Firstly, our waiter set down our bowl-shaped plates with the neatly assembled lobster, microgreens and croutons. Then, he proceeded to fill our plates with bisque from his large gravy boat, creating a viscous moat around the mini lobster island. I don’t know why, but this way of presenting soup always impresses the heck out of me. I just find it so elegant and bourgeois (an atas French word that means atas), and it tasted as good as it looked.
Continue readingTag: St Regis Hotel
Join 380 other subscribers
Recent Posts
Alcohol Chinese Food Coffee Coffee Beans Coffee Equipment Data Science Data Science Journey Dessert Don Don Donki Espresso Fine Dining Home Cooking Japan Japanese Food Kansai Autumn 2018 Kansai Winter 2024 Korean Food Kyoto Malay Food Osaka Pour Over Coffee Sake Seafood Seoul Seoul Spring 2023 Singapore Singapore Restaurant Week South Korea Support Local SG V60
Blog Stats
- 426,528 views