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2014-05-01
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The modestly named restaurant, Upper Modern Bistro, is harboured in the dark ambient slope of Upper Station Street (or Police Station Street in Chinese, 差館上街), fittingly located in the new hip dining area known as PoHo. Half expecting to see a plethora of donut shops populated by fat cops chugging coffee, my imagination was abruptly interrupted by the open stillness of "to be open" and "coming soon" signs lacing the neighborhood, reminding me that HK police were neither fat nor ate donuts; and P
The bistro was traceable from the faint glows emitted from it's windows, illuminating the white Murciélago parked across tonight; with a huge screen of glass as its exterior, the trendy interior was easily visible from the outside.
Deciding to be healthy, we hydrated ourselves with Sparkling Water ($65) and a tall icy glass of Ginger Spiced Mocktail ($65), which was composed of ginger, fresh lemon juice, fresh pineapple juice and ginger beer. It was refreshing and adequate, but nothing too adventurous; nothing unlike a healthier, less sugary version of a gunner.
Service was swift, as with the waiting time. Our appetizers, swiftly came to rescue our grumbling stomachs, were neatly presented without any fancy garnishments. The Quail Egg Buns($98) are a must-try, the soft interior of the bread intensely flavored by the creamy luscious yolk of the quail egg and bellota ham. The Seafood Brushetta ($128) came in a trio of salmon, crab and swordfish. Flavors and textures were carefully balanced, not too mellow nor too overpowering, playing its part as an appetizer like a good student in a classroom.
Service here was five-star; just as we finished the appetizers and were laughing about a joke I no longer remember, two waiters stealthily removed our empty dishes and replaced it with our next dish with impeccable timing, grace and a smile. 63 degree egg ($158) was served with suateed mushrooms, crab meat and bellota ham; the ingredients seem familiar, but no harm in recycling ingredients when they are quality! Milky yolk tossed together with crab meat, mushrooms and ham - call this a salad and I'll be having it everyday. For the more cholesterol-wary folk choosing only one of this dish or the quail egg buns... get both! You can always have salads and oatmeal tomorrow.
Being highly attentive and alert, our table ninjas presented us with our Milk Fed Veal Shank ($298), served with saffron risotto, mushroom and carrot; along with the side of Artichoke Macaroni ($128) served with Mornay sauce within 2 minutes after we were done with the previous egg dish. The meat of the veal was inconsistent, at parts more tender and at other parts more dry and straw-like, in general, I think the veal lacked enough flavor to be an interesting dish, I would prefer grain-fed or free-raised veal. On the other hand, the macaroni was fantastic. Although I was expecting a dish more in the form of a mac and cheese, the dish came in the form of a row of cannelloni drizzled in sauce and shredded cheese, simple and marvelous!
Dessert was Tiramisu Barre ($98) and vanilla ice cream with cinnamon citrus sauce. The tiramisu was a more forward one without lady fingers and served with citrus flavors; generally I quite liked it, (I'm being picky here) but I think it would have been even better if there was some chemistry between the ice-cream and the tiramisu.::||Good For||::
A pleasant dining experience with quality dishes, sensible service and good vibes =)
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