Tucked away in a side street ( Stanley Street) in Central sat this quaint French and Mediterranean concept restaurant. It was a weekday evening and we booked the restaurant week promotion set dinner. It was a hot day and the restaurant was quite full. We were seated near the entrance from Stanley Street. The set price for the restaurant week dinner was $588 per person and I did not order any course with extra add-on. I chose Snails with Garlic Butter and Parsley as starter; Marinated Baby Chicken as Main; Sautéed Broccolini as Side dish; and French Toast with Spice Ice Cream for Dessert. The set did not include tea or coffee and we ordered a sparkling water (Evian) which was $85 per bottle. Here are my tasting notes for the day: Before the starter arrived, they gave us two tomatoes 🍅 and a huge lemon😅. We were supposed to use the knife on the table and make our own salad with them; “sprinkled with olive oil, and salt and pepper”, the waiter that served us said. We did and it turned out quite fun and the tomatoes were ripe and sweet. They also gave out bread at this juncture to enjoy with the salad which I forgot to take photo . Quite enjoy this homely experience I must say. Snails with Garlic Butter- this is supposed to be their signature dish and it did not disappoint. The look of the piping hot snails with generous amount of herbs on top was already very inviting when it was served. Flavour was full on, snail was soft and the herby garlic butter was so good that I tipped out all the goodness from the shell on my plate and dipped my bread on it. It was absolutely moreish. So good. Marinated Baby Chicken and Sautéed Broccolini - the chicken had been confit in citrus and it turned out moist, juicy with the right amount of acidity. Delicious. The sautéed broccolini was done beautifully retaining the right amount of crunch and also of generous portions. French Toast with Spice Ice Cream - the slice of French toast had a crust to it like cracking a crème brûlée top and the bread inside was silky soft, pillowy and creamy which was delicious. The ice cream had cinnamon flavour but I wished it could come in a bigger size to go with the toast. The overall service was good, the team at the restaurant was attentive. The only drawback would be the layout of the entrance to the restaurant. On a hot day, people coming through the entrance doors would inevitably bring the sweltering heat in despite the use of a thick curtain to shield out the unwanted hot air. As there were alfresco dining too outside, traffic through those doors were inevitable. Even they put fans out, it didn’t help much and did affect the overall enjoyment of the dining experience.

Spotted this Ninety’s cafe in K11 Art Mall and wanted a quick bite. It was well past 2:00pm on a weekend and the restaurant was full. Waited nearly 20 mins for a table. The table where I was seated was rather too close to adjoining tables, felt as if I was part of the party of my adjoining neighbours . This inevitably affected the overall comfort and the whole point of having a quiet and relaxing coffee time! I ordered a SALAD WITH 4 ITEMS (Mixed Micro Greens, Grilled Chicken Thigh, Smoked Salmon, Whole Sliced Avocado, Citrus Yogurt Dressing), Chocolate Cinnamon Toast, and a cappuccino (fruity blend). Salad - the grilled chicken thigh was cut in big cubes, obviously being just taken out from the fridge and came with a thin layer of brown jelly as well. The meat was tough and one couldn’t tell that it had been grilled or charred before hand. Some of the avocado pieces had some unsightly oxidation and I wished they had checked this before serving. The micro green was fresh and the plate came with generous amount of smoked salmon. The overall dish was a bit of a disappointment which was a shame as the citrus yogurt dressing was zingy and nice. Chocolate cinnamon toast : the toast was not too sweet which was good but was a tad dry. There was no butter or other spread to go with the toast to give a smoother mouth feel. Cappuccino- despite being the fruity blend, the coffee was smooth, well balanced from being too acidic or bitter. Overall - there was certainly room for improvement in terms of food provided but the coffee was good.

