I am a resident of Minsk, as well as a long-time fan of pan-Asian cuisine. I will say one thing: this place is one of the best of all the establishments of pan-Asian cuisine that I know. The level is 100% metropolitan. A must-visit. Special admiration is caused by the presentation, quality of dishes and service, as well as a very pleasant appearance of the institution itself. All the ordered dishes, namely:
1)Bibimbap
2)Set of Philadelphia Rolls
3) 3 cocktails
4) 2 volume-pit
5) The raspberry mochi and the roll from the matches
were 10/10, there was absolutely nothing to complain about. The beauty of the presentation, taste, gramming, interactivity of consumption - everything is at the highest level. I believe that this institution should become the mainstream of Mogilev. I will definitely come back here again!
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Ольга Прохорова
Level 3 Local Expert
December 27, 2024
The restaurant's associations are as follows:
The chefs are not trained in preparing the restaurant's menu and most likely have little idea of the flavor combinations of certain ingredients and serving methods.
Before introducing Asian cuisine, you should understand that if you cook herring
under a fur coat, olivier, chicken with buckwheat, potatoes with bacon and chickpeas at home, then no matter how you update the menu, the kitchen will not sparkle with new colors! Such employees are provided with a place only in such institutions where it will be relevant. A cook's misunderstanding of an inharmonious combination of ingredients is sad for a developing specialist, a dead end. And in conclusion, I can say that the development of the restaurant depends entirely on the goal set by the restaurant owner. Cut down the dough, hit the ceiling and resell the business or develop . Rather, the former plays a key role here.