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2015-05-10 5365 views
It was the most popular restaurant in the Restaurant Week, so my friend and I decided to try it out. When we arrived, we found that the restaurant was nicely decorated with a relaxing atmosphere even though the seating was a little bit crowded. I ordered the soup and chicken, and my friend ordered the salmon and beef. It was nice that the waiter poured the soup into the bowl in front of us, so we would see how the bowl was decorated before the soup in it. However, I found the soup was average as
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It was the most popular restaurant in the Restaurant Week, so my friend and I decided to try it out. When we arrived, we found that the restaurant was nicely decorated with a relaxing atmosphere even though the seating was a little bit crowded. I ordered the soup and chicken, and my friend ordered the salmon and beef. It was nice that the waiter poured the soup into the bowl in front of us, so we would see how the bowl was decorated before the soup in it. However, I found the soup was average as it did not have much flavor. Personally, I also felt the combination of the soup with the curbed duck break was a strange match. My friend’s salmon was great though, it was perfectly cooked and it was so juicy. For the spring chicken, I preferred it to be cooked thoroughly, even though it meant the chicken would taste a little bit dry. My friend’s beef was tender but did not have much beef flavor. For the deserts, mine was great! I ordered the white chocolate cake and I loved the presntation, which was as beautiful as a picture. The berry’s acidity mixed with the sweetness was a great combination. My friend’s poached pears tasted good too but the stick pavlvoa was too sweet for me.
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Vichyssoise veloute, potato
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Confit salmon with green peas, old grain crust, quail eggs and bacon jam
69 views
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Spring chicken with toasted cous cous, young asparagus, peanut crisp and almond espuma
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Braised beef brisket with bacon sprouts, mustard and pickled radish
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White chocolate cake with rasberry sorbert, passion fruit jelly and broken berries
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Hazelnut stick pavlova with hisbiscus poached pears
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-03-22
Dining Method
Dine In
Spending Per Head
$250 (Lunch)