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2023-08-17
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Dinner with E. Counter seating approximately 10 overlooking the open kitchen, plus a few tables at the back. We were seated near the door, which proved quite hot with the escaping air conditioning every time someone entered. Although it was a weekday, was fully booked.Wine list not bad. Ordered a glass of NZ Pinot each. One set of 5 courses ($688 pp) with 2 options for each course. We picked one each to share, save for the Starter. Here’s what we had.StarterPickled Grapes with pancetta, Italian
Wine list not bad. Ordered a glass of NZ Pinot each.
One set of 5 courses ($688 pp) with 2 options for each course. We picked one each to share, save for the Starter. Here’s what we had.
Starter
Pickled Grapes with pancetta, Italian bacon and salty lemon peel dressing. Somehow reminded E of 鹹檸七.
Soup
Roasted Chestnut Soup with morel mushrooms. Quite sweet.
Saffron Fish Gazpacho with crab meat and seagrapes topped with sakura shrimps. Interesting mix of flavors with the mildly salty seagrapes adding interesting texture.
Mains
Preserved Chinese Liver Sausage Bolognese with homemade pasta cooked in tomato sauce. Chef flamed the dish before presenting to us. Interesting concept; the melted cheese was not too heavy and melded beautifully with the liver sausage, which unfortunately I’m not generally a fan of.
Alaskan King Crab Rice with salmon roe. Chef noted that Indian rice was used, which was then soaked in lobster water, with the resulting risotto-like texture.
V.S.O.P & Oolong Tea Pigeon With tamarind sweet and sour sauce. Skin was crispy indeed but alas meat was quite tough.
Roasted Prime Rib with Doubanjiang BBQ mushroom sauce.
Dessert
Freshly Baked Sourdough Pineapple Bun
with milk tea ice cream.
Tofu Pudding with dried bayberry and black sugar syrup. Very yummy,too bad its size was disproportionately modest compared to the pineapple bun.
In summary: an unique value-for-money fine dining experience, showcasing a fusion of Western and Chinese ingredients, with Hong Kong elements. Friendly service.
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