Quince

Red wine goose liver mixed with osmanthus champagne pear is a dish that tasted quite good last year. The goose liver is wrapped in red mousse made of red wine. The taste of red wine suppresses the fishy smell of the goose liver, and it is paired with the osmanthus pear, which is refreshing and sweet, making the whole dish very interesting.

A five-star recommended western restaurant with a very good environment. Although the price is a little expensive, it is really not. The dishes are very carefully prepared, the presentation is like a work of art, and the western service is really good.

A truly luxurious experience. A truly exquisite dining experience, the chef's unique use of fresh California vegetables makes you truly understand him. The kettle-cooked asparagus is a must-try dish – the best I've ever had, served with a poached egg. I also thoroughly enjoyed the hot chocolate to go.