Grate taste

The comfortable-looking cream-colored cushioned seats at Yellow Stone (黄玉石西餐厅) perfectly complement the bountiful natural sunlight streaming in through the French windows. The restaurant is elegantly done up in colorful carpets, rosewood furniture, and well-placed flowers and plants.

The menu offers not only a range of French and Italian foods, but also choices from diverse cuisines such as Mexican, German, Australian and Southeast Asian. Their mixed salad (什锦沙拉) is nicely seasoned with honey candied balsamic and fine herbs-infused olive oil. The baked snail with garlic butter (黄油焗法式蜗牛) is almost perfect, except for being a tad low on salt. But the goose liver terrine with cranberry (法式鹅肝批) with its fine and smooth texture, leaves no cause for complaints.

The restaurant's grilled, oven and stove dishes, and signature ribs, are indeed their best. German chef Sebastian Haefelinger marinates the beef ribs Kal-bi style in finely chopped apple, pear, and honey, for as long as 24 hours, before slow cooking it for three hours. The beef, with a chunk of bone on it, absorbs all the flavors from the marination, and is sure to wow customers with its rich and pleasant taste.