[Norwegian seafood x exquisite French cuisine Canapé full of surprises]

Every time I go to Skye, I go straight to the Rooftop Bar. This time, I finally stopped in the middle to taste the dishes prepared by French chef Florian. Recently, the restaurant has specially introduced Norwegian seafood, which is freshly airlifted to Hong Kong, and presents the Norwegian flavor with French delicacy. Canapé 🔹Smoked Duck Madeleine The seemingly sweet Madeleine cake is actually filled with duck meat, which is rich and chewy, and the small piece is not too evil. 🔹 Norwegian Herring Lollipops and Dry Caviar The cute looking lollipops are filled with salty and fragrant fish. The bubbles on the outside bring a refreshing sweet melon flavor to the fish meat. Paired with caviar, it feels like entering the deep sea. 🔹 Black Truffle Religieuse Do you think black truffles are only found outside? The key point is what’s inside🥰It’s filled with black truffle cream, which echoes each other from the inside to the outside. The salty and fragrant taste is balanced by the crispy puffs, which is very satisfying. 🔹 KING CRAB Chef Florian added local elements to this dish, using fresh radishes from Yuen Long to make the shredded radish tart at the bottom. The shredded radish is soaked up with the sour Thai sauce and topped with juicy crab meat and plump trout roe. The ginger flavor is quite prominent, and the whole combination is very special. 🔹 NORWEGIAN LANGOUSTINE The big langoustines are very chewy. The fresh ones and the frozen ones are really two different levels. They are tender and chewy, and go well with the salty flavor of the black truffle. The sauce has a very strong creamy texture, and every bite will amaze you. 🔹 NORWEGIAN SCALLOP The Norwegian scallops, which are over 14cm in size, are very elastic and refreshing. The chef uses pine wood to smoke the scallops, so the strong smoky flavor will be emitted while eating. The white bean butter sauce poured on it is very fragrant and creamy, and the fine grains are very appetizing🤤It turns out that it takes at least 8 years for scallops to reach this size. No wonder every bite is happiness☺️ 🔹 MODERN APPLE PIE The apple flesh of the apple pie is cut very thinly and then slowly rolled into a roll. The sour and sweet flesh and caramel sauce go very well together, and the cheese ice cream provides a sweet milky flavor. The flavors balance each other, and the crust is super delicious! These special fresh dishes will be served in Skye. Everyone should seize the opportunity for one month to experience the Norwegian seafood flavor 🥰 #theparklanehotel #signuphoteltestsleeper #weekendtour #foodphotography #foodguide