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2023-05-10
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This contemporary restaurant has differentiated distinctively from the highly saturated fine dining scene in HK reversing the conventional Western-Asian fusion, predominantly focusing on a blend of Cantonese, Chinese and Japanese cuisine with little addition of western influence. Their Truffle Brioche represented their concept most eloquently - western favorite soft buttery brioche toasted with honey topped with a Japanese scallop and a traditional salty Chinese scallion oil dressing. The sweet
This contemporary restaurant has differentiated distinctively from the highly saturated fine dining scene in HK reversing the conventional Western-Asian fusion, predominantly focusing on a blend of Cantonese, Chinese and Japanese cuisine with little addition of western influence. 
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Their Truffle Brioche represented their concept most eloquently - western favorite soft buttery brioche toasted with honey topped with a Japanese scallop and a traditional salty Chinese scallion oil dressing. The sweet and savory collision worked surprisingly well together, a remarkable bite.
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They also excelled in the Japanese courses - the gorgeous silken smooth uni chawanmushi, and toro yakitori with a sweet and soy centric glaze that is perfectly cooked.
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Other excellent fusion dishes include the first starter of fried ebi paired with foie gras mousse, caviar and the pungent shaoxing wine jelly. In their wagyu duo main, you get the best of both classics and innovation - a charcoal grilled wagyu served with a beef jus got the satisfying charred aroma and crispy edges that grilled beef was all about. The other piece was braised into a tender mouthfeel with fermented bean curd, a flavor I’ve never tried on beef and it worked magically. You don’t temper with the classics but you add to it.
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My favorite dish of the night goes to the amadai with crispy scale and ikura, a typical Japanese combo, yet they added sichuan mala flavor to the ikura transforming them into little hot spicy bombs, such an ingenious twist. The dish was also dressed with western style pee purée and braised fennel which helped balanced the flavors.
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Their signature stewed chicken rice was so comforting, the rice carried immense flavor from the chicken and stock, so delicious that I refilled for a second bowl, that speaks volume from a person who doesn’t normally eat any rice. The chicken though wasn’t as succulent as I’d expect, but still tender.
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The two desserts were beautifully presented with refreshing fruity flavors, contrasting temperatures and textures. They made the effort to make sure you get the multi-sensational experience with a dry ice drama, it wasn’t just a gimmick, it brought an intense floral fragrance for the final honey dessert. Really appreciate the kind of details they’ve put into elevating each dish.
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