Bank by Jean-George critque
...e world; who has worked in some of the most amazing hotels in Asia. The menu at bank blends all these international cuisines so perfectly that it is heavenly; this ribbons of tuna as an appetizer is so full of taste is almost unbelievable, cutting that raw tuna in spaghetti shape is just an art. The best thing I tried is the slow-baked salmon with fresh-corn pudding topped with fried Thai-basil leaves. Salmon is 45 percent fat. Slow-cooked and served while it's still rare, it melds with the sweet corn pudding like a big pink pat of fish butter. The crispy basil leaves add some texture and a wonderful aroma. To finish bank has a this chocolate cake, that chef Janice just transform in something one can not forget, obviously made by the order. Another remarkable fact is the ...