Xiangmi Lake North’s trendy 1979 district – home to golf castles, cafes and a Chinese medicine museum – has added a brilliant new dining spot to the menu. Run by the practiced hand of Chef Greg Delbost, Taste Moment’s interior appeals to modern Chinese customers with a row of indoor seats facing the gleaming open kitchen and a small outdoor area that almost offers a glimpse of the area’s namesake Honey Lake.
The menu emphasizes fresh ingredients and modern French cooking techniques, serving up the kind of food you expect from a chef with over 15 years’ experience.
Our entree arrives at the table, a colorfully presented eggplant compote surrounded by grilled zucchini (RMB98). The light summer vegetable dish has a hint of olive oil used to balance the flavor of a topping slice of Parma ham.
There’s a lot to praise about Taste Moment, which makes it surprising that something as small as the organic vegetables are such a highlight, particularly the sweet baby carrots used in the main dishes.
The slow-cooked beef cheek (RMB148) is marinated for 12 hours, creating a dish that is buttery, fork-touch-tender and comes complemented by a robust red-wine sauce.
Continuing with the French influences, the herb-encrusted New Zealand lamb rack (RMB298) is roasted to a medium, the buttery herb and breadcrumb crusting matched with zucchini cooked to the point of crunch.
Taste Moment is part of a bigger movement of high-end modern food leaving the confines of five-star hotels and entering the realm of monthly nights out. Fresh ingredients, staff drilled to a fine dining standard and prices that won’t break the bank make the restaurant possibly one of Shenzhen’s best.
Price: RMB200-500
Who’s going: foodies, nouveau riche, hot dates
Good for: Instagram food posts, French cuisine
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