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Level4
This restaurant had been on my to-go list for quite a while due to its pretty convenient location and 1 Michelin star. Finally decided to pay a visit for lunch on a weekday to celebrate a special occasion. I had reserved a table for two quite a while ago and received confirmation on whatsapp a day ago. Service was really good as I had raised quite a number of questions on whatsapp and all my questions had been fully addressed! When we arrived at the restaurant, there was only 1 group of guests a
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This restaurant had been on my to-go list for quite a while due to its pretty convenient location and 1 Michelin star. Finally decided to pay a visit for lunch on a weekday to celebrate a special occasion. 

I had reserved a table for two quite a while ago and received confirmation on whatsapp a day ago. Service was really good as I had raised quite a number of questions on whatsapp and all my questions had been fully addressed! 


When we arrived at the restaurant, there was only 1 group of guests as we arrived around 12:15p.m. The fine dining area was pretty small with maybe a total of 20 tables. I had asked for a more private seat with a round table and sofa seating. It was not full at all by the time we left the restaurant at around 1:30p.m. 
There was basically no view of the restaurant but the environment was pretty romantic with dim lighting. 

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There were 3 lunch sets: Executive Lunch at $398+10%, Spring Weekly at $498+10% and Signature Menu at $888+10% respectively. Really quite a wide choice of lunch sets at your own preference 


As it was our first visit, we decided to order the two cheapest sets to share and try more dishes. All dishes were different while the $498+10% set also included a dessert.

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It was really appreciated that a warm wet wipe was served before your meal, which I only saw at top-notch Japanese sushi bars!

Amuse Bouche (Octopus with chicken pea crisps)
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Very soon our Amuse Bouche and bread were brought to us. Each of our dishes was introduced to us in details. We were told that it was octopus pieces with chicken pea crisps to add some crispy texture and some emulsion (Please excuse me for not being able to remember every detail while the female server did introduce the dishes to us in details). It was quite pleasant to the eyes. Taste-wise it was not particularly pleasing and I found the flavour a little bit weird yet acceptable. The texture of the octopus pieces was not particularly chewy either. The chicken pea crisps were indeed interesting though. Overall not quite a good dish but I would still give it a rating of 3 as it was complimentary.

Butter Brioche & Cheese Croissant
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Hand-made Butter in Brittany
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The bread was very good! There was no choice and the server placed two bread onto our plate for bread. We were told that they were butter brioche and cheese croissant while the butter was hand-made in Brittany. Both bread was served warm. The cheese croissant was pretty good: very crispy and freshly baked with strong flavour of cheese and some black pepper. The butter brioche was even better: with very thin and crispy surface and very soft interior which was slightly sweet. They were so good that we asked for one more round of bread! 

Our appetisers arrived shortly.

Lobster
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Lobster

The server told us that it was Boston lobster with radish stuffed with some lobster meat while the green sauce was made from radish leaves offering a refreshing taste overall. It was served cold. The lobster itself was so-so only, not particularly fresh. The radish was very fresh and sweet though. The green sauce was also very interesting. However, it was really nothing when compared with the Crayfish which explained the rating of 3.

Crayfish
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Crayfish 

The server told us that the crayfish was from Australia with ravioli made from pumpkin. This dish was served hot. The reason which mostly explained why this dish was much better than the Lobster dish was the sauce which was really delicious! The crayfish also seemed to be quite fresh too. Please note that this dish was included in the cheaper lunch set while the Lobster was included in the more expensive one.

Butter Brioche, Cheese Croissant & Baguette
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Then our bread arrived again. This time we had one more baguette which was again freshly baked and was so crispy. Comparatively I still liked the butter brioche best which was really soft and buttery and sweet! 

Our mains were also served together.

Pike Perch
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Pike Perch

The server introduced to us that the fish was pan-fried and was not those type of fish which was very very tender. There was a crispy thin coating on top with a piece of 鼠尾草 and foam made from 鼠尾草 to offer a refreshing taste. There was some soup made from beef bone marrow at the bottom. It was recommended that we could mix everything together while eating.

