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2022-08-24
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Modern Thai restaurant with a focus on seafood, taking up the space where Hansik Goo used to be. One set menu ($1,180 pp).By the glass selection not bad. Went for a glass of champagne and Riesling. Here’s what we had.2 rounds of amuse bouche:-Mini tartlet with bonito, peanuts and coconut. Perfect combination of flavours: sweet, sour, salty and spicy.-Pancake with crispy surface and creamy coconut center, topped with shredded black truffle.Gillardeau Oyster in coconut soup with lemongrass, galang
One set menu ($1,180 pp).
By the glass selection not bad. Went for a glass of champagne and Riesling.
Here’s what we had.
2 rounds of amuse bouche:
-Mini tartlet with bonito, peanuts and coconut. Perfect combination of flavours: sweet, sour, salty and spicy.
-Pancake with crispy surface and creamy coconut center, topped with shredded black truffle.
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Gillardeau Oyster in coconut soup with lemongrass, galangal (similar to ginger) and lime oil.
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Hokkaido scallops topped with a salad of fresh herbs including coriander and yellow pepper. Server knew about my allergy to spicy food. However, since the scallops had been marinated with chili, this dish was too spicy for me.
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Mackerel and snake gourd (which tasted similar to cucumber). Served with a chilli dipping sauce made with fermented shrimp paste. Nicely presented, with all the colors looking like a painting.
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Abalone served in a broth thickened with abalone liver. On the side: Thai wild mushrooms and purple cabbage.
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Mantis Shrimp in a sour and spicy fish soup infused with turmeric and tamarind. Served with bottarga and fingerroot
(also known as Chinese ginger).
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Brioche and Chilli Butter to go with the soup.
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Favorite dish of the night: threadfin served with coconut butter. Thick crispy skin. Blob on the side: a paste made with Siam tulip flower.
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Wagyu beef cheek in coconut-based Massaman curry. On the side: shrimp cake wrapped in morel mushroom and glazed Thai eggplant. Beef cheek was charcoal grilled after being slow cooked for 24 hours. Very thick, meaty but tender.
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2 desserts: Palm seed and coconut custard topped with lime granita. Perfect balance of flavors.
Sorbet wirh carissa carandas (a sour berry-sized fruit). Seasonal fruit on the side.
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To finish off: tamarind jelly and chocolate filled with Thai milk tea.
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In summary: delicately presented Thai cuisine. Excellent service. Enjoyable meal- even for non-spicy eater like me. If only my dinner company were half as enjoyable…
张贴
