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2025-04-17
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Came here for restaurant week and wasn’t disappointed. The appetizer was decent but the highlight was really the dishes with wagyu ravioli and the steak itself.The Wagyu Ravioli with Wild Mushrooms was so flavorful but yet it’s well balanced that you can taste both the beef and mushroom.For steak we had the Australian "Wagyu-Crossbred" Hanging Tender and American Prime "Black Angus" Ribeye Cap. Both steaks was cooked and prepared to perfection, pink on the inside and seared enough to give it a s
The Wagyu Ravioli with Wild Mushrooms was so flavorful but yet it’s well balanced that you can taste both the beef and mushroom.
Wagyu Ravioli with Wild Mushrooms
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For steak we had the Australian "Wagyu-Crossbred" Hanging Tender and American Prime "Black Angus" Ribeye Cap. Both steaks was cooked and prepared to perfection, pink on the inside and seared enough to give it a slight charred flavor. Surprisingly preferred the hanging tender more as it was more flavorful than the ribeye.
Australian "Wagyu-Crossbred" Hanging Tender American Prime "Black Angus" Ribeye Cap
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Lastly dessert Smoked Black Sesame & Chocolate Ice Cream was a prefect ending. The nuttiest from the sesame with the chocolate almost tasted like Nutella but not overly sweet balanced with the shortcake base.
Smoked Black Sesame & Chocolate Ice Cream
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Service was excellent on par to expectation of a Michelin starred restaurant. Generally I would say their beef dishes was more outstanding would come back to try other dishes on their menu
Vovo, Sea Urchin, Caviar
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Grilled Octopus with Smoky Vegetable
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