Video
Read full review
2021-12-23
426 views
When server confirmed our reservation, we were warmly reminded that the restaurant had no liquor license so would be offering free corkage.Not a big restaurant. Counter seating with 3 tables. In addition: private room plus a semi-private area. 2 Set menus to choose from. We picked the 6 course tasting menu ($1,288).Servers commented that our bottle of Rioja would go very well with the dishes. Chatted briefly about the wine. Quite impressed that everyone seemed to be quite knowledgeable. Turned o
Not a big restaurant. Counter seating with 3 tables.
In addition: private room plus a semi-private area.
2 Set menus to choose from. We picked the 6 course tasting menu ($1,288).
Servers commented that our bottle of Rioja would go very well with the dishes. Chatted briefly about the wine. Quite impressed that everyone seemed to be quite knowledgeable.
Turned out the menu was inspired by the works of well renowned photographer Kelvin Yuen. Chef (formerly at Junon) based each course on a photo taken by Yuen from different parts of the world.
Amuse-bouche consisted of a platter of egg waffle, tomato tartlet with 24mths Parma ham and bread sticks with cheese. Server came with an album and explained that the dish was inspired by the Dolomites (a mountain range in northeastern Italy).
28 views
1 likes
0 comments
As starter, we got a multi-layered crab cake made with 榨菜, 蝦乾瑤柱 jelly，and some olive oil powder on the side. Server explained this dish was inspired by the Northern lights in Norway.
20 views
2 likes
0 comments
Next came a meatball, inspired by an Indonesian volcano. Chef’s interpretation of the Rendang (巴東牛肉) with minimal spicy tomato sauce. Good.
14 views
0 likes
0 comments
Next, Hong Kong! Chicken consommé with semi-dried oyster, maitaka mushrooms and deep fried 瑤柱 collected in Sai Kung, somewhere in the picture.
21 views
1 likes
0 comments
Main course: cobia (懵仔魚) with slow cooked vinegar sauce. Server grated crumbs of dry aged salted egg yolk on top. Deliciously sweet green peas and a curled potato shaped like a croissant on the side.
15 views
0 likes
0 comments
Next: Angus beef with dried aged carrot on top. I particularly liked the waves of the milk tea sauce, echoing the wavy lines of the ceiling, which in turn was mimicking the Grand Canyon. Pickled tart on the side. Interesting.
13 views
0 likes
0 comments
Dessert was a dark chocolate and earl grey moose on a biscuit, resembling the iceberg in the photo.
13 views
0 likes
0 comments
Last but not least: petits fours with sweet dumpling.
12 views
0 likes
0 comments
14 views
0 likes
0 comments
In summary: creative. Excellent service. Definitely worth a try.
Post
