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2019-05-09
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Heard a lot about the new hotpot place which has the support of Jay Chou. And here we came for their tasting menu, featuring seasonal food and making hotpot a lot more like a fine dinning thing.Appetiser was Scallops served with lobster oil and Yuzi dressing.This very light dish gave the dinner a refreshing start, bringing up all the appetite.We were then served with 2 snacks. First, Wagyu spring roll with was exclusive to the tasting menu. Second, fried cod fish skin.Both were savouring bar sna
Appetiser was Scallops served with lobster oil and Yuzi dressing.
This very light dish gave the dinner a refreshing start, bringing up all the appetite.
We were then served with 2 snacks. First, Wagyu spring roll with was exclusive to the tasting menu. Second, fried cod fish skin.
Both were savouring bar snacks to me and were fingerlickingly good! Not to mention they remained crispy during our 15 mins non-stop chat! Quality GOOD FOOD!
As we were craving for drinks, Taiwanese bubble tea was brought to us.
Fresh milk and dark sugar were added to the tea which was prepared with Oolong tea, Ceylon tea and Earl Grey, topped with Ovaltine crisps and cream top. It was just like a drinkable dessert, lovely!
Pumpkin cold soup was next. Creamy and sweet! Getting us well prepared for our main — the hotpot.
Soup base for hotpot was special — Sea urchin miso with spring onion, seaweed and silky tofu. We tried drinking the soup, was rich, intense and unstoppable!
Beef platter includes slices of Shank, which got less fat context and more chewy than the others; Outside round with the highest fat content, making it softer and tenderer; Rump was well balanced, somewhat in the middle of the other two. Just give them 3-4 seconds in the hot bath would do.
Seafood platter got shrimp, Malay clams and Vietnam striped bass. Loved the striped bass best! Strong flavour (in terms of fish) while the meat remained tender surviving my mistakenly prolonged cooking time.
Other hotpot food includes beef tendon meatball, Sansing spring onion meatball (pork), cuttlefish fishball and Wagyu dumplings, coming with seasonal veggies.
The most loved spring onion from Taiwan, added much to the meatball. And the Wagyu dumplings were house-made!
As for some carbs, their fusion - Seared Wagyu on Italian house-prepared pasta served with cold noodles sauce.
It was true an amazing dish! Even though we were quite full, we managed to finish them! (And wanted more)Dessert was served with an afternoon-tea-like-rack.
A small review here.Coconut and taro mousse - superb! Like a chocolate truffle that melts right in your mouth!
Matcha cake with jasmine foam - strong matcha flavour which made the foam too subtle to be noticed, but generally good.
Cooked strawberry with strawberry marshmallow - sweetness overload, very strawberry, a little switch in texture, preparing us for the next.
Salted egg yolks mochi - 180 degrees change in flavour! From sweet sweet desserts to savoury! What a surprise!
張貼
