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Looking for a little more surprises...
2015-08-21 4356 views
My friend Agent-I was back in town and I decided to bring her to Arcane where I haven't visited since its opening week last November. I must say, there was nothing really unpleasant from my previous visit but why didn't I return a bit earlier for another meal? Now my memory is coming back a bit. If there's one thing I found unsatisfied about my last visit at Arcane, it was the spacing in between tables. The space looked really small and a bit cramped as well. I didn't really want to listen in on
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My friend Agent-I was back in town and I decided to bring her to Arcane where I haven't visited since its opening week last November. I must say, there was nothing really unpleasant from my previous visit but why didn't I return a bit earlier for another meal?
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 Now my memory is coming back a bit. If there's one thing I found unsatisfied about my last visit at Arcane, it was the spacing in between tables. The space looked really small and a bit cramped as well. I didn't really want to listen in on my neighbors' conversation but I kind of had no choice. This time around, things were a little different coz the restaurant was less than half full and we were able to spread out a bit with empty seats surrounding us.
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 I recalled a second thing that was bothering me too - the menu. It has only 2 choices for starter, 2 for main course (a fish and a meat) and 2 desserts (with one being the cheese dish). This is definitely not very good news for anyone that wants plenty of choices.

After a slice of bread, I started things off the same way I did last time with their poached taiyouran egg, shiitake duxelle, broccoli, brioche crumbs and onion seeds. I am not sure if this is Chef Osborn's signature dish or not but it's a fairly good way to kick things off here.
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 I "destroyed" the taiyouran egg with my knife and let the egg yolk float all over the rest of the ingredients. That was so good. I thought it tasted a tad better than last time. Could be the shiitake duxelle enhancing the overall flavors of the dish (4/5).
poached taiyouran egg, shiitake duxelle, broccoli, brioche crumbs and onion seeds
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 A little less successful was the chilled asparagus and pea velouté with snap peas and pepper ricotta. The velouté itself wasn't bad at all but the fact that the asparagus was cut into very tiny stripes didn't help the texture at all (3/5).
chilled asparagus and pea velouté
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 (At this point, I realized that my camera was totally out of focus.....but a little bit too late.)

I thought the main courses were a little better than last time. The pan fried pink snapper, served with salsa verde, cous cous, tomato and red onion was tender with a rich and delicate flavor. Of course, it didn't hurt to have a nice and crispy skin too (3/5).
pan fried pink snapper, served with salsa verde, cous cous, tomato and red onion
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 But I did enjoy the slow braised beef cheek more. The portion was a little small but I couldn't argue with the texture of the cheek. Very tender and juicy with just the right balance of fat and it was nicely complemented by a parmesan polenta and some bok choi. Very nice (3.5/5).
slow braised beef cheek
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 They gotta get a "real" pastry chef here at some point coz their dessert has always been the weakest link, at least from their lunch set it was. Both of us went for the plum and almond tart with vanilla ice-cream instead of the cheese and it was just OK. I did like the plums inside the crunchy crust but I was hoping for something a little more sophisticated (2.5/5).
plum and almond tart with vanilla ice-cream
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 It was always nice to see Agent-I and I told her she should treat me to a very nice dinner in Singapore when I come to visit her sometime this year. Let's see if Restaurant Andre is available during my stay (last time it was fully booked!).
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
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    Decor
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    Date of Visit
    2015-08-12
    Dining Method
    Dine In
    Spending Per Head
    $300 (Lunch)
    Recommended Dishes
    poached taiyouran egg, shiitake duxelle, broccoli, brioche crumbs and onion seeds
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    安蘭街前衞標緻的歐陸菜
    2014-11-24 4798 views
    除了近期密鑼緊鼓即將在本年底開幕的新加州大廈之外，安蘭街十八號便是中環區最令人期待的新地標之一。縱使每層的面積不大，但安蘭街十八號的位置就近地鐵站和蘭桂芳等區內熱點，難怪很快已變成新餐廳爭相進駐的目標。十一月份這𥚃將會開始熱鬧起來。月底名廚 Philippe Orrico 將會繼 Upper Modern Bistro 之後再下一城，在28和29樓開設 ON Kitchen and Foodie Bar，不過這個星期初，澳洲藉大廚 Shane Osborn 已經搶先一步，為新店 Arcane 低調試業。Arcane 的老闆兼大廚 Shane Osborn 來頭認真不少，年輕時他在英國曾是首位能夠帶領餐廳奪得兩星米芝蓮榮譽的澳洲藉廚師。之後 Chef Osborn 轉戰其他歐洲國家，足跡遍及意大利、瑞典等地，近年才來到香港擔任 St Betty 的行政總廚，善煮一手前衞標緻的歐陸菜。試業期內，Arcane 午市只有獨孤一味的兩道或三道菜套餐供應 (兩道菜 $270/三道菜 $350)，不過最高興的是，推廣期間一切食物一律半價，我們當然見機不可失。 日式煮溫泉蛋, 4/5溫泉蛋真的可以可
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    除了近期密鑼緊鼓即將在本年底開幕的新加州大廈之外，安蘭街十八號便是中環區最令人期待的新地標之一。縱使每層的面積不大，但安蘭街十八號的位置就近地鐵站和蘭桂芳等區內熱點，難怪很快已變成新餐廳爭相進駐的目標。
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     十一月份這𥚃將會開始熱鬧起來。月底名廚 Philippe Orrico 將會繼 Upper Modern Bistro 之後再下一城，在28和29樓開設 ON Kitchen and Foodie Bar，不過這個星期初，澳洲藉大廚 Shane Osborn 已經搶先一步，為新店 Arcane 低調試業。
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     Arcane 的老闆兼大廚 Shane Osborn 來頭認真不少，年輕時他在英國曾是首位能夠帶領餐廳奪得兩星米芝蓮榮譽的澳洲藉廚師。之後 Chef Osborn 轉戰其他歐洲國家，足跡遍及意大利、瑞典等地，近年才來到香港擔任 St Betty 的行政總廚，善煮一手前衞標緻的歐陸菜。
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     試業期內，Arcane 午市只有獨孤一味的兩道或三道菜套餐供應 (兩道菜 $270/三道菜 $350)，不過最高興的是，推廣期間一切食物一律半價，我們當然見機不可失。

