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2022-03-19
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Chinese restaurant taking over the French Window space. Greeter suggested that we went to the toilet first as it was a long walk to our table. Already loving the experience as we were walking along the mysterious long corridor. We were transformed into a vast space, past the bar; to our table.Also loved the table presentation, esp the toothpick box and the green mask cover.Wine list was good. Ordered a glass of Burgundy. Bar manager came with the bottle and 2 glasses. Since Picky Eater was detox
Greeter suggested that we went to the toilet first as it was a long walk to our table.
Already loving the experience as we were walking along the mysterious long corridor.
We were transformed into a vast space, past the bar; to our table.
Also loved the table presentation, esp the toothpick box and the green mask cover.
Wine list was good.
Ordered a glass of Burgundy.
Bar manager came with the bottle and 2 glasses. Since Picky Eater was detoxing, bar manager offered up a mocktail with lemongrass and lychee. I tried. Good- very refreshing.
Went for the tasting menu ($498 pp), so we could try different signature dishes in small portions.
First to come was the piping hot 石頭魚羹 with cracker strips. Not normally a fan of thick soup, by this one was light and refreshing.
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I was not even halfway through my soup when server appeared with a covered white ceramic dish, which I assumed contained our next course, the dim sum. I asked server not to remove the lid, as I still had some way to go with my soup.
Was still not even halfway through when yet another course appeared, the 鮑魚鵝掌, which we decided to add for a supplement of $350 pp.
I explained to server that we weren’t in a hurry and would they please serve the rest of the items only after we had finished, since the table was beginning to run out of space.
Chef, who happened to be walking past, overheard, offered to reheat the dim sum and serve it only after we were done with the abalone.
Chef explained that the abalone was from South Africa. Nicely done with honeycombed centre. Sauce was good. Picky Eater thought it was a bit too salty tho.
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Dim sum trio reappeared, reheated: 小籠包，紅菜頭餃 and 蝦餃. Good.
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Next course: 咕嚕肉+油炸鬼. Chef explained that he used Spanish pork neck and that sauce was made with陳皮水 and 山渣汁. Normally a fan of 鬼馬牛肉, I loved chef’s idea of adding 油炸鬼, but Picky Eater thought the 油炸鬼 was a bit too oily.
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Chef then came with a pot with the lid on: the 和牛海參煲. He poured a small dose of whisky on the lid and lifted it. There was a sizzling noise. The wagyu beef cheek was very tender; onions and shallots were fragrant. Went well with the 海參.
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Finally: fried rice with BBQ pork and fried egg. Egg was very crispy but rice was a bit too oily.
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Dessert was 糖不甩 and guava pomelo jelly. Latter was very refreshing. Coffee was good also.
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In summary: grand experience: talented chef, creative plating, good service (save for the hiccup of all courses coming at once - which prob won’t be happening again).
PS : got a 花膠雞絲鴛鴦米 takeaway which was 😋😋😋
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