影片
更多
2022-07-09
4376 浏览
Love watching how the chefs working merlicously here!Hokkaido uni top on brioche, with yuzu truffleThe uni and yuzu are refreshing. Start your palate for the whole meal.Toro marinated overnightWith Two kind of mustardsSo much taste and texture happening in your mouth all at once. I’m glad there are 3 pieces for me to devourFirefly squid on charcoal toast, Australian finger lime caviar, with onion brothFresh but intense flavour. Green sauce from perilla and crispiness from marinated onion. But th
Hokkaido uni top on brioche, with yuzu truffle
The uni and yuzu are refreshing. Start your palate for the whole meal.
Toro marinated overnight
With Two kind of mustards
So much taste and texture happening in your mouth all at once. I’m glad there are 3 pieces for me to devour
Toro marinated overnight
10 浏览
0 赞好
0 留言
Firefly squid on charcoal toast, Australian finger lime caviar, with onion broth
Fresh but intense flavour. Green sauce from perilla and crispiness from marinated onion. But the onion might be a bit raw to me
Firefly squid on charcoal toast
16 浏览
0 赞好
0 留言
Firefly squid on charcoal toast
12 浏览
0 赞好
0 留言
Fried chicken is Japanese chicken made in the American way - double fried. With Denmark caviar / half sour cucumber
The instruction was to enjoy with hand. Haha
I would want an extra piece? It is not oily at all.
Kagoshima pork for the mains.
20-hour slow cook in 74 degreeC, with Italy summer truffle. The sauce with chicken and citrus.
The pork is very tender and well seasoned.
And don’t miss the brioche with black olive. Plus the black garlic butter just elevated the whole mouth bite!
brioche with black olive
8 浏览
1 赞好
0 留言
Dessert time!
Jerusalem Artichoke is ice cream made from the eponymous vegetable, served with toasted hazelnut crumble, mandarin jam and finished with a drizzle of Belgium 85 chocolate.
The server explained that is is superfood to control blood sugar. Less guilt when eating sugary food!
Interesting fact: The ice cream making involves the processes of deep roasted, caramelized, then soak in 3.6 milk.
Petit four
-Blood orange with pollen from fennel. It was a bit too sweet for me, luckily with some yoghurt powder to balance it!
-Financier in a ring form with calamansi cream. The looks is apparently appealing.
-Ruby chocolate with roasted miso.
The pink colour is pleasant for absolutely girls.
This combination might sounds too innovative, the chef suggested thinking the taste of sea salt icecream while eating.
张贴
