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2008-04-28
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A choice for a bit of pomp while still eating comfortably. I must say I was a bit taken aback when I learned it was a Max Concept restaurant but I decided to try anyhow. They had a really nice view.For wine lovers, this restaurant offers a wine pairing menu for $980 apiece. Past the sticker-shock, it's actually a steal. Ask them for the most recent menu and you can see why.As for my night, I already brought along a bottle of Ruinart Rose. They charge corkage $300. A bit steep, but the service wa
For wine lovers, this restaurant offers a wine pairing menu for $980 apiece. Past the sticker-shock, it's actually a steal. Ask them for the most recent menu and you can see why.
As for my night, I already brought along a bottle of Ruinart Rose. They charge corkage $300. A bit steep, but the service was well above par.
Service:
Talking of service, they have much of what you would expect from a solid service -oriented hotel restaurant. They move briskly but can take on ordering, dish placement, inquiries, and the like with ease. Perhaps also because I believe our server was the assistant manager as well, who was very well composed and knowledgeable. I also noted from the table on my right that they handled decanting with care and confidence. Perhaps it is the Peak after all.
Menu:
Sweet corn and crab soup, rambutan, crab betel leaf wrap and crispy crab wonton
Red pepper and roma tomato soup with crushed rocket pesto, buffalo milk mozzarella and crisp casalinga crouton
Airfreight pearl meat flash fried with shiitake, chive buds,ginger and soy, served on a mother of pearl shell (2 orders) (see食神歸位’s pic)
Roast field mushrooms with garlic and thyme
Pepper crusted sea bass with fennel ‘risotto’a rich fennel veloute and pinot noir essence
Roasted lamb rack, asparagus custard, cepes, pencil asparagus and lavender scented sauce
Crispy fried golden taro dumplings stuffed with white, milk and dark valrhona chocolate, vanilla custard and gold leaf
Caramelised rhubarb and ginger pudding, ginger panna cotta with rhubarb cloud
Orange blossom marshmallow rose water, Turkish delight, strawberry fairy floss and blood orange jubes
Taste:
The soups were good. The tomato soup has a tang that is complemented by the crouton. I am unsure if most ordinary diners would like the tomato soup however. More established foodies would appreciate its simple but classy taste.
More notably the corn soup was superb. A corn puree soup made with corn that reminds me of the fresh organic corn from the Saturday farm markets I shop at. A very modern take of the corn soup.
Side note- The head chef must have been a very detail oriented man. We noted the cutlery and dinnerware were well matched with the dish. Corn soup was served on a thin cup with a long narrow spoon, while the tomato soup on a semi-spherical bowl and round soup spoon that sits adroitly inside.
The signature dish is the Pearl meat. Very delightful dish presented on a mother of pear shell. The seared / fired shitake mushroom has a very meaty, smoky scent superior to the charcoal-fired fares popularized by localized japans restaurants which often are too much charcoal but wanting in taste.
The Sea bass was excellent. Very tender, the pepper crust and essence brings a light complement to the flavor, but not overbearing.
I would really rave about the lamb. I asked for medium rare(50%). The lamb cutlet was very fresh, came out all dark pink, and was tender any way I cut it (Sometimes meat needs to be cut on the grain to be more tender to taste…) It wasn’t bloody, not sinewy, not too soft. I didn’t like the cepes, so I ignored it. The asparagus custard was a bit offbeat, but can fare well with the lamb. Both might make the lamb dish a bit different, but really, I was onto the lamp rack.
I was a bit disappointed that they didn’t have the rhubarb and ginger pudding dessert when I requested. They were out of the panna cotta so I ordered the Taro Chocolate dumplings. Our server, in a manner usually found in gourmet US restaurants but not in HK, served us the rhubarb and ginger pudding dessert sans the panna cotta gratis.
Lets just say these taro dumplings were mini chocolate bombs. Very rich. I totally underestimated it by its size. Put the small taro sachet in your mouth and tell me about it on your next review.
The rhubarb and ginger pudding dessert was fantastic. Perhaps I am not well acquainted with rhubarb, but I will soon enough. I enjoyed the taste contrast and different textures playing with the palate. While the taro dumplings has a more traditional taste, the ginger pudding was more of very pleasant surprise.
More Side note: Truthfully, I was initially a bit upset that the server popped/spilled my champagne. It was a decent bottle of rose I picked to celebrate with my date. I do know that it was because I BYOB and it was not as chilled as it should be, and my server did notice this and chilled it more before he opened it. He did offer us 2 glasses of champagne while we waited for my bottle to chill. I appreciated his good serving manners. Everything else went smoothly. Sometimes it takes an accident to make the highlight.
Oh, PS! The petit fours was a very nice finish. Let your fingers bring the night to an end.
Great view –I sat next to the glass from ceiling to floor.
Summary –Very good food, Superb view and service.
Oh, PPS!!! I enjoyed the olive oil for the bread very much. (See DragonFire’s post for pic) Its taste has a very nice floral finish. Made me want to ask where I can buy some.
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