Kinship (已結業)

My Thanksgiving dinner here in 2020 was fantastic and that's why I came back this year. Sadly last year, Kinship's unenthusiastic presentation of food and messy communication have made it a failing venue for hosting a festive dinner.Turkey:Turkey slices were pre-cut by supplier before delivery. All each of us got were two sad thin slices of breast and some sides, prepared on a kiddie size black plate. You can't even see what you're eating. (I asked TWICE whether we could see the whole turkey before it was carved. Once on the phone when booking, once after being being seated at our table. Both times the manager said not a problem.)Other food:The stuffing was a bland sponge size block of black substance that tasted like a frozen box meal. No thanksgiving vibe at all. Booking:Very confusing. On the phone we spoke about the Thanksgiving dinner menu being available Wed to Fri, before they backtracked on it a few days later and had to double confirm with the chef. Payment:The restaurant forgot to take off my deposit for the final bill.Also I've never seen or received the receipt despite asking 3 times now. Serviceecent. Nice service and very prompt free-flow top-ups. 继续阅读

Soho隐蔽家庭式西餐，餐厅由两位名厨主理今次多得老表，先有机会试到VIP果然唔同D，一开波有杯welcome drink XD但champagne我始终唔太识欣赏，冇饮晒避免下昼返到公司仲红都面晒2 course menu就starter + main3 course就starter + main + dessert or drinkStarter嗌左牛肉他他同埋烤椰菜花牛肉他他上面有D脆嘅薯仔丝增加口感烤椰菜花反而有惊喜，配上caper，仲有切开左嘅提子，食落几开胃Main就系risotto 3.0 hmm....睇完都唔明点解Anyway应该好多人未必钟意食，因为有唔少青豆，但整体食落柠檬味几浓下，反而冇一般食开risotto咁漏，好清新嘅感觉另一个main就系海鲈鱼，底部有好多菊苣（不过都几劲草青味）甜品叫左一款，好滑嘅雪糕，配上士多啤梨同覆盆子，仲有最特别嘅一条条白色脆条，原来系蛋白糖霜，好好味值得一提嘅系呢度D职员好友善。 继续阅读

