Ken de Rouge

By Bob Brill (bestfoodinchina.net)
Updated: 2008-08-07 10:44

If you like tofu the light and creamy mousse is a pleasant rendition, if you think of tofu as a block of white gelatin-as we are to in the West-you will be pleasantly surprised.

Following that was a Thai inspired pear and mango salad. The chilies gave the right amount of tang and heat to compliment the sweet fruit cleansing the palate nicely.

Following these two was where the presentation took a chord from the surrounding buzz of the interior.

Two lamb chops were quickly seared on a large obsidian looking hot stone at your table; tender and flavorful with a quickly sauteed veggie side.

Next up was three main dishes as different in taste and presentation as could be imagined. A large foil sculpture, comically resembling a pair of rabbit ears was doused in cognac and lit ablaze.

The star anise and other Chinese herbs infused the selection of mushrooms and gingko nuts inside; a nice earthy dish with pleasing aroma.

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