Cuisine Cuisine

7

8

6

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

This restaurant has all the hallmarks of a fashionable eatery with dark panels and low lighting adding an air of chic sophistication.

Food:

Cuisine Cuisine subscribes to the "fresh, organic and MSG-free" school of Cantonese cookery and it shows in both presentation and taste. Flavours are subtle where they need to be and mind-blowing when warranted. The honey-glazed barbecue roast pork tastes sweet and smoky and the chef’s choice of stir-fried sole fillets on crispy fish bone might not sound that appetizing, but it is succulent with a light batter and served on a bed of crunchy sugar snap peas, which ooze freshness and taste. The sauteed sliced Angus beef tenderloin with balsamic vinegar is an interesting combination of salty piquant flavours and the stir-fried string beans with minced pork and XO chili sauce is a must-have, the chili is spicy without being eye watering and the beans are crunchy and fresh. There is an extensive list of desserts, but portions are big, so hold back on the mains if you have a sweet tooth. At lunch, there is a short but perfectly formed menu dim sum menu.

Wine:

A wide choice of wines at all prices. The Cloudy Bay Pinot Noir is an unusual and welcome addition and very reasonably priced.

Service:

Sadly, service is a little lax, waving for attention is the norm and dishes are served too quickly.

Price:

A meal for two is around $800, without wine.

Signature dishes:

Email to a friend

Recipient email address:


From:


Your email address:


Message:

Send to another friend