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2023-06-16
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Following the success of Chef David Toutain’s michelin restaurant in France, Feuille is a refreshing new entrant to HK’s French fine dining scene with a vegetal forward and zero-waste philosophy. Being strong advocate to sustainability, they source most of their ingredients locally and highlight them in each course. Newly opened in May, I’m surprised at how mature the restaurant already is. Solid service and well thought-out menu and presentation, like a well established michelin restaurant.Thei
Newly opened in May, I’m surprised at how mature the restaurant already is. Solid service and well thought-out menu and presentation, like a well established michelin restaurant.
Their whole concept is encapsulated beautifully in the menu, which follows the lifecycle of plant from ‘Grains and Seeds’ through to ‘Leaves, Stems, Roots’ to its blossom and fruition ‘Flowers and Fruits’.
Chia Seeds - Lemon Tree Kombucha
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Started with grains and seeds - where chia seed, quinoa and cumin are featured. Chia seed kombucha is a nice palate awakening.
Quinoa - Sweet Potato - Thyme
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Next dish is an extravagant display of a woodland, where the gorgeous shiso leaf tempura sits. It not only looks gorgeous, the flavors blend together uniquely well.
Cumin - Egg - Sweet Corn
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The egg is one of Chef David’s signature dish in Paris, also my favorite dish of the day. It’s essentially corn and egg but so beautifully constructed, comprises of sweet corn foam and a very savory scrambled egg tops with a cumin caramel. So much contrast, yet harmonious together.
Feulle Bread - Celerac Nectar
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Moving on to ‘Leaves, Stems & Roots’, we meet their housemade black garlic pumpkin seed bread which further exemplify their excellence and thoughtfulness. Unlike any other sourdough bread or brioche, it has such a strong aroma, the crust is extremely crunchy, beyond any normal bread crust. The inner structure is very strong and slightly chewy, served with a celeriac nectar (while it tasted great, the bread itself was so flavorful already, it doesn’t really any condiment).
Green Peas - Clams - Almond Milk
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While the green peas are the sweet pearls, the shell was not forgotten, it was made into a lovely purée served on the clam shell. Nicely tied to their zero-waste philosophy without being pretentious.
White Asparagus - Morel - Huangiu
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White asparagus is an elegant vegetarian dish, served with morel mushroom with a Huangiu sabayon and chive foam.
Carrot - Poultry - Coriander
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The humble carrots is highlighted in the chicken main dish, the carrot purée truly demonstrate its natural sweetness. The chicken was incredibly succulent and well seasoned. It’s served with a chicken liver and leg part spring roll so nothing goes to waste.
Tomato - Strawberry - Longan
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Dessert is where the plants blossomed. Tomato in a dessert is a first to me. It’s very tomato centric where both the acidic and sweet profile are both highlighted, paired with cherry tomato, strawberry and sweet longan, unorthodox yet intriguing palate cleanser.
Cauliflower - Coconut
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Cauliflower in a dessert is almost unheard of, when pairs with vanilla and coconut, it is transformed into a perfectly delightful dessert. The coconut sorbet, strong vanilla and white chocolate at bottom blend so well together, sweet but refreshingly tropical. The flavors do remind me of cantonese coconut pudding.
Chocolate truffle
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