebi, Hokkaido scallop, komatsuna spinach, shiitake, etc.) and you could tell a lot of prep was put into each dish. Chef Jon Irwin and his small but talented team did a fantastic job! Thank you for a memorable dinner!
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