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2018-05-14
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This restaurant is literally hidden in Wan Chai, the alley was pretty dark at night and that’s why you can spot the storefront light of the restaurant. The ground floor is like a small wine shop, you will need to walk up to the second floor to the dining area. The atmosphere is completely different up here, it is more chic and sophisticated, perhaps because of its high ceiling and the contemporary interior design.After we were being seated and trying to figure what to order, the server brought u
This restaurant is literally hidden in Wan Chai, the alley was pretty dark at night and that’s why you can spot the storefront light of the restaurant. The ground floor is like a small wine shop, you will need to walk up to the second floor to the dining area. The atmosphere is completely different up here, it is more chic and sophisticated, perhaps because of its high ceiling and the contemporary interior design.
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After we were being seated and trying to figure what to order, the server brought us some bread with butter and pork rillette. The texture of the bread is excellent, crispy on the surface, soft and slightly spongy within. As for the pork rillette, it is like a pulled pork meat ball, yet the juicy and rich pork flavor matches well with the bread.
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Soon after our tapas arrived the table, it is sort of an appetizers platter which includes Red Tuna Tartare, Beef Tartare and Duck Confit Croquette. The delicious looking of tuna tartare was served on a shell, there are black olive, capers, and orange mixed in it. It is not fishy at all, in fact the orange and capers can help to freshen up the taste. Luckily I have saved some bread, it tastes prefect with the tartare, excellent texture. The beef tartare is topped with an egg yolk and a niche of paprika, hence it is rather moisture and tender. Last is the duck confit croquette, the pulled duck meat is quite juicy and the duck fat is really appealing. The surface is crispy and I love the special sauce underneath to neutralize the heaviness.
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Up next is a bigger starter, Stuffed Macaroni. It is actually some large shell pasta instead of macaroni and they filled it with duck meat and parmesan. To add more flavors to the dish, there are smoked duck breast, hazelnut and veal jus. Surprisingly all those flavors are well combined, I especially like that nutty flavor from the roasted hazelnuts. And as you can see the chef has added few pieces of truffle on the top, the light truffle taste surely did some magic to the dish and bring it to another level!
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The Fillet of Smoked Sardine has served to us at the same time. I was a bit concerned about the fishy taste at first, however my concern is unnecessary. The sweet pear marmalade below the sardines help to clear the fishy taste, the sardine flavor is good to pair with a fruity taste. Again, this is another flavorful and rich texture dish!
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One thing that I really like here are the presentation of each dishes, they are all FABULOUS AND GORGEOUS!!!!It is like an edible art piece, thus customers are not just satisfied with the taste but also the sight. Like the following Griddle-grilled Scallop, the green sauce with pearl colored scallop, orange tangerine and black caviar, delightful colors. The scallop is medium cooked, therefore the texture is soft and not dry at all. Dip the scallop into the green wasabi sauce, a hint of its unique spiciness can excite your tongue. This is absolutely enjoyable and incredible, I am surely coming back for this!
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O-M-G!!! Look at this evil and juicy baby on the table! This Rossini Beef Fillet can definitely fulfill my craving for meat~~ The beef fillet is medium-rare cooked, which you are able to see that mouthwatering pinkish meat in the middle. They did a good job on the sealing, the beef is juicy and rather tender. It was topped with two of the most luxurious ingredients in the world, Foie Gras and Truffle. The pan-fried Foie Gras carries a juicy goose flavor, it is an insane combination with the beef. Besides the mashed potato as the side dish, there are croquettes on the side as well. Beef and potato are just meant for each other, this is a common sense that everyone knows.
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After the main courses, we took a short break and the server brought us the dessert menu. It wasn’t Valentine’s Day, yet two desserts are both chocolate based lol. First is something classic and yummy, Republica Del Cacao 70% Dark Chocolate Fondant. Generally the chocolate fondants will be sweetness overload, nonetheless this is 70% dark chocolate based, it less sweet and carries a nice cocoa bittersweet taste. That light brown sauce on the side is chestnut and it also pair with roasted hazelnut, that nutty taste surely suit with the chocolate flavor.
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The opposite of black is white and the opposite of dark chocolate fondant will certainly be this Green Apple, White Chocolate Brownie. Two bite-sized brownies are ideal, as the white chocolate flavor tend to be sweeter. And something that helps to neutralize the sweetness, will be a scoop of the green apple sorbet. That ice cold and sour sorbet is like a magic touch to the dish, the refreshing taste just united all the rich flavors.
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