    日式煮溫泉蛋, 4/5
    溫泉蛋真的可以可算是百搭，今次大廚用來夥拍煙肉粒、西蘭花碎和烤杏仁片，口感同樣相當豐富，層次感一流，不錯。
    日式煮溫泉蛋
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    龍蝦蟹肉意式雲吞, 4/5
    不過個人較為欣賞另一款前菜意式雲吞。這款意式雲吞特別在其「有型無實」的做法，雲吞皮刻意蓋着鮮蟹肉、淡水龍蝦肉和生菜，但並沒有如傳統的意式雲吞般將餡料包裹住，效果又別有另一番滋味。配上鮮甜的蟹肉龍蝦湯底，味道更難以抗拒。
    龍蝦蟹肉意式雲吞
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    Pink snapper, 3/5
    平常吃歐陸菜，以 red snapper 來做的主菜相當常見，今次換上較為少見的 pink snapper，忽然有種突然奇來的新鮮感。

    這片 pink snapper 的肉質十分幼滑，但略嫌有少許腥味，即使加入了清新的藜麥沙律，也未能將腥味完全辟走。
    Pink snapper
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    烤法國雞胸肉, 4/5
    第二款主菜烤法國雞胸肉的味道感覺令人滿足。除了賣相擺設得像藝術品般有個性之外，雞胸肉也非常嫩滑入味，配搭菠菜、蕃茄、煙肉粒和松子一起吃，不單止口感較佳，同時亦可減輕雞胸肉的油滯。
    烤法國雞胸肉配菠菜、蕃茄、煙肉粒和松子
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    536 views
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    熱情果慕絲、朱古力雪芭和合桃粒, 3/5
    兩款甜品都相對簡單，先試這道熱情果慕絲伴以朱古力雪芭和合桃粒。慕絲感覺上不過不失，但是味道跟朱古力雪芭不是特別協調。
    熱情果慕絲、朱古力雪芭和合桃粒
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    Comté 芝士配香梨和芫茜, 4/5
    法國 Comté 芝士配香梨和芫茜是我們這天的最後一道菜，這片 Comté 芝士質感軟滑，奶味濃郁而羶味不重，吃落還有淡淡芝士的幽香，好吃！
    Comté 芝士配香梨和芫茜
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     喜歡 Chef Osborn 在選擇食材和設計菜式方面都很有創意和活力，試業初期當然還有磨合的必要，但相信假以時日，Arcane 將會大有作為。

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2014-11-20
      Dining Method
      Dine In
      Spending Per Head
      $210 (Lunch)
      Recommended Dishes
      龍蝦蟹肉意式雲吞
      烤法國雞胸肉配菠菜、蕃茄、煙肉粒和松子