Entrée: after ordering the drinks, the waiters delighted us with their dragon clouds, fried puff pastries made with tapioca flour and seafood, in this case with a prawn flavour, which took flight by immersing them in the sweet and sour sauce with which they are accompanied.
The particular basket in which they are served brings joy and light-heartedness, we open the dance with the sweet memory of the picnics we had as children.
Appetizers:
• Mixed ravioli;
What a beautiful, colourful, intriguing and thought-provoking dish of the series: "where do we start now?"
Nothing to say about the filling, they all had their own personality, in the prawn one there was a small prawn, in the vegetable one the flavor of the carrots, cabbage and ginger could be clearly distinguished. The one with crab meat is very good, especially the one with scallop. The pasta around it was a bit sticky and not very tasty, but the yellow one with saffron stood out among all.
• Braised ravioli: Good, very tasty ball of meat inside, thin and light pasta on the outside, with the soy sauce they gained even more flavour.
• Chicken Baozi: soft, soft sandwich very similar to a white cloud that melts in the mouth, very delicate flavor tending towards sweet. The chicken was also good, although the filling was perhaps a little lacking.
First:
• Wu's garden rice in bamboo: really good rice, al dente, fragrant and tasty, the combination chosen was original, the sweetness of the pine nuts, the liveliness of the prawn and the personality of the veal created a rice worthy of note, delicate, appetizing and beautiful to look at especially because it was served together with a teapot with their hot tea inside to accompany the dish.
• Rice dumplings with crab: elastic and "rubbery" consistency, it has nothing to do with the potato dumplings that we usually eat, these are thin, with an elongated shape and the taste of bland rice which manage to take on flavor and therefore to understand their goodness thanks to the crab, the sauce and the vegetables with which they are accompanied.
Seconds:
• Cantonese pork ribs: really tender, soft meat, it melted just by looking at it, furthermore the sweet and sour sauce with which they were prepared enhanced the flavor of the meat to extreme levels. Good dish, proportionate, delicate and balanced halfway between sweet and sweet and sour.
• Sea bass in broth with spicy vegetables: this dish is an adventure, every spoonful makes you discover a new flavour, a different ingredient, it is one of those dishes that warm your heart and "uncork" your mind. Let's be clear, it is a dish that is not for everyone, it is extremely tasty, spicy and peppery, it stings your throat, it gives you that kick of life which is then sweetened by the sea bass, tender and delicate.
It is a dish capable of slapping you but also of pampering you, a dish capable of enveloping you, crumpling you, hitting you but still leaving you with a better version of you.
Sweets:
the way they use to present the desserts is particular, they bring you a tray with all their desserts directly to your table, they explain how they are made and then if you want you can order them; instead of looking at them in photos or reading the descriptions, here you have them right before your eyes.
Whatever happens, we preferred to focus on something else and ordered the classic fried ice cream.
• Fried ice cream: this dessert has the ability to combine freshness and deliciousness, sweetness and crunchiness, here it is smaller than the versions we usually see and has a rectangular shape which gives it a crispier and thinner batter.
This place gave us the opportunity to take a journey to discover a different cuisine, far from ours, each dish was a pleasant discovery, a sort of adventure - you never get bored - the cutlery they use, the plating, the sauces with which they serve the dishes, the tea... In short, there was great attention to detail, here they not only satisfy the palate but above all the sight. Here we lived a real sensorial experience.
Due Cuori E Un Tagliere
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05 Gennaio 2025
8,0
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