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2023-06-03
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It had been almost 2 years since my last visit(sorry Leonard) but finally came back with friends to try their dishes again. Despite it has been a year thus the same season I came last year, almost all dishes were different except the sunchoke.First came the bites of springs, and my favorite was definitely being the watermelon radish, being the most refreshing.The scallops were sweet but what I loved most was the guacamole. The spiciness was just right without overpower the scallops.The crab was
First came the bites of springs, and my favorite was definitely being the watermelon radish, being the most refreshing.
The scallops were sweet but what I loved most was the guacamole. The spiciness was just right without overpower the scallops.
The crab was the main but my favorite part was the charred corns, giving a distinctive aroma that brings the dish together.
The langoustine was plated amazingly and the creamy white asparagus was so good I pretty much scooped up all of the sauce.
I tried the maitake 2 years ago so decided to try their other main. Just the aroma of the preparing the dish was salivating. The sauce was made by the head and the chef will ask us whether we want to add all of it. It was really rich without being salty and definitely worth the supplement.
Salmon was succulent though I was still a bit wowed by the prawn at this stage.
Venison loin was another amazing dish. It was actually deep fried but definitely was not oily. The crispy sides with the tender interior was a nice contrast.
Although it is called banana caviar, it was different than the one I tried. The caviar this time seemed less salty and instead of banana bread, they used banana ice-cream instead, which matched the caviar even more.
The only repeat was the sunchoke dessert which was as good as I remembered.
They will close for renovation soon and we already booked our next meal in late July, where the menu would change again.
张贴
