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2020-12-08
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🥂We Love Dining Lunch Menu HKD 188 (Available on Dining City until 20 Dec 2020)Seasonal Baby Vegetables Garden, Celeriac Root Puree, Daishi WaterA very refreshing starter with an impressive presentation, truly reminded me of a blossoming garden🌾 Love the pale pink tomato foam and the daishi water, the different elements worked surprisingly well together and made the vegetables a lot more flavourful and interesting! Was also very happy with the very decent portion size👍🏻 A minor comment is that I
Seasonal Baby Vegetables Garden, Celeriac Root Puree, Daishi Water
A very refreshing starter with an impressive presentation, truly reminded me of a blossoming garden🌾 Love the pale pink tomato foam and the daishi water, the different elements worked surprisingly well together and made the vegetables a lot more flavourful and interesting! Was also very happy with the very decent portion size👍🏻 A minor comment is that I feel like the dish would have tasted even better if there was a crispy/crunchy element like thin strips of sweet potato crisps. Also, I was not a fan of the celeriac root puree though as I don’t like celery, but that’s purely personal. Great dish overall!
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🦪Fresh Oyster and Ama Ebi Tartar, Ponzu Jelly, Caviar (+ HKD 88)
This was amazing and definitely worth the extra charge. The fresh oyster, ama obi tartar and ponzu jelly was a heavenly combination, super fresh and briny with a hint of rusty copper after taste. There was also bits of okra in the mix and for the first time, I actually didn’t hate it! Definitely left me wanting more!
Fresh Oyster and Ama Ebi Tartar, Ponzu Jelly, Caviar
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They also served a deep fried oyster with uni on top. Hands-down the best fried oyster I have ever had, amazing quality with a bouncy texture and just the right amount of seasoning. That sea urchin just melted away in my mouth so quickly though, if only there was more! 超級鮮甜，值得加👍🏻
Fresh Oyster and Ama Ebi Tartar, Ponzu Jelly, Caviar
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Fresh Oyster and Ama Ebi Tartar, Ponzu Jelly, Caviar
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Sweet Corn Espuma with Mussels
Love the sweet corn flavour and the creamy texture. The addition of an onsen egg just made it even more fun. Felt like the dish would have been better with the mussels though, as the mussels didn’t taste too fresh in my opinion and didn’t really add much to the corn soup.
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🦀Crab Meat Spaghetti, Lobster Foam and Spicy Prawn Oil and Bottarga🍝
I love this dish! The picture doesn’t do it justice at all. Very generous amount of crab meat and the seasoning was spot-on! I just love that sweet briny flavour with a kick of spice! 😋Their dish would have appeared even fancier had they used fresh pasta or just a different type of pasta such as linguine or angel hair, because the type of spaghetti they used was the really thick kind that reminded me of cha chaan teng bolognese. Regardless, I love the dish! 其中一道我最鍾意嘅菜式，夠晒多蟹肉，好鮮甜野有少少辣，好正！🥰 如果意粉用手做意粉或者有新啲嘅天使麵會顯得更加高級，宜家用嗰隻意粉比較粗身，有啲似茶餐廳成日用嗰隻🙈
Crab Meat Spaghetti, Lobster Foam and Spicy Prawn Oil and Bottarga
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🎣 Crispy Amadai, Clam Salsa and Bouillabaisse
Beautifully presented, the skin of the fish was super crispy and overall flavour of the dish was well-balanced. The texture of the meat of the fish was a little mushy though, but it wasn’t too noticeable when eaten together with the skin and the bouillabaisse, which mean fish/shellfish soup. And strangely enough, the mussels in this dish tasted fine.
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Dessert Surprise
I have said this before and I will say it again, I have always been skeptical of deconstructed desserts. Because to me, part of creating a dessert is combining different elements to form a whole (in the form of a tart/cake etc) and managing/maintaining the structural integrity of that tart/cake is part of the challenge. I just don’t think it makes any sense to just serve a deconstructed dessert with the different elements scattered on a plate, it just feels like a lazy half-made dessert. Regardless, their deconstructed lemon meringue tart tasted better than it looked, I particularly liked the hint of yuzu flavour which was quite unique. But i just wish it was presented as a proper tart.
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