A fusion of Chinese and Western cuisines brings a new taste experience

Tonight, I dined at a Western restaurant on Ship Street in Wan Chai, where the chef incorporates Chinese ingredients into Western dishes, creating a new fusion taste experience. The restaurant has two floors, and even when seated upstairs, the service is attentive. 🔸 Pan-fried Octopus Tentacles The octopus has a perfect texture—tender yet chewy, with a crispy exterior and a savory interior. The kale is crisp, with the sweetness of acacia honey and the spiciness of black pepper, making it flavorful without being bland. 🔸 Signature Carbonara Pasta The chef uses cured pork and Jinhua ham with the pasta, ingredients more commonly seen in Chinese cuisine. The salty aroma of the cured pork and Jinhua ham is very prominent, the sauce is thick, and the pasta has a perfect al dente texture that holds the sauce well. 🔸 Typhoon Shelter Pork Chop The thick Spanish pork chop is tender, smooth, and juicy, which is quite rare. The typhoon shelter fried garlic is also a common element in Chinese dishes. 👍🏻 I appreciate that the chef is meticulous, spreading the typhoon shelter fried garlic over one side of the pork chop and adding honey mustard sauce to balance the saltiness of the fried garlic. The flavor is just right, not too strong, and the side dishes are sweet and fresh. 📍Flagship (Wan Chai) Shop 35, Ship Street, Wan Chai ie pic photo my #Flagship #TM128 _love food