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2015-08-22
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Happy Friday finally comes! It is time to treat myself to a delicious feast after yet another hectic week.The name of this restaurant, Chateau Aqua Oyster & Wine, somehow reflects the philosophy of life of its owner, Uncle Roy. He is a very friendly person who is willing to share his living experience with all food lovers. Through conversations with Roy, I can personally feel his passion in ocean, food and wine.This is a seafood night, and white wine is certainly the best complement. We ordered
The name of this restaurant, Chateau Aqua Oyster & Wine, somehow reflects the philosophy of life of its owner, Uncle Roy. He is a very friendly person who is willing to share his living experience with all food lovers. Through conversations with Roy, I can personally feel his passion in ocean, food and wine.
This is a seafood night, and white wine is certainly the best complement. We ordered a bottle of 2014 Domaine Louis Moreau, Chablis. This dry, medium-bodied and fruity white displays a pure aroma. On the palate, its lively acidity and broad texture precede a medium finish.
Oyster PlatterThe near two are from South Africa. They are extremely creamy with a strong aftertaste and certainty my favorite.
The remaining oysters, namely Ostra Or (left), Divine (far) and Lambert (right), are all from France. Salinity is what hits immediately when I first put them into my mouth. The second stage is their rich body texture; and the final stage is the floral and fruity finishes.
Clams with cream sauceBoth the Diamond Shell Clams and Tua Tua Clams are from New Zealand. I prefer Diamond Shell Clams which are naturally full of plump meat with a sweet ocean flavor. The cream sauce is the highlight of the dish.
Japanese-style AbaloneI have never tried abalone in such a Japanese style before, and was pleasantly surprised by its taste. The Abalone remains chewy with Japanese sesame oil and wasabi.
Ham wrapped Asparagus covered with crab meat and cream sauceThe asparagus is fresh without any bitterness. The crab meat and cream sauce are perfectly matched.
Pomfret in salty oil waterThis simple cooking method retains the freshness of the pomfret, which is very meaty.
Baked seafood riceThe baked rice is loaded with fresh prawns, squids and mussels. The amount of cream sauce is on point so that the dish is not too heavy.
Pomelo Sorbet and Peach SorbetThis pomelo sorbet is very good, as if I was actually eating a real fruit rather than sorbet. It is definitely worth a try.
All in all, Chateau Aqua Oyster & Wine has impressed me. As an innovative fusion restaurant, it offers much more than a traditional western deli. It has also given the customers a unique tasting experience. The environment, food and wine are interdependent and inseparable from each other.
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