SABOR Review

The first dish is bread before the meal. The color is quite rich, but the taste is nothing special, but butter, full of sincerity. The second dish is French Santa Dina oysters (Sentinelle Oyster) & lime citrus. There are so many varieties of French oysters that Santa Dina is a relatively niche choice. It is characterized by a thick meat, slightly salty at the entrance, but the aftertaste is more sweet after chewing. A few black vinegar fishseed sauce (molecular cuisine to make black vinegar into the appearance of fishseed sauce). With these sauces, it effectively relieves the heavy taste of the oysters at the entrance, making it easier for more diners. The third and fourth dishes are Beijing Roast Duck Foie Liver & Baiyu sushi. The chef is humorous and he interprets the Napoleonic Beijing Roast Duck in his own way. Fried into yellow spring rolls instead of roast duck skin, sandwiched with two layers of soft and smooth foie gras sauce, crispy spring rolls, sweet aftertaste. White stew meat Q is tight, brushed past the sauce after smoked flavor even more. On the cake, with sour cucumber slices and su cotyleaf. It should be strange to imagine that this salty, bitter and sour taste is mixed together. But it is unexpectedly not conflicted. The fifth dish is fish tuo. The dishes are quite beautiful. The shrimp and small octopus are fried and formed by the Japanese tempura method, served on the paper, and then drizzled with the melon and radish mud, with a very fine and very fine pepper silk. It looks gorgeous and attractive. It is only found out that the original heart machine is on the paper. The paper is not only to absorb excess oil and keep the food refreshing. More importantly, he uses the shape of fish bones in the paper with ink fish juice. This is also the origin of the name "fish tuna". The sixth dish is Icelandic salmon, which is presented like a creative abstract painting. In order to retain the original taste of the sea, the fish itself has hardly made other flavors, but soaked in the high soup made with Spanish ham and salmon bones, Kunbu, plus a spoonful of crystal clear Simi, sprinkled with a few fried kunbu, this kind of set, I really love it. The first bite, this delicious flavor is rich and strong, but unfortunately, after eating, the accumulation of too long fresh slowly becomes salty, but still does not affect it to become my favorite main dish. The seventh dish is roast suckling pig. It is said that the Vietnamese piglet is used. The pig skin is quite crispy. Although the cutting process is a bit difficult, the collagen is full in one bite. The pork inside is also very tender and does not lose the moisture that should be in the meat. The buckwheat is crispy, with its own wheat aroma, and a small grain of nuts like eating broken nuts, which can neutralize the greasy feeling of some pork skin. The eighth dish is dessert "an egg". 90% of people who came to this restaurant were directed at this little egg. The magic of it is that not only is it an egg from the outside, but you still think it may be an egg. The shell is chocolate, gently smashed with a spoon, and the shell is sweet. The protein is coconut mousse, gently cut with a spoon, sweet. The yolk is mango jam, slow flow, sweet. The straw is fried spring roll silk, not sweet. Yes, very sweet, very European.

A store with a high value... Mainly based on packages... Things are really delicious... Every dish is very exquisite... The creative approach is fresh with ingredients... Every dish is like an artwork... Very high value plus good taste... After the meal, the clerk will explain every dish. Producing methods and ingredients...recommended to try...

Sabor by Diego Guerro The taste level of the dishes is very rich, and there are many tastes, but there are very strange dishes such as scallops and the portion is not enough. The location and environment are acceptable.

Michelin restaurant Spanish cuisine, exquisite, innovative integration of many Chinese dishes characteristics, the combination of Chinese and Western perfect, great!

Really a negative point directly bye restaurant! When I went to eat, I found that it was not Sabor by Diego, and finally learned that I didn't pay Diego. The direct kitchen team was evacuated! Then I ate a table of very strange imitation dishes, not in the middle. There is a smell of sewers at the entrance of the building... It looks good and not delicious.