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The interior’s keynote black bespeaks modern dining; the cuisine, modern Chinese with further innovations, confirms the impression. The concept of Chinese-French fusion cuisine adds uniqueness, exemplified by the foie gras sandwiched between two thin, crisp wafers redolent with Shaoxing wine. Use of decompression cooking and liquid nitrogen ensure that ingredients retain all their flavour. Advanced methods give rise to new directions in cuisine.
VELROSIER 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.
