Patrick Lau
The 4-course executive set lunch was alright. Was very delighted with the starter and truffle pasta but the tenderloin main course was a let down - the bacon wine sauce just couldn’t make it. Dessert was the saviour for the dining experience
Sophie Jiang
The waiter was a bit arrogant saying “oh, so you can’t speak English?” I felt assaulted by such kind of speech.
Regarding the food, they were brilliant. The cheese was a unique flavor which I have never tried before. If you have a bite of the cheese and bread, you will fall in love with them.
Foie gras has always been one of my favorite dishes. And the chief made it taste great. I was completely satisfied by this dish.
The pasta with lobster was also great. Steak was cooked properly in medium well. Tender and juicy.
Next time we shall try the set menu. Hopefully I won’t encounter the arrogant waiter again.
Stephanie Liu
Good food, excellent service , comfortable ambience with funky music playing to make it a very relaxing dining experience.
Marco Polo pasta - The lobster was very juicy, the noodles were cooked perfectly al dente.
Soup of the Day- The flavour was very balanced but it was the pork in the soup that stole the spotlight. It was so soft and tender, unlike what you would find in most Chinese soups.
Dessert- The soufflé was a nice end to a tasty meal, with all the flavours on the plate coming together very nicely.
Shout out to the very friendly and super attentive staff that kept topping up my tea!! ☺️
Bryan Wang
Tried the New Year / Xmas set menu. Just have a curious question: why all Chinese French restaurants like to make their bread very soft? Just like those bread bags at neighborhood bakeries selling at $2 per bag? Talking about the highlights, laksa gravied softshell crab is great. I also like the way they season the oysters.
david chong
Justin quek’s new concept after sky on 57. Focus is similar to his previous stint at mbs, serving up French-Asian cuisine.
Started with bread and their white coloured truffle butter which was a good start. We followed up with their fresh French oysters paired with a very unique ginger sauce which went very well with the oysters.
After which, we tried 2 soups, the black chicken soup and mushroom soup. The latter was good. Not the usual dense soup but a watery mushroom soup that came with a strip of bread topped with roasted nuts that went well with the soup. Chicken soup was decent only. Scallops were huge and marinated with a black pepper dressing but was not over powering. The truffle Xiao long Bao topped with some sorta iberico ham was interesting.
Next, the mains. The miso cod was a big portion. Tasted weird at first but the sauce grows on you. The lobster pasta offered a more savoury recourse, basically a garlic chilli dressing with lobster bisque taste. The lamb rack was decent. Would return for the oysters.
Fiona RQL
2nd time visit: the menu is changed and we were disappointed at it. The ingredients were good but the taste and flavor were simple and had no depth. 3 dishes of the course had almost the same creamy taste.
1st time visit: We ordered 1 Prestige set and 1 Decouverte set. Every dish looked and tasted nice. Pretty standard fine dining experience. I felt they should add some more “wow” factor into the menu.
P Chong
Ordered the 4 course lunch set @ 88 per pax. Food was served fast and service was good. Love the truffle butter with warmed buns.
steven lim
The Marco Polo pasta was good, and the XO sauce gave it a nice smoky essence without being overly spicy. The prawns were fresh, if a tad small. The seared tuna starter was also fresh, with a nice char. The accompanying salad was light and fresh.
Dessert was so so, and the banana ice cream was slightly odd in taste, as in overripe banana. The earl grey was much better, though was out of balance tastewise with the banana.
Service was okay, though it was surprisingly noisy, with orders and cooking noises coming from the kitchen area. It was not totally befitting a high-end restaurant.
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