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2021-08-24
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First time to visit and will definitely go back. I was told the pigeon is their signature dish, hence, I chose it as my main course. Freshly baked brioch with creamy and addictive mentaiko butter spread.Octopus on top of essence tomatoes - octopus was tender and the tomato essence was light and refreshing.Spinach pancake sandwiched with tuna and soup in the shell - the idea was interesting but I thought this dish was average when it came to taste. Lobster cooked to perfection - it was problem 80
Freshly baked brioch with creamy and addictive mentaiko butter spread.
Octopus on top of essence tomatoes - octopus was tender and the tomato essence was light and refreshing.
Spinach pancake sandwiched with tuna and soup in the shell - the idea was interesting but I thought this dish was average when it came to taste.
Lobster cooked to perfection - it was problem 80% cooked, hence, really tender and a bit crisp in texture. The lobster bisque foam was rich in flavor 👍
Pigeon thigh topped with crispy chicken skin - the thigh was well seasoned and the crispy chicken skin added an extra layer of texture to this dish.
Medium rare pigeon breast served with beet roots, and caramelized onions and pigeon liver (hiding under the beet roots) - no wonder it is the signature dish. It was cooked to perfection.
Soy milk sorbet with crispy tofu skin. The sweet soy sauce braised black beans were “creamy” in texture … very interesting
Madeleines were to die for … really good 👍 Better than Plumcot’s …
Service was excellent with each dish well explained. Ambience was contemporary and not stuffy.
張貼