I M teppanyaki- being the only teppanyaki house in HK awarded with a Michelin star, we booked a causal lunch during a weekday to try out. We were being seated in the smaller room as the main teppanyaki table in the main restaurant was nearly full. The decor of using darker tone created a moody vibe in the restaurant. Their lunch menu offered a range of set lunches, from the more budget friendly beef teppanyaki set to the IM Special Set featuring lobster and A5 wagyu beef. This is commendable as some Michelin star achiever tended to push their clients to have their full blown tasting menu and provided limited selection. I chose their seafood lunch set priced at $430 (appetiser, prawn, amadai fish, abalone, fried vegetables, pickles, miso soup, fried rice, coffee or ice cream). Since they didn’t have the prawn on the day, they would replace the prawn with Hokkaido scallop which I had no problem with. The following were my tasting notes: Appetiser: chawanmushi with salmon roes on top - the chawanmushi was silky smooth and of the right temperature. When eaten with the salmon roes, the ocean was busting in my mouth, then rounded off by the smooth egg custard. Delicious . Hokkaido scallop: the scallop which sat on some fresh seaweed (smelled like the seaside😅) was beautifully seared and charred, with the centre just slightly semi- translucent. The caramelised flavour worked well with the butter and garlic dressing. A good dish. Amadai Fish: this must have been the best amadai fish I have ever had so far. As explained and demonstrated by the teppanyaki chef, the fish was half fried and half steamed in the pan with a cloth wrapped lookalike lid, a cooking method developed by the head chef of this restaurant. The fish scales (visually curled up after being cooked) were edible and extremely crispy and yummy. The flesh of the fish on the other hand was still tender, flaky and juicy, unbelievably sumptuous with the pumpkin cream sauce . This must be one of their signature dishes. A must try if you are a first timer to this restaurant. Abalone- the South African abalone was cooked just right and was presented sliced and sat on some fresh seaweed. The chef made the sauce using some of the internal organs of the abalone which was interesting. Fried rice, miso soup, pickles, fried vegetables- really liked the fried rice which was done professionally with lots of dried Sakura shrimps which make the rice very flavourful. The miso soup was nicely balanced (not too salty) with big clams too. General: overall, the food was well presented and tasted great, particularly the Amadai fish. Great value for money for the choice of set lunch that I chose. The teppanyaki chef was engaging with the clients at appropriate intervals explaining the dish, cooking methods used and the choice of ingredients. No wonder it is Michelin ⭐️ worthy .

Rising recently on the radar of the fine dining scene was the new entry Whey. Somehow, it wasn’t difficult to book and so we went to see how the Chef (with strong Singapore influence) would serve up gourmet dishes. Quoting from Michelin’s guide on this one star restaurant, “Championing a zero-waste philosophy and committed to local sustainable sources, Whey serves a tasting menu comprising modern European dishes with influences from the head chef’s hometown, Singapore. Recipes are also informed by his travels and work experiences across Asia, Australia and Europe, as well as his childhood memories.” The footprint of the restaurant was rather small but cozy and of modern design. There was only one menu for lunch priced at $988. One should be careful with the other charges like water. They charged $38 per head for Nordaq water be it hot or cold (still/sparkling). Tea and coffee was not included in the menu. Sotong Pie Tee : this was a street food re-imagined by the Chef. The wafer-thin pastry shell was filled with diced squid and chopped spring onions. The flavour reminded me of Shanghai style spring onions jellyfish though for the present case, the spring onions sauce was too intense and overpowered the squid.. Chicken parfait: the plate was adorned with a vibrant greenery, and the bright red tartlets stood out and looked all the more inviting. The pastry shell was thin and crisp, and the filling had a creamy texture made from chicken liver with a coating made from raspberries, giving it a bright red sheen. The acidity of the raspberries cleverly balanced the creamy chicken liver filling, making the dish sumptuous and presentable. Hamachi galangal, finger lime : two slices of hamachi sat on a sauce infused with ginger , lime and dill oil. There were caviar also swimming in the sauce. The zingy sauce enhanced the mild taste and creamy texture of the hamachi and the dish was generally very flavourful . Scallop sunchokes, kuah: the scallop was beautifully seared on one side and when served, one could still smell the charred fragrance emanating from the scallop. On the side, there was a fennel and apple salad (which tasted fresh and light), sunchoke purée and coconut foam. Even though the scallop was cooked perfect, juicy sweet and tasty as it was, I had to special mention the sunchoke purée - the Jerusalem artichoke was cooked in brown butter, hence reason for the colour but the taste of it was amazing . Jerusalem artichoke had a rather mild flavour but the Chef was able to accentuate such flavour in a small portion of purée which was amazing. Aged Quail chervil root, peanuts - the quail was being wrapped in an egg like texture, with chervil purée, baby onions in yogurt and peanut satay sauce. The staff mentioned that the egg wrap omelette (using quail egg) was first steamed and then torched. The quail was tender and pink and cooked just right. It paired very well with the chervil root purée which was earthy sweet and smooth, reminiscent of parsnips. Personally, I found the peanut satay too spicy to go with such a delicate piece of meat. Dry Curry Laksa Mee abalone, sambal - the abalone was slow cooked then charcoal grilled, and the mee was homemade with spinach and there were the chef’s own sambal sauce to go with the mee. To me, the abalone was overcooked and was a bit dry and rather chewy. The mee was slightly too soft too…… Pandan Chiffon Cake pistachio ice cream, gula melaka- the cake itself was light and even with the palm sugar that sat between the cake and the ice cream, the dessert was not too sweet. Mignardises - there were two: a financier made from nut, and a dark chocolate with black garlic which was interesting. The black garlic was not too strong - a savoury ingredient used well and in harmony with the chocolate in a sweet dish. General/Overall : in terms of service when compared with a Michelin starred restaurant located in a 5 star hotel, the level of service of this restaurant seemed not up to par. For example, some of the staff that served our table were good in explaining each dish to us whilst there was one who seemed reluctant to explain to us how the dishes were cooked when asked. The Chef’s Asian exposure had certainly brought another dimension to the flavour profile of this restaurant.

