The table is full of roses, romantic and emotional, the waiter is polite, answer all questions, order a cocktail, take the lead in shaking this moving night. The bread before the meal, the skin is thick, but the embryo is unexpectedly soft, a little butter, mellow. Caramel foie gras pudding, broken lightly icing, dense foie gras gushing out, spread on the bread, let each other penetrate, the entrance is rich and sleek, do not forget to rub a finger. Signature tomato tower, cherry tomato half cut to reveal a transparent body, the middle of the cheese, the bottom layer is a thousand layers sitting in the town, a mouth, sour and sweet appetizer, more like eating a dessert. French fried fish eggs, a group of four, the fish meat is soft and elastic, tender enough to not need to chew, delicious and moist. Wellington steak, classic steak fighter, kung fu dishes in kung fu dishes, European trays with huge spheres, plaid texture flashing oil, after cutting, fragrant and attractive, Australian beef tender juice, fat foie gras entrance, and the layer of mushroom sauce between meat and skin, The grains are fragrant, and finally drizzle with truffle butter, accompanied by golden and crisp pastry to the entrance, the fire is in place, each mouth is enjoyed, 40 minutes waiting for value for money. Chocolate Shuflei, the dessert recognized as the hardest dessert in the dessert industry, once formed, is the mouth. Chocolate is rich, Shuflei fluffy like air, phantomized into shadow.

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