Impressions

WHY GO

The French chef Cyrille Soenen surely knows how to please his fussy clientele with world-class cuisine—from phenomenal specialities to a very impressive wine list that will keep you coming back for more.

TATLER TIPS

The daily specials are a must-try. For regular menu items, commence with the signature pan-fried duck liver with black garlic purée and oyster leek tartare. For seafood aficionados, the dishes are very good value for money. Try the Chilean sea bass served with carrot risotto, herb salsa, and soy sauce foam. The steak’s doneness is made to perfection.

Chilean sea bass with carrot risotto, herb salsa, and soy sauce foam

Pan-fried duck liver with black garlic purée and oyster leek tartare

Ube declinasion millefeuille, gelato, macaron, cream puff