[ Kinship | 中环 ]I came here for their Dining City Restaurant week menu as their usual brunch and a la carte is quite expensive. $198 for a 3-course lunch with some dishes requiring supplementary money. The options are quite limited with 2 choices per section (without extra cost) so we decided to add some extra and try all of the dishes. We booked for lunch but due to traffic reasons, we arrived at 3 pm. Fortunately, they were still able to serve us the lunch menu. —— —— Farm to table (New Territory’s Local Grown Veg, Shropshire Cheese, Walnuts, Grapes & Apple) The only vegetarian option available and I love how it is not a second thought. Crafted using local vegetables from New Territories so it’s as fresh as possible. Love the textures too. The vegetables are crunchy and the grapes are juicy and sweet. They also made this fascinating purée out of pickled walnuts and sugar, it’s so sweet and tastes like dates! They also added some Shropshire cheese which is a blue cheese from the UK. Very pungent and creamy, the rancidity of the cheese works great with the freshness of the vegetables. There is also this sweet date syrup that’s tangy and rich. Great with the crisp salad leaves. Chef Matthew was inspired by the local vegetables in HK and combined it with his favourite cheese. The only vegetarian option available and I love how it is not a second thought. Crafted using local vegetables from New Territories so it’s as fresh as possible. Love the textures too. The vegetables are crunchy, the walnuts are crunchy and pickled which gave it another layer of flavor and contrasts against the grapes which are juicy and sweet. They also added some Shropshire cheese which is a blue cheese from the UK. Very pungent and creamy, the rancidity of the cheese works great with the freshness of the vegetables. There is also this sweet date syrup that’s tangy and rich. Great with the crisp salad leaves. Chef Matthew was inspired by the local vegetables in HK and combined it with his favourite cheese. —— —— Cured Hamachi (Tomato, Worcestershire Ponzu Sauce, Dried Tomato, Crispy Sourdough) My favorite starter. Big chunks of hamachi. Refreshing and light with ponzu First of all, the presentation is beautiful. The taste is even better and the texture is mind-blowing. We already know that raw fish and ponzu is a match made in heaven and this is no exception. The hamachi is definitely fresh as its firm and bouncy but extremely tender in the mouth. The tenderness of the fish works magic with the crispy sourdough crumbs on top which don’t get soggy and the dried tomatoes are like pouches of umami-ness, again making the fish even more savory and fresh. The portion is also very generous with huge chunks of hamachi. Definitely worth ordering and it doesn’t require a supplement. —— —— Wagyu Beef Tartare +$38 (Roasted Celeriac, Buttermilk Ranch Dressing, Pickled Shallots & Crispy Potato) Absolutely loved the crispy potato on top. Perfect match with the tender cubes of beef. Although the buttermilk ranch is very creamy, it is balanced out by the pickled shallots. A great starter and definitely worth the additional money as the portion is quite generous too. Chef Matthew says the inspiration behind this dish came from his frustration at the one dimanesiona, beef tartare seen in HK. He wanted to add more textures and flavours, thus the crispy potato shreds and sour ranch. This has became a signature for many regulars. —— —— Seasonal risotto (Truffled Spinach and Snake Bean Risotto, Whipped Burrata & Egg Yolk Puree) I thought this would be quite thick and rich but it was not at all! Yes, the texture is extremely smooth and creamy but it tastes very refreshing with the spinach. The burrata also gave it some body and milkiness to it but it wasn’t heavy at all. The egg yolk puree was good on its own but I find it tastes weird with the spinach risotto. —— —— Local Barramundi (Seafood Bouillabaisse Sauce, Saffron & Garlic Mash Potato) Although it may look simple, the flavours are so intense and rich. First off, the bouillabaisse is the strongest I’ve ever tasted before, the richness reminded me of lobster bisque! Not only that, but it works great with mashed potatoes due to its savouriness. I nearly drank all of it using my fork (yes you read correctly, it was so good I was determined to drink it with a fork). This was made using the leftover fish bones and shells that would normally be discarded. A great way to be more sustainable and reduce food waste. Secondly, there is also a pile of sautéed fennel next to the potatoes. These were also great with the bouillabaisse as the crunchy fennels easily absorbed all the rich seafood flavours. There’s also a nice dollop of remoulade which is a mayonnaise based sauce similar to tartar but less pungent. The potatoes themselves were very creamy but not heavy due to the garlic. It was so velvety smooth and paired well with both the fennel, bouillabaisse, and fish. The saffron also makes it more appetizing due to the vibrant orange hue. Onto the fish, The skin is not as crispy as I would have liked but not soggy. The flesh is very flaky and tender and it made for a great vessel for the bouillabaisse to leech on. The only thing I would say is that the fish is quite salty. The flesh is a tad salty and the skin is extremely salty. The portion is just right. A nice big piece of fish with an appropriate dollop of mash and some fennel. —— —— Braised Okinawa Pork Belly +$58(Romesco Sauce, Charred Courgette, Mojo Verde, Crispy Pork Skin & Hazelnut Crumble) Wow! The presentation of this pork is so beautiful and mouth watering. A huge, thick piece of pork belly in the middle of what looks like an art exhibition. The taste does the appearance justice. The pork belly is so tender but still firm and meaty. The fat under the skin is not oily or greasy but gelatinous and the bouncy texture contrasts with the tender meat so well, allowing you to get different mouth feels from the same piece of meat. The crispy skin is definitely crispy, another great contrast with the softness. There are two sauces presented here. A spicy romesco sauce and a herbaceous mojo verde. Both give the pork a different flavour profile. I personally like the freshness of the mojo verde better the rich romesco. The charred courgette really surprised me. The crunchiness of the squash remains even after cooking it into a tender piece of vegetable. The sauce on top makes it even better and gives it an umph. The portion is so big and definitely worth the cash supplement. —— —— Mr. Whippy Mess (Mr. Whippy Pink Peppercorn Meringue, Strawberry Compote, Raspberry, Mint Oil) My favourite dessert and almost my favorite dish today (tied with hamachi). Their classic Kinship Mr. Whippy (inspired by the ice cream trucks in UK, HK equivalent is the red and blue ice cream trucks you see everywhere) is extremely creamy but light. With a strong vanilla taste. It’s like a mix between ice cream and frozen yogurt and the bounciness resembles gelato. The strawberry compote is not overly sweet and gives it a nice fruitiness, similar to the raspberries which give an even fresher and tangier bite. However, the thing that made me eat the whole bowl in less than 3 minutes is the mint oil. So simple yet it works magnificently with the plain __ and gives it an unmatched freshness and easily awakens my palate again after the mains. We were actually served this right after the mains as the kitchen staff will leave at 4 pm but this rush is 100% our fault so no comment there. The pink peppercorn meringues were not too sweet but couldn’t really taste the peppercorns. Eating it with the ice cream introduces my mouth to 3 different textures: The smooth ice cream , the crisp meringue, then the melted meringue. —— —— Double Decker +$38 (White Chocolate Cereal Base, Pistachio & Almond Nougat, Peanut Butter, Dark Chocolate Ganache, Pistachio Gelato) Inspired by chef’s childhood favourite chocolate bar. The pastry itself is quite hard to eat due to the hard cereal base, hard nougat, and hardened ganache. However, the taste is really good. Reminds me of Reese’s peanut butter cups due to the peanut butter and chocolate combination but the cereal base makes it crunchier. I would say that the pistachio gelato on the side is absolutely delicious, it can be a worthy competitor against Venchi’s gelato. It is creamy, luscious and bouncy with a strong pistachio taste, the bits of nuts on top make it crunchy and give it foundation as well enhances the pistachio flavour. I preferred the Mr. Whippy Mess to this but if you like chocolate and nuts, this dessert is perfect for you. The slice is also quite large so you are definitely getting your money’s worth. —— —— 推介 🙆🏻‍♀️💬 Overall, a great experience here. Definitely recommend coming here for restaurant week deals. The foods themselves are innovative where they using commonly seen dishes and change the flavour profile or adding new elements to it. Chef Mathew is also from the UK so he brings along their traditional dishes like Eton Mess and ingredients such s the Shropshire Cheese. 🗓 Revisit? ✅ ⭕️/ ❎ 继续阅读

