- 整體 5
- 食物 5
- 服務 5
- 氛圍 5
As a devoted fan of ‘tasting menu dining experiences ‘, the opening of the ‘ Nordic/Japanese’ influenced “Frilu”, just a short drive from my home was a God sent!
Sadly, the onset of this Covid pandemic has deprived me of such enjoyment. For over 6 months I have been yearning for their re-opening. After noticing a month ago of their dine-in option is returning, I decided to pay it an overdue visit. Even though, for now, they will only be offering a la carte dishes.
The dinner I shared with my foodie partner tonight was near perfection! After such a long hiatus, the chef and his kitchen miraculously did not miss a single beat! Every dish was uniquely conceived, lovingly prepared and innovatively crafted and presented. The clever use of Bincho-tan charcoal, in a western kitchen, for grilling mushrooms, duck, beef rib etc was a masterful touch, resulting in gorgeous smoky aroma of some key ingredients taking the center stage!
We shared the following dishes (repeating for some of the outstanding ones):
- Foie de Poulet Parfait ( Chicken Liver mousse, toasted Sourdough crisp )
- Fagottini di Bisonte ( Pulled Bison Short-rib in pastry with sauce )
- Lobster on Crispy Rice ( Lobster meat dressed with chive, horseradish emulsion )
- B.C Tuna & Smoke ( lightly smoked Tataki Tuna paired with Fennel, Konbu Oil & Parsley cream ) X 2
- Mineral/Briny ( Char-grilled Maitake mushroom, Ikura foam ) X 2
- Duck/Grain ( Char-grilled aged Duck Breast, creamed corn, char-grilled whole scallions )
- Dark & Light ( Chocolate granite, strawberry, Chantilly ).
Overall, every dish we ordered was a hit! From the super velvety smooth Foie pate to the buttery, crispy thin phyllo-pastry wrapper for the Bison, to the interesting textured and tasty lobster crispy Nigiri, to the lightly smoked, melt-in-the-mouth fresh Tuna, to the ultra-aromatic and delicious char-grilled duck, to the mouth-watering Maitake and Ikura etc. Even the simple char-grilled scallions tasted so amazingly delicious!
Wow!!