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2025-04-17
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Lunch. Again, not impressed with restaurants that insist on following up reservation for a second time with a phone call- notwithstanding prior confirmation by clicking on the link received in email and filling in all required info. As if we are not busy enough at work already.A very raw wooden interior.Wine list not bad. Went for a glass of Sangiovese. 2 set menus to choose from. Since PickyEater would be visiting again soon and the same $1,280 menu will apply, we decided to go with the $520 me
Again, not impressed with restaurants that insist on following up reservation for a second time with a phone call- notwithstanding prior confirmation by clicking on the link received in email and filling in all required info. As if we are not busy enough at work already.
A very raw wooden interior.
Wine list not bad. Went for a glass of Sangiovese.
2 set menus to choose from. Since PickyEater would be visiting again soon and the same $1,280 menu will apply, we decided to go with the $520 menu.
Here’s what we had.
Airy Scallop Cracker served with Tarragon Emulsion, masterfully balanced.
Pumpernickel Bread- dark, malty, warm and moist, with a dense crumb that paired beautifully with the tangy, rich cultured yeast butter, layered with umami from the fermentation.
Farmhouse Tomatoes (fresh ones and semi-dried slices), served with Tomato jelly essence, Perilla (aka shiso) gel adding a subtle minty echo; fermented pistachio bringing a funky, nutty counterpoint. Dressed tableside by chef, adorned with Spring Shoots, herbs and edible flowers grown next to the entrance. Clear tomato water served on the side.
Dry-Aged Guangdong Duck seared to perfection with crisp skin, blushing center, kissed with floral honey. Accompanied by charred chicory, pumpkin purée, sauce made with duck Bones and blackberry accents.
The Braised Leg, served as a mousse crumble with duck oil and pickled walnut, was rich and super gamey.
$150 pp Add-On: sweet, supple, and luminous Hokkaido Scallop with sliced Taoyuan Asparagus (both white and cured) in Smoked Dashi. The 2 pieces of Nasturtium leaf（旱金蓮/金蓮花) added a peppery lift.
Dessert: Warm 61% Chocolate, Artichoke and Malt
Birthday treat on the house: bespoke Strawberry Tart topped with Yogurt- together with the birthday card- a gentle, heartfelt gesture that brought the meal full circle.
To finish off: chocolate with marshmallow filling.
In summary: a temple of modern dining with a visionary tasting menu, where every dish was anchored in nature, yet shaped by intellectual curiosity and sensory delight. The experience was quietly luxurious, served with exceptional hospitality. 張貼
