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2017-10-24
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Things are finally picking up in an otherwise uneventful (okay, boring) year for the local dining scene this month. Chef Uwe Opocensky, the former executive chef of Mandarin Oriental Hong Kong (Krug Room and Mandarin Grill, two excellent restaurants under his watch), has recently launched his first ever solo venture in Hong Kong. His eponymous Restaurant Uwe was finally ready for its debut in the last week of September following months of intense preparation.Chef Uwe's 24-seater which has taken
Chef Uwe's 24-seater which has taken over the space formerly occupied by Mediterranean restaurant Bayta, will focus on the best seasonal ingredients most of which are sourced locally right here in Hong Kong. Like some of the top restaurants in the world (Alinea for example), Restaurant Uwe requires diners to purchase their tickets in advance ($1088 per head). This can be easily done online with just a few clicks of a button.
It doesn't take a genius to realize what tonight's theme was. First of all, the autumn leaves on the floor and then the birch tree in the middle of the restaurant. It must have something to do with autumn.
**A sad note to pass along before I start talking about the 6-course tasting menu here. To put it in short, it's been a tough month for my cameras. Both my Sony and Canon cameras went down unexpectedly so I was down to my third (and last) option - my iPhone 6. And we all know how iPhone 6's works in low light situations. So please accept my apologies for the rather poor quality of these photos.
Autumn landscape - We were first greeted with a number of canapés to start off the meal. First, there were the pumpkin leaves, parsnip leaves and malt bread sticks nicely presented on top of some wooden logs and stones.
Autumn leaves Part One - Parsley
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Autumn leaves Part One - Pumpkin
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Pickled Japanese radish
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Duck and chicken liver parfait
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Vension tartare with porcini mushrooms
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Signature smoked salmon with caviar and cream cheese
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Mushroom and egg espuma - Pretty foamy with rich mushroom flavors coming from the bottom. Pretty nice.
Mushroom and egg espuma
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Cep mushroom tartlet with duck egg scramble
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King crab spring roll
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Celeriac pasta with assorted mushrooms
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Grouse pithiviers
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Slow-cooked US prime rib-eye - This was the flat cap, which was the most tender part of the rib-eye.
Flat cap with shallot and mashed potato
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I had to touch on the mashed potatoes which was served alongside the rib-eye because it was probably one of the best I have had for a long time. It was very smooth yet not too buttery like the one from Uncle Joel.
Pineapple - Dessert was a simple dish of charred pineapple from Hokkaido, served with reduced pineapple juice.
Pineapple
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Homemade ice-cream
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Petite four was some locally sourced gooseberries. Very sweet with a fair amount of juice.
Petite four - locally sourced gooseberries
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Like Chef Uwe has described himself, this was all about honest cooking with some of the best in-season ingredients (mushroom, grouse etc.). And we all know honest cooking can go a long long way with Chef Uwe's talent which explains why the restaurant is already fully booked through November (Price already adjusted to $1,288 per head).
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