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6天前
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After they gained their Michelin Star, this is the first time I came back. Their six-course dinner is half priced if you use the HSBC Visa Signature DiscountThe amuse bouche are presented in a much more elevated way.My favorite olive oil is served again with its citric ginger flavors. More surprisingly, this time they prepare the butter in front of us. However, this time the bread was not the chef's Grandma recipie.The clams were surprisingly a good match with their almonds and the contrasting t
The amuse bouche are presented in a much more elevated way.
My favorite olive oil is served again with its citric ginger flavors. More surprisingly, this time they prepare the butter in front of us. However, this time the bread was not the chef's Grandma recipie.
The clams were surprisingly a good match with their almonds and the contrasting texture was fun to have.
The abalone was tender. I felt there just a bit too much sugar beans which slightly took away the focus of the dish but the flavors were good.
The lobster ravioli was divine and the hint of citric flavor elevated the lobster's flavor even more.
The langoustine was springy. However, I felt the tumeric/ginger sauce was a bit too strong for its delicate flavors.
Red mullet was succulent and the sauce and sides were just right for this dish.
The Sendai wagyu and it was a really stunning dish. The tenderness of most wagyu is due to its fat content. However, for this wagyu, there isn't too much fat yet it remains just a tender.
The mild flavors of the fennel complemented the vanilla and chocolate flavors of the desserts making it not too sweet.
Looking forward to their next menu.
張貼
