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2021-11-24
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Hong Kong Cocktail Weeks had begun and we decided to use our cocktail tokens at one of the listed restaurants and bars. One place was 紅棉 (English name: Mian). Located at The Murray Hotel, it's a very high end Chinese restaurant. But it served drinks? We had no idea until we saw our list in the brochure. We decided to find out.They have an entrance at the bottom where the parking is. You can choose to enter this way and walk up the stairs.However, they also have an entrance on the first floor are
They have an entrance at the bottom where the parking is. You can choose to enter this way and walk up the stairs.
However, they also have an entrance on the first floor area of the hotel. This is actually where we exited. Here you'll see the spectacular Old Valuable Tree (OVT). This is the Cassia javanica var. indochinensis and is the only species of it's kind registered in Hong Kong. And what a beauty she is.
The outdoor bar area has a fantastic view of this tree. It's literally right underneath. And behind it you will see the hotel's famous architecture including a view of The Arches.
Also outside you can see famous artwork as well like this one from Spanish artist Juame Plensa.
Inside the restaurant is a contempory Chinese design. Spacious. I especially liked they had a small stool next to you to place your purse.
They showed us the menu for the Hong Kong Cocktail Weeks. Menu is in English only.
Pineapple Ginger Punch (4 Tokens from the Cocktail Pass). Jack Daniel's Honey Whisky, fresh air dried pineapple, Domaine de Canton ginger, lemon juice and syrup. This was a really good balance of sweet and a touch of sour. I liked it. There was a hint of ginger but not too much to be over powering. The best was the bits of air dried pineapple. Soaked in the alcohol but still super crunchy.
Spicy Tea Manhatten (5 Tokens from the Cocktail Pass). 15 years Pui Er tea infused with Sichuan pepper and tangerine, Highland Park 12 years old Whisky, Sweet Vermouth, Angostura Bitters. Beautifully presented in a tea pot, you pour it into a little tea cup for a bit of entertainment.
The tea cup had an edible flower in it to make it look even prettier. A bit stronger than the other drink. Think of it as a grown up cup of Chinese tea. There was a slight hint of spice from the pepper but not much. Just a hint. Very well made cocktail.
We also did come here for food. Menu is in English and Chinese. In the afternoon they have a la carte and a lunch dim sum menu along with sets. We just ordered a number of dim sum.
Baked BBQ Pork Puff with Apple Puree ($88). A trio of puffs with sesame on top. The pastry was so light and delicate. It literally melted away when I picked it up.
The char siu was delicious. Savory and sweet. Balance with the bits of apple puree, this was a really nice upgraded version of the usual BBQ pork puffs.
Steamed Hairy Crab Roe Dumplings ($98). As it was in season, we ordered these. The dumpling skins were thin but held the soup well without leaking. The filling had a nice dispersal of hairy crab roe mixed with the pork.
Steamed Rice Roll with Crispy Shrimps ($88). The rice roll was thin and smooth while the shrimp filling was firm and fresh. In between them was a thin layer of a very crispy puff. So thin to not make you feel like it was too much fried food. But enough to give it a crunch.
Steamed Prawn Dumplings with Asparagus ($98). The prawn was fresh and firm. The bits of aspargus was strong, giving the prawn an extra bit of freshness. The skin was thin and not too sticky.
Steamed Minced Beef Balls with Broth ($78). These arrived in a dramatic looking Chinese lion shaped bowl. This bowl also retained heat so the broth remained hot even after sitting on the table for a while.
Plucking off it's head, there were several tiny balls of beef with a very savory rich beef broth.
The balls were the right size to place in your mouth in one go. Delicious and well seasoned. A strong beef taste.
Hawthorn Cake ($78). We ended with dessert. Most places have the sesame version. Here they offer one made from hawthorn. So pretty in color. But the best was the flavor. Intensely sweet and sour. Just like eating those wonderful childhood hawthorn candy but in a fun chewy roll.
Crispy Fresh Milk Custard with Sweet Rose Jam ($98). But this was one my favorite. When I saw so many, I feared it would be too much. But it wasn't. The skin was so thin but so crisp. They milk custard was still soft yet light. It didn't feel like it was too filling. This is one of the best I've had in Hong Kong. It's not easy to make. And to make it so well ... kudos to the chef.
But the rose jam. That was amazing. Sweet with a serious fresh rose taste. It was like eating perfume. Simply delicious and perfect with the fried custard.
Beautifully plated dim sum that also tasted delicious. Excellent quality and high amount of skill. The cockails were also well crafted. Service was excellent and attentative. All with a view of the tree and the hotel architecture.
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