I really love the vibes of the open concept kitchen, it’s as though you’re at someone else’s home kitchen. The chef literally cooks and prepare all dishes in front of you, and the smell simply so aromatic.
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Boston Lobster Risotto served with asparagus with sage brown butter was simply yummy. The rice was cooked to my liking, mushy but could be a little more al dente. Lobster was cooked medium well, and everything was perfectly well balanced.
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