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2019-04-26
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I chose Cusine Cusine Chef’s Lunch Set to celebrate my birthday with parents and for their appealing menu as I didn’t think I had tried sea cucumber soup before. Moreover, I was attracted by their interior design and really wanted to see it up close. It’s modern yet opulent with the rich jade green carpet, mahogany tables and the mesmerizing glass bubbles hanging from the ceiling. Our lunch started out well with delicious amuse-bouches Black fungus in vinegar with pepper and Marinated tofu.For o
Our lunch started out well with delicious amuse-bouches Black fungus in vinegar with pepper and Marinated tofu.
For our chef’s lunch set, the 3 appetizers Honey-glazed barbecued pork, Crispy taro puff with diced chicken and foie gras and Chilled jelly fish with spring onions and sesame were perfect to go with a glass of wine. My mom loved the taro puff the most and dad was delighted with the jelly fish.
Here’s my much anticipated Double-boiled sea cucumber soup with snow lotus seeds and black garlic. It was a really tasty consommé. I was such a bumpkin that I had never heard that it took time to prepare black garlic and it’s sweet and pungent.
After the soup came a stronger tasting dish Wok-fried beef with basil and mushrooms in chili sauce. Meat was tender and the dish smelt so tantalizing.
Alternatively, a lighter tasting dish Braised bean curd sheets with mushrooms in abalone jus was served.
To ensure we would be full, we could either choose fried rice or dan dan noodles. I had dan dan noodles and liked the not too thick nor watery spicy soup. It was quite spicy but not enough to get you a runny nose. And the pan-fried foie gras with fried rice was delicious.
A meal wouldn’t be complete without dessert, then there came the Chilled champagne jelly and mango pudding topped with pomelo and sago in coconut juice (香檳啫喱芒果布甸配椰汁柚子西米露). It was presented nicely with dry ice encased in the glass cover. It was so beautiful and fun even though my dad wasn’t too thrilled with this dramatic interlude. Nevertheless the desserts were just as tasty. The champagne jelly with berry purée was a little treat on
top of the mango pudding concocted with a balanced firmness and sago with coconut juice had always been one of my favorite desserts.
Every single dish and item was delicious and service was impeccable with many servers in sight while tables are spaced appropriately. All in all, we enjoyed our lunch very much and I was glad to see my parents delighted. There was nothing to criticize.
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