Sweet Shrimp / Watermelon Root / French Whipped Cream

Yilan sweet shrimp is mixed with French sour cream, the taste is smooth and the umami flavor is prominent, and then the shrimp head stock and watermelon roots are made into a jelly film, which is moist and crispy. Garnish with caviar to enhance freshness. The overall taste is coordinated, the salty fragrance is balanced, but the memory is slightly lacking. To me, it is a well-behaved one.

white Asparagus / Olive Oil / Chicken Stock

This one is more disappointing. Use White asparagus and almond milk to make a tofu-like filling, put it in a clarified chicken soup, stack thin slices of raw white asparagus on the surface, and add French olive oil. Although the appearance is exquisite, the overall taste is too weak, the aroma of white asparagus is not obvious, the chicken soup is not prominent enough, the layering is insufficient, and it is even slightly inconsistent.

Nordic bread: Melaleuca Danish and sour breads

Both breads are very delicious. The melaleuca bread is crispy on the outside and soft on the inside, and the sour breads are also chewy. They are easily eaten with cream. After eating, they are still more than enough, and they almost have to continue.

Mackerel tuna / caviar / grapefruit vinegar

Charcoal-smoked Taiwanese Mackerel tuna with grapefruit cream and pickled white radish at the bottom, with caviar and roasted eggplant puree. Mackerel tuna is rich in fat, and caviar and eggplant puree enhance the overall level. However, the white radish cut into large slices is a bit abrupt when eaten raw, and it is not easy to taste. It is recommended to improve the cutting method or method.

Scallops / cauliflower / Masala Spices

I like this dish very much. The charcoal-grilled scallops are crispy on the outside and tender on the inside. With the Indian masala sauce made with the scallops skirt, the spicy fragrance is soft but not heavy, just to set off the umami flavor of the scallops. The plate is equipped with golden raisin puree, green apple balls, and three-color cauliflower grains. It has visual and sensory levels, which are coordinated and wonderful.

Crayfish / Green bamboo shoots / green beans

There are also many levels of this dish. Charcoal-grilled crayfish are paired with a sauce made of edamame cream and clam stock. The shrimp body is tender and the foamy sauce adds lightness. The bottom is paired with bamboo shoots and sweet bean kernels, which are refreshing and umami, as well as trout eggs embellished with salty flavor, and then sprinkled with Esperay paprika to add aroma and slightly spicy finish. It is the third favorite dish of the day.

Quail / morel / Rice wine

This is my favorite dish ❤️Quail leg stewed duck liver with rice wine, smooth, tender and mellow, somewhat similar to the exquisite version of drunk chicken; breast with morel slices and chicken liver mousse, with three-color sauce (rice wine cream, basil green sauce, stock sauce) to show technique and flavorThe layers overlap. The degree of delicacy is high, the wine is rich but not excessive, and the technical content is very high and it can be eaten carefully.

Kinmedai / Almond / pistachio

The skin of the charcoal-grilled Kinmedai is crispy and tender, and the half-life maturity is well mastered. The bottom layer of pistachio, olive, green sauce and almond cream bubbles, with roots and roots windproof root mud, and scallion leaves wrapped in comb melons, stacking the aroma and taste of nuts and root vegetables. The combination of pistachio and Kinmedai is very memorable, and it is my second favorite dish of the day.

🧀 Hospitality snacks: Brisavalan Cheese

This is a free cheese snack. The cheese flavor is similar to blue cheese. The taste is smooth and rich. It is paired with pipa jam and thyme tapi. The sweetness and sweetness are intertwined. It is a very special snack.

🍊 Citrus / white tea / chicory

As a dessert, the bottom is grapefruit and lemon cheese, the middle layer is the pulp of mangosteen, and the upper layer is topped with white tea sauce. The overall sourness is refreshing, but the filling is a bit abrupt, the taste is not very blended, and it is a bit unnatural. I don't like this dish very much.

Porcini mushrooms / Shakyamuni / Coffee Oil

I am very surprised by this main dessert. The bottom layer is pineapple Shakyamuni pulp, the middle layer is triple cheese, the top layer is porcini ice cream, and finally sprinkled with coffee shortbread. It is not easy to make a high-end dessert of Shakyamuni. The overall sweetness is very well intertwined and there are many levels. It is my favorite dessert for the whole meal.

🍡Petit Four (three courses)

Small white flowers: green apple slices, apple mousse and vanilla custard.

Brown: Banten red beans and orange peel chocolate filling, topped with sesame shortbread.

Pink balls: clarified lotus mist juice, honeysuckle jelly, air-dried tomatoes, rose silk.

All three small points are ingenious, but the taste is well-behaved.