影片
更多
3天前
32 瀏覽
As expected, many people have taken the day off on the Friday after the Christmas holidays, so when we come to Two Taikoo Place in the early evening it is very quiet. On the night we are having dinner at the newly opened Té Bo, located at 1880 Social, helmed by Chef Sebastian Lorenzi.There are two seating areas in the restaurant, one being the traditional table and the other is the chef’s counter. Picking the latter, the circular, marble counter is huge, able to accommodate 12 customers, allowin
As expected, many people have taken the day off on the Friday after the Christmas holidays, so when we come to Two Taikoo Place in the early evening it is very quiet. On the night we are having dinner at the newly opened Té Bo, located at 1880 Social, helmed by Chef Sebastian Lorenzi.
There are two seating areas in the restaurant, one being the traditional table and the other is the chef’s counter. Picking the latter, the circular, marble counter is huge, able to accommodate 12 customers, allowing us to see the actions of Chef Lorenzi and his team closely. The design and ambience are stylish and chic, offering a relaxing ambience.
We order the Festive Menu ($1,688 each) and I also go for Festive Wine Pairing ($688). There are three canapes to start off. The first one is Cured Hamachi, served in a crisp tart wafer crust. The raw yellowtail has a sweet taste, nice umami, supplemented by White Soy, Sesame, and Pickled Radish to increase complexity of flavours.
The second canape features Japanese Cherry Tomato, wrapped inside a mini wafer cone together with some Rocket Pesto, combining the sweet, crunchy tomato with the pesto sauce made with cheese and fresh rocket instead of basil. On top there is Burrata which looks like the ice-cream on a cone. Nice presentation and good in taste.
The third canape is Chestnut Beignet. The deep-fried pastry is made with chestnut, with Mascarpone fillings to give a creamy and indulgent enjoyment. Chef Lorenzi then shaves some Black Truffle and then put those on top, adding the earthy tone to the beignet and also enhance with a premium appearance.
The homemade bread includes Toasted Grains Sourdough and Brioche. The sourdough is good, with a nice crust and acidity, but the brioche is a bit too greasy for me. The chef has prepared two butter to go with the bread, including Rosemary Butter and Salted Bordier Butter. Personally, I like the salted one from its creamy and smooth texture.
Starting with the first wine, it is Cloudy Bay Sauvignon Blanc 2023 from Marlborough in New Zealand. Very refreshing with nice acidity, the wine has fragrant lime, floral, grassy and passionfruit characters, which goes well with the food.
The first course features Normandy Scallop. The raw scallops are sweet, with its flavours further enhanced by the nice citrusy of the Apple Consommé and Lime added. To increase the complexity of taste the chef has added some Timut Pepper sour cream too, with the finely diced Jicama giving a contrast with its crunchy texture. The caviar helps to make the dish even more appealing on visual and taste.
The second wine is Domaine La Colombe ‘La Colombe’ Chasselas 2023 from Fechy, Switzerland. This classic Swiss wine has an elegant, fresh floral nose, supplemented with lots of citrus, some spices, and minerality, richer and less acidic than the prior wine, pairing well with the langoustine.
The second course features Langoustine, wrapped in crispy thin pasta reminiscent of a Chinese dish we have eaten before. The langoustine is sweet and flavourful, and the chef has prepared a rich and creamy Coconut and Coriander sauce, added with Annatto Seed oil for additional spiciness. With some Smoked Aubergine puree underneath, it is another great combination of ingredients, with the different components balanced well and not feeling out-of-place.
The third wine is Domaine Simmonet-Fevre Bourgogne Pinot Noir 2021. The fresh ripe red fruit character dominates, supplemented with some smokiness. The body is fairly light with a smooth tannin. This Pinot Noir is a nice match with the pasta.
The third course features Beef Cheek Ravioli. Very beautifully presented, with a coral-like thin crisp with some Lemon Gel on top of the large ravioli with tasty beef cheek fillings. Sandwiched between them is a paste of Foie Gras, and underneath is the Jerusalem Artichoke puree together with the rich sauce. A dish that scores high marks on both visual and taste.
The fourth wine is Terrazas de Los Andes Reserva Chardonnay 2022 from Mendoza in Argentina. Nice citrus, pear, and stone fruit of peach, with a full body and hints of brioche characters on the palate. A solid wine to go with the richer cream served in the next course.
The fourth course features Amadai, with the chef using the Japanese technique to pour hot oil on the scales of the tilefish to make them stand and edible. There is a Fennel Cream to pair with the fish, with Dill, Baby Leek, and some Pickled Chanterelle to add texture and flavours to the delicate taste of the fish.
The fifth wine is Domaine Yves Cuilleron Les Vignes d’a Cote Syrah 2022 from Rhone. A pleasant and intense varietal with good blackcurrant and blackberry. Lots of spice including pepper and licorice while the velvet tannin is good match with the venison.
The fifth course features a Venison Saddle Roulade, with the delicious venison wrapping a Morteau Sausage, a traditional smoked sausage with rich and nice spicy taste. The venison is tender and cooked perfectly, paired with Brussels Sprout Chouoroute and Venison Jus, and some Black Truffle on top. My favourite dish in the evening.
The sixth and last wine is Chateau Rieussec 2017. A premium sweet wine from Sauternes, it has good sweetness, with a nice lemon tart, mango and orange blossom on the nose. The palate is rich and having delicious caramel and honeysuckle on top of the fruit. A delicious wine.
The sixth and final course is Buche de Noel, a type of traditional Christmas cake which looks like a log. The chocolate cake is soft and delicious, paired with some Cacao Meringue that are shaped like mushrooms, together with some silky Vanilla Chantilly, and Spiced Cherry-Jam. Well-balanced and even after finishing the whole dessert it does not feel too heavy or excessive, with a matching holiday theme that brings joy and happiness.
The Petits Fours is beautifully presented, with the four snacks put in a transparent jewel box. Although very full by now, they are so tempting that I finish them all in no time. The care and dedication to make the best experience is clearly felt, which I applaud Chef Lorezni and his team, in particular the pastry chef.
Service is good, with the staff friendly and attentive. The design of the chef’s counter makes it a bit clumsy for the staff to take dishes to serve customers, or the customers will need to take it down onto the table by themselves. But overall, still a very nice dining experience. The bill on the night is $4,629. Even though they are still new, this restaurant has lots of promise.
張貼
