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😒 3/5 - One of the more underwhelming michelin restaurants Ive
By 👻 @Gill S., 09/15/2019 3:00 am
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One of the more underwhelming michelin restaurants Ive experienced (Im not counting Hawker Chan, since that should have been only a bib gourmand). There were some highs and lows, with a bill that doesnt justify a five course meal. The amuse Bouche set the tone with the chefs preference for sweet and savory. It was nice to have a geographical expedition in regional tastes of Italy stretched across a placard. The beef tartine was a delightful, playful twist in cherries. The beef marrow butter and beef itself were draped in cherry smoke, creating this illusion of a buttery cherry pie.The langoustine was another example of sweet and savory. This time, the interplay between cocoa nibs, coconut milk sauce, and fish all leaned heavily upon southeast Asia and nods to Africa. Creamy, sultry, crispy, with the seafood still in the forefront. Although it doesn't feel Italian, it definitely tastes good. If they added sugar, it could be a dessert!The haiddako snapper was a sharp turn towards a more conservative dish. Much more familiarity in the ingredients and presentation. The tomato, pepper, and relish combo felt like a deck of cards fanned out, all creating this image of an olive; A tasty olive none the less! The fish stood its ground among the flavors, especially with some help from the caviar. The uni crab pasta dish was boring. For what had the most expensive items on the menu didn't match to taste. The pasta wasn't al dente, the crab barely stood out, and the uni didn't sing. A misstep for sure with the pacing of this meal. The wagyu beef wasn't breaking barriers in presentation, but damn do the classics sound good when played right. The yolk was essential to the meal. It was the goo of life that brought these inanimate pieces of food to life in my mouth. The mustard and black garlic were placed on the outside of the plate like an art palate for me to brush my meat into. The meat itself was butter soft, juicy, and full of beef flavor. The only real enhancement could have been a crust on the outside. The white chocolate Was a fruity dish in disguise. Even though the ball of white chocolate is the main attraction, it was a fairly blank, buttery canvas to push the raspberries straight to the forefront. Plenty of low tone tartness to go around.I liked my meal, but I wasnt delighted like I normally am from a michelin starred restaurant. I have nothing against this talented chef, but I dont think this place was as progressive as it claims.
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