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2023-07-20
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I had a wonderful dinner at Lab Eat, a newly renovated restaurant that offers a modern and spacious dining experience. The service was attentive and friendly, and the food was delicious and creative. I ordered the signature set dinner for two.The starters were a trio of fresh oyster, sea urchin crostini, and smoked quail leg. The oyster was plump and briny, the sea urchin was creamy and rich on a crispy bread, and the quail leg was tender and smoky. They were all well-presented and appetizing.Th
The starters were a trio of fresh oyster, sea urchin crostini, and smoked quail leg. The oyster was plump and briny, the sea urchin was creamy and rich on a crispy bread, and the quail leg was tender and smoky. They were all well-presented and appetizing.
The salad with French raclette cheese was a highlight of the meal. The cheese was melted and poured over a plate of fresh greens, tomatoes and spartacus. The cheese was gooey and flavorful, and the salad was crunchy and refreshing. It was a perfect balance of textures and tastes.
The maitale mushroom soup was thick and creamy, with a strong mushroom flavor. The soup was warm and comforting, and very satisfying.
The Italian seafood cioppino was a hearty stew of clams, mussels, prawns, squid, and fish in a tomato-based broth. The seafood was fresh and succulent, and the broth was tangy and aromatic.
The dinner bread was also a nice touch. It was hot and crunchy on the outside, soft and fluffy on the inside. It came with a scoop of butter with some crunchy flakes that added some extra flavor and texture.
The boneless M5 wagyu beef short ribs steak was amazing. It was a thick cut of beef that was cooked to medium rare, with a nice char on the outside and a juicy pink on the inside. The meat was so tender that it melted in my mouth, and the flavor was rich and beefy. It was served with some baked mushroom at the side.
The Spanish octopus with red prawn plaster risotto was another impressive dish. The octopus tentacles were grilled to perfection, with a crispy skin and a soft flesh. The risotto was creamy and cheesy with prepared with the octopus black ink.
The dessert was a beautiful mango mousse cake that looked like a piece of art. The cake had layers of crunchy cake and mango mousse, whipped cream, and fresh mango jam and a crunchy honey comb on top. It was light and fluffy, with a natural mango flavor that was not too sweet. It was a refreshing end to a wonderful meal.
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