Fabrice Vulin offers a modern take on classic French cuisine at The Tasting Room
Seasonal menus encapsulate the best flavours and ingredients of the regions of France
Executive chef Fabrice Vulin presents seasonal menus that encapsulate the best flavours and ingredients of France.
Vulin offers a contemporary take on classic French cuisine with starters such as Kristal caviar with chilled crab risotto, and sea bass Carpaccio and raw Normandy scallops with celery jelly; and mains such as roasted Brittany lobster with chestnut, mandarin and vanilla, and roasted Racan pigeon with nuts, caramelised onions, beetroot and pomegranate on his winter menu. The degustation set menu is a good way to try Vulin’s seasonal dishes.
The desserts are not to be missed, such as lemon meringue tart and rum baba. There is an extensive wine list.
Level 3, NÜWA,
City of Dreams
+853 8868 6681
Beef tenderloin by Alexandre Polmard red wine jus,
Poached Brittany lobster, watermelon and yuzu vinaigrette
See more of 2018’s 100 Top Tables here