The previous style was dark, the decoration was very modern and bright, the new interior design, inspired by classical landscape painting, there are six boxes to switch at will. After upgrading, I tried his new menu. The dishes were even more delicious. I liked his steamed carp shellfish. The fresh carp shellfish spread out on the plate with garlic and bean root. Shunde soy sauce tastes fine and slippery, adding fragrant fresh shellfish steamed just right Signature Australian heart 10 dried abalone Signature Australian heart 10 dried abalone, chef more than ten years of experience in cooking abalone shark fin bird nest, this dish from rehydration to stew preparation time more than a week, Abalone fresh sweet sauce rich seafood lobster soup rice The ravioli lobster soup is soaked in rice grains, tapes and crab meat, sprinkled with soul mate crispy rice can&#39;t stop every bite

Taste Paradise

[Environment] The environment of the restaurant is great, in a place like a manor, there is a garden inside. [Taste] The dishes are very creative, but there are no expensive ingredients, and the price is expensive.

Trip Gourmet Awards

Top 33 Fine Dining 

Michelin two-star French meal, order the seasonal black truffle package ～ full of truffles and fish, so satisfying! &quot;Truffle Big Bang&quot; (I took the name myself, with sweet onions, every spoonful of the entrance is the aroma of truffle ～ The dessert part is a super surprise, the big pearl dessert is wrapped in citrus-flavored Italian milk jelly and the same taste sled, with jelly and citrus pulp at the bottom, It&#39;s delicious to go to heaven! The dessert is even more refreshing. I saw the first time a pears dessert with musk, which was caramel-flavored cream and crunchy biscuits. It was a wonderful and beautiful taste. A great meal!

Western restaurant, quite good, the food is well done, and not expensive.

There are also many Chaozhous of Singapore&#39;s ancestral origin. I think Chaozhou cuisine will be good, so I went in and ordered the brine platter and fish rice, but the fish rice is not authentic at all. It is not the same day&#39;s production. Chaozhou cuisine must still go to Chaoshan.

Xu Huiling, who was awarded the &ldquo;Asia&rsquo;s Best Dessert,&rdquo; has been the chef of the pastry room at Michelin Samsung restaurant Les Amis for many years. Backed by the big tree, it is good to enjoy the cool. In addition to sharing the purchase channel and purchasing high-quality seasonal ingredients from the world, it is also shared that the kitchen can eat the handmade French style of rice three-quality control without hurting the wallet. It is worth turning the menu over and over several times. Ard&egrave;che Chestnut French Ard&egrave;che chestnuts, sugar is less moisture, and the thickness is the ripe chestnut fragrance that precipitates time. The dense chestnut mousse, the delicate chestnut mud and the sweet chestnut block, the three textures and flavors are layer by layer, it is really overjoyed. Rum frozen adds a deep and heavy lusciousness, and the snowy alpine snow seems to appear in front of you in the microscopic. Caramel Mixed Nuts If you think Wuren is unpalatable, it must have never eaten authentic! Carefully selected full of flawless nuts, pistachios, almonds, oysters, cashews, pumpkin seeds, etc., caramel mixed into orange sauce has a honeyed fruit flavor, stick to the whole family, high and piled on the oysters overflowing, more chewy and more fragrant. Sweet Potato12 Monthly limited, sweet potato dumplings in Chiba Prefecture, Japan. The powdered roasted sweet potatoes are made into mud and filled with mud, without fiber affecting the taste, and the spiral squeezes on a light protein cream like marshmallow. The malt sugar of roasted sweet potatoes is a cool breeze blowing the autumn pool. Paris Brest Italian Piedmont oysters are made of sauce, very literally squeezed out a large circle of high and strong in the wheel puffs, and the roof is pure nut oil moisturizing, and the aftertaste is the lively walnut cream. Although slightly greasy, but love can not be released, the satisfaction is so big that it can&#39;t stop. Pear Bourdaloue The golden Australian William pear is boiled until it is mellow and soft, the pear juice is sweet and warm, and the crispness of the circle of almond slices around the edge is in stark contrast. Cherries seasoned Australian Tasmanian cherries, bite a crisp, sweet, sour juice splash. Transparent separate cherries and slightly thin Castellar sauce, transitioning from refreshing to almond-based aromatic.