•SPICED FRENCH DUCK成个卖相红红的法国鸭以酸樱桃番茄酱为主食落酸酸甜甜 而鸭肉亦好嫩滑再有红白菜做点缀整体都唔错的🧡•RISOTTO 3.0呢碟绿到不得了 由面再绿到底再绿返面💚以青豆包围住 而且饭与食落好有质感食落酸酸地 喜欢食酸身既我就好喜欢•BEEF TARTARE呢个整得几唔错 一样都系微酸带点开胃 再配脆薯一齐享用都几喜出望外 有惊喜🧡餐厅环境好有情调 配埋红酒 感觉很好🍷 继续阅读

同事推介，所以一试首先要赞一赞餐厅员工，落单唔洗用纸笔/ 电话，直接用脑记，而且记得每个人嘅选择，令我地大开眼界，服务态度亦好好👍🏻Beef tartare 唔错，少少酸味几开胃，配超幼身炸薯条几特别（我第一次食呢种好似面咁幼嘅薯条）Beef tartare 唔错，少少酸味几开胃，炸薯条几Risotto 3.0 一登场，全部人哇然😂 青色一碟过湿嘅饭，放喺一个丐帮器皿入面，同事食唔到几啖就食唔到，因为太酸😂Okinawa pork belly 登场我地有点吓呆左，然后笑左，好似东坡肉😂 净系得一块肉同少量炸面配菜我真系搞唔掂，食完返公司食左4包饼干，2包花生先勉强顶到放工，连细食嘅同事都话要谂定下午茶食咩；味道方面尚可，沾烧汁几好食，但唔值呢个价钱Mussel sopressini 应该算系最正常嘅一道主食，但称不上好味，两个同事都话太咸，饮左两杯水先食得晒个面🙊今餐饭真系扩阔大家眼界，难怪午饭时段都吉左一半座位，抱歉，应该唔会有下次 继续阅读