The V Review

The community won the prize and always wanted to go to the shop where weeds were pulled. The store is behind Poly, in Beicangmen Creative Park, but when I went in, I asked the talents to find it. There is no obvious store name brand. The environment is very good, the interior is large, and there are open-air seats along the river. If there are special needs, the proprietress will also help arrange it. Every dish boss has a simple explanation, creativity, and very careful. The fore dish, tuna with avocado mud, Korean horse manure sea urchin, a very fresh dish, tuna is very tender. Onion soup, I heard the boss say that I cook it with 60 pounds of onions for 3 and a half hours, without any addition, cook the natural sugar of the onion, and add the old hen soup slowly. There is a strong onion smell, but it is not flushed and sweet. Hot spring eggs are the characteristics of their home. The yolks are not ripe, broken, and eaten with ham and fungi. The taste is very good and not fishy at all. The low-temperature slow-cooked salmon is not old at all, especially suitable for people who are not used to the general Western food. Foie gras, not oily at all, the entrance is instant, delicious and not greasy. The main dish steak, due to the low temperature and slow cooking, is evenly heated, so the meat is cooked, but not old, the hearted side dishes are all edible. The last dessert is a bit sweet. Overall, the boss is very careful, the material selection, the practice is unique, it is worth savoring again.