When my friend suggested trying lunch at Caprice - being one of the seven “3 stars” Michelin restaurants in HK (2022), I was elated and couldn’t wait to experience for myself this much acclaimed contemporary French restaurant. According to the Michelin guide (October 2022), “Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.” The decoration of the restaurant is contemporary yet elegant. The chandeliers were particularly eye catching - so glamorous . Even though the restaurant housed an open kitchen, one wouldn’t be disturbed by it- staff in the kitchen were diligently and quietly executing orders when I passed by to head to the washroom. We were being seated by the window overlooking the harbour, and the view was magnificent on that sunny day. I opted for their five course lunch menu (appetiser + soup+ fish +meat + dessert) priced at $1,098 per person. We also ordered a bottle of sparkling water (Saint Geron $125) to share. The following were my tasting notes: Bread - from the bread basket, I chose the yellowish bun made from semolina and French baguette. Semolina is often associated with pasta and it was my first time to have a semolina bun. The coarse texture of the semolina flour gave it a bouncy and chewy texture which was quite interesting. The crust of baguette though, was not as crusty as I would have liked. Amuse Bouche: scallop tartare in beetroot with beetroot and passion fruit dressing. The scallop tartare was sandwiched in between two thin beetroot discs. The beetroot slices were not mushy and had a nice crunch texture and sheen to it and surprisingly, paired very well with the passion fruit dressing. However, the taste of the scallop tartare was not that prominent and was lost in the beetroot. Notwithstanding, it was still enjoyable. Appetiser- Lobster with Mushroom Bavarois and Anise Flavour- the dish was beautifully presented. Slices of lobsters were being arranged atop something like a creamy mushroom “panna cotta” and anise flavoured gelatine. The lobster was cooked perfect, slightly between translucent and opaque in the centre. The flavour of the lobster was not that strong and I believed this could be due to the kind of lobster provided. If it were Brittany blue lobster, it would have been superb but of course, not for the price that they were charging😜 for the current menu. A very good and enjoyable dish. Soup: Celeriac Soup with Mushroom and Parmesan Cheese- the soup was piping hot when served which was a good sign. The creamy soup had full celeriac flavour in every mouthful. The round dollop of Parmesan cheese mousse on top was cheesy but not overpowering. They had added chopped truffles in the soup to give a bit of texture and act as flavour enhancer. However, I was not very keen on the chopped nuts there and the soup would have been perfect without the nuts . Fish: Daily Caught Fish Millefeuille with leek and potato, Mix Herb Sauce. The fish for the day was turbot- a mild taste fish. This was a play on the French classic Millefeuille - the fish was slow cooked, presented like a Millefeuille with layers of leeks on top, then fish, potato mousse and a thin slice of potato at the bottom. The waiter suggested we should cut from top to bottom to enjoy the different layers of texture at the same time. We tried but it was not easy to do. The leeks were stringy to cut and then the bottom potato slice was not soft, so much so that when my friend tried to cut to the bottom, tiny dots of the green herb sauce were seen on the pristine white table cloth 🫢. Oops!!! In terms of taste, the fish was tender but since it was a mild fish, it rested very much on the sauce to bring it to life. The herb sauce was more lemony than herbaceous. Meat: Beef Cheek with Mushroom and Potato Panisse. Again this dish was appealing and beautifully presented. The slow cooked beef cheek was tender and juicy, and the sauce, both the mushroom and the wine and beef sauce paired very well with the juicy beef. The Potato Panisse unfortunately was rather soft and not as crunchy as it should be and I could not taste the potato😬. Dessert: Mont Blanc and Mandarin, Vanilla Ice Cream. The chestnut cream piped around the mini cake to me, lacked chestnut flavour, and the vanilla ice cream was not very creamy. Quite a disappointment. Overall impression: in terms of service of the staff team, I would say that they were attentive and well run - as one would expect from such a renowned establishment. I could see that much effort had been placed on presentation of each of the dishes, they were elegant and very pleasing to the eye. Some dishes fare better than others. It’s refined cooking but to me, the flavour profile was a little conservative.

