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2010-09-06
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Creative molecular cuisine which is not for everyone, as my table of 4 would attest to. Think: popcorn soup, meatballs in beef mousse, and white-asparagus custard with orange jelly... High quality ingredients are served in a variety of ways, sometimes cooking a fish or a duck in several different ways. So one is served a series of presentations rather than a discrete main entree, done moussed, skewered, served raw, and so on. My starter, the skewered sea snails with curried vegetables and seaw
My starter, the skewered sea snails with curried vegetables and seaweed, was an elegant blend of textures and tastes. The orange jelly topping the asparagus custard bit the tongue the way food flavoring does, giving the dish a slightly bitter kick.
The main, John Dory, was perfectly poached, sitting on a bed of buttery pea puree, slightly offsetting the fillet's natural sweetness.
Amazing view, high up in the old Mandarin where Vong used to be, with an elegant yet hip atmosphere.
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