It was restaurant week again, and I couldn't go out on May 1st, just comforting myself with a big meal. This time it was Joe Robson, a two-star Michelin. When I came to the 18th Bund, I found that the name of Hakkasan upstairs had not been withdrawn. Unfortunately, it was closed and I had no chance to eat again. However, Joe Robson's level is really enough to go to rice two, every dish of the restaurant's weekly package is delicious, basically no thunder. There are many varieties of bread before the meal, and it is just baked, very delicious, I can't wait to ask them to take one back. Appetizer snacks are foie gras sauce, taste heavy, but endless aftertaste. In order to taste a few more dishes, my wife and I ordered different dishes, the front dish is French traditional pie with duck liver and pistachio and crab caviar tower with lobster frozen broccoli mud, duck liver is really fragrant, with sauce is simply can not stop, caviar with crab meat full of layers. The soup is salmon soup with seagull shrimp and salty butter roast lobster five-fragrant lobster soup, see the name to know how fresh, drink to see the bottom of the pot, in order not to waste, use the restaurant bread to dip the plate haha. The main dishes are roasted black salmon with black pepper juice and coconut juice and roasted suckling pig with sour cucumber. The appropriate benefits of roasting black salmon, the outside is tender, the coconut juice is sweet, the black pepper is heavy, and the food is good. The suckling pig is very fragrant, but a little bit of wood, it may be better to bring some fat meat. Dessert is a rice pudding with caramel peanuts and Tahiti vanilla chocolate and chocolate mousse with cocoa crisp beans and chocolate sledge, rice pudding has many things, mixed taste. Chocolate mousse is different levels of chocolate, from white to black, mixed together, I have to say that black Qiao is really delicious, top chocolate taste! Overall, this rice is worthy of the name, very recommended!