LOTUS PALACE

When booking a table at Lotus Palace, you’ll be asked if you’ll be dining from the à la carte or from the hotpot menu. The reason is because only the tables on the perimeter of the small dining room are constructed with a heating mechanism in the centre designed for hotpot. Lavish platters of fresh seafood and marbled beef are presented on this menu, but the à la carte also features creatively designed dishes that are surprisingly high-end despite the casual ambiance. The scallop combination platter features a silky steamed egg with Swiss black garlic and steamed scallop; a deepfried scallop wrapped in spry kataifi pastry topped with fish roe; and pan-fried scallop marinated with miso paste. A starter of Japanese ice plant and black fungus is dressed with fragrant black truffle balsamic vinegar—a moreish dish that breaks tradition. Classic offerings such as sweet-and-sour Iberico pork with pineapple are done appropriately, too. Service is keen, with plenty of multilingual staff keeping an eye on diners throughout the night; teas are always kept topped up and wine recommendations are given with ease and confidence. Lotus Palace is a sound option in the heart of The Parisian hotel.