SENS — Restaurant in Songshan District

What a cosy warm restaurant with authentic French cuisine in top notch quality and freshness. It began with amuse bouches which we adored, the combination of salmon, bottarga, crème fraiche and pickled kohlrabi is just to die for. Following by snow crab, Kobe wagyu tartare and so on. The highlight for us is pâté en crôute de volaille, only most skilful chef could produce such fine and timed dish. Main course venison was done silky and juicy accompanied with pepper jus, cleverly followed by Aged balsamic vinegar sabayon, a treat of pallet cleansing. Finished with Burnt capsicum ice cream, soft silky chocolate crème with blood orange gel which we found it ultra creative. In our opinion, it prices well as the quality and the detailing of the food are just Michelin Starred standard. We totally enjoyed our night in...

We came here because we loved De Nuit and so ofc looking forward to the chef’s new restaurant. First, we didn’t like the vibe, as the interior deco and the lighting were not high-end at all, plus the sound proofing was really bad, we could hear people in the VIP room laughing and shouting, also, we got many mosquito bites while dining…. Second, many dishes were very similar to De Nuit, no surprise, and the wine pairing was just okay. Last, we expected our waitress to explain more about the food, especially the chef’s concept of each dish, rather than just telling us the ingredients. And the staffs should really learn how to pronounce the French word “sens” correctly.

Overall, the atmosphere, food, and service we had were not worth the...

I dined at a Michelin one-star restaurant with a friend last Saturday, enjoying their exceptional set lunch menu.

The experience was truly remarkable; the inclusion of truffle, artfully presented, was a highlight, especially considering the price point. The chef's culinary artistry was evident in the visually appealing dishes.

The main course, featuring duck presented in a pot adorned with flowers, was particularly stunning🌼. We also savored a silky fowl consommé with water bamboo and vin jaune, the soup of which was the evening's culinary masterpiece.

While the portion sizes were somewhat modest, the exquisite flavors left us...