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2024-08-30
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It was HK restaurant week and we booked a weekday lunchtime to try out their food. It was one of those hot days in August in HK , we parked in nearby Art Park car park but one still had to walk about 5 mins from the car park to the restaurant under the blazing midday sun 🥵. The good view of the harbour when looking out from the restaurant though compensated the unbearable heat. Under the HK restaurant week menu, I chose 24-Months Parma Ham & Melon, Burrata Cheese for appetiser; French Duck Leg
It was one of those hot days in August in HK , we parked in nearby Art Park car park but one still had to walk about 5 mins from the car park to the restaurant under the blazing midday sun 🥵. The good view of the harbour when looking out from the restaurant though compensated the unbearable heat.
Under the HK restaurant week menu, I chose 24-Months Parma Ham & Melon, Burrata Cheese for appetiser; French Duck Leg Confit
with Red Cabbage & Madeira Cherry Sauce for main. The 3 course lunch menu with dessert and tea/coffee included came to $308 per person (plus 10% service charge on top).
24-Months Parma Ham & Melon, Burrata Cheese - surprisingly the ham was pretty bland without much umami flavour, the three melon balls too weren’t that juicy and the whole dish was crying out for more freshness and flavour.
French Duck Leg Confit with Red Cabbage & Madeira Cherry Sauce - the cooking of the duck was good with crispy thin skin and fat properly rendered down, flesh of the duck could be pulled away from the bone easily. The cherry sauce of the dish could be more pungent to lift the dish a bit more.
Dessert- raspberry dessert was preset by the restaurant and was pretty to behold. There was a thin layer of cake underneath the raspberries but it could do with some crunch element to elevate the dish a bit more.
In terms of service, it was just okay- still some way to go for a fine dining restaurant; servers should be more forthcoming on explaining the menu, basic skills like how a plate of food should be placed and served to customers should be improved. To my horror, one of the waiters put nearly the whole top section of his thumb inside the plate of dessert when serving me😬!
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