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2023-05-30
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Finally here to try this Chinese-French Michelin ⭐️⭐️ restaurant. We came here for dinner and to celebrate a friend’s birthday. The atmosphere and service were both unbeatable but taste-wise, wasn’t as surprising as I thought it would be..🥂Amuse-Bouche First, some small bites to kick start the dinner. There’s beef tartare with dried beef below that gave a little spicy in taste, chicken liver mousse with Chinese sausage and smoked eel on top supported by a parfait biscuit, which was my favourite an
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🥂Amuse-Bouche
First, some small bites to kick start the dinner. There’s beef tartare with dried beef below that gave a little spicy in taste, chicken liver mousse with Chinese sausage and smoked eel on top supported by a parfait biscuit, which was my favourite and a fried cheese truffle ball.
🥂Amuse-Bouche
Next comes a tofu foam with eggplant, coriander, peppercorns and century egg inside. Suggested to eat all the way down, it’s more like a dessert in taste. We were also given a sourdough with seaweed butter but I couldn’t taste any seaweed flavour.
🥂Ode to White Asparagus
First course was the luxurious caviar with white asparagus blanc-manger and squid in green pepper vinaigrette. Liked the texture of the little diced squid inside but couldn’t really tell there’s white asparagus inside.
🥂Ode to Olive
Worst course among all. The sole fish was brined in olive with green olive sauce and lemongrass foam. It’s just too sour in taste and the fish was a bit rough. The mashed potatoes under was quite creamy.
🥂Ode to Kumquat
Warm Hokkaido scallop that was cooked to sashimi texture accompanied by aged Kumquat grenobloise-style sauce and topped with a rice cracker. The scallop was nice but I just don’t see how the sauce has elevated the flavour. A puff with fermented bean curd flavour butter was served as well. The combination was interesting but tasted just ok.
🥂Ode to Tofu
Homemade truffle tofu with shitake mushroom and mixed herb in frog leg sauce. I personally quite liked the combination here. The tofu was crispy outside and smooth inside and the sauce was very flavourful.
🥂Ode to Blue Lobster
Blue lobster with lobster cannelloni accompanied with scallion ginger and oyster lobster sauce. Nothing too special, just tasted like rice noodle rolls but with precious ingredients. The lobster itself was just quite bouncy instead of super flavourful.
🥂Ode to Lamb
Greffeuille lamb saddle roulade with crispy puff filled with chicken mousse, red tofu, garlic, chives and braised neck of lamb while the sticky rice ball is wrapped with lamb shoulder. The lamb was very tender after slow cooking for 90min but that’s it. Didn’t find it anything special.
🥂Refreshing Ginger Sorbet with Galangal Foam
Small diced of apples is hidden inside and was quite spicy in taste that resembled ginger sweet soup. Pretty nice!
🥂Ode to Guava
It’s a guava mousse with salted plum watermelon salad and shiso guava sorbet. Thought dessert would stood out in this whole meal but honestly I don’t understand why the chef would put these ingredients together to make a dessert. It’s just something you’d never had but not very pleasant in taste.
🥂Petit four
Nothing too special and the texture of the little cake was actually weird and not fluffy at all. Everyone gets a fortune cookie for you to leave with a smile I guess.
The experience here wasn’t bad but very expected. As a Michelin ⭐️⭐️ restaurant, I’d expect more in taste especially but it’s very normal after all. Although they try to put Chinese elements into every dish, I just don’t see how they blend nicely with each other. All I thought that it will just taste better alone than putting them together. I’ve been to other Chinese x French restaurants before and that didn’t give me the same impression. I think it’s a bit overrated considering its fame and its price point.
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Overall rating: 5/10
jsv_foodie
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