Video
Read full review
2023-06-12
57 views
A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food ❤️It is our second time visiting this beautiful restaurant in central , from the streets looking up we always thought the place is a studio. The restaurant serves Italian culinary transitions x Japanese food and the place has more than 6000 square feet.We tried their 6 course tasting menu prepared by their new executive chef Ken Kwok who has worked in many Michelin Starred restaurants, love
It is our second time visiting this beautiful restaurant in central , from the streets looking up we always thought the place is a studio. The restaurant serves Italian culinary transitions x Japanese food and the place has more than 6000 square feet.
We tried their 6 course tasting menu prepared by their new executive chef Ken Kwok who has worked in many Michelin Starred restaurants, loved that each dish has its unique ingredients and different seasonings:
🔹 A5 Wagyu & Botan - Ebi Roll (Uni, Lobster Jelly) *the flavours are umami and they are so generous on the uni proportion. We are both big fans of Uni.
🔹 Hokkaido Scallop (Fromage Blanc & Sake Kasu)/ Scallop & Wagyu Tongue (Jerusalem Artichoke Espuma) *They are both very yummy, especially we love the one with artichoke espuma as it’s our first time trying this innovative combination, really fresh ingredients
🔹 Daily Catch *From the picture you can see this dish is like art, when the soup is being poured the sauce forms an interesting pattern and the fish is jet fresh from Japan
🔹 Signature Abalone Pasta (Sakura Shrimp) *Just by smelling can tell the dish will be super yummy as the aroma from the dish is so nice. I also love how the pasta is aldante, the texture that I love the most
🔹 Veal Milanese (Anchovy & Shallot)/ Kyoto Himeushi A4 Wagyu Steak (Yuzu - Brandy Peppercorn) *We think our daughter will love the Wagyu Steak so much haha as she is a big fan of beef too, and we love how they were both presented. Very tendor and it’s rare to find good veal in Hong Kong
🔹 White Peach Yogurt Ice Cream
Post
