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2010-10-05
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On national day, brought my friend who was visiting HK for a few days to this place. Since he enjoys cooking, I guess he would appreciate the whole dinning experience.There were 2 chefs and a waitress working that night. The place was only half full. So, we had plenty of space and sat quite comfortably! Excluding the “Amuse Bouche”, there were in total 6 courses. I usually do not take detail note (both mental and physical) of what exactly were the dishes. This time was not an exception, however
There were 2 chefs and a waitress working that night. The place was only half full. So, we had plenty of space and sat quite comfortably!
Excluding the “Amuse Bouche”, there were in total 6 courses. I usually do not take detail note (both mental and physical) of what exactly were the dishes. This time was not an exception, however I am surprised that I could still remember most dishes after 5 days.
Main reason (I guess) is because Chef Makono not only cooked the dishes, he also patiently explained to us what ingredients he had used. Both chefs contributed to the presentation of each dish – each doing a part. It’s felt like they were dancing and enjoying themselves too!
Please excuse me, as I cannot remember the exact ingredients and components of each dish, in brief, here are the courses:
1. Amuse Bouche (literally amusing/teasing the mouth) we had was scallop sprinkled with dried olive and dried tomato salt (I think?). Very refreshing and appetizing!
2. Duck salad with Tataki and blood orange sauce. Not a big fan of poultry but duck was nicely done and tasted great with the sweet blood orange sauce.
3. Salmon and smoked potato with passion fruit sauce. I don’t usually eat cooked salmon because they are always overcooked and tend to become too heavy. The salmon we had was nicely seared and paired with an aromatic citrus passion fruit sauce. I have to say this is one of my 2 favourites.
4. After the salmon dish, there was another “white” fish dish, which I could not recall the detail. It was a tasty dish too but after the Salmon it was quite difficult to make any impression on my head.
5. Beef with an interesting sauce – miso blue cheese sauce. The steak itself was done just right (medium a little towards rare but no blood was sipping out while cutting through). Sauce was not overwhelming at all but with a hint of blue cheese and the aroma of soy (from the miso I suppose). This is my other favourite.
6. Chocolate sorbet – Very good quality dark chocolate was use here. You can taste the richness of the chocolate even though it’s only a sorbet.
7. Dessert was chocolate curry. Yes curry! It’s served with ice cream made with Thai green curry. It is a very unusual combination but definitely not unpleasant. I kind of like it!
Lastly, I have to say that it is a nice gesture to not charge customers any corkage as I like to bring my own wine whenever possible.
A big round of applaud!!
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