【Radical Chic, 101/F, ICC Hong Kong】View with Wines, and Amuse Bouches of Carrot Tart with Salmon roe, and a Eggplant Parmesan Cheese ball with Tomato Puree & Basil tonight 📸

The newly moved & updated Hansik Goo 2.0, which together with arrival of @mingleseoul , is finally geared more towards the serving style of Mingles Michelin 2 🌟🌟 in Seoul. The starting Amuse Bouches were all new for instance, and there are some Korean versions of raw 'Hweh' #膾 , which sounds very similar to how the Chinese also used to call Sashimi '魚脍 Kuai'. Well actually it is exactly the same word 😛🤫🤐 Etc

𝔗𝔥𝔢 𝔉𝔯𝔢𝔫𝔠𝔥 𝔏𝔞𝔲𝔫𝔡𝔯𝔶 𝔭𝔞𝔯𝔱 2 I can finally check it off on my bucket list! I visited @_tfl_ , a three Michelin starred French restaurant in Yountville helmed by the internationally renowned chef, Thomas Keller. It’s an iconic destination that @anthonybourdain once called “the best restaurant in the world, period.” @chefthomaskeller opened the restaurant in 1994 and has maintained three Michelin stars since 2007. The restaurant is located on a historic stone cottage lot, and originally purchased in 1907 by Madeline Lande for a steam laundry, hence the restaurant’s name. The @_tfl_ is open for dinner daily from 4:00 pm to 8:15 pm. Two prix-fixe nine-course menus - Chef’s tasting and Tasting of Vegetables for $350 per person. My meal starts with three amuse-bouches: a crisp smoked salmon tartare cornet coated in everything seasoning paired with a glass of 🍾, 🧀 crackers and Hen 🥚 custard with a Ragout of Périgord Truffle. The French cuisine are made with California produce sourced carefully by @chefthomaskeller , including from his own culinary garden. My favorite dish of the night was their classic “Oysters & Pearls.” This dish combines 'sabayon' of pearl tapioca with @islandcreekoysters and @regiisova white sturgeon caviar. The rich and buttery sabayon sauce worked harmoniously with the buttery 🦪and the smooth and nutty flavor of the caviar. The flavors resonated in multiple stages. There were also two supplemental dishes on the menu, and we picked the black truffle and ricotta “agnolotti.” This dish combines 🧀 rind “consommé” and shaved Australian Black Winter truffles. The impeccable cream sauce topped with shaved aromatic black truffles was seriously heavenly. For the rest of the items on the menu, I posted in my story. Finally, a meal cannot be finished without a tour of the kitchen. @_tfl_ is the cradle of chefs. Without @chefthomaskeller , we would not have @nomacph , @alinearestaurant , @clee_benu nor @vespertine.la . This is a place definitely worth your visit. 🙇🏼‍♀️| #hangrydiarytravel 🍷 2005 Jacky Truchot Bourgogne Rouge 🇫🇷 @_tfl_ 📍 6640 Washington St, Yountville, CA 94599 🍽 Tasting menu 8.8.2021 💲350 🌟🌟🌟🌟🌟