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2021-12-11
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After several of my friends said this was a great place to eat, I decided to try it here and I was not disappointed.For the view/window seats, their policy is first come first serve. We arrived a bit before 7pm and got the second last window seat. The view was stunning.For Service, the pace was just slightly off initially where they served the amuse bouche, finger food, bread and then the first course a bit too quickly but subsequently everything was smooth.The butter was specially prepared wher
For the view/window seats, their policy is first come first serve. We arrived a bit before 7pm and got the second last window seat. The view was stunning.
For Service, the pace was just slightly off initially where they served the amuse bouche, finger food, bread and then the first course a bit too quickly but subsequently everything was smooth.
The butter was specially prepared where they added a bit of chili to spice it up.
The langoustine was springy and seasoned perfectly with the sauce. The buckwheat noodle allowed us to enjoy whatever sauce was left.
The saltiness of the caviar and the sweetness of the sea urchin blended so well with the creamy cauliflower.
This was the extra dish if your order the 9th course and it was definitely worth having. The dish was rich on its own but this is the first time I tried it with horseradish. The spicy aroma further elevated this already stunning dish. They would carefully tell you to add only a bit first as it can be quite intense, like wasabi.
The texture of the salmon bass is on the firmer side(less firm than the John Dory) but still succulent. The only thing I would want more is their mashed potato on the side. Haha.
This dish was definitely a star and showed off their skills. The pasta of the raviola was thin yet there was so much filling inside. Despite the meat being venison, it was still very tender. The sauce at the bottom is actually a combination of chocolate and citrus jelly. Any imbalance in the different elements may have ruined the dish but it worked out perfectly.
We tried both the wagyu and the pigeon. Despite the pigeon was still delicious, I have to say I loved the wagyu more especially their kabocha puree. Definitely worth the $180 supplementary course.
The first dessert was the pear ice-cream and osmanthus. The choice of this combination was quite great as both flavors were light and choosing other ingredients would have overpowered the other.
The second dessert was beautifully arranged and the match of sesame and sweet potato definitely worked.
Despite we were full already, their petit four were irresistible and we definitely finished it.
張貼
