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2016-03-01
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Recently love going to explore “secret” upstair restaurant, my friend recommend C.O.W. in Kwun Tong not far from APM and MTR, let’s try.Not difficult to find and inside is well decorated. We ordered 5 dishes dinner set: Appetizers are duck liver with pineapple, as well as scallops with smoked salmon. The staff advised us to take liver and pineapple in alternative: liver is creamy and juicy(and guilty!) and the pineapple clean and refresh your mouth for next bite of liver! For the Scallops they a
Not difficult to find and inside is well decorated. We ordered 5 dishes dinner set: Appetizers are duck liver with pineapple, as well as scallops with smoked salmon. The staff advised us to take liver and pineapple in alternative: liver is creamy and juicy(and guilty!) and the pineapple clean and refresh your mouth for next bite of liver! For the Scallops they are fresh and just well pan-fried, not too dry and hard.
Then for soup, crab soup was rich in content and I thought I was taking crab congee, so sweet! And for the mushroom soup it doesn’t like normal “Canned Soup” but I can smell the clean “wild” smell, and the soup was not sticky at all.
Then the “wonton” came, one with wagyu another with oyster for the fillings. The juice of waygu packed in the wonton and feel like” Xiaolongbao
”. For the oyster one, all the juice inside is taste of seafood, so fresh and yummy!Finally the main came: The beef rib was slow cooked with red wine sauce, I always afraid of beef to be too hard to chew. But this time the red wine soften the beef and make it easy to cut and chew. Red wine brought away some fat but taste of beef remain. For the black cod, it was baked rather than pan fried so it remain moist inside and the juice and taste stay inside. I especially like not much sauce was added: Just sea salt can bring out the fresh taste.
This delicate dinner finished with soufflé and tiramisu, I can feel the chef has spend so much time and effort to prepare the dishes!
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