Late night poisoning, St. Regis Hotel Canadian lobster tasting [a flash of inspiration] long heard of the new Brunswick province of Canada lobster 🦞 is indeed worthy of the name, it is said to be wild, every 8 years only grow a pound,

Late night poisoning, St. Regis Hotel Canada Lobster Tasting [a flash of inspiration] long heard of the lobster 🦞 in New Brunswick, Canada, it is indeed worthy of the name, it is said to be wild, only one pound every 8 years, meat Q bomb, full of umami. St. Regis's chef has mixed different cooking methods according to different parts of the lobster, and tonight the lobster really eats hi [laugh]

Arctic Sweet Shrimp Tata 🥑

The sweetness of Arctic sweet shrimp is accentuated by lemon roe, and the taste is different from each spoonful. As an appetizer, instantly open all the taste buds and very much want to diy yourself

🥗 Lobster tail broth

Sashimi-grade lobster tail meat ensures the freshness of the ingredients, and the hot roast makes the lobster meat tender and elastic without losing its original taste. The lobster head soup is tempting as soon as it is served, and can also be used to make rice or make pasta toppings. The strong seafood flavor evokes the first taste buds

Seafood dumplings 🌮

Lobster tongs are often active, so the taste is elastic and not smooth. Lobster tongs meat mixed with strip puree and granules for a richer taste. The dots of caviar add more of the oceanic flavor

Main Course with shelled shrimp tail 🍤

Six different colors of vegetables are made into geometric shapes as a side dish, lemon thyme foam is made with siphon bottles, the taste is light, and the low-temperature slow-cooked lobster retains the nutrients to the greatest extent and tastes tender

Dessert is the signature tiramisu 🧁 of the Orba restaurant is not greasy, a pleasant night 🏙 friends, have the opportunity to come to feel it, really and truly aftertaste ~