Sòng - Saveurs & sens

At Sòng - Saveurs & sens, the langoustine ravioli, infused with purple shiso and candied citrus, arrives bathed in a coconut-citrus broth, its aroma intensely fragrant and bright. Chef Nhung Phung, drawing from her Southeast Asian heritage and French culinary precision, orchestrates a delicate fusion. The menu features a confit salmon, gently prepared to yield a tender, silken texture, uplifted by a ginger julienne and a citrusy tom kha emulsion. Another highlight, the octopus, is first slow-cooked then seared to achieve a nuanced crispness, served with a creamy potato mousseline and satay butter. Each plate is a testament to balanced flavors and meticulous technique, presenting a refined journey through aromatic spices and premium ingredients. The restaurant's dedication to both traditional and innovative methods ensures a sophisticated and deeply flavorful dining experience, where every element is thoughtfully considered to delight the discerning palate.