In a cool atmosphere you experience a mesmerising modern take on one of the greatest cuisines on earth. One complex dish after the other is prepared with meticulous precision. The produce is of the quality one finds in Michelin starred western restaurants. For example, their cherry wood oven roasted duck had a superb depth of flavour and beautiful fat. This was a dish to remember, with three parts: a crispy skin, a slice of breast, and a pancake with shredded bits to dip in the best hoisin sauce you've ever had. Also memorable were the dim sum trilogy (lobster, scallop and caviar; iberico ham and mooli; cucumber and chicken (spicy)), and the Wagyu beef with sea chestnut.
We had the 8 course tasting menu, which at dinner can only be consumed at the counter (but they will allow you to sit in the dining room if the restaurant is not full). Otherwise at dinner it's only the 15 course tasting menu. At lunch there are several more options.
Service is extremely smooth and attentive. The pacing of the meal is frighteningly precise (once you see the enormous kitchen and the large brigade you understand how they can manage this). Prices are high but this is top level cuisine.
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