Tracked on 1 list across 1 authority.
What this basement restaurant space lacks in views it more than makes up for with eclectic art and a chic bar. Chef William Mahi, who hails from the Basque Country, puts a new Basque spin on French classics. Novel creations such as 52-degree egg with potato foam and white truffle aside, his light-tasting menu appeals with a vast array of seafood, including langoustine, spider crab and squid. The authentic Basque cheesecake is another highlight.
Rongjia Noodles Soup with Yellow Croaker (Jingan) appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
