Ignace L, legendary restaurant manager, has finally put TRB together and out there - an amazing restaurant with amazing service and amazing food!
A. Restaurant is down in a long hutong alley way right behind forbidden city, in a historical temple that has been a temple, a B&W tv factory, a rotten wasted site and now a contemporary European restaurant by IL. Dining room is in the factory workshop with high ceiling, strewn structure and lots of space. Matz firm, a Nordic design firm did the design - simple and edgy, which fits the atmosphere and cuisine perfectly.
A. Service by Ignace and his efficient staff, also very attractive I'd like to add, is simply flawless. Service starts from reservation and the doorman who will lead you, with great manners, all the way inside the restaurant to your table. And then every waitstaff will do their own thing to serve your wines, bread, complimentary snacks and proper food, each of whom seems to be busy during the whole meal yet very attentive and never fails to bring up or take off anything in time.
A. Contemporary European cuisine is what TRB do and do very well. Here is what we had:
Seafood cauliflower cream soup - liquid comes in a very cute bottle while seafood is in the bottom of the bowel. Soup is fine and smooth while the seafood provides a surprisingly special texture sorta like cotton candy;
Foie gras with lobster - a piece of lobster transection surrounded by foi gras. Interestingly two rich items balanced each other out perfectly;
Perch - perfectly done! The mash potato and sauce that came with it were very good too;
Angus beef - comes in four pieces, two stewed and two roasted. Stewed are facial meat, medium roasted are loin. It's quite nice to have both ways on one plate;
Dessert - good;
Wine - we had a different kind of wine to pair each course, excellent excellent choices by Ignace.
Before TRB opened, it has held various parties for companies and organizations. It felt very special to party in a temple near the old royal palace. Now it's finally opened for proper meals. Although it has only been soft-opening for two weeks, it's already packed.
I have to say this truly is the most special restaurant in town and the best too, Per Se/French Laundry level.
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Comments
Re: Per Se
Re: Per Se
You sound like someone who works with/for the restaurant.
P.S. Have you actually /been/ to Per Se and the French Laundry?
Re: Per Se
Beef cheek.
Re: Per Se
Agree with TylerJiang.
The service was flawless---they all seemed invisible until you need them and they will magically appear from nowhere, help you without interrupting whatever you are doing and then disappear quietly.
The menu, although not too big yet, is also very impressive. I had almost the same dishes Tyler had and they were truely very delicate and well presented. The foie gras with lobster came in a small portion but the taste and texture was really amazing.
The dessert (or, desserts) was also a wow. A new one kept coming after what I thought was the last one. Love the Caramelised Apple Tarte Tatin!!!
And, I definitely do not own the pleasure of working with/for the restaurant. Just a normal customer being thoroughly impressed.
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