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Onion, mango and foie gras
2 Recommended
Level4
732
12
Special Menu 2 Michelin Star Chef Enrico Bartolini
2016-04-26 1617 views
Va Bene is a Italian restaurant serving Halian Contemporary Trattoria since its opening in December 2015. The restaurant has a high transparency in the dining area as well as the kitchen. We particularly liked how they use green carpet to blend with the black and white table settings and wall. Besides, aren't the olive oil and vinegar bottles just too cute!?We are here today for their special menu by 2 Michelin Star Chef Enrico Bartolini on available one night on 23rd April 2016 for $888 + 10% p
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 Va Bene is a Italian restaurant serving Halian Contemporary Trattoria since its opening in December 2015.
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 The restaurant has a high transparency in the dining area as well as the kitchen. We particularly liked how they use green carpet to blend with the black and white table settings and wall. Besides, aren't the olive oil and vinegar bottles just too cute!?
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 We are here today for their special menu by 2 Michelin Star Chef Enrico Bartolini on available one night on 23rd April 2016 for $888 + 10% per head.
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 Onion, mango and foie gras

The onion has been deep fried while the mango has been rolled, sitting on top of a stripe of foie gras mousse. A flavourful contrasting first course to start with.
Onion, mango and foie gras
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 Red prawns in two steps

The red prawn was prepared with its shell deep fried and its fresh being raw. The shell was actually so crispy that it was even edible, it was even tastier when having it with the raw red prawn meat packed of sweetness and freshness from this delicate prawn species.
Red prawns in two steps
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 In the bowl, we have got jelly almond milk with prawn inside, swimming in a rose water and sparkling water mixture. The lightness of the soup and jelly itself balanced out with the savouriness and sweetness from the red prawn.
Red prawns in two steps
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 Cuttlefish with saffron sauce

The cuttlefish has been slow cooked for a very long time, therefore, it literally took no effort cutting it or chewing it. The green pea and its puree was also a nice touch to this dish which is rather mellow in taste.
Cuttlefish with saffron sauce
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 Ravioli stuffed with chicken gravy and sea urchins

The little round raviolis were stuffed with blended chicken mousse like gravy, wrapping around with a very thin skin, topped with a dollop of fresh sea urchins with a pungent unique sea flavour.
Ravioli stuffed with chicken gravy and sea urchins
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 The white chicken mousse was also mixed with crushed peanuts to give a little bite and crunch to the rather soft ravioli.
Ravioli stuffed with chicken gravy and sea urchins
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 "Around the veal"

Apart from the veal itself, we have got a veal tongue terrine ball on top, and veal hock with asparagus and bearnaise sauce.
''Around the veal''
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 The veal was cooked until medium-rare, which was tender with a lighter kind of beef taste. Meanwhile, the beef hock was almost jelly-like yet packed with fatty galatin-y hock taste, the bearnaise sauce on top just made things a lot more creamier, like butter. Lastly, the tongue terrine was smooth with a taste of light pate, not a bad way to enjoy it the last since it had the strongest flavour among all.
''Around the veal''
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 Millefeuille with yellow apples

The millefeuille had layers of yellow apples in between with a caramelised crispy top. The vanilla ice cream on the side is just something cannot be missed for this classic dessert.
Millefeuille with yellow apples
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 Latte

What's not to love with a nice cup of coffee to finish off the meal?
Latte
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Other Info. : special menu by 2 Michelin Star Chef Enrico Bartolini on available one night on 23rd April 2016 for $888 + 10% per head
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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3 Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2016-04-25
    Dining Method
    Dine In
    Spending Per Head
    $888 (Dinner)
    Dining Offer
    試食活動
    Recommended Dishes
    Onion, mango and foie gras
    Red prawns in two steps
    Red prawns in two steps
    Ravioli stuffed with chicken gravy and sea urchins
    Ravioli stuffed with chicken gravy and sea urchins
    ''Around the veal''
    ''Around the veal''
    Millefeuille with yellow apples
    Latte
    Level4
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    64
    星星帶來名氣，帶來期望，但要持續閃亮卻不簡單！ @ Va Bene
    2016-04-24 577 views
    Gaia Group 是香港其中一個著名的飲食集團，旗下有多間富質素的食肆如 Isola Bar & Grill、Glasshouse、Greyhound Cafe、王家沙等等。是日造訪的 Va Bene 亦是其中一員，餐廳主打中高階的意大利菜，店內裝潢簡潔得來又不失一份華麗。店中設有開放式廚房，在享用美饌的同時可即場欣賞大廚們獻技。在彼鄰的另一端，亦設有一個敞大的酒吧供品嚐各式佳釀。 今日前來的主要目的，主要是要親嚐米芝蓮二星名廚 Enrico Bartolini 的手藝。Enrico 師承三星名廚 Massimiliano Alajmo，以 33 歲之齡便已成為最年輕的二星名廚之一。Enrico 現為 Va Bene 的主廚顧問，最近特意從意大利飛來香港獻技，並只推出特別餐單一晚。機會難逢，特別相約了三數食友一同享受這場盛宴。這份特別餐單有六道菜，價錢 $888 一位，以主廚的身價及餐廳的格調定位來說，定價合理。一如其他意大利餐廳，首先送上是一籃雜錦麵包，內有三四款不同的麵包款式，口感有軟有脆，只是食感不夠暖和有點美中不足。第一道菜是頭盤 Onion, mango and foie
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     Gaia Group 是香港其中一個著名的飲食集團，旗下有多間富質素的食肆如 Isola Bar & Grill、Glasshouse、Greyhound Cafe、王家沙等等。是日造訪的 Va Bene 亦是其中一員，餐廳主打中高階的意大利菜，店內裝潢簡潔得來又不失一份華麗。店中設有開放式廚房，在享用美饌的同時可即場欣賞大廚們獻技。在彼鄰的另一端，亦設有一個敞大的酒吧供品嚐各式佳釀。
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    各式佳釀
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     今日前來的主要目的，主要是要親嚐米芝蓮二星名廚 Enrico Bartolini 的手藝。Enrico 師承三星名廚 Massimiliano Alajmo，以 33 歲之齡便已成為最年輕的二星名廚之一。Enrico 現為 Va Bene 的主廚顧問，最近特意從意大利飛來香港獻技，並只推出特別餐單一晚。機會難逢，特別相約了三數食友一同享受這場盛宴。

