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2022-02-09
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New restaurant taking up the space left by da domenico. Restaurant is named after the experienced chef Shun, who specializes in French cuisine but also did a brief stint at Happy Valley Angelo.Love the bread. Particularly noteworthy was the blue colored one made with the flower butterfly pea (蝶豆花). The butter trio was nice too. I liked the seaweed butter the most. Although we could only come during lunch, we decided to try a mixture of a la carte dinner items with items from the lunch set. Here’
Love the bread. Particularly noteworthy was the blue colored one made with the flower butterfly pea (蝶豆花). The butter trio was nice too. I liked the seaweed butter the most.
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Although we could only come during lunch, we decided to try a mixture of a la carte dinner items with items from the lunch set. Here’s what we had :
Pork terrine on salad with truffles (from set lunch menu)
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Shrimp ravioli amongst a generous portion of juicy clams (from set lunch menu, highly recommended by server).
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Angel hair with sea urchin and caviar. I guess no surprises there since a lot of restaurants are making it now. Apparently the red spicy stuff on the side gave a good kick but I didn’t try tho.
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Onion soup (from set lunch menu). Yummy helping of grilled cheese in the middle.
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Razor clam and cuttlefish shaped like fettuccini (a la carte). A very rich balanced mixture of diced chorizo, bottarga, green beans etc.
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Scampi and snails in egg yolk sauce (a la carte). A lot of sides like morel mushrooms, fois gras, generous portions of caviar on the scampi; deep fried potato in the middle.
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Amadai (a la carte). Classic crispy golden scales well done. In bonito consommé with sides like seaweed and celtuce.
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Too full to try dessert/petit four but coffee was good.
In summary: yummy French cuisine with an abundance of rich flavors. Recommended.
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