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2021-07-05
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A great lunch deal featuring beautifully curated 3 courses (plus amuse bouche and their signature soda bread) with fine dining hospitality at $320 is such a bargain. The amuse bouche already impressed. The citrus salmon and seaweed tart is a delicate and luxurious bite, crispy tart loaded with fine roe, almost resembles sago, but bursting with umami sensation. The yuzu aroma balances the saltiness perfectly. A remarkable start. The chicken leg terrine starter is nicely layered and remain incredi
salmon and seaweed tart
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The amuse bouche already impressed. The citrus salmon and seaweed tart is a delicate and luxurious bite, crispy tart loaded with fine roe, almost resembles sago, but bursting with umami sensation. The yuzu aroma balances the saltiness perfectly. A remarkable start.
chicken leg terrine
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The chicken leg terrine starter is nicely layered and remain incredibly moist, it’s well seasoned without overly salty while balanced with a lovely sweet plum sauce. A nicely toasted soft brioche carrying everything together perfectly.
marjoram brined cabbage
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Showcasing cabbage at its finest form, it’s so tender while soaking up all the flavors from marjoram, cleverly paired with soy and miso glazed shimeji mushroom that brings a rich sweet and savory flavor while mellowing out with a wasabi veloute that adds a refreshing punch in a subtle manner.
soda bread
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soda bread
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soda bread
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Their signature Soda bread is the most gorgeous lovechild of the cake and bread family, soft and moist as a cake while having enough gluten to build a delicate bread structure at the same time. A caramelized top crust brings a subtle malty sweet flavor and crunch that elevates it to another level.
wah kee farm pork
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wah kee farm pork
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The farm pork main is an elegant dish featuring very tender pork belly and loin served with a rich dark chicken sauce and sweet onion purée for a balance. The crispy pork crackling easily find itself to be the center of the dish, absolutely addictive.
sea bream
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Sea bream tied and rolled for poaching but it’s a bit rough and firm, not the flaky tender meat as I expected (and I did find residue string on the fish which I think I’m being unlucky 🙈) The mussel sauce split with dill oil though tastes vibrant and fresh, a little black garlic purée to bring a subtle sweetness.
salted caramel custard tart
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salted caramel custard tart
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The dessert unfortunately was a mundane and uninspiring. The salted caramel custard tart is overwhelmingly rich, it’s hard to finish even with the ice cream as a relief. Suggest to tune the salt and caramel flavor down a bit. Having said that, the fig leaf ice cream was a pleasant surprise and wish there’s more of it! Fig leaf but not figs, the flavor is completely different, it’s refreshing and bright with a hint of coconuty and citrus aroma, unique fresh flavor unlike any other. Not very common in HK, definitely a taste to remember.
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