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2025-03-02
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I have heard about this restaurant and for their fusion dishes and finally got the chance to try it.Pay attention to their entrance as it is easy to miss especially at night.Their first dish, featuring century egg, was a stunner already. Instead of using just egg, you get the distrinctive aroma of their choice of centruy egg and being elevated with crab and the osmanthus jelly. Definitely a great start.For their butter, it has fermebted bean curd which further reminds of their fusion flavors.The
Pay attention to their entrance as it is easy to miss especially at night.
Their first dish, featuring century egg, was a stunner already. Instead of using just egg, you get the distrinctive aroma of their choice of centruy egg and being elevated with crab and the osmanthus jelly. Definitely a great start.
For their butter, it has fermebted bean curd which further reminds of their fusion flavors.
The mild flavors of the langoustine contrasted with the caviar and the salad, where they added ginger, which is quite commonly used for seafood in Chinese dishes. Preparing the sauce as 3 components and creating such a colorful presentation shows how much work they prepared for it.
This dish uses 2 different mushrooms though I have to say the aroma of their mushroom soup overshadowed it, leavning me wanting more soup.
Who could have guessed garlic and scallops could be combined together into a saovry souffle. They did just that while retaining the fluffy texure of souffle.
They were able to combine the fish and olive in 2 ways one by fire roasting with the sauce and another wrapping it with olive leaves as a ballotine. Loved both of them but the ballotine was definitely more interesting.
I chose the venison as it is not that common and I was curious to try the strawberry sauce. The venison was surprisinlty tender despite its lack of fat and the berry infused bean sauce made it even more appetizing.
Even the sorbert for refreshing the palate was beautifully presented and despite the melon, it tasted closer to salad/vegetables, which allowed us to appreciated the subsequent dessert more.
The dessert was a beautiful combination of chestnut with soymilk cream, maintaining its fusion nature.
In the end, my petit four became a petit eight(I know... four doesn't mean 4). I got to try each of one and my favorite was their berry tart. The presetnation was stunning and it definitely fit the name of Lotus Pond Temptation. Definitely pricey but worth trying.
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