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2014-02-16
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Akrame execution, creativity, and service falls face-flat on the floor when it comes to high-end french cuisine. It is nowhere near michelin quality nor its original counterpart over in the Europe.Do not waste your hard earned money here at this restaurant. You have been warned. Go to Amber instead.On Valentine's day, I took my date to this restaurant after reading rave reviews on Timeout. It was a 5 course "mystery menu" for the price of ~$1000 per head. All dishes, except for one, fell flat of
Do not waste your hard earned money here at this restaurant. You have been warned. Go to Amber instead.
On Valentine's day, I took my date to this restaurant after reading rave reviews on Timeout. It was a 5 course "mystery menu" for the price of ~$1000 per head. All dishes, except for one, fell flat of taste and value.
Amuse Bouche: tiny chips, a celery stick and a tiny biscuit. Chips were the size a thumb fingernail and was topped with an olive. Alongside miniature chips was a biscuit with tiny salmon roe on top, which doesn't work at all because the biscuit is incredibly dry and the roe just doesn't work it. Lastly, lone celery stick with a dab of black sauce on the end. Everything looked something a toddler can prepare and tasted like it was prepared by one too.
First course: Deconstructed celery root appetizer served ala sea foam and coffee grinds... all served on martini cocktail glass. The description alone gives you an idea where this dinner is headed... looked like a dessert and tasted like brown mushed veggies with a hint of coffee taste.
Second course: Razor clams with white sauce served with foam. This dish was the best dish of the night. Taste was on point with Clams perfectly cooked and foam adding a delicate seafood texture to it. Plating and presentation was spot on; this is an a great app for a good meal.
Third Course: Pan-fried snapper with deep-fried skin. The presentation is beautiful, but unfortunately the taste is entirely forgetabble. There was nothing spectacular or good about this fish... the flavor and execution is entirely boring.
Fourth Course: Slow cooked iberico ham served with black truffles. I was incredibly ecstatic because just the ingredients alone can make anyone salivate... but this was actually the worst dish of the night. Black truffles were dry, dated, and tasteless. Iberico ham was cooked beautifully, but lacked any sort of seasoning/flavor (also included huge hunks of fat at the bottom of the slice). What's was horrible is that the black truffles, beet reduction sauce, and this strange white cream sauce mixed together with the pork to create the strangest flavor (and mud color) to ever hit my palette.
Dessert: Pineapple in margarita concoction, peanut butter pudding, some other small dishes. Pineapple was overly sour and this just added to the sweet margarita juice. Peanut butter pudding was nice, but has no place in a fine french cuisine; should belong much more in a casual restaurant.
Service: Servers could barely speak english and it was impossible to understand what they were serving us. I actually felt embarassed for the servers as they were fumbling for words to upsell me on the dishes.
I had high hopes for Akrame but it is simply a strange amalgamation of confused molecular gastronomy looking to make a quick buck in the HK restaurant industry. Skip this.
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