High Life

66 品 According to Alves, egg and truffle is a match made in heaven, yet it is the addition of pearl rice that adds an Asian touch and a different layer of texture, which gives the overall creation its complexity. Just as impressive is Alves’ selectionofFrenchlambsaddle.While the tender texture is slow-cooked to perfection, surrounding the pieces of lamb is an ultra-thin layer of fat that is masterfully crafted to seduce the palate with rich, sumptuous flavors. Moving on to beef, only the finest cuts from Kagoshima are used at the restaurant, as Alves insists on a balanced level of fat allocation to be served on the table. To sweeten things up, a Pear tart with cinnamon mousse and pear sorbet is prepared after the main course. A hint of alcohol can be detected as the aroma of pear opens up fully in the mouth. The creaminess of the cinnamon mousse glides softly while the sorbet cools and refreshes. The wonder is indeed an impressive chef-d’oeuvre second to none, presented in a “workshop” with a well-deserved reputation.