Fish School (已結業)

3.5

3.5

31 食记

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3264

西环

$201-400

西式海鲜

15

3

5

Mantis shrimp popcorn with cured duck yolk

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eatwithjess

等级4

178

11

Fish School is the brain child of Yenn Wong- the woman and force behind iconic restaurants such as 22 Ships, Chachawan (to name a few) & Jia, Hong Kong's first boutique hotel. Yenn Wong has now teamed up with foodie chef/ mastermind David Lai (the beloved chef behind On Lot 10 and Neighborhood) to create Fish School.Fish School has been garnering buzz since its opening in October. It's tucked away on a side alley in the ever expanding foodie area of Sai Ying Pun. Fish School ONLY takes reservati

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Fish School is the brain child of Yenn Wong- the woman and force behind iconic restaurants such as 22 Ships, Chachawan (to name a few) & Jia, Hong Kong's first boutique hotel. Yenn Wong has now teamed up with foodie chef/ mastermind David Lai (the beloved chef behind On Lot 10 and Neighborhood) to create Fish School.
Fish School has been garnering buzz since its opening in October. It's tucked away on a side alley in the ever expanding foodie area of Sai Ying Pun. Fish School ONLY takes reservations online- so make sure you book early (the reservations fill up fast!) The restaurant is cool, modern with dark undertones and three massive fish tanks. They aim to bring Asian meets Western style cooking with contemporary style tapa dishes and amazingly fresh seafood.

We made an early booking to secure seats a week ahead. I ordered a strong and refreshing low tide bloody mary drink. It's filled with Ketel 1 Vodka, Clamato, Worcester + Soya Sauce, Chili oil, chives, and white pepper $105. It was so delicious- I had 2!

monkfish liver, foie gras presse, aged tangerine peel, and roselle

We started the dinner with a monkfish liver, foie gras presse, aged tangerine peel, and roselle $165. The monkfish liver and foie gras was decadent, rich and HUGE! It comes with sweet and buttery toasted bread- but we couldn't finish the entire thing (plus, we wanted to save our stomach space for what was to come!) It was just TOOOOOO big- but we definitely enjoyed it!

Low Tide Bloody Mary

A second glass of a Low tide bloody mary! Mmmmmm.

Marinated raw crab with sea urchin over rice

WOO HOO! You know I love me some Korean Raw Crabs! Marinated raw crab with sea urchin over rice $185. Perfection. You mix it all in for a strong, savoury and comforting dish. I scooped up every bit of the rice into my mouth. Not one single piece of rice was wasted. ;)

Heirloom Vegetables and herbs garden ''gargouillou''

Heirloom Vegetables and herbs garden "gargouillou" $145 was sooooo good! Look at that beautiful variety of fresh veggies, colours, and textures (from mashed, dehydrated to roasted.) So far everything is SOOOOOOO delicious!

Wagyu Tartare, Trout roe, and dry aged beef fat

Wagyu Tartare, Trout roe, and dry aged beef fat $150. I loved how beautiful each dish was. Just look at that. The beef tartare was strong, rich and juicy.

Close up of wagyu tartare

Look at that- another shot of the wagyu beef tartare, trout roe and the sauce!!! <3

Mantis Shrimp popcorn with cured duck yolk

Mantis Shrimp popcorn with cured duck yolk $175. This was perfect. I loooooved the juicy mantis shrimp that was enveloped by a crunchy coating of fried batter and cured duck yolk. LOVE. Must try dish!
I'll be back FOR SURE to try everything else!!! <3 Fish School is a MUST check out place in my books. One of the hottest restaurants to hit Hong Kong this year!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2015-11-06

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人均消费

$600 (晚餐)

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食神歸位

等级4

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As a long time admirer of local chef David Lai (owner of On Lot 10, Neighourhood and Bistronomique), I was really pumped up about his latest venture - Fish School, a collaboration with Yenn Wong who's the driving force behind culinary gems like 22 Ships, Ham & Sherry, Duddell's and Meen & Rice. Just like the name has already given away, this is going to be a buzzy neighbourhood eatery that focuses mainly on fish and seafood.I know the media has always put a lot of emphasis on Chef Lai's time wit

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As a long time admirer of local chef David Lai (owner of On Lot 10, Neighourhood and Bistronomique), I was really pumped up about his latest venture - Fish School, a collaboration with Yenn Wong who's the driving force behind culinary gems like 22 Ships, Ham & Sherry, Duddell's and Meen & Rice. Just like the name has already given away, this is going to be a buzzy neighbourhood eatery that focuses mainly on fish and seafood.