Having seen their (Sagano) on line teppanyaki menu, we booked Sagano to try out. It was a festive season public holiday and part of the teppanyaki tables were already occupied by guests when we arrived. We were then seated at one of the teppanyaki tables next to the window. The decorations of the restaurant was simple, yet clean with Japanese flare. I opted for the Momoyama Teppanyaki Set Lunch, and since I wanted Japanese Wagyu beef, it came to $990 per person which included the following: Appetiser, salad, sashimi, sautéed vegetables, prawn, scallop, salmon, sirloin / sliced sirloin roll, fried rice / fried noodles, miso soup, dessert. I did not like sashimi so they suggested replacing sashimi with tempura which I agreed. My friend chose the same teppanyaki set lunch but with Australian beef ($690). The following were some of my tasting notes: Appetiser and salad- couldn’t hide my disappointment when they were served . Just a small bowl of marinaded Japanese daikon and a pretty ordinary looking lettuce salad with a bit of seaweed on top. The salad though fresh was pretty basic and lacked finesse and creativity. Certainly not what I expected for nearly a $1000 meal……. Tempura- the plate comprised 2 prawns and vegetables like shishito (Japanese pepper) and aubergine. The tempura batter was not thick, coating the prawns and vegetables which were done crisp and cooked just right, but if the batter for the prawns could be thinner, that would have been perfect. Whilst we were eating, the teppanyaki chef started on cooking the prawns, scallops and salmons. Prawns, scallops and salmon - they were dished out and presented on one plate. The cooking of the prawn, scallop and salmon were acceptable particularly the prawn head which had held its distinctive flavour. The salmon skin which was cooked separately from the flesh of the salmon was crispy also. Sirloin Wagyu Beef - the teppanyaki chef showed us the beef prior to cooking. the Japanese Wagyu had a fair amount of marbled fat as compared with the Australian beef that my friend was having. I asked for my beef to be cooked medium and it was cooked just right, slightly crisp on the outside, juicy and buttery inside which was flavourful and paired well with the crispy garlic slices. Fried rice and soup- these were not bad but not wow. I chose Yuzu ice cream instead of melon slices (forgot to take a picture) for dessert. General: in terms of the food that they served, personally, I thought it was somewhat over priced. Overall, the beef and the seafood were not bad but not giving the wow factor. In terms of service of the staff team, though they were trying to be attentive, we felt being rushed to finish our food……. Maybe they had not yet mastered the art of being truly attentive - giving time to their customers to enjoy the food at their own pace and not interrupting too much to clear their plates. They were able to offer 25% discount on the menu for joining Epicure as members. We were told that members of Epicure could enjoy discounts at eateries in New World Millennium Hotel.

Passed by this yakiniku shop (Japanese style beef cook on grill) in Elements and wanted to try it out. According to the social mediaof the restaurant, this Hokkaido shop, KAGURA is known for its use of Mirai beef - “a type of high quality beef from cattle raised in Oakleaf Farm, a farm established by KAGURA's own founder that exclusively provides beef for the restaurant.”

It was a weekday evening and there were more customers than expected. The interior of the restaurant had that rustic feel to it with the use of bricks and wood decorations. The seating was spacious.

We ordered a Premium Assorted Mirai Beef Yakiniku Platter (5 Types), lamp chops, salted cabbage salad and plain rice 🍚. Plain rice surprisingly paired very well with grilled beef - its plain taste enhanced the flamed grilled taste of beef with its juices.

