Ambré Ciel

Ambré Ciel Restaurant gives people a sense of elegance and beautiful environment. The recommended dishes are rich and varied, especially the Norwegian lobster and Australian 7-grade wagyu beef, which are very delicate and memorable. The potato soup with Kaluga 10-year-old caviar is creative and brings a novel experience in tradition. The classic matcha Napoleon perfectly combines Japanese style with French desserts. Overall, it can be said to be a high-end exquisite restaurant worth trying.

Bresse chicken with pig bladder is a famous French dish with a history of 100 years. It was brought into the international vision by the legendary French chef Paul Bocuse and is coveted by gourmets all over the world. I only ate it at the Michelin three-star Epicure when I was on a business trip to France many years ago. This time, I met the classic interpretation of Chinese ingredients at Paul Bocuse Restaurant again. It was a feast for the eyes. I have to admit that Chinese taste buds have higher aesthetic standards for chicken itself. In this mushroom season menu created by the team of Master Alan Yu under the guidance of Teacher Chen Li, the Yunnan Piaoji version won perfectly. By the way, the surname of Piaoji is very long. Piaoji from Zhenyuan Yi, Hani and Lahu Autonomous County, Pu'er City, Yunnan Province, listen, one chicken is watched by three tribes, which shows that the bloodline (delicious) is thorough. At present, Piaoji is also one of the business cards of Yunnan's origin. The famous chef Su Qisheng once made a stunning version on the show. The night of the French bladder chicken made me forget Su Su's version. I had to eat it again to remember it... The crispness of the roasted breast, the elasticity of the smooth muscle of the bladder, and the crispy and tender chicken and mushroom puree, this triple crunchy enjoyment felt like it was going to take me to Yunnan during the mushroom season.

My second visit to Perth was just as wonderful. Like an art museum you can revisit time and again, each season's new dishes are like new works of art, making it worth revisiting. Light and shadow flow through the space like liquid, leaving a subtle touch on your skin. Millions of dollars worth of collectibles are displayed throughout the space, and dining with them is an emotional experience beyond measure. Seating is separated by rough rock, creating a wild and intimate atmosphere. It reminded me of a Michelin-starred cave restaurant I dined in Burgundy, where I also spent a night drinking fine wine. The summer menu had just been released, and the experience felt more interactive than my last visit. ▫️Appetizer Bread Every time I see the Three Pools Mirroring the Moon butter, I can't help but take a photo; it's truly captivating. ▫️King Crab Tartare You have to open the can to enjoy it. Mixed with caviar and mayonnaise, it's fresh with a hint of ginger. ▫️Mozambique Lobster The puff pastry is almost as thin as fish scales. The lemon sabayon and basil sauce give this dish both brightness and depth. ▫️Steamed East China Sea Large Yellow Croaker It looks like a Chinese dish, but the sauce is the true French soul, with a savory, refreshing, and mellow taste. ▫️White Feather Pigeon Double Dish Highly recommended! The pigeon breast is grilled and arranged in a romantic heart shape; the pigeon leg is wrapped with mushrooms, the juice is as delicious as jade. ▫️Black Tiger Paw Mushroom Rice The aroma of truffles fills the air as you stir, and Dalian abalone and Yunnan black tiger paw mushrooms come together, making this a truly seasonal bowl of rice. There were not just one dessert, but three, creating a truly memorable experience. After all, dessert is so crucial in French cuisine that no meal is complete without it. 🎵 Prelude Three refreshing desserts were created using bayberry, guava, and pineapple. My friends and I each chose one, and it was incredibly refreshing. 🎵 Highlight The cherry blossom-shaped marshmallows, drizzled with syrup, made us snap photos frantically. It was a fun and engaging interaction. 🎵 Ending Even though we were already quite full, we couldn't miss the dessert cart. We absolutely loved the salty-sweet toffee. We also drew a fortune cookie and received our lucky numbers. As one of Hangzhou's most extensive wine collections, the wine list is always highly anticipated. Let's take a look at today's Wine Pairing: 🍷Mignon Blanc de Blancs Champagne 🍷Nick St. Eugenie Winery, Goat's Grove, Saar Riesling, Late Harvest Sweet White, 2018 🍷Ma Zhuye Estate, Chassani Montrachet, Dry White, 2020 🍷Salvi Hills, Brunello, Dry Red, 2017 🍷Ogiere, St. Joseph, Dry Red, 2018 🍷St. Rémy, Hengst, Grand Cru Gewürztraminer, Semi-Sweet White, 2020 Ma Zhuye is a favorite of mine in the evenings. I've often enjoyed it before. It feels like standing on a hillside by the sea. The sharp minerality awakens the palate like a sea breeze, while hinting at the mellowness of buttered summer corn. The Italian red wine is also a pleasant surprise, gentle and rich, like eating figs roasted in the Tuscan evening breeze. . Summer nights are truly wonderful with fine wine and delicious food. #RomanticDateRestaurant #MichelinRestaurant

