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2021-04-14
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Picky Eater was late. Server poured some champagne for me as pre-dinner drink whilst waiting. Whole restaurant could seat abt 20 ppl, with a table for 6 near the entrance, and the rest of us on high bar chairs facing the kitchen. Server eventually gave Picky Eater some sparking tea, which (in server’s words) tasted like champagne. Wine list was good. I ordered a glass of Pinot.As hors d'oeuvre, we were given a salted celtuce (萵筍) with dill crémé fraîche and puffed amaranth wrapped round a tweeze
Server eventually gave Picky Eater some sparking tea, which (in server’s words) tasted like champagne. Wine list was good. I ordered a glass of Pinot.
As hors d'oeuvre, we were given a salted celtuce (萵筍) with dill crémé fraîche and puffed amaranth wrapped round a tweezer.
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First course was a selection of salmon roe, bits of celtuse etc nestled on a big piece of cooked onion. Server explained that the onion was only available in Spring. After finishing with that, we were told to lift the lid, revealing a small piece of eel with shisho leaf on top.
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Next came the green apple sorbet with edible flowers. Unfortunately chef added shisho powder in the sorbet so it was too spicy for me. However I took a bite and enjoyed the sharp contrast between the spicy and refreshing taste of apple.
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Then came the Ajoblanco (Spanish cold soup) with melon and anise jelly. Couldn’t really taste the anise, but very refreshing.
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Next was the white asparagus with dried shrimp and almond sauce, with crab meat and uni on the side. Chef explained this was a new dish and only his 2nd day serving it. Quality of the white asparagus was good- no fibers at all. Sauce was interesting. Everything went well together.
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Then came another soup dish- a big piece of fried maitake mushroom with fois gras, covered in broth with a few drops of 杞子. The maitake mushroom smelt really good from afar- tasted equally good: crisp n fresh. Paired well with the fois gras. Gobbled down the soup like a wholesome 燉湯.
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Next came the 溫泉蛋with green peas, almonds, morel mushrooms and morel sauce at the bottom. Not a fan of morel but I loved it. Already quite full by then.
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Main course consisted of 2 pieces of Australian M5 wagyu. And the celtuse (萵筍) again, this time covered in a crumble with olives. I asked server to box up the 2nd piece of wagyu. As I didn’t take spicy, I couldn’t try the Tunisian chili pepper paste in the middle, but Picky Eater thought it tasted very interesting.
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The weirdest combo was the Sturgeon caviar on banana bread with a hint of miso. Banana bread itself was well made; caviar by itself I love; but I just did not like them together 😥
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First dessert was chef’s version of 豆腐花 in a very generous big bowl. There were all sorts of other ingredients like nuts, kumquat, ginger etc. My favorite dish of the night.
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Second dessert was laid out like a picnic on a checkered cloth. Many components : slices of strawberry in tarragon oil, small bowl of whipped cream, one big strawberry, and a freshly baked American shortcake. Texture of the shortcake was like a scone, crusty on the outside but soft on the inside. Server recommended slicing the shortcake in the middle and taking a bite with the cream and strawberries. I liked the combo but was simply too full. Requested to box the remaining shortcake.
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Server commented that they deliberately left out the bread basket in the beginning so diners wouldn’t be too full. Quite a long dinner. Started at 7 and finished ard 9:45.
In summary, very creative chef. A lot of thought in the choice of ingredients, sauces and garnishes. Amazing dining experience. Will def return.
張貼
