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2019-06-03
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ROOT is one of my favourite places if I would like to enjoy marvellous food and relaxing moments. Recently, Chef Vito of ROOT has designed a menu with a seasonal ingredient, asparagus (SUN 荀）.Honestly, SUN as a theme of degustation dinner is a bit off from appealing, even though it's the preciously right season of the year. Yet I have to confess I was so wrong! Totally blown away by the well-presented and thoughtfully designed seasonal menu, with such delightful and beautiful surprises one by o
Honestly, SUN as a theme of degustation dinner is a bit off from appealing, even though it's the preciously right season of the year. Yet I have to confess I was so wrong!
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Totally blown away by the well-presented and thoughtfully designed seasonal menu, with such delightful and beautiful surprises one by one.
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Silky and fresh asparagus puree with caviar and dried fish chip. Delicate and yummy! A perfect start of a tasting menu of asparagus.
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Bamboo shoot with razor clams. Surprisingly matched with pure freshness from the sea and land. The vegetable stock made of purple cabbage was condensed for hours!
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Housemade white asparagus caviar! Lovely and tasty~ The pan seared langoustine with the asparagus consomme was so rich in flavour and super yummy~
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It's such a huge and healthy coba 😂😂 Tasted its natural sweetness and texture. My friends loved the olive mud with crispy almond chips. Another level when mixing them with coba!
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We were told that it took 7 mins to make one thin piece of milk skin. I asked the Chef why it bothered. He said it's too boring to present green asparagus and ham and hence he tried new combinations with different textures and high quality ingredients. Well, the experimential outcome was very impressive
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We liked the tender lamb from New Zealand very much. Yet I must share with you that the treasure on the plate was the pan seared minced lamb at the bottom!! So yummy!!! Fully utilized all the meats of the lamb rack The lamb souffle was honestly strong to me. One of my friends liked the strong flavour but not my cup of tea~
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I encored the dessert immediately. That's how good it was!! Loquat fruit and asparagus?? Yes, Chef Vito won my heart by this creative and gorgeous dessert
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These Madeleines are soft inside and crunchy outside. Just perfect!! With cappuccino~~ We asked for another round after such a big meal
Truly satisfied my palate, stomach and soul. It's much more than it looks in this sharing post cos I cannot remember the complicated precesses and cooking methods of the dishes that I was told... Hahaha
What kind of chef are you, Chef Vito? This small restaurant at hcodehongkong is new and there are lots of choices in central. Only gourmets know where to find you. ROOT may not be the best restaurant in HK, but it is the very best in the eyes of foodlovers like me!
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