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2024-02-08
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Dinner. Chef Ming came highly recommended. 3 private rooms: a smaller one and 2 bigger ones (each seating 7) that can be combined into an even bigger room. Here’s what we had.Appetizers: Salad and 螺 with turnips 澳洲鮑魚 with liver sauce. Chef noted that this massive abalone was wild caught, as one could tell from its jet black edges. 澳洲龍蝦 served with bottarga slices.金鯛魚- perfectly cooked. The fins were crispy; meat was tender.蝴蝶蚌 served with minced garlic. The shells spread out, resemble butterfly
Here’s what we had.
Appetizers: Salad and 螺 with turnips
澳洲鮑魚 with liver sauce. Chef noted that this massive abalone was wild caught, as one could tell from its jet black edges.
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澳洲龍蝦 served with bottarga slices.
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金鯛魚- perfectly cooked. The fins were crispy; meat was tender.
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蝴蝶蚌 served with minced garlic. The shells spread out, resemble butterfly wings, hence the name. My first time eating this, which apparently is a rare seasonal item. Indeed, loved the sweet fleshy taste.
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A4 西冷厚切 served with big garlic slices. Garlic was perfectly done.
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Fried rice, which was another work of art. Each grain was perfectly fluffy, moist, and flavorful. Chef recommended adding celery cubes for balance. Love that chef used seasonings sparingly- could hardly taste any black pepper at all.
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Vegetables.
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Lobster bisque
Dessert: Caramelised toast
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In summary: dinner made perfect by an artful and passionate chef who sincerely likes to put his customers first.
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