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| - There was a mix up with our reservation, Stephanie who took down our reservation over the phone booked us at Lee instead of Bent. But the manager, Christian, took really good care of us, even Chef Lee came out to apologize and got us a bottle of Prosecco and 3 appetizers while we waited for a table. I thought that was really nice of them. My sister is 9 months pregnant so this was our family celebration before the baby's arrival. I was in town from San Francisco and my parents from Montreal and we are big foodies so I'm glad it all worked out. Our server, Anthony, was really great all night. My favorites: Signature Singapore Slaw, 19 ingredients of awesomeness, a modern and vegan version of the traditional Yu Sheng salad I used to have in Singapore for Chinese New Year with my family. The braised beef ravioli with chanterelle was also a huge hit with my family, the pasta was perfect and aldente, the filling- oh so good.
Every dish we were served from the Chef's Menu was spot on!
Crispy chicken dumpling spicy chorizo
Duck confit spring rolls with goat cheese
Vegetarian roll w cucumber tofu & miso
Taro lobster taco with mango
Charred salmon with pumpkin seed, pumpkin oil and cream fraiche
Poached pressed octopus with potato salads
Spicy tuna with watermelon
Desserts: Mango panna cotta, chocolate pudding cake, meringue, mochi.
I was just sad I didn't get to take a pic with Chef Lee before he left because the food was great and a memorable. Our last epic meal before 2015. Thank you Bent, Chef Lee, Levi and Kai!
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