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2015-04-27
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Dining at Cirqle was the final stop in a mini-food tour through Wong Chuk Hang on a glorious Thursday afternoon, and it proved to be an exceptional end to an already delightful day.With a modern interior and more than adequate space, I chose a table near the kitchen, just to be nearer to the wonderful smells that had enlivened my senses upon entering the restaurant. This meal was to be just a smattering, a taste of the perceived decadence I’d viewed through multiple posts on Instagram. ‘If indee
With a modern interior and more than adequate space, I chose a table near the kitchen, just to be nearer to the wonderful smells that had enlivened my senses upon entering the restaurant. This meal was to be just a smattering, a taste of the perceived decadence I’d viewed through multiple posts on Instagram. ‘If indeed the restaurant reaches the bar,’ I thought, ‘I’ll bring @Hangrywifey back for a complete pig-out.’
The menu was lovely! I flirted with the idea of trying their Beef Carpacchio (105HKD), Moroccan Spiced Swordfish Nicoise (298HKD) or Spatchcocked Spring Chicken (280HKD), but when I laid eyes on the Seared Pigeon (118HKD), I knew my choice had been made. While pigeon may feature in traditional cuisines in Africa, Asia, Europe, and Latin America, it is not a quintessentially North American food, aside from being served at French or Chinese restaurants as a delicacy. My curiosity was peaked, and so I ordered. I was go glad I did.
Seared Pigeon
$118
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Cirqle exceeded my expectations, and provided a wonderful first gastronomic experience to a long list of things I’ve eaten. Much appreciated, and it seems I’ll be back, with @Hangrywifey next time!
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