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2019-02-03
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Climbing 101 floors to the almost top of ICC (tallest building in HK!), arriving at one of the restaurants with the highest altitude 🔝 Supposed to have a bird’s eye view to the harbour and hk island but pity the weather wasn’t cooperating 🥺 A sunny day yet extremely foggy with low visibility 🌫 Still feeling incredible dining in the sky by the floor to ceiling window at such altitude. Weekend lunch (5 courses) | $680Enjoyed their weekend lunch menu where you get a choice of 4 or 5 courses, and 2
Weekend lunch (5 courses) | $680
Enjoyed their weekend lunch menu where you get a choice of 4 or 5 courses, and 2 options on the mains. Ambitious me choosing 5 courses was a no brainer.
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Before talking about the courses, I have to commend the bread, which was an integral part of french dining, all 4 bread were warm, crispy, soft with the nuts and raisin one being the highlight with its nuttiness and crunchiness and the nice touch of raisin simply lifted the flavor.
Seafood Platter
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Lobster
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The lunch started with a bang❗️A huge seafood platter as starter was quite impressive. Merely the variety of seafood amazed me — lobster, oyster, scallop, crab, mussel, sea snail and abalone. And they truly did the beautiful seafood justice by serving them raw and fresh amplifying their original flavor with their natural sweetness and saltiness from the sea. Appreciated how delicately they prepared the seafood extracting the meat neatly and presented them back in their shell. Very thoughtful and perfect for lazy ass like me who ate like a queen 👸🏻 Hands down, one of the most fulfilling and satisfying seafood platter I’ve ever had.
Appetizer
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The seafood platter was certainly a hard act to follow but here comes the signature appetizer combination — Gravlax salmon, Foie gras 'royale', white bean soup with duck breast, Egg Benedict, carrot pudding. I love that everything was in bite size (a few bites indeed) but I could enjoy the variety. The standouts were the foie gras egg custard (prominent foie gras flavor) and the carrot pudding with fresh carrots and pickles which was surprisingly elegant celebration of carrot — well balanced flavor with subtle carrot undertone all over it.
Linguini with mushroom and ginger cream
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In such a high caliber lunch menu, the pasta course was a bit underwhelming. The little linguini with mushroom and ginger cream was quite creamy and pasta itself was nowhere near the best tier.
French Bouillabaisse
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The main was a choice between French Bouillabaisse or Beef Wellington. The French Bouillabaisse is a fish bisque with intense flavor and it was served with salmon and a springy fish I haven’t heard of 🤪 Bisque captured all the essence of fish flavor and more, and easily overshadowed the fish. Didn’t taste the beef wellington hence couldn’t comment.
Assortment of Desserts
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The assortment of desserts were a well balance of sweet and citrusy — mont blanc, matcha macaroon, custard bite brought the sweets, and orange sorbet, passion fruit soufflé, raspberry jelly compensating with acidity. The soufflé has risen nicely but the passion fruit flavor just too tangy for my liking. My favorite was the orange sorbet which was such a great fresh palate cleanser to end the meal.
One may presume dining in a French fine dining restaurant on 101/F of ICC must come with a very expensive price tag. It was partly correct, yes it was a pricy lunch but one has to evaluate the quality against its price. The seafood platter alone already deserved half of the lunch set price. Not to mention the thoughtfully prepared appetizer dishes and assortment of desserts. Despite the rather negligent service (certainly rooms for improvement), dining in the sky overlooking the beautiful harbour view with decent ambience and most importantly high quality of food was enough to hugely, if not exceedingly, justify its price.
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