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2023-04-26
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Looking forward to have the fine dining, and we went restaurant tonight.The environment of the restaurant is not large but the decoration is elegant and generous, which makes people feel relax and comfortable. The service in the restaurant is very attentive and considerate. The waitress alawys notice that I feel cold and take the initiative to serve warm water. Each dish is not only carefully introduces, but also the tableware will be changed after each dish and a wet towel is prepared to wip
The environment of the restaurant is not large but the decoration is elegant and generous, which makes people feel relax and comfortable. The service in the restaurant is very attentive and considerate. The waitress alawys notice that I feel cold and take the initiative to serve warm water. Each dish is not only carefully introduces, but also the tableware will be changed after each dish and a wet towel is prepared to wipe your hands. I feel like a VIP
A total of ten dishes in the Tasting Menu are rich and delicate
Three appetizers
👉🏻Beijing scallion pancake
👉🏻Sauron tart
👉🏻Goat milk cheese with special butter and honey bread
Among the three snacks, the Ganxun tart is especially appetizing, which makes me look forward to every dish in the future
Starter
👉🏻Italian Jelly
There are mussels in the jelly, and caviar and mussel juice are added on the top layer. There are several layers in one bite. I am really amazed by the chef's mind!
Bread
This bread is fermented in the restaurant with its own yeast, so the bread is very soft and moist. The key point is that the sauce is made with fried nuts, and the taste is unforgettable!
2nd Starter
👉🏻 Porcini Mushroom Soup Italian Ravioli
Italian sausage is used as the stuffing, and pepper juice is added to the side dish, which makes it feel numb. With the addition of mushroom and porcini soup, the cooking method of the whole dish is a combination of Chinese and Western, which is surprising!
3rd Course
👉🏻Roasted Maltose Chicken Thigh
The local three-yellow chicken is used as the ingredients. The skin is soaked in maltose all night, and then baked and eaten. The skin is so thin that it has the sweetness of maltose, and the meat remains very tender.
4th Course
👉🏻 Hokkaido Sea Urchin with Mayou Fish
Fresh mayou fish is rich in oil, so the foam is added to neutralize the surface of vegetables, and it is paired with Hokkaido sea urchin to make the whole dish extremely delicious!
Main
👉🏻 Pigeon
The six-month-old top white pigeons are selected. It is the first time to eat the half-cooked smoked cooking method. The meat is so smooth and the taste is special.
👉🏻A3 Wagyu (+$248)
The idea of this dish comes from beef donburi, so hot spring egg juice is added, and the crispy rice is served with A3 Wagyu beef and black truffle. The taste is of course better.
Pre-Dessert
👉🏻Berry vanilla ice cream, with the restaurant's special lime soda, makes your mouth fresher for the next dessert😙
Dessert
👉🏻Wheat Grass Puer Tea Ice Cream
This is an amazing dessert. It tastes like a light puer tea ice cream, but some crunch and wheatgrass are added to the bottom, which makes the whole dessert very refreshing, and there is a layer of bubbles on the surface to make the taste richer.
👉🏻Petit Four
Coming to the end, eating a Petit Four is really satisfying, and it is one of the most memorable fine dining I have eaten in recent years☺️
The service in Milejian restaurant is attentive and considerate, and the hospitality is like a VIP☺️ Each dish is very delicate in appearance, and the production method is a combination of Chinese and Western, and each dish is the chef's thoughtful creation
💲: 1,188 per person
📍 AERA (Wan Chai)
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