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Wendy Lai | Mar 25, 200206:31 PM

Had dinner there Friday night. Just had to say, their black mussel souffles are still to die for!

Also had "fifty fifty" for dessert. A really refreshing combination of tangerine granita and vanilla bavarian layered in parfait fasion in a tall glass. Just the right touch of sourness and sweetness, creamy and refreshing all at the same time. It is one of the best finish to a meal I have had.

To make it even better, the meal was free, complmentary of expense account...wish every meal can be like that :)

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