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2025-05-03
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My boss treated us to a meal in Central IFC. We chose their set menu, which included nine dishes, from appetizers to desserts—truly satisfying!Slow-cooked Thai Basil Razor ClamsThe razor clams were quite large and prepared using a slow-cooking method, making them incredibly tender. Paired with Thai basil, the aroma was delightful. It resembled Italian pesto but without cheese, allowing the basil flavor to shine even more!Appetizer TrioPickled Cherry RadishCrisp and refreshing, with a sweet and s
My boss treated us to a meal in Central IFC. We chose their set menu, which included nine dishes, from appetizers to desserts—truly satisfying!
Slow-cooked Thai Basil Razor Clams
The razor clams were quite large and prepared using a slow-cooking method, making them incredibly tender. Paired with Thai basil, the aroma was delightful. It resembled Italian pesto but without cheese, allowing the basil flavor to shine even more!
Appetizer Trio
Pickled Cherry Radish
Crisp and refreshing, with a sweet and sour taste that adds a lightness to the appetizer.
Chilled Jellyfish
The jellyfish had a smooth texture, paired with a special sauce for a delicious flavor, and included shredded lettuce for added richness.
Braised Goose Wing
The goose wing was marinated and packed with flavor, with tender meat—perfect as a snack to accompany drinks!
Minced Silkie Chicken Thick Soup with Jinhua Ham
This rich soup was made with silkie chicken, combined with Jinhua ham and snow fungus. The broth was thick and smooth, warm and nourishing!
Crispy Sea Cucumber with Goose Web
I've had sea cucumber many times, but this crispy version was a first for me. The outer layer was crunchy while the inside remained tender, offering a rich texture. The goose web was cooked perfectly, achieving a melt-in-your-mouth consistency.
Homemade Sorbet
This homemade sorbet was refreshing, with osmanthus syrup at the bottom, making it a delightful palate cleanser!
Steamed Cod Fillet with Preserved Vegetables
The steamed cod was paired with preserved vegetables in a Chaozhou style. The fish was tender, and the salty flavor of the preserved vegetables added depth to the dish. The fish skin was rich in collagen—absolutely perfect!
Sautéed Free Range Chicken with Black Pepper and Chives
This dish featured free-range chicken, sautéed with black pepper and chives, filling the air with an enticing aroma. The meat was tender, and the dish was prepared in front of us in a hot clay pot, adding a fragrant finish before serving!
Sliced Fish Maw with Inaniwa Udon in Shrimp Broth
This noodle soup was paired with fish maw and Inaniwa udon, with a rich shrimp broth that was delicious. The thickness of the fish maw was just right, making it a bowl full of sincerity!
Black Sesame Panna Cotta
This black sesame panna cotta had a smooth texture, with a rich sesame flavor that lingered on the palate—an excellent dessert to end the meal!
张贴
