Yu Zhi Lan

One of their new dishes is stuffed with lobster roe and lobster meat in radish, with matsutake chicken soup on the outside. The lobster roe tastes amazing. Another dish is stuffed with the highest grade M12 beef in morels, and then pan-fried with wagyu oil. Friends who went with me praised it highly. This is a private dish that is unknown, but the quality is as reassuring as ever.

I went there because of its reputation, but I came back disappointed. First, the ingredients may be good, but the taste varies from person to person, but the cooking lacks creativity; second, there is only one waiter serving three or four tables of guests, and each guest has more than a dozen dishes. The waiter rushed to serve one by one, and the guests rushed to eat one by one. There was not enough time to taste them. They just wanted to finish eating quickly so that the waiter could take away the dishes and serve the next dish. After finally swallowing the last bite, the waiter came to tell me that the store was closing and asked me to check out and leave. According to common sense, for such charges, the waiter should have some communication with the customer. At least he should briefly introduce the characteristics of each dish, whether it suits the taste of the customer, etc. Unfortunately, this was not a good experience. Talking about the price, half of the deposit must be paid in advance when booking. The customer decides how much the meal costs, and the chef decides what kind of meal the customer eats. The starting price is 1600/person to 2000/person.

It is a creative dish, not a traditional Sichuan dish... I ordered too much and couldn't finish it. In the end, the dish that impressed me the most was the non-greasy pear bird's nest.