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2023-05-05
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Dinner. Restaurant specializing in Nordic fusion cuisine. My understanding of Nordic style is clean light interiors; cuisine cooked with local ingredients, that is mild tasting and not too fancy.PickyEater giggled when we entered the restaurant- the dark wooden furniture and interior seemed to be the opposite of Nordic style. (Chef later noted with disappointment that he had in mind a much lighter color scheme.)Open kitchen Only one set Menu available. Here’s what we had. Amuse Bouche trio: -Rol
PickyEater giggled when we entered the restaurant- the dark wooden furniture and interior seemed to be the opposite of Nordic style. (Chef later noted with disappointment that he had in mind a much lighter color scheme.)
Open kitchen
Only one set Menu available. Here’s what we had.
Amuse Bouche trio:
-Roll filled with spring onion, coconut and sesame
-Carrot tart flavored with Chili oil (not too spicy for me)
-Brioche flavored with miso and Honey topped with Pecorino (cheese made with sheep's milk)
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Panna cotta wirh Mussels at the bottom bottom topped with Caviar and Spring onion oil
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Soy sauce flavored sour dough and Horseradish butter. Yummy!
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Ricotta cheese dumplings topped with Paracress (六神草) in a broth made with Cepes (牛肝菌) and Chinese mushroom. Mild tasting but loved the fresh taste of the mushrooms. Perfectly Al dente.
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Chicken wing of the 三黃雞 marinated for 1 day then aged for 1 day. Thoughtfully wrapped with string at the end so we wouldn’t get our fingers dirty. Skin brushed with malt sugar for the extra crispiness. Shot glass of Lemon lime soda to go with it. Chef noted that the rest of the chicken would be well utilized, used in lunch dishes and making broths.
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Threadfin (馬友) 一夜干; topped with Cabbage slices and uni; hint of Dill in the foam.
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Pigeon aged for 5 days; breast with crispy skin; white asparagus on the side; dashi sauce. Leg covered with chicken liver paste and Nuts.
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A3 Wagyu Sirloin with Truffle, blobs of Egg yolk gel. Chef instructed that the beef was to be enjoyed together with the Rice crackers provided. Not a bad idea at all.
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Blueberry ginger sherbet with Kombucha
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Milk tea flavored Sponge cake with Wheatgrass and Palm Sugar crumble. Chef noted that this was inspired by the Malaysian dessert. Loved it. Even finished PickyEater’s one.
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Petit Fours: Lime Magdalene, lime marshmallow, etc.
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In summary: talented chef. Well thought-out menu. Excellent service. Good flow in the kitchen; dishes were executed perfectly.
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