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Great food with good companion
2015-04-30 7257 views
I paid a visit restaurant Akrame with a dear friend of mine last week to celebrate her return to Hong Kong after a year-long separation of working holiday in Australia. Located in Ship Street, there were so much hype and expectation of this modern Michelin one-star French restaurant as the area continues to thrive as a foodie destination.Everything was a mystery at first when we sat down as we weren’t given much details of the menu except to ask to choose between a four or six or eight course se
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I paid a visit restaurant Akrame with a dear friend of mine last week to celebrate her return to Hong Kong after a year-long separation of working holiday in Australia. Located in Ship Street, there were so much hype and expectation of this modern Michelin one-star French restaurant as the area continues to thrive as a foodie destination.
Everything was a mystery at first when we sat down as we weren’t given much details of the menu except to ask to choose between a four or six or eight course set dinner.
Parmesan cracker with squid ink and Olive and yoghurt with celtuce and horseradish
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 The staff arrived shortly with the starters. We commenced with a parmesan cracker with squid ink, followed by olive and yoghurt accompanied with celtuce and horseradish. The starters were about right and whetted our appetite for the meal to come.
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 Coming up next was the polenta served with haddock and coffee sabayon, and I think it was a delightful dish to follow; with an understated smokiness of the haddock in the creamy polenta, but not lost in the strong based coffee sabayon.
Gillardeau oyster
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 Next came the Gillardeau oyster. The oyster was served with green apple bits and strips of seaweed. The dish was a triumph with the right amount of creaminess complemented by the tartness of the granny smith apple.
Boston lobster with lentils and tarragon chantilly
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 The third course was Boston lobster with lentils and tarragon chantilly. The lobster was cooked with a hot consommé in front of us. The meat was succulent and easy to cut into with a bouncy texture.
Carrot arlequin
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Seabass with charcoal butter
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 Seabass with charcoal butter and carrot arlequin was the next course. Covered with an edible charcoal-flavoured butter, the seabass has a slight aromatic resemblance of being grilled.
Yellow chicken with Vermouth
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Potato mousse
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 I chose the Chicken dish as my main. Complemented with vermouth and a filing potato mousse, the yellow chicken was slow cooked with a nice hint of light pink on the inside, and the outside a crispy crackling.
Cocoa-pigeon with asparagus and watercress coulis
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 My friend chose the cocoa-pigeon with asparagus and watercress coulis on the other hand. Infused with earthy hints of cocoa, my friend said it was one delicious meaty dish.
Chocolate mousse and green cardamom gelee
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Cream cheese and red berries with beetroot granite
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Surprise ice-cream
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 Dessert was a trio of chocolate mousse and green cardamom gelee, surprise ice-cream and the one that I liked the most, cream cheese and red berries sprinkled with beetroot granite. Just when you think that the meal was coming to an end, it gave us yet another surprise. The cream cheese and berries struck an impeccable balance between the sweet and savoury, finished with a touch of beetroot granite.
Ending the meal was a plate of petit four with lemon meringues, madeleines and a bar of sea salt dark chocolate, which was a lovely surprise!
(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
2015-04-24
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Recommended Dishes
Parmesan cracker with squid ink and Olive and yoghurt with celtuce and horseradish
Gillardeau oyster
Boston lobster with lentils and tarragon chantilly
Yellow chicken with Vermouth
Cocoa-pigeon with asparagus and watercress coulis