The environment and service are benchmarks in hotels of the same level. The two snacks before the meal have molecular sodium alginate, and there are also innovative forms of bovine liver fungus ice cream. The taste is accurate, and the highlight of the ingredients is also very strong. This is an advantage. The waiter can introduce the ingredients in detail for each dish. There are three types of bread before the meal, one soft and two hard. The disadvantage of two hard is that it is too hard. You can scratch the scale without drinking water. Each dish is exquisite, but exquisite to the point that it does not meet the main dish. 80g staple food 40g non-staple food 20g sauce, the main dish may have this weight, only suitable for watching, not suitable for eating. In terms of taste, the leg of lamb is fresh enough, and the combination of Korean wontons is also very prominent in the taste of the ingredients. The Korean wontons with a slightly meaty flavor can bring new meaning to the taste. The fish is soft and the skin is crisp enough, but if you go down with a knife, the skin is broken before the meat is broken, it will destroy the overall senses. The two expressions of cauliflower are very contrasting, simmering/mud, slightly sour in the seasoning of mud can also neutralize the greasy fish and the slightly astringent cauliflower mud, very delicate taste balance. The desserts are good, the cherries are very creative, the contrast of the chocolate millet can be stronger, the millet is very sweet, the chocolate is very sweet, the butter sauce is very sweet, there are only two small blood oranges, the taste has not received acid and refreshing will be covered in the past.