<Yuzu Tempura Prawn Roll>
<Korean Pear Salad>
Quite a few renown fine dining restaurants finely crafted this dish on their menu especially when the Korean pears are in season. A good refine Korean pear salad is meant to be light, refreshing, crispy, sweet & juicy (from the pear) and not with any over powering but best with citrus dressing. Se Fu’s version came with bean sprouts, Asian herbs and tamarind dressing. It was utterly delightful!
The Cajun seasoning and spicy sauce did not really do much to compliment the Prawn Tempura. When a good tempura comes into our mind, the fleaky batter and crumbs catches your eyes immediately and the prawns used were rather too small in size. We expect a little more delicate and tasteful presentation from this dish instead of having the entire plates filled up to the maximum after some artfully quaint presentation from previous dishes.
<Roasted Wagyu Beef Tenderloin Rosini>
<Charred Octopus Leg>
<Yuzu and Blood Orange Brioche>
Desserts became another highlight and discovery in Sea Fu with a big surprise and the wait was definitely worth it. The entire menu crafted by Chef Pierre was mainly with Japanese inspiration highlighting individual flavors with spice and taste levels which were really well judged. The service team is another beauty added to the entire dining experience in Sea Fu. Matteo and Luca are the to-go-to persons for their attentiveness, product knowledge and know-how hospitality that was delivered and truly impressed us. There are slight hit and misses in Sea Fu yet taste is a very personal thing and subjective. More importantly, a meal to enjoy, please yourself in a laid-back, chic and trendy atmosphere, that is the meal to “dine” for.
Tried & Tested: