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The spring tasting menu at Cultivate, an esteemed restaurant led by the gifted Chef Leonard Cheung, was a source of great delight. Throughout the course of the meal, each of the eight dishes was a testament to Chef Cheung's precise culinary skills and his use of seasonal ingredients. The meal began with a trio of small bites, including the unforgettable Bacon Corn Hoecake. The Aguachile, a scallop dish with beefsteak fruit sauce, and the Amela Tomato with smoked king crab and Japanese salmon roe
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The spring tasting menu at Cultivate, an esteemed restaurant led by the gifted Chef Leonard Cheung, was a source of great delight. Throughout the course of the meal, each of the eight dishes was a testament to Chef Cheung's precise culinary skills and his use of seasonal ingredients. The meal began with a trio of small bites, including the unforgettable Bacon Corn Hoecake. The Aguachile, a scallop dish with beefsteak fruit sauce, and the Amela Tomato with smoked king crab and Japanese salmon roe were exceptional, and the chilled Provence White Asparagus soup with white shrimp and green peas was a delightful surprise.

Undoubtedly, the Maitake, a fried mushroom dish with foie gras and a spicy herbal broth, was a standout dish that perfectly combined Eastern and Western flavors. The Murasaki Tonkatsu, made with New Zealand venison and served with seasonal vegetables, was a well-balanced dish that was complemented by a tangy vinegar sauce. The meal concluded with a sweet-salty Banana & Caviar dessert that left a lingering desire for more.

Cultivate's dining experience is not limited to its superb cuisine. The interactive bar seating and attentive service make for a memorable dining experience. Chef Cheung's proclivity for char, spice, acidity, and flavor depth is evident in every dish, and his mastery of vegetable cookery is truly impressive.

🌳Cultivate
📍Shop A, G, 27-29 Elgin St, Central
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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