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2024-03-22
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Going through the list of restaurants in restaurant’s week, I want to try something that I haven’t tried before. And I found this. The restaurant was famous for lava croissants. Located in Sheung Wan along the steps perpendicular to Gough Street and Hollywood Road, this little restaurant gave you weekend vibes right away even on a weekday.It’s a small restaurant and the tables are very close to each other. A table for 2 is actually splitting a table for 4 with a transparent plastic separator in
Going through the list of restaurants in restaurant’s week, I want to try something that I haven’t tried before. And I found this.
The restaurant was famous for lava croissants. Located in Sheung Wan along the steps perpendicular to Gough Street and Hollywood Road, this little restaurant gave you weekend vibes right away even on a weekday.
It’s a small restaurant and the tables are very close to each other. A table for 2 is actually splitting a table for 4 with a transparent plastic separator in between. Suspected it’s there since the pandemic, which adversely affected the ambience.
Usually, croissants with fillings are desserts. When I noticed one of their signature lava croissants was with lobster bisque, how could we not try that? Since the soup texture was thinner than cream, once we cut open the croissant, the soup basically was spraying out. It’s not as nice as the mild, slowly flowing out movement of cream. The soup, perhaps being placed inside the croissant, was lukewarm, rather than hot, which I prefer soup either served hot or cold, but never lukewarm. Part of the croissant also got soaked in soup very soon, which was not the texture that I preferred. When you dip bread into soup, you usually use bread that was a bit hard, so that when you eat the soaked part, the softer texture was alright. The texture of the croissant was soft to start off with, so once soaked with the soup, it got even softer. Not a good idea.
For the main, we tried their seared sous-vide fresh Norwegian salmon, which was good. The inside was tender, while had tried seared salmon elsewhere without cooking it using the sous-vide method yet the inside was even more tender and the outside was crispier.
The Iberico pork belly with pumpkin puree was good while the skin was too hard to be eaten.
For desserts, we tried the sous-vide crème brulee and the salted caramel espresso lava croissant. The crème brulee had the strong flavour of cream, rather than egg yolks. The taste was too fatty. I actually prefer the regular version elsewhere.
The salted caramel espresso lava croissant was nice, as expected, while just like the lobster bisque lava croissant, both the croissant and its content weren’t hot. Lava croissants are better to be sweet than savoury, just like the crepes.
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