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2022-10-31
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Our party of four visited this restaurant last Sunday. The restaurant only has 8 counter seats. The décor is adequate but could be improved to enhance the enjoyment of food. There is only one 10 course menu that cost around $1500. At the end of the meal we felt it is worth to the last penny. The really good appetizers were: uni frenchtoast and caviar angel hair pasta. The oyster was too creamy. The flower crab egg custard with mushroom broth was full of mushroom aroma. The amadai was fr
toast and caviar angel hair pasta. The oyster was too creamy. The flower crab egg custard with mushroom broth was full of mushroom aroma. The amadai was fresh and well prepared. We had both pigeon and chicken as main
course. The pigeon was moist, tender and tasty. The chicken tasted like a fresh chicken, appropriately marinated and grilled to the right moment to remain juicy and tender. The quality of the chicken and sauce could beat a few of the Michelin star restaurants that serve yellow chicken.
Then came the apple tart. It is a star. It contains chunks of marinated apple on a cookie crust tart. For me, I prefer that crust over a thin flaky tart. It was the best apple tart I ever tasted.
This small restaurant was run by three young dedicated chefs. Their dishes were prepared with dedication for palate enjoyment, and not overdosed with artistic presentation and fusion. The outcome is an enjoyable dinner with tasty food in the centre stage.
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