Created by a former Executive Chef of a five-star hotel, the Bistro style restaurant presents Fine Dining by using rich varieties of ingredient.
Saluting to the classic brass utensils in French cooking, copper elements can be seen everywhere in this restaurant.
Chef Michael uses his favoured Bistro materials freely here. The starter Warm Duck Gizzard and Bacon Tossed into Mix Salad, White Balsamico and Spicy Dressing is quite appetizing. Baked Snail in Garlic Butter, Tomato Concasse looks quite nice on the brass-coloured table. The best main course must be the Slow-cooked Pork Bellies.