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2017-09-06
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Busy hubby squeezed some time just to dine out with me. I really appreciate that. This time he took me to a place his colleague recommended . To my surprised I never expected we have such fancy place near Kwun Tong.We got some hot bread as start Salmon RillettesThese delicate little pieces as start of the meal, who can resist. The mixed herbs is the key to present the taste of the salmon. With the set we can choose the starter among those six choices and my hubby picked the mushrooms. Usually h
Busy hubby squeezed some time just to dine out with me. I really appreciate that. This time he took me to a place his colleague recommended . To my surprised I never expected we have such fancy place near Kwun Tong.
We got some hot bread as start
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Salmon Rillettes
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These delicate little pieces as start of the meal, who can resist. The mixed herbs is the key to present the taste of the salmon.
With the set we can choose the starter among those six choices and my hubby picked the mushrooms. Usually he doesn't care what to eat but tonight he picked this dish which is surprisingly good.
63 °C egg, Wild Mushroom, ham Bellota ham
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I don't know what is the magic behind this specific heat of
63 °C but indeed the egg is cooked just silky soft and it melts in a way with the taste of mushrooms gives a really rich texture.
Grilled Prawn Risotto, wild mushrooms, truffle paste
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It has been a while I haven't had any good risotto in a restaurant. Firstly I really appreciate the presentation of this dish is just aesthetic. The risotto tastes al dente and rich. The truffle added is just taking it to another level.
Pan seared French seabream with green pea turnips and garden mix
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I would say the Chef is really skillful as the seabream pan seared just crispy at the outside yet still soft inside.
Dessert
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