The August 14th dinner was presented by InterContinental Guangzhou Exhibition Center Executive Chef Winson Wang and Chef Austin Xu of the hotel's CHAR restaurant and bar, in collaboration with two highly acclaimed chefs, Alan Yu and Eric Lai. Alan Yu, the current President of the Escoffier Institute for Chefs in China, oversees numerous Michelin- and Black Pearl-awarded restaurants, including Hangzhou's Per Restaurant. He is hailed as "the epitome of the perfect fusion of East and West." A student of world-renowned chef Michel Richard, he has served as Executive Chef at numerous Michelin-starred restaurants and founded several renowned restaurant brands. He reimagines culinary aesthetics with a designer's eye, creating each dish a beautiful symphony of tradition and innovation. Eric Lai, the owner of the innovative dessert restaurant NATUR Plated Dessert, specializes in creating desserts that combine artistic beauty with emotional resonance, drawing on the creative triangle of "nature, fashion, and memory." With his artistic creations, which showcase both creativity and craftsmanship, he won the sole gold medal in the plated dessert category at the 2024 Singapore Dessert Challenge and serves on the technical steering committee of the China Dessert Championship. The August 15th dinner also featured the participation of a distinguished chef, Tommy Zhang, adding even more star power to the stellar dinner. He is the owner of Feng Fusion Cantonese Restaurant, a lifetime member of the Escoffier Red Ribbon Association, and recipient of the 2022 Guangzhou Michelin Young Chef Award. With over a decade of experience in Michelin and Black Pearl restaurants, he excels at reconstructing Chinese flavors with modern techniques and igniting the infinite possibilities of traditional ingredients with his fiery creativity. Five renowned chefs have joined forces to create a star-studded menu, each showcasing their respective talents. They combine the finest ingredients from land and sea with a blend of Eastern and Western cooking techniques to create exceptional dishes, creating a feast for both the senses and palate, a truly exquisite culinary experience. "Double Flying" Wagyu Beef Short Ribs, Black Mushroom Stuffed Pigeon, Port Wine Sauce - @ChefAlanYu Chef Alan's "Double Flying" Wagyu Beef Short Ribs with Black Mushroom Stuffed Pigeon features deboned pigeon meat stuffed with black mushroom puree before cooking. The rich, fragrant pigeon flavor complements the rich, fatty Wagyu beef, creating a luxurious and complex flavor. Slow-Cooked Beef Short Ribs, BBQ Sauce, and Grilled Lettuce - Chef Tommy Zhang Chef Tommy, known for his Western-inspired cuisine, slow-cooks M5+ Wagyu short ribs for approximately 36 hours, locking in the juices and making the meat even more tender and flavorful. A brush of homemade Chinese-style barbecue chili sauce adds flavor, the slightly sour taste balancing the richness of the wagyu beef. Garnished with grilled lettuce, it offers a balanced balance of boldness and refinement. Lotus Root Pudding with Shrimp and Cured Pork – Chef Eric Lai Chef Eric's Lotus Root Pudding with Shrimp and Cured Pork is an innovative East-West fusion dessert. Lotus root juice and rice are simmered together to create a lotus root rice pudding. The base is sautéed with shrimp and cured pork in Jiujiang double-steamed rice wine, and a fermented bean curd mousse is added to the middle layer. The texture is smooth and creamy, with a rich and refreshing lotus root aroma. Paired with air-dried lotus root slices, it's both beautiful and flavorful, like a dessert version of cured meat rice, a perfect blend of East and West. Yellow Croaker Confit with Herb Oil, Caviar, and Seafood Foam – Chef Winson Wang Selected plump yellow croaker is slow-cooked in herb oil, then whipped into a light foam from seafood broth. Fresh lily puree is added, garnished with salty caviar, and finally dusted with tobiko powder for a touch of umami. The yellow croaker's tender, juicy flesh melts in your mouth, while the foamy sauce concentrates its umami flavor, creating a cloud-like, smooth texture. Charcoal-Grilled Abalone, Seaweed and Eggplant Puree, Yuzu Sabayon Sauce – Chef Austin Xu Charcoal grilling is a specialty of Char Restaurant & Bar. This dish features fresh abalone grilled over charcoal to lock in its umami flavor. The abalone is grilled to a crispy, tender texture, complemented by crisp seaweed and a smooth eggplant puree, enhancing the overall sweetness. The yuzu sabayon sauce offers a bright, sour, and richly layered flavor. This culinary feast, featuring the city's most renowned chefs, showcases a fusion of Eastern and Western flavors, crafted with ingenuity and creativity. CHAR Restaurant & Bar not only offers a refined culinary experience but also strives to create a relaxed and stylish social space.

