Yesterday we had an opportunity to try the first dishes from the Habitat kitchen. The atmosphere was understandably tense on the line, but you wouldn't know it just by sampling the food: Chef Vincent Leung's creations were as brilliant as you would expect from someone with his pedigree.
One of our favourites on the new menu is going to be the wild salmon. The maple syrup glaze worked magic with the green-tea flavours, the wasabi mash and of course the natural sweetness and texture of the cooked-just-right salmon filet.
Many of chef's recipes are smart reworks of classical resort fare, with studied applications of modern and international cooking techniques and seasoning. The resulting menu is as approachable as it is exciting and stimulating.
