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2016-11-05
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Chef Vicky created this restaurant in 2010 and I had the fortune of visiting several times. The reason for its success has been the brand that he has built in the adventurous menu, fusing east meets west with locally sourced ingredients balanced with regional and international elements. His outgoing and approachable demeanor made him an unforgettable chef that you would respect and appreciate the interactions he gave you over the course of an 8 course degustation meal. The brilliant concept of a
His outgoing and approachable demeanor made him an unforgettable chef that you would respect and appreciate the interactions he gave you over the course of an 8 course degustation meal.
The brilliant concept of a small intimate open kitchen setting thrives on interaction with the chef, the sommelier and the people you are seated with. It allows for interactive experiences of the food and wine, that gives a unique intimacy and enjoyment.
Unfortunately standards have severely slipped since 2010. The current chef Christopher resembles a grumpy antisocial schoolboy that evidently shows a lack of confidence balanced with humility in his interaction with customers and in his demeanor around the kitchen. It is an open kitchen and to whisper with your staff or go off into corners whispering is very uncomfortable for the customers. Even more so when you are showing an obvious disdain to the response and feedback by customers of your food. If it's shit and more than one person says it is, find out what's wrong, don't sulk in the corner like a child. It takes a bigger person to interact and find out what works and doesn't work. This chef evidently lacks this and any kind of charm. It doesn't matter how amazing his CV may sound, the food should speak for itself.
The 36hr consommé tasted like 2 hours pressure cooked.
The freezing cold fois gras was inedible.
The pickled grapes were not pickled, something he admitted quietly.
The radishes looked pretty but had no flavour at all.
The barley in chicken soup was undercooked and bland beyond recognition.
The fungus dessert was so cumbersome and lacking in finesse I felt like I was eating soup remains.
The saga beef was nice but tough to cut.
The ravioli was filled with tasty contents, cooked well but the pasta was too thick and thus undercooked due to poor judgment.
The sommelier was wonderful. Evidently junior but he made great explanations of the wine, great discussions on wine and impressed me.
The junior chef who perhaps maybe a sous or commis in my guestimation- Leonard I think has great potential but being in this kitchen with Chef Christopher does him no favors. He could learn much more elsewhere.
Chef Vicky you better get your house back in order because this is terrible. The lack of heart, interaction, fun and wow factor like I remembered is beyond disappointing.
Blandness but pretty
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Amuse bouche
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Awful awful awful
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张贴
