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2024-02-20
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In French fine dining, having the correct pace is key. Service should be provided right when you need it, while the waiter shouldn’t be constantly standing near your table and make you feel that your privacy has been compromised. At Epure, they did it right. No wonder they gained 1 Michelin star.We had tried their $688 + 10% lunch set this time. The Amuse BoucheIt looked like an upside-down pastry. I think it would look nicer if it’s flipped.Even the bread was outstanding. The mini baguette
We had tried their $688 + 10% lunch set this time.
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The Amuse Bouche
It looked like an upside-down pastry. I think it would look nicer if it’s flipped.
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Even the bread was outstanding. The mini baguette and the pastry featuring black pepper and cheese were so yummy.
The Appetisers (choose 2 per person)
They had stunning presentation of the first appetiser to have a great start.
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When the waiter poured the dried wasabi smoked powder onto the sauce of the hamachi, a dried ice effect appeared, giving it a fairytale beginning.
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The Maine scallop with fish roe and sauce mariniere was also presented in a strikingly attractive way. You can tell the impeccable precision of the placement of each fish roe to make the perfect scene.
Though the Paris mushroom soup did not have a stunning outlook, it tasted really creamy and flavourful. The waiter said there wasn’t any water in it. No wonder it had such rich taste.
The Mains
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Toothfish with morel mushroom. The chef replaced the sea bass with the toothfish as the toothfish was fresher that day. Appreciate they made such a change. While the toothfish had harder texture than the sea bass, its taste was good and was enhanced by the morel mushrooms.
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The Poulet jaune farci with sauce supreme was so tender that it didn’t taste like chicken at all. The chicken thigh meat had been made into a mousse and formed the top layer of the chicken. There was also a tempura chicken to give a variation of texture. 2 types of sauce had been provided, a lighter one and a darker one. I dipped into the lighter one primarily and saved the darker sauce for the last few bites.
The Desserts
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The Citrus with basil sorbet and yuzu espuma gave us a refreshing mouthful.
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The presentation of the Madagascar vanilla with blackberries and cascara was similar to a prawn at its first glance. It gave us a nice combination of various textures and taste.
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Petits Fours
The Madeleine with the sauce inside marked a great ending of our meal.
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