It was a sunny Sunday. Stephanie and I celebrated my birthday prior to her church meeting in the afternoon. By searching through internet,
Chef Stage de Eddie Chu seemed to be a good choice. The concept is to fuse western cuisine and the traditional Dai Pai Dong food. The deliverable is superb. It charged high price in the evening, $401-800 per head. But better value for the price for lunch. It is situated on the top floor in a building at Ashley Road. The
restaurant has a cheerful mood with much light.
With $48 extra, we shared a seafood platter. It was excellent! Fresh and refreshing! Scallop, oyster, razor clam, prawn and abalone were served.
After the very good value added extra, we reverted to the dishes of the set lunch. First two served: papaya shrimp salad and mushroom soup.
We picked seafood curry and ribeye steak. They were superb, with generous amount of vegetables.
Dessert was OK.
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