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2022-03-12
1686 瀏覽
Their special opening menu was full of surprises. Combining Asian and French cuisines and cultures, soybean was used in a surprising amount of ways and comes in a variety of different forms, shapes, textures, and flavours🤯. The meal consists of 5 parts: 絹 SILKEN, 脆 CRISP, 玉 JADE, 露 DEW and 雪花 ICE. Except for the first dish, I enjoyed every part of the lunch. The dishes showed how versatile soybean is and the presentations were nice too. Actually, the first dish, Homemade Soft Tofu was really fla
The meal consists of 5 parts: 絹 SILKEN, 脆 CRISP, 玉 JADE, 露 DEW and 雪花 ICE. Except for the first dish, I enjoyed every part of the lunch. The dishes showed how versatile soybean is and the presentations were nice too.
Actually, the first dish, Homemade Soft Tofu was really flavourful and its combination with Ossetra Caviar was quite innovative. However, I found it a bit odd strange to pair them with other toppings that we usually pair with congee🤔.
My favourite dishes were Shima-Aji Tartare with 'Thousand' Tofu Sheet and Salad of Pickled Wood-Ear with Seasonal Mushroomsdish. The tofu sheet was finely made and full of tofu flavour👍🏻. The salad was really refreshing and I really like the texture of all the fresh ingredients😋.
I also like the restaurant’s placid and comfortable interior design🫖.
Homemade Soft Tofu with Ossetra Caviar & Condiments
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Shima-Aji Tartare with 'Thousand' Tofu Sheet
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Salad of Pickled Wood-Ear with Seasonal Mushrooms
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Stir-fried Soy Milk with Hokkaido Scallop
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One-Sided Crispy Threadfin with Tofu Skin Fish Fumet
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Cold Chicken Soy Milk Bouillon Noodle with Bean Paste
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Red Tofu Marinated Crispy Three Yellow Chicken
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Sweet Potato Brûlée with Soy Milk Vanilla Ice Cream
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