I was going to try their new noodles anyway so when I got Maureen's invitation and another fellow who was going to the tasting session, we all went together.
It was the first time I dined there in the evening because previously they were only open during the day.
The soup is now served separately from the noodles.
Although I have tried the egg in wine and the lemon chicken before, they both taste the same and as good as before which is good because a lot of places these days cannot keep the taste consistent.
There are so many places where I have given it a second time and the food does not taste as good as the first time.
It was really amazing that there is finally a person like Maureen that understands that different foods are eaten best with different cutlery, even the size of the spoon matters.
Noodles Lo Mein:
The sauce that was added to it before it was served tasted like sesame paste sauce.
Egg in Chinese wine:
Roast beef ribs:
I loved the grated radish sauce it was surrounded in because it was meant to resemble the traditional braised beef with radish.
The Perfect egg:
It was cooked to 63 degrees C.
The cracker was there to break the balance from the gel textures.
Chicken infused with lemon olive oil:
There was a hint of lemon in the chicken even if you did not dip the lemon olive oil.
The salmon that they use is sashimi grade.
The salmon was really soft and smooth just like seabass. It was so smooth that it slips from the chopsticks!
The vegetables beneath it were young and tender too!
Chocolate mousse and cinammon crunch:
The chocolate was made by mixing two chocolates to get the sweetness right.
I loved the mousse which was dreamy and light.
The cinammon crumbs were nice and the mousse tasted nice with or without adding it.
I will be back because the food tastes so nice.