Mosu Hong Kong

#mosuhongkong The restaurant is located inside of the m plus art museum complex. The design style is artistic minimalism. The decoration, tables, chairs and tableware are all composed of earth tones.Dinner starts with three small bites. The seaweed cup is made of mashed potatoes, topped with East China Sea shrimp sashimi, soft and delicious; pickled radish slices are served with vegetable jelly to make a tower, which is refreshing and appetizing; slow-cooked abalone is decorated with perilla leaves and seaweed, wrapped in bean curd skin Burritos, warm and soft and juicy. The appetizer is sea urchin wrapped in matcha tofu in the form of Xiaolongbao, with dashi broth as the base. This dish retains the original flavor of the ingredients and is presented in a novel combination form, which is refreshing to the eyes and amazed by the freshness brought to the taste.The tilefish is slow-cooked and the meat is soft. It is served with mustard sauce, which is sour and spicy, very delicious. Mackerel is cooked in butter and has a creamy texture. The acorn noodle sprinkled on top with layers of black truffles, mixed with thick butter sauce, it is overwhelmingly fragrant and delicious, although it is greasy, it also brings a real sense of satisfaction. The meal ends with a meat course. The slow-cooked Korean beef is supplemented with a sauce mixed with Korean chili sauce and Shaoxing wine. The dessert is served with a smoothie of almond milk and sea salt, which faintly reveals the fragrance of oolong tea, refreshing and pleasant. the second dish of dessert is the lemon rice wine cake, which has already captured people's hearts just by its shape. The third dish is kombu ice cream, with a touch of coffee aroma. The last dish is a Korean traditional flower shape sweet cake that draws an end to the dinner with a touch of sweetness.