HOME RESTAURANT IS A BRAND CREATED BY TWO YOUNG HUSBAND AND WIFE, AMONG WHOM THE AUSTRALIAN-KOREAN OWNER JASON KIM, WHO GRADUATED FROM THE AUSTRALIAN WESTERN CUISINE ACADEMY TAFE AND IS A MEMBER OF THE FRENCH INTERNATIONAL GASTRONOMIC ASSOCIATION. In the early days of the opening, the Korean owner Jason Kim was used as a promotional point to attract a lot of attention from diners.
The restaurant specializes in molecular cuisine. Molecular cuisine is a culinary art that explains all cooking techniques and results with modern scientific theories such as physics, chemistry, and biology, and is precisely controlled by numbers. In general, molecular cuisine is cooked in a very different way than the traditional method, resulting in a food that takes on a more novel form, such as a frothy potato. Home Restaurant doesn't explain much about the dishes, but the fusion of popular elements in the dining industry is still obvious. Because restaurants ignore the blend of seasonings in the dishes, most of the dishes can surprise diners, but they are also difficult to impress. IN ADDITION, CHEF JASON KIM IS NOT CURRENTLY IN CHARGE OF THE RESTAURANT, AND THE DISHES ARE ALL PREPARED BY CHINESE CHEFS.
餐厅提供WAY、LIFE、HOME三种单人套餐，价格分别为258元、328元、398元，三种套餐中的菜式便组成了单点菜单的大部分内容。餐前面包统一配备法式鹅肝&黄油，鹅肝以红酒炖雪梨打底，质地细腻顺滑，但单独食用口味较腥，需均匀抹在面包上方可食用，不仅腥味甚微，面包入口也更为柔顺。 French onion soup with crispy cheese bread with black truffle是店内招牌分子料理，汤品菌菇香气明显，但洋葱几乎无味；液态芝士中添加了海藻胶，在氯化钙溶液中，海藻胶与钙离子反应形成一层海藻酸钙球膜，芝士胶囊便由此而来，虽说芝士胶囊和脆面包在口中爆裂的口感搭配非常新奇，但芝士明显过咸。店内最顶级的牛排为Slow cooked Australian M6 filet with foie gras thyme red wine sauce以及低温慢煮澳洲M9和牛牛臂肉配鹅肝黑松露酱&百里香红酒汁，菲力的等级稍低，而达到M9级别的牛臂肉并不是最适合制作牛排的部位，在食材品质欠佳的情况下，这两款牛排的味道只能说中规中矩。
Compared with the slightly mediocre dishes, the restaurant environment is more attractive to repeat customers. The metallic automatic doors are full of science and technology, the restaurant aisle is paved with geometric floor tiles, and the colorful chandeliers like fish are very dreamy, and the retro wall tiles with a warm texture also set off the unique style of the western restaurant. The restaurant is not large, so the two waiters are enough to meet the needs of diners, but the waiters' active service awareness needs to be improved.
