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2024-06-05
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It was our first time to dine in this renowned local fine dining Michelin 2 Star restaurant. The restaurant setting, decor and artwork are modern and contemporary. We ordered the 11 course degustation tasting menu at the cost of $1,280 per person. On top of that we paid $90 each for their Signature Dish, the Molecular x-treme “Xiao Long Bao” and a further $480 for one set of wine paring shared between 2 persons. The wine paring included a champagne, a white wine, a red wine and a dessert w
We ordered the 11 course degustation tasting menu at the cost of $1,280 per person. On top of that we paid $90 each for their Signature Dish, the Molecular x-treme “Xiao Long Bao” and a further $480 for one set of wine paring shared between 2 persons. The wine paring included a champagne, a white wine, a red wine and a dessert wine.
The chef’s inspiration is taking you through a journey through Hong Kong’s history, nostalgia and culture and theme of the menu was a Hakka CNY.
The first dish was the “Hakka Three”, which was served on a rotating plate consisting of tonka bean, tofu, Iberico, bitter gourd, toro, eggplant and obsiblue shrimp.
Hakka Big Three
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The second dish was “Poon Choi” which was made with an assortment of different vegetables.
Poon Choy
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The third dish was “Yummy Acabas” containing caviar, quail egg and taro.
Yummy Abacus
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The Fourth dish was “Fish”, containing kanpachi, soy green onion eel fish maw, monkfish liver and pickled cabbage.
Fish
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The fifth dish was “Salty Dragon” consisting of spiny lobster, fresh sand ginger beurre blanc and seaweed.
Salty Dragon
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The sixth dish was “Piggy Yummy” which contained chicken, pork stomach, daikon and black truffle
Piggy Tummy
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The Signature Dish Molecular Extreme “Xiao Long Bao” for additional $90 was next.
Xiao Long Bao
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Dish Seven 7️⃣ was “Lei Cha” which was tea / liquid containing green tea, sesame, sake, hazelnut, basil, and toasted rice. The ingredients of the tea were displayed on a platter for display only as can be seen in the photo below.
Lei Cha
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Dish nine 9️⃣ were the main proteins where we ordered the “Wagyu Beef Head to Tail” for additional HKD $300. This consisted of wagyu short rib, tongue and ox tail.
Wagyu Beef Head to Tail
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Dish nine 9️⃣ was the “Pigeon” 8 treasure, plum jus. I don’t really like pigeon due to the flavour of the meat being gamy, however the taste was amazing, the meat was tender and juicy with sweetness coming from the plum jus.
Pigeon
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Dish ten 🔟 was the first of the 2 desserts “Mui Choy” mustard green, fresh and dry caviar.
Mui Choy
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Dish eleven which was the second dessert was “Nian Gao” mochi, palm sugar, lotus and coconut.
Nian Gao
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All dishes were inventive, well presented, cooked perfectly and well seasoned. The waiters took time to explain each dish and the chefs inspiration behind it. This restaurant is worthy of its Michelin 2 stars and great place to celebrate your special occasion.
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