The chef cleverly uses Chinese produce in modern French fare. Meat starters and novel creations abound in the à la carte menu. The six-course Découverte menu gives diners a sense of what Phénix has to offer, but to appreciate the chef's vision in all its glory, opt for the 12-course Expérience omakase-style menu. The pigeon is a tour de force – chargrilled breast stuffed with foie gras and confit legs are doused in plum sauce.

Unique Features of PHÉNIX Restaurant

• Homemade Butter Bread: Served before the meal, it is soft yet tough with a blend of wheat and fruit aroma.
• Salted Salmon with Applesauce: A fresh and Nordic-flavored appetizer that is more comfortable to eat than Japanese sashimi.
• Lemon Sauce Paired with Broad Beans and Pan-Fried Flounder: A spring-flavored dish that is visually appealing and tastes full of freshness.
• Peanut Parfait: A European-style dessert with rich layers, strong peanut flavor, and a bit of sweetness.

Signature Ingredients

• Kingfish: Marinated and served with coconut milk
• Salmon: Tender and paired with creamy sauce
• Beef: Medium rare and served with red pepper sauce
• Arctic Salmon: Served with fish roe, green beans, sour greens, and clams