影片
更多
2009-05-15
2 瀏覽
I went there twice, first time on April 21, and I returned on 30 April.On both occassions, we left it to the chef to design the menu, except on the second visit, we specified beef cheek for one of the guests who is crazy about her experience in Milan with beef cheek.The food is simple but comes with very delicate flavours which you will experience even better if the appropriate wine is used to wash it down.The first two courses are seafood based and the latter two are red meat based. The chef d
On both occassions, we left it to the chef to design the menu, except on the second visit, we specified beef cheek for one of the guests who is crazy about her experience in Milan with beef cheek.
The food is simple but comes with very delicate flavours which you will experience even better if the appropriate wine is used to wash it down.
The first two courses are seafood based and the latter two are red meat based. The chef did a very good job in bringing out the flvour if the ingredients, be it green tea risotto, or the seafood pasta.
I have been to Europe's so-called best resraurants and still cannot think of more than 3 that are that good in terms of food. It is a new restaurant and the service is friendly, the atmosphere is cozy.
It is a star upcoming.
I am returning there next week. Should be this week, if not because of the Gala Dinner at Don Alfonso in the new Lisboa Hotel on Macao. The chef Roland used to work at the original Don Alfonso in Italy..
張貼