Restaurant Tim Raue Review

From the angle of Heng, there is no, there is only one taste, the seasoning is mainly dumplings and lettuce itself. This is the logic of very sushi. For example, the lobster is a dish that is prominent in the taste. The lobster is tender, the soft tempura wrapped in the lobster sauce, and the crispy slices of cauliflower on the top, which is rich in taste. However, the lobster is not strong and the people are full of strength. After winding up, it is refreshing and very wonderful. The reorganized Peking duck, in my opinion, had some flavoring mistakes, not so ideal. The dessert was ordinary and dumplings appeared again. So, Tim Raue's dishes were not very subtle, but direct and strong. Repetition of materials and flavor types occurred. The basic skills are generally fine, but side dishes such as fried cashews can be better. Tim Raue is certainly not all Asian dishes. But when these are pulled out, the concentration is completely different. I can imagine Michelin scoring here, and without a documentary or world 50 these high scores, it might only give one star.