I crave this dish every year, and this year was especially good.

‼️I looked through my photo album and saw that I visited when it still had one star in 2022 for my birthday. It was close to home, just a walk away, and I was amazed by the Pigeon & Persimmon dish... So I went again in 2023, and again in 2024. Each time I ordered the pigeon as the main course, but none of those times matched the amazing experience I had in 2022. This year, I didn’t plan to go back, but because the weather was so nice the day before, I spontaneously booked the last table on a work night. ‼️This time, I chose the pigeon again for the main course, thinking I’d give it one last chance, and... the meat’s doneness was incredibly subtle—absolutely perfect! Just a little bit more rare and it would have been too bloody; a bit more well-done and it would have lost its texture. But this time! It was perfect! ‼️I glanced into the kitchen and saw the head chef, Jonny Lake, who looks a bit like the KFC Colonel, striking a very confident pose. Please keep an eye on things, chef! You’re doing great things for our taste buds. ‼️For the starter, I chose morels again, just like last year. “One has to have morels.” The dish featured morels, bear’s garlic, and fried chicken oysters (the juiciest little piece of chicken, near the thigh). The plating felt a bit lackluster this time. Your Instagram photos don’t look like this. I felt like the morels were a bit smaller than last year, but the flavor was still there, with a slightly tangy seasoning. #SilentButDeadlyDelight #TheValueOfThisDish #LovedThisForADecade