I know the media has always put a lot of emphasis on Chef Lai's time with Spoon and how he honed his skills under the great Alain Ducasse. But for me, I look at him more as a talented chef with a great deal of passion, innovative ideas and someone who respects and appreciates his ingredients. With Fish School, Chef Lai has the chance to showcase his talent by bringing together some of the best locally sourced seafood with his modern cooking techniques.

For someone who's totally unfamiliar with Sai Ying Pun, Fish School is not going to be an easy find. I got off the MTR at the Sai Ying Pun station (Exit B1) and after a comfortable 8-minute walk, I quickly arrived at what Google Map told me was 100 Third Street but where's the restaurant? I ended up walking up and down the street a couple of times before finally spotting the entrance down an alley connecting to the Third Street.

I was told over the phone how Fish School is a place that closely resembles the vibe of 22 Ships, with bar tables hugging the open kitchen and other tables positioning around the corners that offers a bit more privacy. And it was exactly that. The menu, largely seafood oriented, has a little bit of everything from prawns, marinated raw crab (潮州凍蟹?), salted crusted whole fish to wagyu beef bavette and Long Kong chicken (龍崗雞?). There are a number of dishes that are designed to pay special tribune to some of the greatest traditional Cantonese dishes of all time. More on that later.

Two To Mango ($55) - I needed to freshen up a bit and couldn't really think of a better way to start things off than a nice cocktail. Fresh mango, coconut cream, black pepper and a bit of lime zest. Tasted a little like pina colada with a kick of heat (from the pepper).

Monkfish liver and foie gras presse, aged tangerine peel ($175)

- one of the restaurant's most popular dishes so far and I could definitely see why. A classic foie gras terrine nicely complemented by a little bit of monk fish liver and a sheet of aged tangerine peel (陳皮) in the middle.

I've had foie gras terrine with a lot of things before but never with monk fish liver and aged tangerine peel so this was very exciting for me. Just love the fragrance coming from the aged tangerine peel that worked brilliantly with the foie gras and liver. The fruity flavors from the roselle purée and confit roselle provided a nice finishing touch. That was an incredible dish.

Monkfish liver and foie gras presse, aged tangerine peel

What would a good foie gras terrine be without a nice homemade brioche?

Mantis shrimp popcorn with cured duck yolk ($175) - this is the chef's re-interpretation of the classic Cantonese dish, "golden shrimp" (黃金蝦) and he has added his own twist by using a mantis shrimp rather than prawns.

Mantis shrimp popcorn with cured duck yolk

That was again another enjoyable dish. The mantis shrimp was very meaty and each piece was deep fried with something like tapioca to give it a super crunchy texture. Not as blown away as the first dish but nevertheless a very impressive showing from the talented kitchen.

Mantis shrimp popcorn with cured duck yolk

Sea cucumber, oxtail, porcini mijoté ($250)

- I was going to stop after the shrimp popcorn and go straight for dessert but was rather curious about this sea cucumber dish. How would the sea cucumber fair with French style cooking?

Obviously this was much more than just sea cucumber and oxtail. Beef tendon, daikon, mushroom and a bed of silky smooth mashed potatoes were also in play. A very busy dish indeed! This was ohhh soooo good. The braised sea cucumber had a perfectly soft and tender texture and it meshed extremely well with the porcini mijoté and oxtail jus.

Sea cucumber, oxtail, porcini mijoté

I was a bit stuffed at this point so despite all the interesting dessert options, I declined.

All in all, a very satisfying meal without any doubt. I was especially impressed with those traditional Cantonese dishes with the modern twist, the mantis shrimp popcorn being one of them. Too bad I didn't realize everything was half priced during the opening week; otherwise, I would have sampled a few more for sure.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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