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2019-04-25
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Who said fine dining is just for special occasion? Nothing to celebrate just wanna reward myself with a delectable treat ☺️ From food to service, to the ambience of the restaurant, were of high standard. Well deserved asia’s best 50 restaurant with gastronomic ‘east meets west’ cuisine. A stylish open kitchen and bar seating, cozy and chill, also get customers closer to the cooking scene. Quite overwhelmed by the busy open kitchen with chefs outnumbered customers 😂 Started with various bite sized
A stylish open kitchen and bar seating, cozy and chill, also get customers closer to the cooking scene. Quite overwhelmed by the busy open kitchen with chefs outnumbered customers 😂
Started with various bite sized snacks including a smoky soft boiled quail egg, elegant caviar and cheese, a sophisticated play on deep fried squid with salt and pepper, and a fun display referencing a classic Cantonese song (they even attached a music box to the plate!) A playful and tasty start to the meal.
Following the snacks are 8 courses of extravaganza with Chinese twist. The first course brought together my absolute favorites - langoustine and sea urchin, topped with smoked cauliflower cream and Sichuan lemon zest that brought an unexpectedly lemongrass aroma.
Next was a flavor bomb and a modern take on a Sichuan signature dish - sour and spicy fish with fermented cabbages. Sichuan flavor definitely came through with the right balance of acidity and spiciness.
My favorite dish of the night was hands down the roasted sea cucumber - very Chinese style dish but cooked with finesse complemented by a rich and creamy female crab sauce. The truffle fried dough was such a clever touch that truly embraced the chinese and western fusion theme.
I was immediately captivated by the egg and daikon dish with an extra creamy Japanese egg yolk on top of a crispy fried daikon, dressed with an rich and intense daikon sauce.
The main course, pigeon was perfectly cooked to medium rare and chargrilled pigeon leg was a funky addition to the dish. The honey glazed peach complemented well with the gamey flavor.
A creative and well executed rendition of Cantonese ‘char siu’ (bbq pork) rice. Cooking short rib in bbq sauce deliberately mirroring the traditional cantonese bbq pork (char siu). The beef was cooked to perfection, super tender, and successfully recreated char siu flavor. While fried rice with xo sauce is an ordinary chinese dish, they managed to put a brilliant twist to it by replacing white rice with sushi rice, adding much texture and chewiness.
Two desserts, first with an incredibly refreshing celebration of chinese celery with a celery ice cream paired with coconut foam and green apple. Then came the indulgent one with custard cream and flaky puff pastry paired with sea salt ice cream and milk crisp. Such a genius flavor combination. The sweets didn’t end here, we get a selection of fresh strawberries from Japan (not strawberry fans though 🤭) and petit four presented in a layered gift ball. Even the petit four embraced the fusion theme with asian flavors incorporated in french desserts, tofu pudding choux puff and salted duck egg madeleine.
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Very impressed by the innovative, modern yet playful expression of chinese and french cooking. Shout out to the Cantonese cuisine reference made in the meal, bringing our awesome flavors to the international stage.
张贴
