Upmarket Asian cuisine in a gorgeous modern setting.
I loved this cocktail so much, simply elegance in a glass.
The dumpling platter allows you to sample a range of carefully pleated dumplings. Every one of the dumplings were chock full of the star ingredients – no filler. A particular highlight were the jade prawn ones, the prawn pieces popping between the teeth.
The duck pieces are drier than your conventional peking duck however it was still very enjoyable, the crunchy texture of the skin was a delight to eat.
A light sprinkling of dukkah, followed by crunchy batter and hot, pillowy tofu interior – so simple yet so satisfying.
Beef short ribs were simply pull apart, meltingly soft and scooped over some white jasmine rice – were a delightful combination.
The Shanghai noon macaron with black currant ganache
The firecracker macaron with pineapple jelly
Coconut and black sesame bar
Jasmine tea liquid centred white chocolate truffle
Who knew sesame and chocolate would go so well together? The plum pieces and sorbet contrasted excellently with the intense dark chocolate sesame. It definitely doesn’t shy away from flavour, it’s bold, earthy and complex.
On the opposite end of the dessert spectrum to the Chocolate Lotus is the classic brulee, I really like yuzu so naturally am fond of anything that utilises it, if you like citrusy, coconutty, light desserts, I’d recommend this for you.
MsBrulee dined as guests of Lotus. Opinions however are my own.