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2025-05-05
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Lunch. Have always LOVED chef Sandy’s crab rice (even tho I didn’t eat crab). First time here since her move to Central.Much more upscale deco with modern art on the walls and smartly dressed servers.Went for the lunch set ($588 pp).Here’s what we had.Welcome drink: Camomile tea infused with figs.Bread basket accompanied by butter made with pickled vegetables (欖菜). Especially loved the crispy-thin flaky crackers.Piping hot Chicken Soup- comforting, intensely flavorful and shimmering with collage
Much more upscale deco with modern art on the walls and smartly dressed servers.
Went for the lunch set ($588 pp).
Here’s what we had.
Welcome drink: Camomile tea infused with figs.
Bread basket accompanied by butter made with pickled vegetables (欖菜). Especially loved the crispy-thin flaky crackers.
Piping hot Chicken Soup- comforting, intensely flavorful and shimmering with collagen. Toasted sesame added nutty warmth to the silky mouthfeel that spoke of hours of slow simmering.
Gelatinous and tender Fish Maw topped with the deep, savory richness of 50-Month Iberico Jamón.
50-Month Iberico Jamón on a bed of perfectly al dente Hand-Made Tagliolini in carbonara sauce.
Diced locally sourced Abalone with Angel Hair in an umami-rich sauce.
Expertly prepared Wild-Caught Red Snapper with moist, flaky texture and crisp, golden skin.
Light and refreshing raspberry sorbet.
Truffles
In summary: delivery of a quietly luxurious experience defined by technical mastery and cross-cultural elegance. (Granted- have always been partial to female chefs) Chef Sandy’s menu displayed great confidence, restraint, and reverence for the ingredients.
张贴
