There were 14 diners in the restaurant that night, but only one chef. Seeing the chef busy this and that in the open kitchen, I ate three dishes for 3 hours and was so tired. dim sum: steamed dumplings, dumplings skin is thick, 4 fillings are salty, compared to Huan nut beef filling is not bad. In other words, when I saw the chef put a pile of steamed vegetables in the steamer, the stew was already full of question marks, and the steamed vegetables were eaten together with the roast sauce. beef tartare: The beef stew seasoning is too salty, it is soy sauce and flavor, and there is a thorny hawthorn, so salty that even the mustache is a bit unsatisfactory. clear mushroom soup: The hot fresh salty mushroom soup is served with tender hot stew beef slices. But the soup is too much, and it still feels a bit salty. coconut curry: I ordered this coconut curry duck slice. The duck meat is quite tender, but the pile of vegetables (like zucchini) and this coconut curry sauce are exactly the same as the ordinary Vietnamese restaurant. If you want to say innovation, is it the bottle of Japanese soy sauce served with this main dish? risotto "asia style": Asian style rice, chicken is salty, mushrooms are salty and can't be eaten. After this meal, the sodium over-standard will burst. tart of plum: The pagoda's pastry is a bit soft, coated with plum sauce, and the shape is not good. I feel that the chef is too hard and too confident (one person picks 14 diners). I will look back at the comments and suspect that I am not going to the same restaurant. The fore-course, soup, main course and dessert add up to 11 choices, diners can combine their own, three 53 euros, four 63 euros, five 73 euros.

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