4/5 Kelly H. 1 year ago on Google
Tate
is
a
feminine
restaurant
and
it
shines
through
the
stunning
interior
design
of
the
restaurant.
The
internal
walls
of
the
restaurant
are
hand
painted
and
through
the
walls
they
give
you
clues
of
what
to
expect
from
the
two-starred
restaurant.
the
festive
dinner
started
off
with
some
very
familiar
flavors
that
ring
the
bell
of
廣東菜
(guangdong
cuisine)
with
the
use
of
century
eggs
and
上海菜
(shanghai
cuisine)
with
the
jellied
pork.
unfortunately,
the
sweet
potato/corn/cheese
balls
lacked
character
as
the
snack
of
the
appetizers.
the
second
appetizer
is
an
abalone
chawanmushi
which
retained
the
texture
and
moisture
of
the
original
dish
but
the
flavors
taste
extremely
oriental
with
the
scallion
touch
and
the
choice
of
fish
broth.
the
“stuffing”
of
the
steam
egg
was
replaced
by
a
piece
of
abalone.
while
the
chawanmushi
definitely
nailed
the
flavors,
perhaps
a
better
choice
will
be
a
lightly
醬漬
(japanese
marinated)
abalone.
then
here
came
the
crab.
it
was
introduced
as
a
twist
on
chiuchow
cold
crab
but
it
definitely
does
not
taste
like
it.
nevertheless,
the
freshness
of
the
seafood
ingredients
definitely
came
through
and
carried
the
ordinary
dish
to
the
next
level.
it
is
hard
for
a
simple
dish
like
this
to
be
impressive,
but
it
was
certainly
a
pleasurable
course
to
prepare
my
palette
for
the
next
few
dishes
the
caviar
with
mashed
potato
and
seaweed
was
my
favorite
course
of
the
dinner.
the
seaweed
was
glazed
by
some
seasonings
in
a
style
akin
to
packaged
seaweed
(in
a
good
way).
with
the
use
of
a
thicker
seaweed,
it
is
impressive
that
they
managed
to
make
it
so
crispy.
i
suspect
it
is
the
work
of
a
dehydrator.
the
mashed
potato
was
very
creamy
-
as
one
would
expect
restaurant
of
this
standing
will
not
mess
up.
caviar
was
great,
but
against
the
seaweed,
maybe
salmon
caviar
will
be
a
better
choice
but
for
price’s
sake
i’ll
happily
take
the
caviar.
the
slightly
uneventful
next
two
courses:-
both
of
the
seafoods
were
cooked
to
perfection
but
they
weren’t
as
innovative
as
the
previous
dishes.
seabass:
the
grenobloise
sauce
was
so
good!
lobster:
texture
was
solid.
scallop
the
scallop
was
cooked
to
perfection.
the
lightly
seared
brings
out
the
fattiness
of
the
butter
and
complimented
the
citrusy
base
sauce
very
well.
the
rice
crisp
added
character
to
the
dish
without
taking
away
the
attention
from
the
scallop
(which
is
not
a
flavorful
seafood).
i
also
appreciate
the
final
touch
of
herbal
freshness.
venison:
the
venison,
to
my
disappointment,
was
on
the
slightly
dryer
side
than
one
would
prefer.
the
"dou
miu"/
chicken
puree
stuffing
was
an
extremely
smart
choice
to
ease
the
tediousness
of
having
to
eat
two
whole
pieces
of
red
meat
after
the
previous
courses.
the
stuffing
brought
lightness
to
the
dish
which
needed
it.
truffle
rice
was
great,
but
not
exciting.
Dessert:
a
bit
underwhelming
compared
to
the
savory
dishes.
But
the
presentation
of
the
petit
fours
deserved
praises
with
the
elaborate
decors
that
resembles
theatres
and
performances.
Very
festive:D
the
million
dollar
question
-
was
the
dinner
worth
$2.7k?
short
answer
is
yes
but
the
external
circumstances
(staff
service,
going
with
a
person
you
can
enjoy
time
with)
were
heavily
factored
in.
nevertheless,
compliments
to
the
chef
for
breaking
boundaries
and
her
creative
choice
of
cooking
techniques
which
reinvents
flavors
and
texture
of
the
deceptively
simple
ingredients
(also
the
quality
of
the
ingredients
were
chef
kisses).
i
would
give
a
4.5/5
stars
if
the
option
is
available!
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