Salted cabbage salad- one of my favourites Japanese style salads, cabbage was fresh and crunchy, mildly seasoned with salt and sesame oil and kombu bits (full of umami flavour). Delicious.

Premium Assorted Mirai Beef Yakiniku Platter- the 5 types of beef provided were rump cap, tenderloin, sirloin, ribeye and supreme karubi. The set came with the famous “lan wong” 蘭王egg yolk (rich red orange colour) for dipping in the cooked beef, enhancing the smoothness of the cooked beef which was very flavourful. Of the 5 types of beef provided, the supreme karubi was juicer than the other types (having slightly more marbled fat), though all types provided were tender, juicy and had mild beef taste.

The lamb chops were also very tender and juicy and not gamey.

General: the staff team were attentive and the food was good though slightly pricey. I guessed that was the price to pay for the assurance of where the meat came from 😅.

To attain Michelin two stars ⭐️⭐️, the standard is, according to the guidebook, "excellent cooking, worth a detour". We booked a table in one evening to try out the two⭐️⭐️experience. Decorated elegantly in marble, light wood and stylish chandeliers, the place looked chic and modern. We were seated by the window with views of nearby buildings. Views still pleasant as nearby buildings were not that close up. This place operated under an open kitchen plan but we didn't hear much noise coming from the kitchen which was good. Their signature menu offered a choice of 6 or 8 courses. I opted for a 6 course menu priced at $2288 not wanting to be too full in the evening. The 6 course menu however would not include their signature sea urchin and gamberoni prawn which was disappointing. The following were some of my tasting notes: Bread and amuse bouche: Tuna loin with smoked burrata & Caviar (CAVIAR W3 NO.5 ROYAL OSCIETRA) - though the tuna loin looked fresh, the dish as a whole came out rather bland. The smokiness of the burrata was absent, the caviar was very mild and didn't bring that ocean taste to the dish to compliment the fish. It lacked some kind of acidity and sauce to elevate the ingredients. Brittany blue lobster "bouillabaisse consommé" & "croustillant aïoli" - the blue lobster was cooked beautifully, just slightly between translucent and opaque inside to give the yummy crunch texture, and went really well with the classic French bouillabaisse consommé. Tenderloin charcoal grilled Topinambour & watercress purée- this was by far the best dish of the night. The cuisson of the beef was excellent. The beef, even though it was only A4 Wagyu beef, was tender, lovely seared on the outside to give that needed grilled taste and the beef itself was very flavourful. It paired nicely with the Jerusalem artichoke . L'Envol cheese selection - a must try experience for this cheese selection course. We had the classic French Comte cheese. There were also cheeses aged at different periods and made with unusual ingredients like beer etc to try out. One thing worth mentioning was that some of the cheeses ate very well with the honeycomb which was so refreshing!! Chasselas grape, lemon caviar & green tea sorbet - the green tea sorbet sat within the whole dessert composition. The sorbet was relatively "too frozen" and when eaten with the rest of the dessert, it didn't quite work. All I could taste was a frozen lump of ice. The green tea flavour was so mild to be nearly absent. Vanilla rice pudding Tea sorbet, espuma & fresh pomelo - aesthetically, the shape of the dessert was odd, could do with more white chocolate to complete the circle making it more complete and charming. Again the tea sorbet (couldn't taste what tea it was at all) was just a lump of frozen ice but unlike the Chasselas grape dessert, I could taste the popping of the pomelo and rice within the creamy foam. General: service of the staff team was not what I expected, maybe not as attentive as one would expect in a five star hotel restaurant. Again, those staff that served the dishes to us had the tendency to rush through the description of the dish in question which was difficult to catch sometimes. By the time we finished and were leaving the restaurant, none of the staff team was there to see us out. Not sure if it was too late in the evening but it certainly didn't create a good impression on the customers. The soup and meat dishes were very good that night whilst the starter and the two desserts lacked lustre. With the quality of ingredients that they provided, the six course menu (which included a cheese course and two desserts) to me was rather pricey

Passed by Ocean Terminal one evening and wanted a quick bite for dinner. Seeing there was no queue in this reputable ramen place from Hokkaido, we went in to try out their Japanese ramen. We were seated by the high bench area next to the window overlooking the harbour in the evening which was great- seeing the array of lights emanating from boats and buildings across the harbour alike. The menu was relatively simple and I went for their signature ramen- original ramen in Ebisoba soup (soup made from prawn head) with miso seasoning and thick noodles $88. Here are my tasting notes: - the broth was rich with prawn flavour - the thick noodles had the right texture, giving a slight chew and went really well with the rich broth, However, there were the following negatives: - the broth, though was yummy, was rather too greasy and I could see many small white bits of something floating on top of the noodles which was very unpleasant and even unsightly - the cha siu slices were very bland and chewy, not the “melt in the mouth” kind of meat one would normally find in a Japanese ramen General: hope they would give more attention to detail in terms cooking the meat and presenting an appealing bowl of noodles.

