For Chinese-style food, it was quite innovative, but the concepts and execution were not always on the mark. The food performance was a mixed bag; definitely room for improvement. My wife and I had the prix-fixe menu one level up from entry level. The amuse-bouche, two small mulled apple slices, was unremarkable. In my opinion this could have worked much better by dicing the same apple slices, combining the dice with toasted pine nuts, and placing the mix in a mini-tart shell along with a custard. Now that spells Y-U-M to me. The tempura beef-balls with salad, and the shark-fin soup, were exceptional (best shark-fin soup that I have experienced, with superb, rich broth). The Korean pumpkin dish was real nice, but the little bits of pork were a weak point (the pork bits were too small and bland). A recommendation would be to have roast pork (char siu) sized to match the pumpkin slices and to add a limited, judicious amount of fermented black beans. The white fish in coconut curry sauce was well prepared, albeit rather on the hot spicy side (kind of Thai-like). It was very tasty, but the flavor of the fish was overpowered by the sauce. The crab-infused fried rice was delicious but lacked any modicum of color. A suggestion would be to add lightly cooked, fresh and sweet (not starchy) green peas, for taste and color; perhaps, even some French-style lardons, sized to match the egg-white dice. The dessert course was a low point of the meal. The poached pear was not only rather flavorless, but it was immersed in a very dilute fruit juice. We just could not eat this! The passion fruit juice also on my plate was exquisite, but the one on my wife's plate was weak and insipid. Strange how they could differ so much. In any case, for such a dish I would have poached the pear in a decent Sauternes and then concentrated the liquid into a viscous syrup, with the wine providing suitable structure to the jus. Addition of a small amount of warm spices would also be good here. The ambiance was chic and romantic; however, there was an excessive amount of noise emanating from the kitchen when the door was opened. The kitchen staff should be advised to talk much less and in hushed tones.
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