15
3
5
Monkfish liver and foie gras presse, aged tangerine peel
2 Recommended
$165
$175
Level2
6
0
hidden yummy seafood
2016-03-09 3919 views
無意搵到間食海鮮門面不錯的餐廳，去到找了很久也找不到。原來要走進小巷少才見到門口。內裡的環境氣氛也很有情調和特色。內裡空間大，不會太迫。點餐後都不需要等太久時間。先點了Monkfish liver and foie gras presse, aged tangerine peel,魚肝醬 加上甜甜的洛神花醬 咸甜適中,而且份量適中第二份是Mantis Shrimp popcorn with cured duck yolk瀨尿蝦肉很彈牙,加上粟米粒的脆口，帶點酸味，更開胃，份量不多其後上台的是Porcini Mushroom/Smoked Eel / Sabayon很美味的鰻魚汁是無敵。我叫了杯 Two to Mango, 味道不算太甜，但挺特別，因為加入了pepper，有Lime.
Read full review
無意搵到間食海鮮門面不錯的餐廳，去到找了很久也找不到。
原來要走進小巷少才見到門口。內裡的環境氣氛也很有情調和特色。
內裡空間大，不會太迫。
點餐後都不需要等太久時間。
162 views
0 likes
0 comments
231 views
0 likes
0 comments
704 views
0 likes
0 comments
 先點了Monkfish liver and foie gras presse, aged tangerine peel,
魚肝醬 加上甜甜的洛神花醬 咸甜適中,而且份量適中
Monkfish liver and foie gras presse, aged tangerine peel
233 views
2 likes
0 comments
 第二份是Mantis Shrimp popcorn with cured duck yolk
瀨尿蝦肉很彈牙,加上粟米粒的脆口，帶點酸味，更開胃，份量不多
Mantis Shrimp Popcorn/Cured Duck Yolk
196 views
2 likes
0 comments
 其後上台的是Porcini Mushroom/Smoked Eel / Sabayon
很美味的鰻魚汁是無敵。
Porcini Mushroom/Smoked Eel / Sabayon
196 views
0 likes
0 comments
 我叫了杯 Two to Mango, 味道不算太甜，但挺特別，因為加入了pepper，有Lime.
Two to Mango
184 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
  • Report
2 Recommended
    Post
    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2016-02-05
    Waiting Time
    60 Minutes (Dine In)
    Spending Per Head
    $500 (Dinner)
    Level4
    926
    107
    Getting schooled again for the second time...
    2015-11-12 4508 views
    I was supposed to take my buddy V out for dinner in September to celebrate his birthday but both of us got tangled up with different stuff the last little while so we ended up waiting almost 2 months to finally catch up.Picking a place to dine with V is always a challenge coz he knows so much about dining in the city. After weighing my options, I decided to go with Fish School for no better reason other than the fact that I am a fan of Chef David Lai. Although this is somewhat of a peculiar choi
    Read full review
    I was supposed to take my buddy V out for dinner in September to celebrate his birthday but both of us got tangled up with different stuff the last little while so we ended up waiting almost 2 months to finally catch up.