All-day breakfast. A great restaurant for brunch, both shops are open on the most prosperous commercial street in Slope: Orchard Road. The dining environment on the tall, extremely rich breakfast series, can almost let you taste the fashion breakfast across Europe and the United States. Foodies remember to book a seat on the official website in advance, and please be considerate of friends who are still waiting in line during the meal

之前的风格偏暗沉，装修以后很现代明亮，新的室内设计，灵感来自古典山水画，有六间包厢可以随意切换。升级以后尝试了他家的新菜单，菜品更加好吃了蒜香豆根蒸笋壳鱼 我最喜欢他家的蒸笋壳鱼，新鲜笋壳鱼在餐盘上摊开，上面铺有蒜头与豆根。淋上顺德酱油口感细滑，增香提味新鲜笋壳鱼蒸得恰到好处招牌澳洲溏心10头干鲍 招牌的澳洲溏心10头干鲍，主厨十多年的烹制鲍鱼鱼翅燕窝经验，这道菜从复水到煨煮筹备时间超过一周，鲍鱼鲜甜酱汁浓郁海鲜龙虾汤泡饭 镬气十足的龙虾汤里浸泡了米饭粒、带子与蟹肉，撒上灵魂伴侣脆米每一口都停不下来

全新的室内设计和装修风格让整个餐厅更加的modern，最近和小伙伴一起打卡了他家新推出的菜品，非常有特色。而且可以自动调节大小的包厢特别适合朋友和家庭聚会，跨年的家宴赶快安排上吧。新菜单无论是从口味和摆盘上都有很大的提升。【蒜香豆根蒸笋壳鱼】很推荐的一道新菜，笋壳鱼破开后放上香蒜和豆根一起清蒸，既保留了鱼肉原始的鲜嫩口感，又有酱香的滋润，非常喜欢。【海鲜龙虾汤泡饭】稍微有些小贵的一道泡饭，但味道是真的鲜，而且除了龙虾肉以外，还有蟹肉，鲜虾和带子，可谓是物有所值。【秘制黑叉烧拼脆皮三层肉】光听名字就让人垂涎欲滴的叉烧拼盘，港式的脆皮三层肉外皮酥脆可口，包裹的肉质却十分细嫩，配上黑豚叉烧和秘制的叉烧酱，味道真的太棒。除了这些招牌菜外，【招牌10头澳洲溏心干鲍】也非常好吃，值得一试。

The new interior design and decoration style make the whole restaurant more modern. Recently, I punched in his newly launched dishes with my friends, which is very distinctive. And the box that can automatically adjust the size is especially suitable for friends and family gatherings. Let&#39;s arrange the New Year&#39;s Eve family banquet as soon as possible. The new menu has greatly improved both in taste and on the plate. [Garlic-fragrant bean root steamed clamshell fish] A recommended new dish. After the clamshell fish is broken, the garlic and bean root are steamed together. It retains the original fresh taste of the fish and the moisturizing sauce. I like it very much. [Seafood lobster soup rice] A little expensive rice, but the taste is really fresh, and in addition to lobster meat, there are crab meat, fresh shrimp and tape, which can be said to be worth the money. [Secret black fork roast crispy skin three layers of meat] Just listen to the name to make people mouth-watering fork roast platter, Hong Kong-style crispy skin three layers of meat outer skin crispy and delicious, the wrapped meat is very delicate, with black dolphin fork roast and secret fork roast sauce, the taste is really great. In addition to these signature dishes, [signboard 10 Australian heart dry abalone] is also very delicious, worth a try.

新加坡老牌饮茶的地点，价格还算可以，比较老店，早上十点之前是有优惠的，这点和香港一样，里面的蒸点做的不错，特价菜很实惠。

The location of Singapore&#39;s old tea drinking place, the price is OK, the old store, there is a discount before 10 o&#39;clock in the morning, this is the same as Hong Kong, the steaming point inside is good, the special dishes are very affordable.

一进餐厅就被他们那个顶部设计吸引了，也是真心的很夸张呀，一看就是那种典型的中餐厅的格局。杞子糕，小笼包都很好吃，我觉得他们家的点心应该就是他们的特色

As soon as I entered the restaurant, I was attracted by their top design, and it was really exaggerated. At first glance, it was the pattern of a typical Chinese restaurant. Qizi cake and Xiaolongbao are all delicious. I think their snacks should be their characteristics.

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