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View of Shanghai from Cafe Gray Deluxe's outdoor patio
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Outdoor patio
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View of Shanghai from Cafe Gray Deluxe's outdoor patio
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Dining area with view of wine cellar
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Dining room with view of partially open kitchen
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Dining room
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Fresh baked mini baguettes and yogurt dipping sauce
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Library lounge
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At the pass; looking toward the partially open kitchen
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Nori (seaweed) chips served with the Jumbo Crab Tartar, Caviar
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Seafood Stew, Abalone - made with clams, haddock, and New Zealand mussels
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Sides of broccoli, roasted mushrooms, and XO sauce for the Seafood Wellington
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Chocolate nougat bar with coffee ice cream and cassis compote
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Mignardes of mini pecan cheesecake bars
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Matcha tiramisu with lychee ice cream
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Pur eh tea
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Executive Chef Peter Liu
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Lobby area of The Middle House
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Lobby area of The Middle House
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Lobby area of The Middle House
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Opposite - Four Pillars Rare dry gin, recycled orange and honey shrub, yuzu marmalade, aquafaba, recycled coffee grounds bitters, recycled jasmine tea powder
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Swire Punch - passion fruit, coconut, lime and pineapple
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Sliced Seafood Wellington showing its layers of salmon, halibut, shrimp, and whole baby abalone
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Seared scallops, Cauliflower, chorizo
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The spread for the Seafood Stew, Abalone - made with clams, haddock, and New Zealand mussels; served with two sides (roast mushrooms and sauteed broccoli) and garlic toasts with aioli on the side
thewanderingeater:
Seafood Stew, Abalone
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Jumbo Crab Tartar, Caviar, almond, dashi jelly served with nori chips on the side