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Chef's profiles

I am a full-time nurse working in a hospital!

I love cooking since I was young. My mom is an expert of Cantonese cuisine. And I was very lucky to meet my sifu (teacher) few years ago. He is an excellent and talented chef, who has worked in Michelin restaurants for many years.

I would love to take this chance to cook, to share and to listen to stories from new friends all around the world!

Event in August

Date:2017-08-09 (Wednesday)

Time:7-10pm

Location:Tai Po

The number of persons present: 7

Fee: $250 per head x7 for food & share the wines cost.

 

Menu

 

1. Blue Cheese Brioche, Figs & Salad leaves

2. Prosciutto & Compressed melon

3. Seared Scallop & Cauliflower puree

4. Abalone, dried Tangerine & butter sauce

5. Prawn & Salted egg Pasta

6. Panna Cotta, passionfruit(or peach)⁠⁠⁠⁠

 

 

Wine List

 

1. Brygon Resrve Third Wheel Chardonnay 2013

2. Brygon Resrve Third Wheel Shiraz 2012

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