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2018-06-10
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Finally I have time to write this review. I really wanna spend some time to write this as I enjoy this dinner night a lot.Simon Rogan, 2 Michelin Star guest chef. Darius Allen, court of master sommeliers. Purple champagne as welcome drink, match with the name of the restaurant “purple” in Cantonese.Pumpkin Leaf, fermented juice. Lightly sweet and sour to open up our appetites. Pork and eel with lovage emulsion. Perfectly deep fired in a tempura like batter, Japanese cha-siu texture pork, tender
Simon Rogan, 2 Michelin Star guest chef. Darius Allen, court of master sommeliers.
Purple champagne as welcome drink, match with the name of the restaurant “purple” in Cantonese.
Pumpkin Leaf, fermented juice. Lightly sweet and sour to open up our appetites.
Pork and eel with lovage emulsion. Perfectly deep fired in a tempura like batter, Japanese cha-siu texture pork, tender soft, great flavour of pork. Mixed with eel, for me could add more eel in it, can’t barely taste it. I love the lovage emulsion and does bright up this course.
Sea urchin and caviar seaweed custard. Super silky steamed egg custard, won’t go wrong with good quality uni and caviar.
Master of sommelier Darius show his magic at this course, served Domaine Tissot Chateau Chalon 2009, take this to a whole new level, the flavour of ocean and creaminess just exploded that I cannot resist my emotion and gave a big hand to both Simon and Darius.
Raw aged veal, sorrel anchovy. As I don’t eat beef, mine was changed to tuna, onions and mayo. Fresh sashimi that you won’t have chance to complain.
Jerusalem artichoke, truffle ragstone, served with goat cheese. The contrast of soft artichoke and crunchy ragstone with Truffle and goat cheese, both my favourite, classic.
Turbot and oyster, kalibos gooseberry. Turbot served with lobster foam, nicely cooked fish.
Oyster wrapped by cabbage marinated with gooseberry. My focus was stolen by the cabbage. That was so good, very good, really good. Is the best coleslaw like cabbage(chef may not like how I describe this) I’ve tired.
Dry aged duck, celeriac. Wow, the flavour is amazing, super rich aroma of duck. Bouncy meat, tender and juicy. I love this duck!
Signature dish of Mirasaki, abalone rice, abalone soup. Pure, clean and refresh. Just simply beautiful.
Liquorice with sea buckthorn. Icy, lightly sweet, fun effect and taste with liquorice in your mouth.
Pear, butter milk, dandelion seed and hazel nut. I’m not good at desert, but I love fruits, and is not too sweet, so I’m good with this course.
Anvil. Sorry I really forgot this(after all the drinking). What I remember is this is the logo of the chef restaurant or farm?
Wine are paired with the courses impressively, was really amazed by Darius’s professional. And of course the passion of chef Simon too. Most of the ingredients are send from Simon’s farm in the UK, even some of the tableware.
Thanks to Mirasaki inviting Simon and Darius!
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