新任酒店行政總廚Hubert Goussard為TANGRAM帶來新面貌。
今次主打的AKI Bowl將西式煮食理念融合亞洲麵食，製作出創意湯麵料理，通過8小時的慢煮熬出濃郁香醇的法式清湯，再配合各種上乘食材，如波士頓龍蝦、法式油封鴨、烤法式黃油雞等，絕對能驚喜您的味蕾。
Our new Executive Chef, Chef Hubert Goussard brings Infusion dining concept to the table.
AKI Bowl is the combination of western cooking style and Asian noodles. The core of this “Infusion” cuisine is the home-made consommé with rich flavor extracting from slow-cooking recipe and carved with noodle with the exquisite delicacies.
