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2020-05-01
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The cooking is quite good. Not memorable but good.I ordered off the only menu given to us, which is a set from which you can select up to 5 courses. I went with the standard 3 course that was $980 or something like that. Can't remember the exact price. I did not choose the dishes requiring a supplement.First we had three small pieces of amusebouce. A red beet root flan with stuff inside. Good. Can't remember what the stuff inside was. A small molecular skinless ravioli of olive. A piece of lardo
I ordered off the only menu given to us, which is a set from which you can select up to 5 courses. I went with the standard 3 course that was $980 or something like that. Can't remember the exact price. I did not choose the dishes requiring a supplement.
First we had three small pieces of amusebouce. A red beet root flan with stuff inside. Good. Can't remember what the stuff inside was. A small molecular skinless ravioli of olive. A piece of lardo on top of a loosely put together with potato julienee which was deepfried. A good start.
The first up was a small dish of sliced raw scallop. I can't add an "s" because I can't be sure there is more than one. Paper thin slices lined the bottom of a plate which has an internal indentation to hold them. On it were black stuff that the staff introduced as truffle oil. In any case there was not much taste of truffle. Could have fooled me. This dish was bland and disappointing.
The main that followed was a piece of rolled up fish, which was dover sole. It was plated with dots of egg based sauce. However, the size of it was a small cyclinder the length of my thumb. It could have been a small appetizer.
Then to the dessert. Mango puree jelly with some sort of a white Japanes mochi treatment on top. Not bad, but no wow factor here.
That was it.
Some of us order a spanish red prawn as an appetizer. And that required a supplement of 188 for each prawn. They did not rave about it and said to me the prawn was "alright".
I really wish dishs do not shrink to such pitiful sizes. It really affected the experience. Come on, how much profit margin can you get if it drives customers away from returning?
张贴