Surprisingly, Hangzhou has such a stylish, avant-garde, and darkly cool Western restaurant. Chef Alan Yu, who trained under world-renowned chef Michel Richard, serves creative French cuisine that blends Hangzhou and Asian flavors. Its dual Michelin star and Black Pearl certifications truly live up to its reputation. On a scorching summer day, the moment you enter the restaurant, you're transported to a magical world. Holographic projection technology presents themed scenes like West Lake, the ocean, and the starry sky, immersing guests in a shifting dreamscape while dining—perfect for anniversaries. A glasses-free 3D moon projection at the entrance, an artist-created rock sculpture titled "The Form of Time," multi-million-dollar artworks like an 1823 bell-shaped plate cover and a Hennessy X.O Master Collection, and a futuristic wine cellar create a dining space that's intimate, profound, and filled with artistic flair. I ate a lot for lunch, but I wasn't really hungry. However, the appetizer bread was absolutely stunning. It was shaped like a flower, with a crispy exterior and a fragrant, soft, and slightly chewy interior. The king crab tartare with 10-year-old caviar was an appetizer. The ingredients were laid out so well that any restaurant would be equally delicious. Ambré Ciel's clever use of ginger mayonnaise added a layer of flavor, and the leaf-shaped spoon was a real bonus. French cuisine is a love-hate relationship with foie gras; even a little too much can get a bit cloying. Ambré Ciel thoughtfully substituted duck liver for the parfait, adding eel. The delicate texture of the duck liver complemented the rich flavor of the eel beautifully, and the raspberries and green apples added a refreshing touch. In a word: balance! The Mozambique lobster was my favorite tonight, with its crispy exterior and runny interior. The basil sauce was creatively paired with it, and it surprisingly went perfectly together. East China Sea yellow croaker with French rice wine, Australian M7 Wagyu beef sirloin with black truffle sauce, the most essential sauce of French cuisine, was expertly executed. I'm not a pigeon fan, but I surprisingly finished the white-feathered squab duo. The grilled breast and stuffed legs were incredibly fragrant. The main course was perfect for Asian palates: black tiger mushroom fritters topped with a thick layer of truffles. The dessert was another stunning experience, as beautiful as a cloud, and even came with a catchy quote: "I give you a seagull, and from tomorrow you're free." Hahaha. Okay, I really bought into this. It's incredibly emotional. #RomanticDateRestaurant