影片
更多
2020-12-31
6301 瀏覽
Being chosen as Asia's 50 Best Restaurants and with a Michelin Star, this has been on my to try list for sometime. Despite being a weekday, it was full though they were able to accommodate me at the bar table. Due to the dinner ban, they were serving their lunch menu the whole day, which included most of their signature dishes at a great price. Their atmosphere was more relaxed compared to most Michelin restaurants which was a nice change. The amuse bouche came which was a puff with cheese filli
Despite being a weekday, it was full though they were able to accommodate me at the bar table. Due to the dinner ban, they were serving their lunch menu the whole day, which included most of their signature dishes at a great price. Their atmosphere was more relaxed compared to most Michelin restaurants which was a nice change.
The amuse bouche came which was a puff with cheese filling, which was really rich.
The Oyster Tartare burst with flavors with flavors and leaves you wanting for more.
The Hamachi was fresh and springy and the sauce complemented both the Hamachi and salad.
I was lucky that day and got a complimentary course which was foie gras with red wine sauce(maybe because I needed to sit at the bar table). The sauce sweetness and tartness balanced the rich flavor of the foie gras well.
The Scarpinnoc was al dente and the sauce was lovely though I initially thought it was a bit small for a pasta dish. However, I later knew why.
Up to this point, I was still bit hungry as each dish was a bit small. However, the chicken came and despite my portion is only half of it, it was really fulfillng.
The roasted chicken was exceptional. The meat was still juicy and tender. The skin was crispy and the seasoning was just right. You can even enjoy the chicken with our without the sauce. It was so good I nearly wanted to use my hands as there was quite some left on the bones.
Roasted "Three Yellow" Chicken
130 瀏覽
0 讚好
0 留言
There were two pieces that had a spinach and mushroom filling beneath the skin.
For the mashed potatoes, the top part was a little bit too watery/runny for my taste(maybe there were too much greens on top). However, the bottom part was splendid.
Their signature Millefeuille finally came and no wonder everyone is raving about it. As you cut through the layers, you can hear the crunchiness and flakiness of it before you taste it. The filling of mikan and olive oil was also a really lovely combination. This dessert alone is enough to convince me back.
Millefeuille
111 瀏覽
0 讚好
0 留言
Their madeleine was fresh from the oven. It is better than most I have tried already but it was just a tad drier than Arbor.
Definitely coming back soon.
張貼
