LE TING RESTAURANT

4.7/528 Reviews
East New City/International Convention CenterAU$70
Japanese
󱝐
Open Now|11:00-14:00
4008209277
228 Rainbow South Road
What travelers say:
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If this special dinner is an early Christmas feast, then it is a surprise for me all night long [Plum vinegar drink] This is a homemade special drink, sour and refreshing, with a slightly sweet aftertaste. It is great as an appetizer or a drink with meals. I like it very much, so I ordered a big glass [Cheese tofu] [Bird's nest egg] The surprise started with the appetizers. The cheese tofu has a soft and delicate taste, and the mouth is full of the fragrance of milk and cheese. I love it The quail eggs are made into soft eggs, which are definitely timed with a stopwatch. The pickled taste is also great [Homemade mashed potatoes] The content is quite rich Mashed potatoes, make it yourself to add a bit of fun [Flame Abalone] [Baked Crab Meat and Avocado] Ignite it with whiskey, mash the crab meat, and bake it with avocado mash and cheese. It is fresh and delicious. I like this dish. The abalone is also very tender [Sake Goose Liver] The goose liver marinated in sake is covered with red wine pear slices. The greasy taste of goose liver is no longer felt, only the wonderful taste that melts in the mouth [Goose liver mushroom steak] Another goose liver dish is also very good [Sashimi Platter] If you think the focus is on the lobster lying on it, you are wrong. I came to Taiwan specially The chef introduced the correct way to open sashimi, and experienced the feeling of "flying". As for how to eat this feeling, it is up to you to experience it yourself. [Three-color sushi at the table] The click rate in Shanghai is very high. The sense of ritual of making sushi on the spot. This international sushi champion chef can control the error of sushi rice to 1g. [Robotaiyaki sweet bream] I like robataiyaki very much. The skin is crispy and the meat is tender. It is not dry. Except for salt, no seasoning is added to ensure the natural flavor of the fish. [Rock-grilled wagyu] The wagyu changes color on the 200-degree rock. A few seconds of high-temperature blanching makes the meat tender, not inferior to professional Japanese barbecue restaurants [Matsutake beef soup] A favorite soup, the beef slices are blanched with the temperature of the soup, and the matsutake makes the already delicious soup even better [Golden Pumpkin Crisp] The tempura method, the batter and frying are also done well [Thick-cut beef tongue on stone] [Sea cucumber millet porridge] Too many dishes, but only one stomach [Fresh cheese] Love this dessert, please give me a dozen The Japanese buffet that I didn't like originally really gave me a big surprise
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