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2020-10-29
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To celebrate my wife's birthday, I have been looking around for nice restaurants to dine for. After some research, I settled for REIGN The Abalone House. It was helmed by Michelin-starred chef Jean-Marc Soldati, an abalone-themed restaurant offering the finest South African abalone. It was located inside K11 Musea, in sync with the brand image. For their menu, they offered deluxe value set and all day prestige menu. They served mainly abalone pasta, rice, desserts and drinks etc. Located at th
For their menu, they offered deluxe value set and all day prestige menu. They served mainly abalone pasta, rice, desserts and drinks etc.
Located at the entrance of the restaurant, they displayed samples of abalone and caviar for customers to glance upon, showcasing the quality of those delicacies sold.
Pan-seared Foie Gras with Mix Greens - Foie gras was cooked till soft, with layers of oil retaining on it making it juicy. Salad was fresh and crunchy, complimenting nicely with the foie gras.
South African abalone served with angel hair pasta - It was presented nicely, served in a long plate with the pasta spread across it. Pasta was chewy and flavourful, aided by the flavour of the XO sauce. They proclaimed that their abalones are served with highest quality, naturally farmed with no added chemicals. Abalone was really fresh and chewy, different from those i have tasted before.
Braised South African abalone served with rice - Gravy was sticky in texture, sweet and flavourful in taste. It goes well with the rice. Abalone was served in whole piece, and was chewy and juicy, absorbing the essence of the gravy.
Reign abalone laying in lobster consomme with lobster - Lobster soup was served separately, for us to pour onto the plate when ready. The chef was generous with the serving of the lobster meat and abalone, cut into mini cubes. Lobster soup was fresh and flavourful, with strong lobster taste. Lobster was chewy and juicy as well.
Reign abalone linguine with truffle - Linguine was cooked with cream base, making it creamy. Chef was generous with the serving of black truffle, making it very flavourful. Abalone goes well with the flavour of the black truffle as well.
Caramelised bird's nest panna cotta - Their dessert was like an art piece, presented beautifully in a small round container. There were grapes, strawberries and pmegranate in it, making it very appetizing and juicy. Panna cotta was very soft and smooth, melting in my mouth. Bird nest complimented nicely with the dessert, which was very soft and smooth.
Chocolate gelato with bird's nest - This was my first time eating gelato with bird nest. It was an interesting concept and taste, with the strong chocolate taste blending well with the texture of the bird nest. As a chocolate lover, their chocolate gelato was up to standard, thick in texture and strong in cocoa.
We ordered reddish summer berries and pinky strawberry mocktail. As usual, their presentation were colourful, with plentiful of fruits mixing with the soda. The drinks were refreshing and sweet in taste, able to taste the freshness of the fruits used.
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