    Picking a place to dine with V is always a challenge coz he knows so much about dining in the city. After weighing my options, I decided to go with Fish School for no better reason other than the fact that I am a fan of Chef David Lai. Although this is somewhat of a peculiar choice since neither of us likes fish to begin with.
    252 views
    0 likes
    0 comments
    332 views
    0 likes
    0 comments
     The place was very lively (and packed) this evening. I elected to go with the counter tables and at times, it got a bit too close for comfort (with the staff and some neighbours) which was slightly annoying. But like I said many times here, I do anything for good food so it didn't really bother me enough to affect my appetite.
    426 views
    1 likes
    0 comments
    Two To Mango ($55) - I started things off the same way I did last time with one of their spiced mocktails, Two To Mango. This time around, I've asked the bartender to ditch the pepper for good coz I was looking for something more refreshing tonight.
    Two To Mango
    $55
    217 views
    0 likes
    0 comments
    Monkfish liver and foie gras presse, aged tangerine peel ($165) - This is still every bit as good as last time. The citrus fragrance and flavors from the aged tangerine peel (陳皮) meshed so well with the foie gras, monk fish liver, roselle purée and confit roselle. I definitely won't mind having this again next time.
    Monkfish liver and foie gras presse, aged tangerine peel
    $165
    247 views
    2 likes
    0 comments
    Charcoal grilled seasonal shrimps ($115) - This comes in a generous portion. I really wanted to eat them along with the shells but they weren't all that crispy. Nevertheless, the shrimps were tasty with a bit of smoky flavor. Not bad.
    Charcoal grilled seasonal shrimps
    $115
    195 views
    1 likes
    0 comments
    Cuttlefish tagliatelle with shrimp paste and ficiode leaves ($130) - I was tempted to order this last time until I found out that it was served cold. This is the chef's modern take on the traditional Cantonese dish, sautéed squid with shrimp paste (蝦醬鮮鱿). V and I decided to give it a go tonight and it was really pretty nice. The tagliatelle was obviously made with strings of cuttlefish and it was fairly tender. The mix of flavors was also a very familiar one but somehow I wasn't blown away like I thought I would be.
    Cuttlefish tagliatelle with shrimp paste and ficiode leaves
    $130
    218 views
    1 likes
    0 comments
    Cuttlefish tagliatelle with shrimp paste and ficiode leaves
    $130
    206 views
    0 likes
    0 comments
    Australian wagyu bavette ($330) - If there's one thing that I haven't tried at Fish School, it's their non-seafood items so we thought it's high time that we checked this off our list. The Australian wagyu bavette, served medium, turned out to be a pretty good choice for us. Tender, juicy and full of flavors. The supporting cast was a little interesting (some pear and kale?) though.
    Australian wagyu bavette
    $330
    288 views
    2 likes
    0 comments
    Pumpkin ice-cream with persimmon and melon ($75) - I was too full to try their desserts out last time so I was out to make amends this time around. The two of us winded up sharing the pumpkin ice-cream with persimmon, melon purée and melon seeds. It was a very interesting combination of flavors and textures that gave us a refreshing finish to our dinner.
    Pumpkin ice-cream with persimmon and melon
    $75
    188 views
    2 likes
    0 comments
    Pumpkin ice-cream with persimmon and melon
    $75
    150 views
    0 likes
    0 comments
     There were a lot of foodies in the house tonight including some of the top food bloggers in the city (let's not name names here.) as well as our "Neighborhood Gourmet" (街坊廚神) - Kitty Yuen Siu Yee (阮小儀). It really goes to show that the expectation is high on this place.

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
    • Report
    4 Recommended
      Post
      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Dining Method
      Dine In
      Spending Per Head
      $500 (Dinner)
      Recommended Dishes
      Two To Mango
      $ 55
      Monkfish liver and foie gras presse, aged tangerine peel
      $ 165
      Cuttlefish tagliatelle with shrimp paste and ficiode leaves
      $ 130
      Cuttlefish tagliatelle with shrimp paste and ficiode leaves
      $ 130
      Australian wagyu bavette
      $ 330
      Related Review
      Reviews submitted by the same member to the same restaurant within 30 days.
      Amazing seafood dishes with a contemporary twist
      Level4
      926
      107
      Amazing seafood dishes with a contemporary twist
      2015-10-15 3952 views
      As a long time admirer of local chef David Lai (owner of On Lot 10, Neighourhood and Bistronomique), I was really pumped up about his latest venture - Fish School, a collaboration with Yenn Wong who's the driving force behind culinary gems like 22 Ships, Ham & Sherry, Duddell's and Meen & Rice. Just like the name has already given away, this is going to be a buzzy neighbourhood eatery that focuses mainly on fish and seafood.I know the media has always put a lot of emphasis on Chef Lai's time wit
      Read full review
      As a long time admirer of local chef David Lai (owner of On Lot 10, Neighourhood and Bistronomique), I was really pumped up about his latest venture - Fish School, a collaboration with Yenn Wong who's the driving force behind culinary gems like 22 Ships, Ham & Sherry, Duddell's and Meen & Rice. Just like the name has already given away, this is going to be a buzzy neighbourhood eatery that focuses mainly on fish and seafood.
      234 views
      0 likes
      0 comments
       I know the media has always put a lot of emphasis on Chef Lai's time with Spoon and how he honed his skills under the great Alain Ducasse. But for me, I look at him more as a talented chef with a great deal of passion, innovative ideas and someone who respects and appreciates his ingredients. With Fish School, Chef Lai has the chance to showcase his talent by bringing together some of the best locally sourced seafood with his modern cooking techniques.

