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2024-07-16
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As a well established high-end western restaurant, their service was impeccable. Apart from the seasoned, mature service staff, there were also younger ones, who all gave us a warm welcome and a sincere smile on our way out. On their drinks menu cover, as part of their logo, it says ‘since 1928.’ The entrance and the floor had a strong Art Deco feel to it in this new location, as compared to its previous location showing a dark mahogany entrance, which was very British.We had their business l
On their drinks menu cover, as part of their logo, it says ‘since 1928.’
The entrance and the floor had a strong Art Deco feel to it in this new location, as compared to its previous location showing a dark mahogany entrance, which was very British.
We had their business lunch menu and picked the 3 courses option.
The starter yellowtail caught our eyes. In terms of presentation, I thought it would be Hamachi carpaccio, very thin slice and flat on the plate, while instead, it was to our surprise that the chef chose to present the fish as thick cuts, so essentially, it’s a Japanese presentation of Hamachi sashimi thick cuts, garnished with finely chopped pineapple, along with jalapeno and mandarin oil. I couldn’t taste the mandarin flavour from the mandarin oil. It’s more like olive oil to me. The dish was light and refreshing.
For the main, the Norwegian salmon was cooked just right. It’s medium rare inside.
The pork belly was very soft, which came with red cabbage that was sweet, prune ketchup and pork jus. It’s a western form of 梅菜扣肉😊.
Both desserts were great.
The pineapple upside down cake had a slight hint of ginger, which went well with the rest.
The mango pudding came with mango papaya jam, rather than mango alone, a nice touch.
张贴
