影片
更多
2025-01-10
286 瀏覽
A hidden gem in wanchai where true foodies goHeartfelt services , well designed menu together with a Nostalgic and homie vibe -5 days kombu aged scallop with yam beanslet the scallops cure on the yam beans and umami of the kombu dressed it up with yuzu kosho butter sauce and salmon roe and it's a fun for parties !-Smoked Salmon tartareSimple but elevated version of the classic salmon tartareLip smacking charcoal cone filled with salmon and caviar , crunchy and chewy all at once!-14 days chicke
A hidden gem in wanchai where true foodies go
Heartfelt services , well designed menu together with a Nostalgic and homie vibe
-5 days kombu aged scallop with yam beans
let the scallops cure on the yam beans and umami of the kombu
dressed it up with yuzu kosho butter sauce and salmon roe and it's a fun for parties !
-Smoked Salmon tartare
Simple but elevated version of the classic salmon tartare
Lip smacking charcoal cone filled with salmon and caviar , crunchy and chewy all at once!
-14 days chicken oil aged Omaha beef tongue
The Nebraskans take their steak very seriously. You will definitely be satisfied with the succulent flavour. This specifically aged beef tongue is extremely tender and full of powerful layering texture.
-The victuals wagyu bolognese fettuccine
Crack the cheese ball open and mix them well with the bolognese and fettuccine in order to achieve its full potential
I am really drawn to the texture of the pasta , a half fettuccine and half udon, slightly thicker and more spongy than the classic fettuccine. It’s Truly addictive!
-Mango pomelo
A French Chinese fusion dessert inspired by the classic Kong style mango pomelo
Topped with a 10-layer bean curd mango gelato roll
the mango selected is intentionally to be not too sweet to give you a more refreshing finish.
-Catalans
A French x Spanish fusion cream brûlée
Which is more liquidy
Various fresh fruits are added to bring out the acidity
張貼
