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Restaurant: La Parole
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level3
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Follow the modern French muse
2015-05-04 7421 views
Hong Kong's first blend of FineDining and SocialEnterprise 社企餐廳-where proceeds are donated to Charity. What's better than enjoy delicacies and give a helping hand to others at the same time?Interestingly named as "foie gras in many ways", this starter is uniquely developed around the same luxury ingredient. I started with the pan fried foie gras served with jam of #fig and pineapple( back); foie gras cream terrine cheese (middle) and then a slice of fig topped with foie gras terrine ball coated
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Hong Kong's first blend of FineDining and SocialEnterprise 社企餐廳-where proceeds are donated to Charity. What's better than enjoy delicacies and give a helping hand to others at the same time?
Interestingly named as "foie gras in many ways", this starter is uniquely developed around the same luxury ingredient. I started with the pan fried foie gras served with jam of #fig and pineapple( back); foie gras cream terrine cheese (middle) and then a slice of fig topped with foie gras terrine ball coated in black sesame( front) . In this sequence of eating, there is a gradual transformation- from soft and original form of foie gras to a relatively thicker texture, giving a modern touch to this traditional French twist. Every ingredient is able to stand out with its refined and characteristic taste without dominating others
Foie Gras in many ways
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 The ribeyes was marvellous. Perfectly grilled to give a crispy charred outer and a succulent tender pink inner. The potato mash at the bottom was quite finely done and buttery.
Overall Service and food is in top quality but I expect to have a more extensive #wine list. Although the manager was so nice and matched wine for our mains, the recommended Saint Emillion 2006 is quite bland. Prefer bringing a bottle of personal favourite to match with the dish.
American Prime Rib eye beef ''a la plancha''
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 Personally the most impressive mains is definitely "the pan fried salmon and scallop with carrot for a sweetie harmony". Each bite just gives a burst of freshness and complexity of flavour, thanks to the perfect colourful pairing of garnish: a bunch of chopped beetroot and vinegar that highlights the succulent salmon ( surprisingly my mouth is drenched with the fish stock!) ; and complemented with mashed carrot paste and basil, successfully giving a sense of completeness and harmony to the dish.
Pan Fried Salmon and Scallops with carrot for a sweetie harmony
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 A very exciting dining experience in such a high end French restaurant which is at the same time a social enterprise- all proceeds will be contributed to Benji's centre, serving speech delay children from low income families.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-04-25
Dining Method
Dine In
Spending Per Head
$500 (Dinner)
Celebration
Birthday
Recommended Dishes
Foie Gras in many ways
American Prime Rib eye beef ''a la plancha''
Pan Fried Salmon and Scallops with carrot for a sweetie harmony
  • Pan fried salmon and scallop with #carrot for a sweetie harmony
  • foie gras in many ways
  • rib eye