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2025-01-05
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Have gotten to know Chef Lam while she was still with Ensue in Shenzhen. Finally we have time to try out her new venture for dinner.Walked past the fridge for aging meats, into a clean minimalistic interior with harbor view; a private room seating 6-8.Clocked chef busily going from table to table serving dishes, explaining her menu to guests etc.Restaurant prides itself in serving western dishes using 100% Chinese ingredients- even the wines.Went for a glass of sparkling Chardonnay with tea and
Walked past the fridge for aging meats, into a clean minimalistic interior with harbor view; a private room seating 6-8.
Clocked chef busily going from table to table serving dishes, explaining her menu to guests etc.
Restaurant prides itself in serving western dishes using 100% Chinese ingredients- even the wines.
Went for a glass of sparkling Chardonnay with tea and a non-sparkling Chardonnay. Much room for improvement.
Also tried the tea that Manager so keenly recommended.
A la carte menu available plus 2 sets to choose from: Seasonal Menu ($688 pp) and Mulan Signature Set Menu ($1,088 pp). Decided to try both sets.
Here’s what we had.
Bread: focaccia with a crisp crust and airy interior and breadsticks served with olive oil from Chengdu and very acidic balsamic vinegar.
Snacks:
- delicate and rich Shantou Goose Liver paired perfectly with XingJiang Plum Toast
-Salted Egg Yolk Mayonnaise Prawn Toast
-Corn and Foie Gras Tart served with corn silk tea, tying everything together with its elegant, aromatic touch. Pastry of the tart was spot on.
-Tart with smooth chestnut filling complemented by the savory earthiness of Miso and Black Truffle.
Appetizers:
-Dalian Xuelong 3A wagyu Tartare with Burned Pepper
-Hamachi served with olive oil and topped with Caviar, Sour cream, slices of Chinese artichoke (ie 宝塔菜: gnarled-looking winter vegetable similar to water chestnuts in taste, texture and consistency) and sprigs of 冰菜.
Soup made with 节瓜, 银耳 and Chinese ham which was unfortunately only lukewarm.
Main Courses:
The Dalian Xuelong 3A Flap- a tender and surprisingly flavorful cut of meat, prepared to perfection with turnip, and sauce made from beef bones. On the side: pesto made with Galanga (沙姜, which has a sharp citrusy, almost piney flavor, as opposed to the pungently spicy ginger.)
Roasted three yellow Chicken, aged for 3 days, meticulously seasoned but was unfortunately not crispy enough. In fact, couldn’t tear open the skin with my knife and fork.
Seasonal Staple Food: Abalone and 黄耳 Mushrooms with Rice stewed with Chicken broth, topped with chili pepper: rich fragrant, hearty and indulgent—a luxurious twist, definitely heart of the feast for me.
Dessert:
- Mangosteen Sorbet with Osmanthus: palate cleanser with light floral notes - a bit too bland for me.
-Pumpkin Cinnamon Tart with Ginger Milk Ice Cream, blending classic techniques with modern, innovative pairings, lingering just long enough on the palette to be remembered fondly. Pastry of the tart was spot on- again.
In summary: restaurant’s unique concept of utilizing 100% Chinese ingredients was well executed. Servers were welcoming and attentive. Although finetuning is required for certain details (eg crispiness of chicken), chef has done well, and has infinite potential. (Mind you, have always been biased towards female chefs, with their feminine touch and attention to detail.)
张贴
