The Poached Egg with Oscietra Caviar and Champagne Sauce was a pretty plate, too good to eat.
CHEF Benjamin Halat loves playing with ingredients and gets satisfaction knowing that food he creates, leaves a lasting impression.
“I want diners to have a memorable dining experience because for me, everywhere I go, I always remember tastes and presentation of the food, rather than the restaurant’s ambience,” he said.
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