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2024-06-15
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I was attracted by their promotion of picture of the menu and upon reading in detail, I found that this dinner was served as the China-France State Dinner and this definitely drawn my attention. You can choose their 3-course menu which only includes the dishes of the China-France State Dinner but if you want to try their other signatures, you can order their 6-course menu. However, if you order their 6-course, please prepare an empty stomach as even I found the dinner fulfilling(you know I have
The restaruant is mainly and ocean theme and really down to the detail to even their olive oil which has a hint of seaweed to it.
Even the bread was introduced in detail, which was actually the Chef's Grandma's recipie and there was a poem attached upon serving showing its simple ingrediets yet still being delicious.
Their servie continue to shine. When my olive oil was nearly used up, instead of just helping me to add more, they asked whether I would like to try another olive oil, which was seasoned with ginger. I loved this one even more.
Stunningly there was 4 amuse bouche, which I loved the abalone taco the most.
The Fish Rose came first and it was really stunning. It was made with sea bass and radish with zest on top. Besides looking stunning the flavor and texture combination was outstanding with each bite due to the combination.
Next was the 1st dish from the State Dinner. Actually this was the dish Chef Mauro Colagreco made as he was only in charge of making 1 dish for the whole menu. The aesthetics continued to wow me and no wonder it impressed many during the dinner including China's First Lady. The lighter flavors of the crab and stronger flavors of the caviar already made an extremely stunning combo but the citric honey sauce was what elevated the dish even further.
Next came the Turbot. What I am impressed is that Turbot is known for its firm consistency yet this turbot was cooked just right and almost tender, which I could guess how precie the cooking had to be.
The Bresse chicken was an absolute delicacy. It was slow cooked to keep its tenderness with the sauce and morel on the side. 
Next came the dessert and thoroughly impressed by the wine pairing for this one. The previous dishes wine pairing was good but not up the the point of elevation as it is difficult to elevate something that is great(food/wine) already. For this dessert, the elderflower was not that prominent while the wine itself, despite being a dessert wine, was a bit too acidic. However, when having it together, the elderflower become more aromatic while the wine's acidicty is much toned down becoming very palatable. If you don't go for the full wine pairing, at least try to ask(not sure if possible) if you can choose this dish alone for the wine pairing.
Finally, came the strawbery and verbena and it was a perfect conclusion due with its tarty flavors and citric aroma.
The petit four was equally impressive and they even gifted a box of chocolate which I loved the pistachio one the most.
Service here was excellent (from reading past reviews, I guess they retrained their staff or the staff is new) and I would love to try their regular menu in the future. It is pricey but given the quality and experience, definitely worth the splurge.
张贴
