Maison Barnes

"Start with the beef tartare, persimmon & stracciatella, and the bread & oil. Wagyu steak for 2 is cooked sous-vide, then perfectly seared off. Can't really go wrong here."

Anson Wang

"The seafood croustillant is amazing. Seared scallops, shrimp and pei mussels with saffron cream spinach in a Phyllo shell."

Jesse Moreno

"Very relaxed French place. Good ambient in the evening. Try the Moules! It comes in a very tasting soup"

Heming Leira