The table is covered with roses, romantic and sentimental. The waiter is polite and answers all questions. Order a cocktail and start to sway this moving night. The bread before the meal has a thick crust, but the embryo is unexpectedly soft. Spread a little butter and it is full of mellow fragrance. Caramel foie gras pudding, break the thin sugar coating, and the dense foie gras will pour out and spread on the bread, allowing each other to penetrate each other. It is rich and smooth in the mouth, and you can't forget to lick your fingers. The signature tomato tower, the cherry tomato is cut in half to reveal a translucent body, with cheese in the middle and puff pastry at the bottom. It tastes sour and sweet and appetizing, more like eating a dessert. French fried fish balls, four pieces in a group, the fish meat is soft and elastic, so tender that it doesn't need to be chewed, and it is delicious and moist. Wellington steak, the best of classic steaks, the best of Kung Fu dishes, a huge sphere placed on a European tray, the grid texture is shiny, and it smells delicious after being cut, the Australian beef is tender and juicy, the fat foie gras melts in your mouth, and the mushroom sauce between the meat and the skin is fragrant, and finally drizzled with truffle butter, accompanied by golden and crispy puff pastry, every bite is a pleasure, and the 40-minute wait is worth it. Chocolate soufflé, the most difficult dessert to make in the dessert world, is a feast for the mouth once it is formed. The chocolate is rich, and the soufflé is fluffy like air, turning into a shadow.

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