影片
更多
2024-02-08
1479 瀏覽
Dinner. Chef Ming came highly recommended. 3 private rooms: a smaller one and 2 bigger ones (each seating 7) that can be combined into an even bigger room. Here’s what we had.Appetizers: Salad and 螺 with turnips 澳洲鮑魚 with liver sauce. Chef noted that this massive abalone was wild caught, as one could tell from its jet black edges. 澳洲龍蝦 served with bottarga slices.金鯛魚- perfectly cooked. The fins were crispy; meat was tender.蝴蝶蚌 served with minced garlic. The shells spread out, resemble butterfly
Here’s what we had.
Appetizers: Salad and 螺 with turnips
澳洲鮑魚 with liver sauce. Chef noted that this massive abalone was wild caught, as one could tell from its jet black edges.
48 瀏覽
0 讚好
0 留言
澳洲龍蝦 served with bottarga slices.
33 瀏覽
0 讚好
0 留言
金鯛魚- perfectly cooked. The fins were crispy; meat was tender.
43 瀏覽
1 讚好
0 留言
蝴蝶蚌 served with minced garlic. The shells spread out, resemble butterfly wings, hence the name. My first time eating this, which apparently is a rare seasonal item. Indeed, loved the sweet fleshy taste.
66 瀏覽
0 讚好
0 留言
A4 西冷厚切 served with big garlic slices. Garlic was perfectly done.
35 瀏覽
0 讚好
0 留言
Fried rice, which was another work of art. Each grain was perfectly fluffy, moist, and flavorful. Chef recommended adding celery cubes for balance. Love that chef used seasonings sparingly- could hardly taste any black pepper at all.
77 瀏覽
2 讚好
0 留言
Vegetables.
65 瀏覽
0 讚好
0 留言
Lobster bisque
Dessert: Caramelised toast
54 瀏覽
0 讚好
0 留言
In summary: dinner made perfect by an artful and passionate chef who sincerely likes to put his customers first.
張貼