      For someone who's totally unfamiliar with Sai Ying Pun, Fish School is not going to be an easy find. I got off the MTR at the Sai Ying Pun station (Exit B1) and after a comfortable 8-minute walk, I quickly arrived at what Google Map told me was 100 Third Street but where's the restaurant? I ended up walking up and down the street a couple of times before finally spotting the entrance down an alley connecting to the Third Street.
      452 views
      0 likes
      0 comments
       I was told over the phone how Fish School is a place that closely resembles the vibe of 22 Ships, with bar tables hugging the open kitchen and other tables positioning around the corners that offers a bit more privacy. And it was exactly that. The menu, largely seafood oriented, has a little bit of everything from prawns, marinated raw crab (潮州凍蟹?), salted crusted whole fish to wagyu beef bavette and Long Kong chicken (龍崗雞?). There are a number of dishes that are designed to pay special tribune to some of the greatest traditional Cantonese dishes of all time. More on that later.
      645 views
      0 likes
      0 comments
      Two To Mango       ($55) - I needed to freshen up a bit and couldn't really think of a better way to start things off than a nice cocktail. Fresh mango, coconut cream, black pepper and a bit of lime zest. Tasted a little like pina colada with a kick of heat (from the pepper).
      Two To Mango
      $55
      364 views
      2 likes
      0 comments
      Monkfish liver and foie gras presse, aged tangerine peel       ($175)
      - one of the restaurant's most popular dishes so far and I could definitely see why. A classic foie gras terrine nicely complemented by a little bit of monk fish liver and a sheet of aged tangerine peel (陳皮) in the middle.

      I've had foie gras terrine with a lot of things before but never with monk fish liver and aged tangerine peel so this was very exciting for me. Just love the fragrance coming from the aged tangerine peel that worked brilliantly with the foie gras and liver. The fruity flavors from the roselle purée and confit roselle provided a nice finishing touch. That was an incredible dish.
      Monkfish liver and foie gras presse, aged tangerine peel
      $175
      361 views
      2 likes
      0 comments
       What would a good foie gras terrine be without a nice homemade brioche?
      561 views
      1 likes
      0 comments
      Mantis shrimp popcorn with cured duck yolk       ($175) - this is the chef's re-interpretation of the classic Cantonese dish, "golden shrimp" (黃金蝦) and he has added his own twist by using a mantis shrimp rather than prawns.
      Mantis shrimp popcorn with cured duck yolk
      $175
      302 views
      1 likes
      0 comments
       That was again another enjoyable dish. The mantis shrimp was very meaty and each piece was deep fried with something like tapioca to give it a super crunchy texture. Not as blown away as the first dish but nevertheless a very impressive showing from the talented kitchen.
      Mantis shrimp popcorn with cured duck yolk
      $175
      332 views
      0 likes
      0 comments
      Sea cucumber, oxtail, porcini mijoté       ($250) 
      - I was going to stop after the shrimp popcorn and go straight for dessert but was rather curious about this sea cucumber dish. How would the sea cucumber fair with French style cooking?

      Obviously this was much more than just sea cucumber and oxtail. Beef tendon, daikon, mushroom and a bed of silky smooth mashed potatoes were also in play. A very busy dish indeed! This was ohhh soooo good. The braised sea cucumber had a perfectly soft and tender texture and it meshed extremely well with the porcini mijoté and oxtail jus.
      Sea cucumber, oxtail, porcini mijoté
      $250
      369 views
      1 likes
      0 comments
       I was a bit stuffed at this point so despite all the interesting dessert options, I declined.

      All in all, a very satisfying meal without any doubt. I was especially impressed with those traditional Cantonese dishes with the modern twist, the mantis shrimp popcorn being one of them. Too bad I didn't realize everything was half priced during the opening week; otherwise, I would have sampled a few more for sure.
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
      • Recommend
        Recommended
      • Report
      10 Recommended
        Post
        DETAILED RATING
        Taste
        Decor
        Service
        Hygiene
        Value
        Dining Method
        Dine In
        Spending Per Head
        $300 (Dinner)
        Recommended Dishes
        Monkfish liver and foie gras presse, aged tangerine peel
        $ 175
        Mantis shrimp popcorn with cured duck yolk
        $ 175
        Mantis shrimp popcorn with cured duck yolk
        $ 175
        Sea cucumber, oxtail, porcini mijoté
        $ 250
        Related Review
        Reviews submitted by the same member to the same restaurant within 30 days.
        Getting schooled again for the second time...