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2023-12-27
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📍RêveriHave longed to come to try this Japanese X French restaurant, using Japanese ingredients with French techniques.To start with, Japanese Mackerel Ceviche was refreshing and a piece of art to the eyes. The Uni Brioche reminds me of the one at Roganic but even richer with the uni on top. One of my favorite of the night was their Fole Gras Monaka with Shaoxing wine jelly, figs jam, caviar, chill aioli. They don’t make sense in a sentence but it was a flavor explosion. We then turned to a Pige
Have longed to come to try this Japanese X French restaurant, using Japanese ingredients with French techniques.
To start with, Japanese Mackerel Ceviche was refreshing and a piece of art to the eyes. The Uni Brioche reminds me of the one at Roganic but even richer with the uni on top. One of my favorite of the night was their Fole Gras Monaka with Shaoxing wine jelly, figs jam, caviar, chill aioli. They don’t make sense in a sentence but it was a flavor explosion.
We then turned to a Pigeon Yakitori which was perfectly cooked. The richness was then washed off by the Trio Tomato with Compressed cucumber, basil, tomato water and tomato granita. Definitely a great palate cleanser!
The two main dishes were surf and turf, just on two different plates. Both yummy but not surprising.
For the carb dish, we tried both the Soy Marinated Toro and Spicy Ikura Rice and upgraded a portion Japanese abalone rice with liver sauce. I personally prefer the toro and Ikura version as the abalone was a bit tough.
The dessert was a bit of a miss for me. Vanilla Braised Pineapple with Coconut granita, malibu cream cheese foam. It’s more of a Thai dish to me. However, the birthday lemon/yuzu tart was superb! Would easily choose it over the original dessert!
Overall, a very nice restaurant that is full of potential!
Price: HK$2,000 pp (dinner)
Revisit: 9/10
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