First of all, the opening of 🍞 has already fired a victory shot — ▫️Sourdough naturally fermented sour buns are the best I have eaten in the mainland so far. The acidity is balanced and continues the fine tradition of Hong Kong's belon restaurant. Very satisfied — ▪️Appetizers and starters: comte cheese black truffle tart, sardine toast, horse mackerel tart, French crystal egg = no big surprises and no mistakes — ▫️Main course: potato balls gnocchi, slow-cooked eggs, pigeon, all three are great, potato balls can be said to be very well improved and suitable for Chinese stomachs🌟 — ▪️Shared dishes: roast chicken and roast lamb saddle (lamb saddle) I learned before coming that it was supervised by belon, even if it is not in the same dimension, it can still be said that "it is tenable 🐔"; the lamb saddle tastes lighter, and gravy is not very fond of it, it is recommended to avoid it. — ▫️Dessert: I love the chocolate hazelnut tart so much. The hazelnut flavor is very strong. Madeleine ordered two plates, paired with William pear sorbet, delicious!

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