Yoshio Taka:
Antoine Room
Yoshio Taka:
Antoine Room
Yoshio Taka:
Yoshio
Yoshio Taka:
Antoine Room
Yoshio Taka:
法式佳餚美酒情
Yoshio Taka:
French Bread with President Butter
Yoshio Taka:
Amuse Bouche
Yoshio Taka:
Antoine's Duck Liver Pate
Yoshio Taka:
安東特製鴨肝醬
Yoshio Taka:
Sauteed Scallops and Crispy Julienne Vegetable with Beet Root Coulis
Yoshio Taka:
Cream of Fennel Soup with Smoked Duck Meat
Yoshio Taka:
Pan-fried King Prawns and French Gillardeau Oyster with Champagne Sauce
Yoshio Taka:
Home-made Sherbet
Yoshio Taka:
Grilled Chicken and Lamb Chop
Yoshio Taka:
Cocunut Butter Cake with Mongo Sauce
Yoshio Taka:
Freshly Brewed Coffee and Petit Fours
Yoshio Taka:
Antoine Room
Yoshio Taka:
Waiting for the French Cuisine
Yoshio Taka:
Antoine Room
Yoshio Taka:
French Bread with President Butter
Yoshio Taka:
Amuse Bounche
Yoshio Taka:
主廚特製海鮮盤佐香柚凍
Yoshio Taka:
Chef's Special Swafood Salad with Citrus Jelly
Yoshio Taka:
Pan-fried Amberjack Served with Basil Risotto
Yoshio Taka:
羊肚菌松露卡布奇諾湯
Yoshio Taka:
Morel Mushroom Cappuccino Soup with Truffle
Yoshio Taka:
Lobster and Alaska King Crabmeat with Saddron Sauce
Yoshio Taka:
嫩悶波士頓龍蝦襯阿拉斯加帝王蟹肉佐紅花海鮮汁
Yoshio Taka:
Home-made Sherbet
Yoshio Taka:
Cheers!
