The moment the plate landed, the vibrant colors and elegant plating signaled this was more than just a meal. A roasted beet salad with whipped goat cheese opened with earthy sweetness and creamy tang, lifted by citrus vinaigrette and crisp microgreens. The main dish—seared salmon over forbidden rice with sautéed bok choy—offered a perfect contrast: crispy skin, tender flesh, chewy grains, and a ginger-lemongrass emulsion that added warmth without overpowering. Service was seamless—attentive but not intrusive. The atmosphere blended warm lighting and minimalist décor, ideal for relaxed conversation. Dessert sealed the experience: a silky chocolate pot de crème with crème fraîche and sea salt, rich yet balanced. From presentation to flavor to service, everything felt considered. The chef’s attention to detail, the kitchen’s precision, and the welcoming ambiance combined for a truly memorable evening.
We went here with my friends and we eat a lot of food. Food are all not seafood
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