Social Eating House current chef Daniel Birk was originally born as a pastry chef, and in the desserts of the SEAH family, this little "basis" can be seen everywhere, and the sweetness is always running through the exquisite little surprise. Break the crispy and soft coconut Pavlova, close a mouthful of mango sled and coriander leaves, and wait for the sweet licorice flavor of musk to penetrate into all this intimately. There are also slightly bitter powdered sleds, with sweet sorrel and a slightly sharp mint jelly, clear and unremarkable. There are several staple foods that are not inferior, homemade buttons large orecchiette pasta is flexible, mixed with smoked ham, anchovies each salty, with a few garlic fried purple broccoli, covered with a layer of sheep cheese, delicious. Another roast foie gras sauce, with Japanese-style juice, kunbu, pine nuts and radish and other materials, fresh and warm, complement each other. Overall evaluation: delicious high score, worth a visit, in line with my expectations of rice one star.