Been here several times during lunch and dinner time. Noticed the sashimi is now served in with some light olive oil and balsamic vinegar/black pepper/herb dressing. This is somewhat challenging as the freshness of the sashimi is very noticeable. What's more, with some oil, the sashimi's juice will be sealed. However, it has to be finished in less than 20 minutes. Otherwise, the dressing will stay on the food and taken out the original fish flavour. At this dinner, the prime rib wasn't done right. Should have been in a slower and lower heat roasting. Then they serve some home made ice cream, but it's not as good as the old time ground floor cafe. This time they use a bit too creamy and with too much air in it. Except these 3, all other food are still kept in very high standard. Fresh oyster, nice cold cut platter, nice fried rice and noodle and the bread.
3 comments:
sashimi in olive oil and balsamic vinegar is weird if not creative, maybe chefs wanna crossover with carpaccio thick cut .. served in the smoked salmon style except it is not smoked ..
Very creative and innovative dish.
Everything from MO is gorgeous.
Though the olive oil and balsamic vinegar is very light, I still prefer eating sashimi in my own way, as in Lord Jim's, that I put the sea salt and some wasabi.
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