Fine French cuisine

Maison ES, a French restaurant on Star Street, Wan Chai The facade is like a beautiful flower shop, but walking into the restaurant is unique, elegant decoration with retro furniture, soft lighting, more casual atmosphere, not too rigid ~ more semi-open-air seating. It's a super hot meal bun! The thick crust of the bread is quite crispy and elastic, and the savory flavor slowly seeps out during chewing. It can also be dipped in soft XO sauce butter, which tastes a bit like fish loose, and quite special. The scallops are soft and tender, plus the foam made from oysters and the savory caviar are full of freshness. There are more ultra-fine crisp green apples and Bamboo fungus, adding a touch of freshness. The whole appetizer is rich in flavour~ The salmon is cooked at a low temperature of 43 degrees and is as tender as sashimi. The white hemispheres on the salmon are actually a sauce, using oat milk and shallots, the texture is creamy and melts in your mouth. Japanese Kagoshima Beef Ta He is served with beef bones, and the platter is full of thought. The beef tartar is seasoned with Thai red curry, which is slightly spicy. Unlike the usual tartar, it uses half-cooked quail eggs, which is not as abrupt as imagined, perfectly blended into the smooth beef tartar. It can also be served with crispy flaxseed rice cakes for a rich layering. Japanese halibut is grilled over charcoal. The crust is crispy with a faint charcoal charred aroma. The fish meat is dense, not too smooth, occasionally has small bones, lacks freshness. The tomato and crab meat soup that came with it was a surprise, sweet and sour and rich in freshness. The sweet and crispy beans on the side are crispy, the pickled ginger is refreshing and appetizing, and the whole dish is quite rich~