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2018-10-20
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Never believe I could check out such a cool restaurant for astonishing fusion fine dining in Causeway Bay. It Never be so awkward to combine two different concepts, but surprisingly it goes super well together. They are mixing Hong Kong style dishes, cha Chaan teng (tea houses), Asian and western cuisine all in one. Not only the food sparks my night, but hospitality warm my heart and the great view from 28 floor height through a floor-to-ceilling windows toke my breath away!!The waitress was p
The waitress was performing professionally with giving wise recommendations with passion. She was genuinely explaining every dishes to us and recommend us what is the best way to enjoy the food. Really impressive and appreciated!
For starters, We ordered Typhoon Shelter Style Aubergine with Sakura shrimp and Hand shredded quail with urchin sauce jellyfish. It was a good combination of aubergine and shrimp, as both gave a crisp and crunchy texture, and it wasn’t oily at all. Which it made me craving for more. For another starter, the urchin gave a rich favour while the quail created more layers and variation, both were well combined with the jellyfish.
Think I will never get bored from the soup seriously, it was a Alaskan crab meat pumpkin soup with gold flakes.
The soup was rich and creamy with the steamed egg at the bottom. It was delicate to have steamed eggs, pumpkin and crab meat in a spoon to mouth. And the after taste was reminding and long lasting. Lovely
For the dim sum, personally I like the Crab meat rice paper roll with crab roe sauce more. The roe sauce was heated when served, the taste was nice, creamy and rich like a melting cheese. The richness went well with the the rice paper roll. Crunchiness of the outside and the moist stuffing was satisfying. Another dim sum was phoenix dumplings with salmon roe, the salmon roe was fresh and went well with the dumplings. The coating was nice and chewy. Yum
For the main dishes, we ordered Assorted seafood. And abalone sauce braised orzo paster with black truffle and stir fried flat rice noodles with Angus beef and premium soy sauce.
The paster was full of surprises, as the waitress suggested us to eat with the crab roe ( from dim sum) , so we tried it in 2 ways. Personally like the original one better, but with crab roe not bad! For the noodle, the beef was moist and tender but the noodles was a bit oily.
For drinks, we Ordered Passionate Dance and Matcha Cha. The matcha was quite rich but u could still taste the rum, not bad!
And the passionate dance, was easy to drink. love it, the passion fruit flavour was outstanding, and refreshing. Which made me a cheerful and stratifying evening.
Highly recommend, the food the environment and the staffs were so nice!! Which stayed in mind and created peaceful and beautiful memories.
张贴
