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2021-08-12
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Dinner for 2. Full payment of $630 pp required upon reservation. 3 tables in total, seating approx 12 ppl. We were seated in the inner room with sliding doors, which could probably be transformed into a private room. $100 corkage, but we didn’t byob anyway since PickyEater was detoxing. 3 choices of organic wine, but only sold by the bottle. However they did have an opened bottle of Pinot in the fridge and offered some for me to try. Reminded me of ribena.First to come were a smoked carrot puff
$100 corkage, but we didn’t byob anyway since PickyEater was detoxing. 3 choices of organic wine, but only sold by the bottle. However they did have an opened bottle of Pinot in the fridge and offered some for me to try. Reminded me of ribena.
First to come were a smoked carrot puff and mashed potato tart/cup with fermented grape. Very crispy. I liked.
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Next was a selection of bread: sour dough, potato focaccia, bread sticks with
sweet corn and fermented tofu. Focaccia was impressive: crispy crust, soft middle, fragrant with olive oil. Very enjoyable even without the vegan butter.
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Then came a dish resembling 賽磅蟹: which was actually shredded coconut marinated with dashi and a pumpkin “egg yolk”. Very creative. Normally not a fan of coconut but I loved this marinated one: soft texture; coconut taste was very mild.
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Lotus root came next, stuffed with Japanese 淮山 and tofu. 羅望子 (tamarind) sauce at the bottom. Tamarind is usually used in Thai dishes; the sauce tastes sweet and tangy. Reminded me of cranberry sauce. (Picky Eater didn’t agree.) Anyway, it was a nice combination. Our second favorite dish of the night.
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Our favorite dish was the charcoal grilled mushroom 猴頭菇, glazed with a water melon reduction, served in skewers. Looked, smelt and tasted like char Siu. Loved.
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Next was the steak look-a-like made with jackfruit and 杏花菇絲. Sauce was made with tea. Chopped asparagus and edamame on the side. Granted, when cut open with the knife, texture felt a bit like steak, esp with the strands sticking out. However didn’t quite like the taste and texture. Not a fan of jackfruit. The Korean pepper on the side was SO hot, PickyEater nearly burst into flames.
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We welcomed the palette cleanser, which was cucumber sorbet with lemongrass foam. Very refreshing.
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This was followed by 3 desserts.
Ginger IceCream with yuzu mouse. Nice.
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法式軟糖 with mango and pepper and 陳皮米通.
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Owner came to check on us and we expressed our appreciation of the char siu skewer and the coconut. Owner explained the menu changed monthly and it would be unlikely that we would experience the same dishes next time. That seemed to require a lot of creativity and I started wondering about what exciting dishes I missed from the previous menus.
In summary: passionate young chefs with a lot of creativity. Try!
P.S. nearly PKed in the lobby over the long bar on the floor when heading towards the lift. Be careful.
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