The fish was quite good, not as rough as I had expected as the server had emphasised that it was not super super tender. The soup was surprisingly slightly sour but delicious. The crispy texture added by the thin crisp on top was really good and the 鼠尾草 was indeed refreshing. There were quite some mushrooms at the bottom. Quite a good dish overall and I think it was better than the Lamb dish offered by the more expensive lunch set.

Lamb
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Lamb

There was a choice of either lamb or Polmard beef steak at a top-up cost of $98+10% for the mains of the Spring Weekly lunch set. We chose the lamb instead of the beef. The server introduced to us that it was lamb shoulder cooked as medium rare which was recommended by the chef. On the side there was a piece of eggplant stuffed with sun-dried tomato, onion and 松子. On the left there was mashed eggplant.
The lamb itself was quite good taste-wise but it could have been even more tender, maybe because it was too rare. The sauce was delicious. The eggplant was ok but the mashed eggplant on the side was too salty and sour. The presentation of the dish was not so pleasant.

Coffee/tea was included in the set. We decided to order our favourite iced chocolate with skimmed milk! Again it was worth mentioning that the server kindly asked if we would like to order our drinks at that time as I immediately asked her to serve us desserts after we had finished our mains. The bread crusts on our table were removed before the serving of the desserts too. Really attentive and considerate service! 


Iced chocolate with skimmed milk
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It was really one of the best iced chocolates I had ever had, maybe just slightly less good than the Chesa's with chocolate chips and cream on top. There was no ice which was good because it wouldn't dilute the chocolate. The level of sweetness was also about right. The portion was big too while the shape of the glass was quite special. A great drink to end the meal which also pleased the eyes!

Apple
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Apple
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This dessert was included in the Spring Weekly lunch set but not the Executive Lunch set. We chose it over the artisan cheese at a supplement of $48+10%. The server introduced to us that the crisps were made from fuji and green apples covering some green apple sorbet inside. There were quite a lot of apples which had been poached in whiskey and cider. I usually fancied something chocolate which was heavier than this apple dessert. Yet I found it better than average as there were so many different ingredients offering different textures like crispy crisps and cold sorbet as well as poached apples which actually tasted quite delicious although I was never a fan of alcohols. Those who loved refreshing desserts would definitely like this.

Opera
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It was really to our surprise that they served us this on a plate with some celebratory words made from chocolate sauce when they brought us our dessert. The server introduced to us that it was Opera (I supposed it was a Dalloyau sliced cake). 

The cake itself was pretty good, very rich in coffee although I was never a fan of coffee. The different layers were not so distinct as I ate it but still I managed to have different textures of crispy chocolates plus smooth chocolate ganache. What more you should ask for from a complimentary celebratory sliced cake?

Petits Fours
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Very pleasant to the eyes was the mini rack with Petits Fours. The server, again, introduced each item to us. 
The mini macaron was unfortunately too sweet. Same as the jelly was which was pretty chewy. However, the chocolate with hazelnut, as you can tell from the appearance, was very delicious with crispy chocolate coating filled by flowing out chocolate ganache enhanced by the crispy hazelnut.

Overall, I must say that it was a very very nice dining experience with pretty good quality of food and very attentive service. Environment was nice with a private round table for us to chat to each other over lunch. Also very important was the price, which was really not expensive taking into account its 1 Michelin star, especially in view of our recent dining experience at another Michelin restaurant in Central which charged a similar price but without Amuse Bouche, drink or Petits Fours and much worse environment and privacy. Would definitely recommend this place to you and come back from time to time. 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-28
Dining Method
Dine In
Spending Per Head
$493 (Lunch)
Recommended Dishes
Butter Brioche & Cheese Croissant
Crayfish
Butter Brioche, Cheese Croissant & Baguette
Pike Perch
Lamb
Iced chocolate with skimmed milk
Apple
Apple
Opera
Petits Fours
  • Iced chocolate