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2015-11-21
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Whenever we have some good news on the business front, we celebrate at a restaurant like Briketenia. We started with Oven Baked Scallops with Mushroom and Mornay Sauce. The shells were of decent size and the taste and texture of the scallops complemented by the mushroom and Mornay sauce was sensational. It's a pity there were only two but hey, there was more to come. Slow Cooked Octopus Carpaccio with Crispy French Baguette and Green Salad was nice but not a smart choice on that specific day gi
We started with Oven Baked Scallops with Mushroom and Mornay Sauce. The shells were of decent size and the taste and texture of the scallops complemented by the mushroom and Mornay sauce was sensational. It's a pity there were only two but hey, there was more to come.
Slow Cooked Octopus Carpaccio with Crispy French Baguette and Green Salad was nice but not a smart choice on that specific day given the fact that the crispy and waverthin baguette slices was too heating (熱氣 yeet hay) for my mouth.
Fish of the day was salmon which was baked to perfection and served with french beans and baby carrots as well as some potatoe puree.
The Boston Lobster Linguine with Asparagus, Fennel and Lobster Bisque pleased us greatly and transported us to Mediterranean regions, while in fact we found ourselves in an old industrial area in Kwun Tong that rapidly being unindustrialized.
We treated ourselves to two more desserts (not included in set lunch, HKD30 each), namely a coconut creme with cucumber and a crème brûlée. After all the custard puddings with a caramel experiment on top that did not deserve the name crème brûlée, this one at Briketenia was spot on. The creme was nice and creamy and it was tastefully contrasted by an ice-like layer of caramalized sugar.
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