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2016-02-29
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Went here for dinner, was expecting typical Cantonese cusine fare but came out pleasantly surprised. The chef did a really good job making typical Chinese cooking new again.Lowlights:-The Starter:The Sichuan spicinees and numbness overpowered the other dish. I thought they were trying to replicate French dining with tiny starters but I don't think this worked. Getting worried about the following courses.Highlights included:Shark Fin Soup- I don't really enjoy eating shark fin for ethical reasons
Lowlights:
-The Starter:The Sichuan spicinees and numbness overpowered the other dish. I thought they were trying to replicate French dining with tiny starters but I don't think this worked. Getting worried about the following courses.
Highlights included:
Shark Fin Soup- I don't really enjoy eating shark fin for ethical reasons but this was unlike any shark fin soup I eaten. Very Nice.
Sea Cucumber- wow unlike any sea cucumber I ever tasted. The server did an excellent job with explaining why it tastes so good and different.
Dessert: Is it called Swollow Nest Spit in English? Excellent with the avacado.
Service and Ambience: 10/10 but no wine by the glass which isn't great when you are the only one that drinks.
Overall: would love to go again. Hopefully the chef changes his menu a bit for variety in the future!
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