Cultivate (Closed)

I have been this restaurant for second time. I miss the taste, the smell and the presentation of the food. Started from a glass of champagne. What a blast. I love the taste, the smell and the presentation of the food. Never let you down. Leonard Cheung is a very talented chef to mix and match the food ingredients. You can taste the food with your tongue and you can smell the food with nose. You can see the excellent food presentation with your eyes. What a good experience! Thanks so much for the

相隔4個月，二訪cultivate雖然冇第一次食既時候咁驚喜同感動，但大廚會定時轉menu ，有啲signature dishes 會留低 （對比autumn menu, 大約45%都保留住），亦會有新既帶番啲新鮮感。Tasting menu $1488 + 10% pp, 仲送左杯brut (brut free原價但收番原價既10%）。因為專心食既關係，冇影哂所有dishes。整體嚟講，有魚有蝦有牛肉，亦都有菜有花（金盞花, 蔥花）有葉，又有煙燻又有熟成魚子，都好富豐，每一碟餸都有唔同既concept同構圖，都幾完整。Starter - one bite 油甘魚配青蘋果同梭魚子,仲有cultivate signature flower~印象最深刻嘅竟然係油甘魚配青蘋果，之後既薯仔。薯仔用左西洋菜汁包住，帶有濃烈既煙燻同辣味，開頭覺得味道太過濃烈，因為大大蓋過之前個個油甘魚，對比之後較creamy 既白蘆筍同辣根，都算接住落個味蕾完整度。之後maitake 應該係signature dish, 燒香咗啲菇搭上鵝肝加埋似肉骨菜既湯。今次個菇比第一次食，少左香味，個湯都好似冇咁濃郁，因為第

很高興朋友帶我來這間很難預訂的餐廳! 店內只有大概22個座位。我們被安排坐bar枱位置，可看到廚師們細心地準備晚餐。Set menu 一共10 道菜，每度都很特色，味道基本上沒有重覆，有幾度更印象深刻。San Lorenzo Melon這是一款西班牙凍湯，有濃濃的青瓜味，配上哈密瓜，非常清新，很想再來一碗呢！Brussels Sprount 炒球芽甘藍拌榛子、咸肉粒和青蘋果，加上醋汁非常開胃。Maitake這是一道非常難忘的菜色，高湯有點點像肉骨茶，隨著鵝肝漸漸溶化在湯內，加上舞茸，味道變得非常香濃。Summer - Iberico collar到了這道菜時其實已經有點飽，但實在太好吃，黑毛豬肉質鬆軟嫩滑，最終還是吃乾淨🤣Long-An賣相是一碗普通的豆腐花上面加了薑糖粉，但原來內有乾坤！有龍眼肉和朱古力杏仁碎，口感很豐富！Summer Truffle這是一款很有創意的雪糕甜品雪糕是用菊芋做，包上厚厚的oreo 碎，配上榛子和爆炸糖，外面再灑上松露和帕馬森乾酪 ….. 淡淡的雪糕變得又甜又鹹，感覺很奇妙！另外不得不提Banana bread , banana miso, caviar這