It was my friend’s birthday and thought we could do with a special treat dinner at this one Michelin star ⭐️ restaurant. The HK Michelin guide 2022 said this restaurant had “the look of a grand Parisian salon” and the French cooking there shows “a certain modernity”. Since it was near Christmas time, from the moment we stepped into Shangri-la hotel and all the way leading up to the restaurant, the short journey was festooned with Christmas decorations. The festive atmosphere was electric. The restaurant with the opulent chandeliers and immaculate laid tables indeed looked grand and formal. We were seated by the window, giving full evening view of the harbour front from afar. Without hesitation, we were keen to try their signature 6-course menu priced at $2,288 per person. We also ordered Nordaq still water ($85). The following were my tasting notes: Bread- three long and narrow baguettes were served. The crust was indeed crunchy, however the baguette was far too narrow and failed to give that soft texture in the centre that one would normally find in this beautiful French creation. After a few bites, I lost interest. Quite disappointed really, not only with what was presented but also, there was only one type of bread available. Quite unusual as compared to other fine dining restaurants . Amuse Bouche - a thin tart shell filled with quinoa and other fresh salad leaves, salmon roe sitting on a small biscuit with lemony cream, and a mini ham and cheese cracker. Nothing very special to mention on these amuse bouche. Japanese Abalone (Drunk / Potato / Liver)- lovely abalone texture with umami filled sauce on top. Apart from the sliced abalone, this dish came with a separate bowl with other off-cuts from the abalone and the same sauce in jelly form. Quite flavourful though I cannot taste the liver as mentioned in the menu. Japanese Potato (Hokkaido / Seaweed / Caviar)- this humble spud was a real surprise! The outside was nicely caramelised packed with seaweed flavour, and it had been thinly sliced for enjoyment. The scattered caviar swimming in the sauce was very mild indeed and didn’t quite bring up the ocean taste. However, to me, the dish was still very enjoyable. Spanish Red Prawn (Binchotan / Garum / Sourdough)- the red prawn was cooked beautifully, slightly cooked on the outside and slightly translucent on the inside. The head of the prawn hid such explosive flavour with its coral, no wonder Spanish red prawn was pricey for a reason. One can enjoy such flavour bomb using the sourdough bread to soak up all that goodness in the prawn head. We didn’t need to resort to the black garum sauce on the plate since the prawn in itself was so flavourful. French Blue Lobster (Orecchiette / Cauliflower / Pomegranate)- the Blue lobster was cooked just right, the slight crunch of the meat brought out the flavour of blue lobster which was so unique amongst the hosts of lobsters of the world. Unfortunately, the sauce that was poured over the lobster was too intense that somehow the freshness of the lobster got lost in the sauce. In the separate bowl, the cauliflower cooked in different ways added another texture to the dish to complement the chewy orecchiette but again the sauce was rather overpowering. US Brandt Beef(Donabe Rice / Wild Matsutake / Yuzu Kosho)- though the flavour of the beef was not strong, it was tender and went down well with the mushroom and the rich sauce. Ham & Cheese (Hokkaido / William Pear / Walnut) - on reading the name of this dessert on menu, we were wondering how they would incorporate the ham in a dessert course. When they pushed the trolley out with a leg of preserved ham lookalike thing, we honestly thought that real ham was part of the dessert🤣. The staff then explained that “leg” was in fact ice cream made in the shape of a leg of ham. The staff then carved off thin slices from the “ham” and served it with a small basket of cheese, pear and walnut toasts. I think the real star of the dessert should be the cheese which was creamy and rich and paired so well with the pear and walnut toasts. The so called “ham” was not ice cream but tasted like mousse and unfortunately, it was too icy. General - the staff team were attentive and did their best to explain what the dishes were when serving though they had the tendency to rush through the words….. Some dishes excelled whilst there were rooms for improvement in others.