High-rise floor-to-ceiling windows provide stunning views of the Shuinan Green Park day and night. A spacious and comfortable living area with a large dining table, one master bedroom, and one additional bedroom allow you to enjoy a relaxing and comfortable experience, even when you're away from home.
A specially designed family and group accommodation, this family-friendly room offers excellent views from the high floors. With an enlarged and spacious layout, it features two Sealy extra-large double beds, a bathtub, two separate TOTO bidet toilets, and a washbasin area.
Adhering to the use of natural, fresh, and delicious ingredients to create exquisite French cuisine
Iberian pork loin, tender and delightfully chewy loin meat.Iberian pigs, having a diet rich in fruits over an extended period, infuse their fat with fragrant aromas. When seared to medium-rare or rare perfection, and paired with the flavors of pumpkin and green apple, the apple puree's subtle acidity balances out the richness of the Iberian pork, offering a refreshing and non-greasy taste. Accompanied by a cherry sauce with a touch of acidity, the combination delivers a slightly tart and layered sensation, creating a refreshing and multi-dimensional palate experience.
The chef places a strong emphasis on environmental conservation and, in an effort to reduce carbon footprint, selects different fish species based on seasonality. The primary choices include Taiwan grouper or escolar from the Eastern Atlantic, Indian Ocean, and North Pacific regions. Low-temperature roasting is employed to preserve the delicacy of the fish meat and the crispness of the fish skin. It is served alongside a sauce crafted from simmering kombu and sake, complemented by well-seasoned baby bok choy and mushrooms, creating a truly delightful and mouthwatering experience.
The ribeye, taken from the rib section of the cow near the back, features tender meat that is second only to fillet in tenderness. It boasts even marbling, resulting in a juicy and tender texture. The chef insists on using natural ingredients, particularly in the sauce, where a generous amount of beef bones and shank is simmered for three days to create a traditional, collagen-rich beef bone sauce. Paired with medium to medium-rare steaks, it results in a truly delicious combination.
The chef carefully selects and prepares dishes freshly,The LCM restaurant features lobster breeding tanks, where each lobster is cooked and served at its freshest state. The lobsters are sweet, rich, and have a delightful texture, making every bite of meticulously prepared, shell-less dishes a satisfying treat for food enthusiasts. Enhanced by a sauce made from long-simmered lobster shells, it elevates the overall flavor of the dish, offering a rich and natural high-end dining experience.
Classic Italian cuisine, a delicious restaurant you can trust for the long term
A unique sauce, blended with Spanish sweet red pepper powder and Merlin hot soy sauce, carries a subtle spicy aroma. When slurped with a mouthful of Italian pasta, it provides just the right level of chewiness. The delicious sauce is cooked into the pasta, making each bite rich and flavorful. Chicken Cacciatore is marinated with a variety of spices and then baked to perfection. The chicken thigh meat is tender and juicy, with a savory flavor complemented by the natural sweetness of the chicken. It becomes even more delicious as you chew, leaving a satisfying taste.
Classic Italian pasta dish - Bolognese meat sauce, primarily meat-based and prepared with aromatic ingredients to create the sauce. The head chef prepares this classic delicacy by sautéing fresh tomatoes with a mixture of beef and pork mince, then adding chicken broth, cream, Parmesan cheese, and Italian pasta for a complete dish. The refreshing sweet and sour taste, combined with the meaty texture, makes for the perfect pairing. Together with the al dente pasta, it creates a robust and rich layer of flavors that truly satisfy food enthusiasts' taste buds
During the cooking process of the steak, it's crucial to sear the meat over high heat until it achieves a delectably crispy exterior. Once coated with pine nuts, gently toast them over low heat, allowing the rich, nutty aroma of the pine nuts to permeate the meat. This meticulous process is repeated to lock in the succulent juices and enhance the steak's exquisite flavor. complemented by the sweet fragrance of purple sweet potato puree, paired with layers of potatoes, and topped with a long-simmered red wine sauce, creates a richly layered aroma profile, presenting a delicate Italian delicacy.
The chef blends shrimp into a paste and mixes it with pineapple, crab meat, and cucumber for seasoning. Thin slices of salmon are then wrapped around the shrimp mixture. Finally, the dish is garnished with salmon roe and olive oil to create a dish that is rich in color, aroma, and flavor. The texture is firm to the bite, carrying a rich crabmeat flavor that's both fresh and not overwhelming. Paired with a delicate dill sauce based on white wine, it's a dish that boasts intricate layers of flavors and refinement.
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