Tsuen Wan Cuisine: ÔDELİCE French Romantic Dinner at Ocean Pride Mall - Lobster Bouillabaisse vs Australian Wagyu Beef Tenderloin

【Tsuen Wan Food】Romantic French Dinner at ÔDELİCE in Sea to Sky Mall: Lobster Bouillabaisse 🦞 vs Australian Wagyu Sirloin 🥩

After work, I always want to find a place to treat myself well ✨. For dinner, we came to ÔDELİCE, a French restaurant in Sea to Sky Mall, Tsuen Wan. The environment here is elegant and comfortable 💫. Although located inside a mall, the restaurant’s decor makes you feel like you’re in a small bistro on the streets of Paris 🇫🇷.

🍽️ Dinner Set for Two
Two exquisite appetizers:
The "Roasted Bone Marrow" arrived with an irresistible aroma 🔥. The golden bone marrow gleamed enticingly, paired with crispy toasted bread 🥖. The rich, fatty flavor melted in the mouth—guilty but satisfying 😋.

The "French Dim Sum Platter" showcased the delicacy of French cuisine 🎨, with a variety of beautifully plated small bites. Each bite offered different textures and layers of flavor 👅.

I chose the "Lobster Bouillabaisse" 🦞 as my main course. Half a live lobster with tender, sweet meat, paired with black mussels, fennel-infused prawns, and monkfish 🐟. The seafood flavors blended perfectly. I especially loved their tomato sauce 🍅, which was sweet and tangy, enhancing the seafood’s natural sweetness. Paired with a glass of chilled champagne 🥂, the bubbles danced on the tongue, making it a perfect match with the seafood 💯.

Alex’s choice was the "Australian Wagyu Sirloin" 🥩, equally impressive ✨. The beef was cooked to perfection, and the pink interior made it irresistible 🤤. The accompanying duck liver brandy sauce was rich and aromatic, complementing the beef’s flavor beautifully. The mini carrots 🥕 and creamy mashed potatoes 🥔 were also prepared with great care. Paired with a glass of French Bordeaux red wine 🍷, the tannins and meat aroma intertwined in the mouth, perfectly embodying the classic pairing of French cuisine 👌.

#TsuenWanFood #FrenchCuisine #SeaToSkyMall #Lobster #Wagyu #HongKongFood

Post by 小森日記KOMORIDIARY | Jul 10, 2025