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2014-03-09
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Revisited this pleasing Michelin-one-star restaurant with gourmet friends; the service was warm and the staff attentive just like last time. Took the edge of my hunger off with rolls plus mustard green spread - I wonder how they produced this olive oil-like consistency. The rosé jelly on the raw oyster was outstanding, the Scottish oyster was not of the finest breed but this prevents the two flavours clashing. The pumpkin soup was unique; it was made from pumpkin purée with only minimal cream an
Revisited this pleasing Michelin-one-star restaurant with gourmet friends; the service was warm and the staff attentive just like last time. Took the edge of my hunger off with rolls plus mustard green spread - I wonder how they produced this olive oil-like consistency. The rosé jelly on the raw oyster was outstanding, the Scottish oyster was not of the finest breed but this prevents the two flavours clashing. The pumpkin soup was unique; it was made from pumpkin purée with only minimal cream and the ginger foam atop added sprite to it. The apple salad-hamachi sashimi was fresh and the wasabi-green apple "sauce" was creative. These two dwarfed the Iberico ham salad on the same plate. The lobster (sous-vide, butter poach) basking in lobster bisque was good, though the barbecued corn sauce was drowned by such a rich neighboring "gravy". The pigeon was a pleasant surprise; paired with choi sum purée and a shiitake mushroom cake this dish made it to today's "memorable list". The sides of risotto - cooked not with cheese but with chicken soup - and salted fish mashed potatoes were nice. I didn't get a chance to savour the turnip cakes as my luncheon companions wolved them down; apparently they liked the black truffle with the turnip cakes a lot. Desserts were the weakest link in this fabulous lunch; the almond jelly with fruits was passable only, though the chenpi (preserved orange peel) popcorn was a nice change from the usual genre.
All in all, I really like the way this eatery fuses Chinese and Western tastes in innovative dishes. It would be perfect if they could work more on their desserts.
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