Racines serves a bevy of dishes that spotlight authentic French cuisine, mixed with refined local Chinese dishes
Helmed by award-winning executive chef Jean-Charles Dubois, Racines serves a bevy of dishes that spotlight authentic French cuisine, mixed with refined local Chinese dishes. The restaurant uses seasonal local produce, including those from the hotel’s own herb garden, for its dishes and drinks. Signature dishes to note include the clear lobster broth with sliced Hokkaido scallop carpaccio and pickled kohlrabi, as well as the mosaic of foie gras terrine with a roasted Granny Smith apple gel, infused with cocoa and Sichuan peppers. There’s also the slow-cooked Australian Wagyu beef cheek with red wine-infused truffle-mashed-potato, served with roasted Romanesco and confit sweet onion.
|Accept Credit Card||Yes|
|Private Room Description||8|
|Dress Code||Smart casual|
|Corkage Charge||No BYO|