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2016-12-14
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I have been to AKRAME Hong Kong a few times, and since its HK inception, I have witnessed at least 3 Chefs change here. The underlying Food styling is still Akrame Benallal based - yet there are some smaller details in which they differ. Now that it is helmed at the Kitchen by a young French Lady, I did caught glimpse of some more feminine touches. And this time around they are promoting a Perrier Jouet Champagne Wine Pairing Course with their Food - at HKD $1,180 Per Person during December and
The Courses were Designed to pair with the Perrier-Jouet Champagnes this time -
AKRAME Hong Kong recently underwent a Due Renovation -Although it still looks similar to me and familiar
Beetroot with Tomato Puree Crackers, and some Torched Parmesan Cheese Bread - It's colorful enough in contrast. As Amuse Bouche or Canapes, it's not super complicated but it's appreciated..
Sourdough Bread with Citrusy Powdered Butter - The bread and butter here has always been good and unpretentious, usually carrying a bit of a lemon powder tang and spices.
Perrier-Jouet Blason Rose NV - To be paired with the Scallops dish below
Scallop Carpaccio, with Finger Lime, Spinach, Seaweed & some Coffee Powder, with Seafood Consomme - A well balanced dish, with a small reference to Japanese influence in the Seaweed. I think I have mentioned this before, if French Brittany and even Scotland also has seaweed based recipes, I do find that sticking to this European seaweed influence is more comforting for me. ~ 8/10
Perrier-Jouet Grand Brut NV -We had this as an Aperitif at the beginning, and this time again it is paired with the below Lobster dish.
Homard Bleu Lobster, Tail Poached in Warm Broth, Tail is grilled. Served with Cucumber Tagliatelle and Fried Common Prawns, a smear of Crustacean Oil Actually this is not my first time of eating this recipe here, but it did undertake some small changes. A lovely dish and nearly perfect if the lobster tail meat was even cooked more, as it was a little too raw this time compared to past visits.. 8/10
Perrier-Jouet Belle Epoque 2008 -This was always going to be the Climax for the Tasting Menu visit, and this was a very good Vintage of the Floral champagne. No Wine expert over at here but this carried the expected white floral fragrance and just a tad of brioche toast behind the fresh young grape's background. Definitely girly and fits it's Fleur de Champagne image..
Sweet Potato & US Beef Tenderloin - paired with 2008 Perrier-Jouët Belle Époque ChampagneThe sweet fruitiness of this pairing was smart and when it incorporates some Cocoa Butter into the recipe, albeit I thought this particular beef dish was slightly too minimalist in style... Though this is probably part of the AKRAME cooking style. ~7/10
Perrier-Jouët Belle Époque Rose 2006 Champagne -
Pumpkin, Kumquat & Banana Tart with Pumpkin Seeds -
A lovely frozen dessert with Coffee, Caramel & Truffle - It tasted like a Tiramisu Gelato with a Caramel tuile and a strong Truffle taste, Hazelnuts.
Charcoal Madeleines with a Sour Jam -This time around it was more exploratory, and I saw them being prepared already even before the first Entree courses and were perfectly timed. I was jokingly saying to my friend this actually carried an almost Bacon-y note to it too in the lingering mouth feel. At HKD $1,180 for the Food x Champagne Pairing for December 2016, it is actually a fair price. I did think the Beef Course could be slightly bigger in portioning size to end the Meal on a high!
Price: $1188 + 10%
Food: ♕♕♕♕ to ♕♕♕♕ 1/2
Address: 香港灣仔船街9號, 香港
9 Ship Street, Wan Chai, Hong Kong
Ph: 2528 5068
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