Some of my favourite dishes at @urchinjapanese, the new Japanese by the Dorian team, open every night at the Supermarket of Dreams shop before it moves to its permanent location in September. Delicious cooking from the best ingredients one can get in London. @yujirobert @maxcoen_chef In the pictures – Langoustine and Alexander buds tempura (In two ways, see picture number 5.) – Sea urchin tempura – Kamatoro sashimi with urchin – Scallop with butter nigiri – Chutoro with winter truffle nigiri – Dover sole, asparagus, morel – White asparagus with matcha – Sweet potato tempura – Pork tonkatsu with egg drop soup – Blood orange sorbet
Some of my favourite dishes at @urchinjapanese, the new Japanese by the Dorian team, open every night at the Supermarket of Dreams shop before it moves to its permanent location in September. Delicious cooking from the best ingredients one can get in London. @yujirobert @maxcoen_chef In the pictures – Langoustine and Alexander buds tempura (In two ways, see picture number 5.) – Sea urchin tempura – Kamatoro sashimi with urchin – Scallop with butter nigiri – Chutoro with winter truffle nigiri – Dover sole, asparagus, morel – White asparagus with matcha – Sweet potato tempura – Pork tonkatsu with egg drop soup – Blood orange sorbet
Some of my favourite dishes at @urchinjapanese, the new Japanese by the Dorian team, open every night at the Supermarket of Dreams shop before it moves to its permanent location in September. Delicious cooking from the best ingredients one can get in London. @yujirobert @maxcoen_chef In the pictures – Langoustine and Alexander buds tempura (In two ways, see picture number 5.) – Sea urchin tempura – Kamatoro sashimi with urchin – Scallop with butter nigiri – Chutoro with winter truffle nigiri – Dover sole, asparagus, morel – White asparagus with matcha – Sweet potato tempura – Pork tonkatsu with egg drop soup – Blood orange sorbet
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@ The Chef’s Table of @kiokubyendo, only eight seats at the counter/ chef’s table, adjacent to the Kiouku restaurant on the rooftop of Raffles at The Owo Hotel. It is headed by Chef George Gkoreguas @gio_gore and Takehito Shibata @sushiichikawa_nextstage , who has just moved to Europe and is the new head sushi chef there. Born in Toyama Prefecture, Takehito began his career in Japan as a customs officer. While backpacking in Europe, he realized that the quality of Japanese cuisine was not very high at that time, which inspired him to pursue a career as a sushi chef. After training for two years in Nagoya under top sushi masters and mastering Kaiseki, Takehito moved to Osaka to further refine his skills. In 2020, he opened his successful omakase restaurant, Ichikawa. For Takehito Shibata, sushi is all about balance and the constant pursuit of improvement. Sushi reflects the skills of the shokunin, and I was very impressed by Takehito-san’s dedication and talent. Each piece of sushi was a harmonious and “complete”, showcasing great ingredients and his meticulous attention to detail. Some highlights in the pictures… – Temaki with otoro, confit egg yolk and caviar – Yellowtail with, aged caviar, ponzu and sobacha – Cuttlefish with pesto and elderflower tosazu – Trout – Lamgoustine – Chutoro – Gambero rosso – Wagyu with Tokyo turnip and yakiniku – Shiso and lemon kakigori with first gariguette – Amasake souffle and amarena ice cream
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
@sensation_paris, the newly opened Cantonese bistro in Paris by @chefleesam, the former head chef at Shangri-La. At SENsation, chef Samuel revisits Cantonese classics with a modern touch. A great spot with a bright future ahead. In the pictures – “Lo Hei”, marinated yellowtail ballotines and finger lime – Shrimp croquette with Sichuan spicy sauce – “Siu Mai”, steamed pork & shrimp dumpling with shiitake mushrooms – Barbecued French pork with Cognac Lheraud & mushroom rice – SEN style roast duck – Chilled mango cream, pomelo & sago
