This was a creative course that transcended traditional Chinese cuisine.The standout dish was the char siu (barbecued pork), which had a moist texture and a perfect balance of sweetness and umami from the fat. It was a simple yet exquisite dish that truly showcased the quality of the ingredients.The winter melon soup, generously filled with hairy crab, combined the gentle flavor of the melon with the rich umami of the crab, resulting in a deeply flavorful and elegant dish. It was so delicious that I found myself wanting to savor every last drop.The Wagyu tenderloin was astonishingly tender, and the sauce made with Managiri peppers and XO sauce had a subtle bitterness and sweetness that harmonized beautifully. This was the most memorable dish of the day.For the finale, I could choose from cold noodles, fried rice with abalone, or dan dan noodles, and I decided to try all three since they said, "Any of them is fine." The cold noodles had a refreshing taste, the fried rice with abalone was rich and fragrant, and the dan dan noodles offered a delightful nuttiness from the sesame and a pleasant spiciness. Each dish had its own unique charm.The dessert, corn ice cream, highlighted the natural sweetness of the corn, making for a refreshing finish to the meal.Overall, the flavors were slightly on the lighter side, allowing the natural characteristics of the ingredients to shine through. Each dish was thoughtfully crafted, making this a restaurant where you can enjoy a new culinary experience that goes beyond the boundaries of traditional Chinese cuisine.
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