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2015-08-03
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Having written reviews on Openrice for years in Chinese, I decided to write my 1000th review in English. I chose the Ramas to mark this milestone.I've been fancying to visit the Ramas for a while but wanted to go with a bigger party so as to try more dishes. It was hard to assemble the gang though with everyone's busy schedule. Fortunately we finally made it this time.The restaurant features a spectacular harbour view, cosy decor and relaxing big sofas. We ordered some aperitifs to cool down as
I've been fancying to visit the Ramas for a while but wanted to go with a bigger party so as to try more dishes. It was hard to assemble the gang though with everyone's busy schedule. Fortunately we finally made it this time.
The restaurant features a spectacular harbour view, cosy decor and relaxing big sofas. We ordered some aperitifs to cool down as it was still hot after sunset. We all looked like we just came out of the desert! I ordered the Mojito drink which was very refreshing. I like mint, so I like Mojito. It awakens my taste buds.
Mojito
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The Fresh Oyster Platter contained 2 kinds of French oysters - Four Seasons and Gillardeau. The Four Seasons had a salty hint of sea water, and they were fresh. You could tell from the brightness of their colour and plump texture. The Gillardeau were creamy, with a strong taste of ocean, and a dash of fresh lemon juice enhanced the freshness of these oysters.
Fresh Oyster Platter
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Four Seasons and Gillardeau
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The Beef Carpaccio, paper-thin sliced US beef fillets sprinkled with grated Parmesan Cheese and perfumed with white truffle oil, were soooooo delish!
The Salmon Tartare was beautifully presented - layers of avocado salsa and salmon tartare, topped with salmon caviars, orange and green - a mouth-watering colourful display.
Salmon Tartare
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Provencale Bouillabaisse
The waiter placed a soup dish at our table with clams, mussels and fish, but wait, No soup? Ah! The manager arrived 2 seconds later with a kettle, pouring hot soup in front of us. The soup had a strong flavour of crustacean, but not as thick as the version of Marseille. The fish had a nice flaky texture, and the taste was outstanding. As it is quite difficult to get good John Dory in Hong Kong, they used halibut instead and it tasted just as delectable. Clams and mussels were chewy and luscious.
Provencale Bouillabaisse
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Hot AppetizerSautéed Pacific Clam
I like clams, especially when they are cooked in a western style, with herbs, garlic and chardonnay. The portion was generous, clams were juicy and impeccable. The dish came with a scoop of al dente linguini cooked with the juice of clams and black garlic.
Main CourseSlow cooked Tasmanian Salmon Fillet
I believe "slow cooking" is a wise way to cook salmon as the softness and oil content of the fish is being retained. The texture of this fillet was silky. Absolutely delicious.
Slow cooked Tasmanian Salmon Fillet
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Who could resist? Half Boston lobster, generously spreaded with truffle paste, the meat was tender and succulent, yummy!
Truffle Baked Half Lobster
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The presentation was marvellous! The lamb was medium well cooked, pink in colour, with strong fragrance of rosemary. I seldom eat lamb, but I loved the lamb tonight.
Char Grilled US Prime Rib Eye SteakFrankly speaking, as a beef-eater, I like US beef more than Japanese Wagyu, in terms of meat flavour, texture, fat content and price. The medium cooked ribeye had the smoky scent of charcoal grilled , was juicy and tender.
Char Grilled US Prime Rib Eye Steak
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Bread Pudding with Bailey Ice Cream
A traditional British dessert, not too sweet, perfect to pair with coffee.
Bread Pudding with Bailey Ice Cream
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Temptations! The flavour of ginger was refreshing, and we expressed our deep appreciation of the chef by finishing it all.
Ginger Soufflé with Vanilla Sauce
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