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HFB餓寶寶@Cafe Bau
2023-05-31 1029 views
東 ⇨ EAST MEETS WEST ⇦ 西 feature : @cafebau.hk 🌸🍽️ Located in Wanchai, this new resto by @bo_innovation_central and chef de cuisine @kasey.chan.411 offers a delightful culinary experience that combines traditional flavors with modern twists - lunch coming soon!Price: HK$998 dinner set menu / value for money : 4.5/5🍝🐚hand-cut penne - w preserved clams and chicken wings - combination tossed in a creamy sauce. flavors are well-balanced while wing was tender and juicy, with a satisfying crispiness on
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東 ⇨ EAST MEETS WEST ⇦ 西 feature : @cafebau.hk 🌸🍽️ Located in Wanchai, this new resto by @bo_innovation_central and chef de cuisine @kasey.chan.411 offers a delightful culinary experience that combines traditional flavors with modern twists - lunch coming soon!

Price: HK$998 dinner set menu / value for money : 4.5/5

🍝🐚hand-cut penne - w preserved clams and chicken wings - combination tossed in a creamy sauce. flavors are well-balanced while wing was tender and juicy, with a satisfying crispiness on the outside

🦑🌶️grilled squid - with spicy pomelo and smoked flounder and squid ink chips - grilled squid is perfectly cooked, tender and smoky, while the spicy pomelo sauce adds a zesty kick, squid ink chips add a unique touch of crunch and earthiness

🍗🍚roasted chicken w rice - juicy, tender, and bursting with flavor, hearty and satisfying option that will leave you feeling completely satisfied

🍮🥛custard tart - served with creme fraiche but was too much for Bon however a sweet ending to a memorable meal - silky smooth custard filling that melts in your mouth

➡️ Follow @hungryfoodbabies for more #hfb_east #hfb_west content!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
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Fresh
2023-04-21 1557 views
Lubuds venture with Chef Alvin Leung. Emphasis on the farm to table concept. Dinner. Booked online noting it’s a special occasion to celebrate PickyEater’s birthday. Received nothing from the restaurant to confirm the reservation so didn’t reiterate the note on bday celebration. Nice decor. Loved the art on display. 1 private room. 2 options to choose from: either the 3-Course Set from the a la carte menu ($650 pp) or the 7-Course Tasting Menu ($998 pp).Really wanted to try the Yellow Chicken wi
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Lubuds venture with Chef Alvin Leung. Emphasis on the farm to table concept.
Dinner. Booked online noting it’s a special occasion to celebrate PickyEater’s birthday. Received nothing from the restaurant to confirm the reservation so didn’t reiterate the note on bday celebration.
Nice decor. Loved the art on display. 1 private room.
2 options to choose from: either the 3-Course Set from the a la carte menu ($650 pp) or the 7-Course Tasting Menu ($998 pp).
Really wanted to try the Yellow Chicken with rice or the Turbot with Yunnan Ham from the a la carte menu. Server explained that these had to be shared by 2 ppl.
So decided to go for the 7 courses.
Here’s what we had.
Sourdough Bread with 欖菜 Foam
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Amuse bouche:
午餐肉 Tart- very interesting.
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Amberjack tartar on Tomato jelly and Cauliflower mousse
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Beetroot and Corn with Pat Chun Vinaigrette, Candied Walnuts and Burrata. Well matched indeed.
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Deboned Yellow Chicken Wing on Penne (with Romano cheese and black pepper) and preserved Clams paste. Yummy- chicken skin was very crispy.
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Hand-grilled Squid on a bed of Smoked Flounder Barley (black) and Spicy Pomelo Jam (orange) topped with Squid Ink Chips. Again, very well-matched. Loved the squid.
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After quite an interval, came the first main course: Amadai on a bed of Bak Choy and Potato Puree with Black Bean Vinaigrette. Amadai was perfectly cooked; loved the crunchy fins.
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Palette cleanser: salted lime with preserved papaya chunks.
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After an excruciatingly long wait, the other main course finally arrived: Slow-cooked Oxen Brisket with Red Wine Shallot Sauce and Taro. My piece of brisket was 50% fat, 20% tendons. PickyEater’s piece looked better.
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Dessert: Sugarcane Juice Jelly. Loved the way the sugarcane juice exploded in my mouth. Reminded me of MIC Kitchen’s signature deconstructed 小籠包.
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Custard Tart with Juju Berry Ice Cream. Pastry was too soft for my liking. No candle or anything saying “happy birthday”; much to PickyEater’s disappointment.
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Lychee jelly and mandarin chocolates to finish off our meal.
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In summary: food was excellent; but kitchen needed to work on the pace. Service was also good but pity that no one bothered to check the reservation notes.
(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
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Dine In