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Tomacado Floral Kitchen (One ITC Branch)

Western cuisine · ⭐ 4.4

Shop L1-126, OneITC, 1st Floor, Southwest Corner of Guangyuan Road and Tianping Road

Dishes

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  Chef's Secret-Style Wagyu Eye Round with Mountain Bamboo Shoots 200g

  Chef's secret-style wagyu eye round with mountain bamboo shoots 200g, made with high-quality wagyu eye meat and fresh mountain bamboo shoots, marinated in a secret sauce and grilled.
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  Beef Sukiyaki Noodles

  A fusion dish featuring beef slices, pasta, onions, mushrooms, cabbage, and eggs. Beef is simmered in a sukiyaki sauce (soy sauce, mirin, sugar, and sake), then mixed with cooked pasta, followed by adding vegetables and eggs to create a rich flavor.
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  Rose Margarita

  A dessert featuring fresh rose petals and mascarpone cheese, layered with vanilla ice cream and garnished with mint leaves for a refreshing sweet taste.
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  Flower Chef's Choice Steak

  Premium steak marinated and grilled to perfection, served with seasonal vegetables and a signature sauce for a rich, savory experience.
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  Flower Chef's Specialty Mushroom Soup

  A delicately prepared soup using a variety of fresh mushrooms, simmered slowly to bring out rich umami flavors.
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  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
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  Lotus Pond Moonlight Grape Oolong Jelly

  Lotus pond moonlight grape oolong jelly is a cold dish made primarily with grapes and oolong tea jelly. Grapes are peeled and mashed, then mixed with oolong tea jelly and chilled to form a transparent, refreshing gel with distinct layers.
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  Blue Butterfly

  Blue Butterfly is a dish made with fresh fish slices, paired with green peas, diced carrots, and egg skin strips. The fish is marinated, then stir-fried and combined with the vegetables, finished with a glossy sauce for a clear color and elegant presentation.
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  Cranberry Rose Fruit Tea (Hot)

  Cranberry rose flower fruit tea (hot) is made from natural dried fruits and flowers like cranberries, rose petals, apple slices, and goji berries. Brewed with hot water, it releases a rich aroma and forms a bright red hot beverage.
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  Honey-Roasted Pumpkin Salad

  Cubed pumpkin marinated in honey, then baked until slightly charred, served with a salad of lettuce, apple slices, and mixed nuts, drizzled with olive oil and lemon juice.
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  Lightly Seared Tuna Tower

  Lightly seared tuna tower featuring fresh tuna, lightly marinated and quickly grilled to a slight crust while keeping the inside tender. Served with vegetables or sauce in a layered, tower-style presentation.
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  Peppery Snail with Peach-Like Face

  Spicy snail with peach-like face made from fresh snails stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Snails are cleaned, blanched to remove odor, then tossed in spicy seasoning to absorb the rich flavors.
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  Herb-Roasted Three-Yellow Chicken

  Herb-roasted three-yellow chicken, marinated with rosemary and thyme, baked until golden and crispy outside, tender and juicy inside.
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  Herb Roasted Three-Yellows Chicken with Roasted Small Potatoes

  Herb-roasted three-yellow chicken with roasted small potatoes is a dish made with three-yellow chicken and small potatoes, marinated with herbs and then roasted. The chicken is tender and juicy, while the potatoes are crispy on the outside and soft inside.
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  Spicy Snails

  Spicy Snails is a Sichuan-style dish made with fresh snails stir-fried in a spicy sauce of chili, Sichuan pepper, and garlic.

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