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2011-10-03
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A very very dainty restaurant situated in Wan Chai. Right when I saw previous commentaries and cute pictures of paintings hung up in the restaurant, I very much decided I needed to visit this place.When the lift door opened and I stepped into the hotel, my attention was drawn to the paintings! For a second, yes just for a second, I thought I had left Hong Kong and was transferred to a foreign land. Culinary was well picked from Europe and there was an open kitchen that you could look at the chef
When the lift door opened and I stepped into the hotel, my attention was drawn to the paintings! For a second, yes just for a second, I thought I had left Hong Kong and was transferred to a foreign land. Culinary was well picked from Europe and there was an open kitchen that you could look at the chefs while they were busily preparing for your meal. I was intrigued with the menu presentation. It appeared that a two-way communication did exist between the diner and the menu that it made you think while you were reading. They named appetizer as 'Savour to start' and 'Chacuterie with Madam, 'Centrepiece of the feast' as in the main and 'sweet cravings' with an implication of my all-time favourite, the desserts.
When we were ready to order, I was a tad disappointed. The waiter found it a little difficult to make recommendations in English, we just chose what we thought they might be good. the bread loaf was warm and guess we were rather hungry, we finished it all even though the butter was not salty and cheesy enough for my liking.
To start our dinner, we had Port marinated terrine of foie gras, house raisins, pistachio powder and beets. I love it! Usually I would feel rather full after having foie gras as my appetizer and there would be less room for my main and desserts. But the foie gras went well with the beets and fig and raisins. The beets offered a tint of sourness to make the foie gras less heavy. With fig's luscious sweetness and raisins' chewiness, it was an interesting dish to savour and it did stimulate my tastebuds and expectations on the upcoming dishes.
Being a fish lover, I had Seared John Dory fillet with pork crackles, cockles and olive potato puree. Well, it was just ok when compared to the foie gras appetizer. was a little dry if I had not eaten it with the sides. Though I would give credits to the potato puree. I usually avoided mashed potatoes as it was too filling, but the scent of olives made it irresistible and I had one bite after another
The other main was Wagyu short rib steak, red wine braised beef cheek and glazed mushrooms, spinach and horseradish foams. I had a mouthful of the steak, the meat juice was well preserved in the steak, while the beef cheek was very tender with tastes of red wine infused in the meat. Good to have food with different cooking methods all served in the same plate. I think this was better done than my fish.
As always, I would leave room for desserts, and we opt for Vanilla Mille Feuille of Crisp Apple, rice pudding mousse and milk sorbet. AHH this was so yummy! We finished the sorbet first that it rather had a Milo flavor than milk flavor. But I just loved how creamy it was! Gotta use hands for the apple crisp, then I put a mouthful of rice pudding mousse on top and ate a bite, and repeated the same procedure again. This was quite a climax of the night!
This is a rather decent restaurant situated in Wanchai, and was one of the more interesting new restaurants that I had visited recently. Though I reckon my expectations were quite high and was a little disappointed with the waiter's ability to converse fluently in English. It was always good that the waiter could convey and depict descriptively how the dishes were prepared to let the diners make a fully informed choice. Would love to come again to see if there is any improvement
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