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La Tablée Fusion Cuisine

Western cuisine · ⭐ 4.6

No. 99 Qiaocheng East Road, OCT Creative Park, Shennan Circuit Building, Unit 103B

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  军舰寿司

  军舰寿司是一种日式寿司，主要由米饭、海苔和各种配料组成。米饭用醋、糖和盐调味后铺在海苔上，再放上生鱼片、蟹棒、黄瓜、牛油果等食材，卷成圆柱形后切成段，形状如军舰，故得名。
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  Wagyu Beef

  Wagyu is a high-quality beef primarily sourced from specific Japanese cattle breeds, such as Black Wagyu and Brown Wagyu. It is typically cooked using low-temperature slow cooking, charcoal grilling, or pan-searing to preserve its delicate texture and rich fat distribution.
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  Scallop

  Scallops are a type of bivalve seafood that are typically grilled with seasonings such as garlic and olive oil. Scallops have a delicious flavor and a tender texture, making them a favorite dish for seafood lovers.
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  Spring Vegetable Tart

  Spring Vegetable Tart is made with fresh spring vegetables such as spinach, fennel, and leeks, mixed with eggs and cream, then baked in a flaky pastry crust. The outer layer is crisp, while the filling is tender and juicy, offering a refreshing taste that highlights the natural flavor of seasonal vegetables.
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  Matsutake Crab

  Snow crab, using fresh snow crab as the main ingredient, prepared by steaming or boiling to make soup. Steaming preserves the original flavor of the crab meat, while boiling allows the rich taste of the crab to fully infuse into the broth.
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  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
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  Australian Lobster

  Fresh Australian lobster stir-fried with garlic, chili, and spices, resulting in tender meat and rich flavor.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  White Egret Duck

  A Chinese dish made with duck meat, seasoned and stewed with aromatics like ginger, garlic, and scallions, resulting in tender meat and rich broth.
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  Lily

  Lily bulbs are a common ingredient, typically made from fresh lily tubers. They can be peeled, washed, and cooked by stir-frying, stewing, or steaming, often paired with chicken, pork, or shrimp. They can also be used in desserts like sweet soups or porridge.
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  Old Guangdong Tri-color Ice Cream

  Old Guangdong tri-color ice cream is made primarily from milk, light cream, and sugar, then frozen. It has a smooth, creamy texture with rich dairy sweetness, featuring distinct red, yellow, and green layers that symbolize the blend of traditional Cantonese flavors and modern creativity.
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  Chawanmushi

  Chawanmushi is a traditional Japanese steamed egg custard made primarily from eggs, shrimp, and mushrooms. The egg mixture is combined with ingredients, poured into small tea bowls, and steamed until tender. It has a delicate texture and is rich in nutrition.
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  Shield Mud Squid

  A dish made with squid stir-fried with garlic, ginger, and chili, offering a fresh and slightly spicy flavor.
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  黑金鲍鱼

  黑金鲍鱼以新鲜鲍鱼为主料，搭配黑松露、高汤等食材，采用炖煮或蒸制的方式烹制而成。鲍鱼经过处理后保持其鲜嫩口感，与黑松露的香气融合，形成独特的风味。

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