Sense センス, Mandarin Oriental Tokyo
Although i am not a big fan of Chinese food, i was really curious about the Chinese food in Japan. Sense is a Cantonese restaurant in MO Tokyo, which gets quite high ranking among all the Chinese restaurants in the city. It situated on the 37th floor with exceptional views of eastern Tokyo.
Dim sum is always the part i enjoyed the most when i eat Cantonese food. The steam dumpling platter changes daily, the one i had includes:干貝帶子餃 Steamed Scallop Dumpling, 黒松露野菌餃 Steamed Truffle and Mushroom Dumpling and 時令上素餃 Steamed Seasonal Vegetable Dumpling. The crystal skin passed the test, the scallop dumpling was my favorite among the three, very tender and umami.
The dimsum platter consists of: 海鮮炸春捲 Spring-rolls with Three Kinds of Seafood, 叉燒包 Steamed Barbecued Platinum Chicken Bun, 麺包絲蟹拑 Deep Fried Crab Claw and 海老蒸滑腸粉 Steamed Rice Rolls with Prawns.
The two deep fried items impressed me a lot, especially the crab claw. The thin flour strings reminds me of the traditional Chinese candy 'dragon beard', every single beard was very thin and crispy, not oily at all. Inside was a holly juicy crab claw, what a lovely textural and flavorful combination! The spring roll has pretty crispy skin as well. The chicken bun was so so, and the cheung fun was a bit too thick for my liking.
For the main dish, rice and noodles are not my kind of dishes when i eat Chinese food. While i would never say 'no' to congee, which i considered something healing and comfortable. The congee was quite satisfying, paired with deep-fried bread dough (油條), roasted peanuts (花生米), fresh lettuce (生菜絲) and scallions (香蔥) to enhance its flavor.
Dessert was almond jelly, moderate sweetness and lovely almond milk flavor. Perfect to cleanse the palate.
The food at Sense is very traditional Cantonese style, in general very good quality while didn't really surprised me, Lunch is pretty worth of value, for both the food and view, and i am not surprised that the restarant was fully-occupied during weekday lunch. While i am still very curious about Chinese with a Japanese twist rather than this kind of tranditional type :)