This dish catches my eye with the impressive color contrast of the plate and the green based purée made with green shiso sauce and parmesan cheese. The seared scallops has a strong flavor while maintaining its soft texture. The real deal here is the glazed veal sweetbread. This is my first timing tasting it and it's amazingly soft, juicy and fragrant. I hope this dish continues to stay on the menu as it's one of the dish I am looking forward again.

Part of the Grand Course.

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