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2024-05-26
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Dinner.Cool black interior.Interesting menu. Here’s what we had. Shaved Cauliflower with walnut sesame pesto, bonito flakes, and citrus vinaigrette: a unique and flavorful start to our meal.Pappardelle with Burnt Spinach Cream and morels, topped with creamy burrata (Mozzarella and Stracciatella). Pasta was perfectly al dente.Pot of Clams in a luscious butter sake sauce, infused with the aromas of ginger and green onion. The addition of rice cake pieces provided a delightful chewiness to the dish
Cool black interior.
Interesting menu.
Here’s what we had.
Shaved Cauliflower with walnut sesame pesto, bonito flakes, and citrus vinaigrette: a unique and flavorful start to our meal.
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Pappardelle with Burnt Spinach Cream and morels, topped with creamy burrata (Mozzarella and Stracciatella). Pasta was perfectly al dente.
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Pot of Clams in a luscious butter sake sauce, infused with the aromas of ginger and green onion. The addition of rice cake pieces provided a delightful chewiness to the dish.
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Short Ribs （坑腩）with crispy exterior and tender, succulent meat. The dish was elevated by the red wine sauce with hawthorn and cinnamon, adding a tangy and slightly sweet note. Topped with gremolata (Italian condiment made of parsley, garlic, and lemon zest) and served with burnt butter mash on the side.
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The only dessert available was the Sweet Potato Apple Pie featuring a flaky crust filled with a luscious apple filling. The soy-glazed almonds added a delightful crunch. Loved the Hokkaido vanilla cream.
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In summary: Relaxing atmosphere, attentive service and interesting menu showcasing inventive flavors and high-quality ingredients.
张贴
