Senses\' steamed barramundi fillet
Photo: Courtesy of Senses
New is the word at Senses Restaurant. Patrick Lin, the new executive chef, has unveiled a new menu to coincide with the opening of the restaurant's newly renovated space in the SoHo Metropolitan Hotel. "The new cuisine at Senses goes beyond the mere interweaving of Asian ingredients and flavours in Western dishes," says the French-trained chef who has worked in China and Japan. "It is an exploration of how traditional Asian food preparation and cooking techniques may be introduced to complement classically Western food and dishes."
Lin's menu includes such dishes as carpaccio of geoduck clam, lobster Bolognese, and steamed barramundi fillet. The newly renovated dining room is decorated in a warm palette of chocolate brown, cream, gold, and espresso-coloured hardwood floors. Senses is available for events and private bookings.
Lin's menu includes such dishes as carpaccio of geoduck clam, lobster Bolognese, and steamed barramundi fillet. The newly renovated dining room is decorated in a warm palette of chocolate brown, cream, gold, and espresso-coloured hardwood floors. Senses is available for events and private bookings.
