Video
Read full review
2022-07-17
457 views
Lunch with Lawyer at new yakitori place in Kau U Fong; part of a group which includes the relatively new Thai place Tommy Yummy in Central. Entrance is opposite the hotel. Counter seating 8 (max 14) with a view of chef at work, plus table for 4.Friendly chef introduced his grill, saying that the charcoal could sometimes cost more than the ingredients. 2 set menus to choose from ($680 or $880). Picked the former. Here’s what we had. Appetiser of marinated lotus root.Sashimi of hamachi, shrimp and
Counter seating 8 (max 14) with a view of chef at work, plus table for 4.
Friendly chef introduced his grill, saying that the charcoal could sometimes cost more than the ingredients.
2 set menus to choose from ($680 or $880). Picked the former. Here’s what we had.
Appetiser of marinated lotus root.
Sashimi of hamachi, shrimp and octopus. Octopus was very chewy.
Veggies: green pepper, okra and onion. Onion was too spicy for me; maybe a bit undercooked.
Chicken soup. Tasted much sweeter than normal. Lawyer thought chef must have put in sugar instead of salt. Expressed opinion to server. Server agreed, collected back our soup and gave us new ones. Quite oily.
Chicken Breast with plum sauce and shiso leaves. My breast was quite raw in the center but chef assured me that they used sashimi grade chicken; and he liked to make them as tender as possible.
Chicken cartilage
Chicken fillet with yuzu pepper
Chicken skin
Chicken wing- good; crispy skin.
Tsukune with Egg Yolk. Tasted a bit bitter; asked chef if organs were added. Chef said no; each one was freshly made in the morning using minced chicken thigh, breast, cartilage and carrot. Chef said maybe we weren’t used to the charcoal taste.
Tomato slices as palette cleanser.
Chicken thigh- piping hot
Ox tongue- very well made; thick and juicy. Could do with less black pepper tho.
10 views
0 likes
0 comments
Udon
Choice of sesame, green tea IceCream or yuzu sorbet.
Originally our menu included gizzard and liver; but since we didn’t take organs- chef swapped them out for us. Chef also urged us to try his dinner menu ($880 or $1180) as top quality ingredients were used, esp for the latter. Chef added that dinners were often quite full, as groups liked to book out the whole restaurant; 2 chefs would be working in that case. Ventilation system seemed good.
In summary: friendly chef; excellent service. Liked the idea of returning with a group and getting the whole restaurant to ourselves. Restaurant has yet to receive its liquor license, so hurry to take advantage of the free corkage policy.
Post