    這份特別餐單有六道菜，價錢 $888 一位，以主廚的身價及餐廳的格調定位來說，定價合理。
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     一如其他意大利餐廳，首先送上是一籃雜錦麵包，內有三四款不同的麵包款式，口感有軟有脆，只是食感不夠暖和有點美中不足。
    雜錦麵包
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     第一道菜是頭盤 Onion, mango and foie gras，醃洋蔥與薄脆鵝肝是兩款主要食材，兩者以一線芒果醬作聯繫。醃洋蔥食味酸爽，薄脆鵝肝肝香味濃，將鵝肝製成薄片狀也創意十足。洋蔥與鵝肝勻是味濃之物，輕輕搭上富清新果香的芒果醬是平衡的做法。
    Onion, mango and foie gras
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    Onion, mango and foie gras
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     第二道菜是 Red prawn in two steps，「two steps」有雙重含意，其一是兩道蝦品一上一下在碟中各佔一位置，其二是上方的紅蝦外層經炸香，內裡仍保半生熟的爽甜狀態，一吃有兩重的口感。至於下方的小白球，內裡同樣是鮮嫩的蝦肉，面上放上一小粒杏仁作點綴。兩者比較，以上方的原隻紅蝦味道較突出。
    Red prawn in two steps
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    Red prawn in two steps
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     第三道菜 Cuttlefish with saffron sauce，以慢煮手法烹調墨魚，能有效保持墨魚一定嫩度。醬汁以青豆蓉及番紅花作主打，豆蓉味道清葱香軟，相比之下比番紅花汁更為出味。
    Cuttlefish with saffron sauce
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     第四道菜 Ravioli stuffed with chicken gravy and sea urchins，主廚將雞肉打蓉拌上花生製作小雲吞，在煙韌富彈性的口感上帶有花生碎粒的堅實食感。每粒小雲吞上方放有一小件海膽，為菜式添上一份鮮甜味道，亦是富和風的做法。菜式的濃雞湯是在最後一刻在食客面前澆上，那時滾熱輕煙四溢。雞湯配雞肉小雲吞的味道親和度固然相當高，是十分穩妥的選材手法。
    Ravioli stuffed with chicken gravy and sea urchins
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     第五道主菜 Around the veal，以肉色透白的小牛仔肉入饌。雖然小牛仔肉選材有一定厚度，但口感仍保持一定鬆軟感，肉香亦算不俗。菜式名為 Around the veal，圍繞牛仔當然是清葱廣濶的草地，所以伴菜也順理成章以不同款式的菜蔬為主。為了更加貼題，或許增加大片綠色的菜蔬軟糊也有不錯的效果。
    Around the veal
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     第六道甜品 Milliefeuille with yellow apples，層層疊疊層次豐富，脆中帶爽，黃蘋果味道清新輕盈，甜度沒預期般高，留下空間品嚐甜滑的香草雪糕。最後以一杯香濃的 Latte 作結，為飯餐劃上一個完美句號。
    Milliefeuille with yellow apples
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    Latte
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     這份六道菜的特別餐單由米芝蓮名廚設計和親製，筆者事前頗有期望。或許期望過高，菜式出來的效果反而不及預期出色，尤其是菜式的賣相，普遍少了一份細膩感。星星帶來名氣，帶來期望，要持續閃亮卻不簡單！

    [23/4/2016; Sat]

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
    • Report
    1 Recommended
      Post
      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2016-04-23
      Dining Method
      Dine In
      Spending Per Head
      $1000 (Dinner)
      Dining Offer
      試食活動
      Recommended Dishes
      Onion, mango and foie gras
      Red prawn in two steps
      Ravioli stuffed with chicken gravy and sea urchins
      Around the veal
      Milliefeuille with yellow apples