影片
更多
2014-02-23
4330 浏览
As the beginning of a series of farewell dinners we chose this place - famed for its association with BO Innovation at a very reasonable price (likely due to geographical reasons?) and its creative motifs and cuisine. The kickoff was the usual dinner rolls ... with homemade pickled mustard green butter (榄菜牛油) which is unusual yet nice. We went for the tasting menu with minor revisions. The staff have a slightly theatrical manner in introducing the dishes with deliberately memorized accounts, whi
As the beginning of a series of farewell dinners we chose this place - famed for its association with BO Innovation at a very reasonable price (likely due to geographical reasons?) and its creative motifs and cuisine.
The kickoff was the usual dinner rolls ... with homemade pickled mustard green butter (榄菜牛油) which is unusual yet nice. We went for the tasting menu with minor revisions. The staff have a slightly theatrical manner in introducing the dishes with deliberately memorized accounts, which we found somewhat amusing.
The appetizers began with an oyster accompanied with guava sorbet and tom yum goong roe (rather hot!), which was an interesting gustatory challenge. It was followed by a "tomato" tri-dish of marshmallow (light as cloud), a cherry tomato (that's just plain cherry tomato) and a smartly-shaped sour jelly with a thickened sauce made from vinegar. After that came two ice creams scoops - one with foie gras and preserved vegetable and the other with preserved plum flavour - both transformed from sweet to sour.
The main course I chose was "prawn noodles" which conjured the illusion of "shrimp roe noodles" by a clever mix of the ingredients. The prawns were quite fresh. The dessert was "coconut" which was less stunning compared to the previous courses, though the taste akin to Yan Chim Kee coconut candy brought back memories.
To conclude, this is molecular gastronomy embodying the ingenious marriage of Chinese and Western flavours and cuisines. Highly recommended.
张贴
