Kwang C.
Yelp
The service, decor, plating, flavor, and ambiance are all of high standard, making the restaurant suitable for both business and romantic dinners.
Paired with cherry tomatoes, the Shrimp & Lobster Dumplings, prepared with Crème Fraîche and Lemongrass Saffron Nage, were rich and delicately flavored. Although pricey at $18 for four dumplings, they were worth it.
The three award-winning Tombo Tuna Tacos, priced at $21, were seasoned with Yuzu Koshō and contained a small amount of truffle and caviar. They tasted alright. However, the quality of the taco shells was better than those found in typical Mexican restaurants. The taco shells were remarkably thin and crispy, requiring minimal effort to chew, thus suitable for people with dental issues.
The Misoyaki Butterfish was succulent. The Dijon-Misoyaki Glaze had a slightly sweet taste, but it was refined and complex, much better than the simple sweetness found in typical American-Chinese restaurants.
What I appreciated most was the rice served alongside the miso fish. The red cargo rice, infused with the subtle fragrance of Thai herbs, was remarkably aromatic, even on its own. Indeed, this dish justified its high price of $42.
For dessert, Warm Beignets. Sprinkled with powdered sugar and with a fried pastry texture, they were, well, like a donut without a hole in the middle. They were served with a super-rich Vietnamese Coffee Crème Anglaise. Glad I got Tahitian Vanilla Bean Ice Cream ($5 extra) to balance the sweetness.
Not being a fan of alcohol, I ordered a Lychee Cloud mocktail containing lychee, coconut, pineapple, and yuzu rose water. It had a nice balance of slight sourness and sweetness, and was quite enjoyable.
Even small details like the straw showcased their attention to refinement. It seemed to be specially made, with just the right length and thickness. Its visual appeal and texture were superior to the cheap straws found in bubble tea shops.
The combination of soft yellow warm light and flora under a clear glass tabletop makes beautiful photographs. Also, while I was busy taking photos and my food got cold, the waiter thoughtfully offered to reheat it in the kitchen for me.
服務，擺盤，口味，氣氛每項皆高水準，商業宴客或約會交友皆適宜。
龍蝦蒸餃以鮮奶油和檸檬草番紅花醬汁調製，搭配櫻桃番茄食用很美味。四顆蒸餃18美金雖貴但值得。
三份要價21美金，號稱曾贏過獎項的金槍魚泥玉米餅口味還行，但餅皮製作水準遠勝一般墨西哥餐廳，又薄又脆，無須費力即可輕易嚼碎，牙齒不好的人亦可放心食用。
味增烤鱈魚肉香濃滑嫩。法式芥末和日式味增的口感偏甜，但細膩有深度，絕非坊間美式中餐的單一甜味可比。
我最欣賞的是米飯。紅糙米蘊含泰式香草的清香，就算不配醬汁和魚肉，拿來單吃細品依然美味。嗯，這道料理對得起42美金的高價。
飯後甜點溫熱法式貝涅餅。灑上糖粉和糕餅的油炸酥脆口感，嗯，像是中間沒洞的甜甜圈，附上一碟超濃的越式咖啡奶油蘸醬。還好另加5美金叫了球塔希提香草冰淇淋蘸餅吃，否則真的超甜膩。
不愛喝酒，所以叫了杯含荔枝/椰子/菠蘿/柚子玫瑰水的無酒精飲料，微酸微甜不錯喝。此外，連吸管這種小東西也體現其細膩之處。似乎是特製的，長度和細度剛好，視覺感和質感亦比手搖店那種廉價吸管更好。
搭配淡黃暖光和透明玻璃桌面下的花草拍攝很美。此外，忙著拍照而飯菜冷掉，侍者還主動體貼地幫我回廚加熱。
