"Of the three appetizers, my favourite was a beef tartare with rhubarb, hibiscus and fava beans. Not only did the plate look gorgeous (click!), but Chef Cheang dared to pair raw meat with poached rhubarb, which turned out to be more of a success than I’d have imagined. " —Lesley Chesterman, The Gazette, October 13, 2017 / Photo Credit: Perles et Paddock
