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Spectacular
2023-01-20 1028 浏览
We were looking for a cozy fine dining French restaurant and came across a review on this new gem on upper station street. We had wanted to go on Wednesday for the birthday but it’s their weekly day off… We were sold enough by the photos in the review to go with fine dining day two on the Thursday (well still gotta do something on the big day right?).The restaurant has a nice cozy vibe with is uncommon for French fine dining here, the place turn more bustling as the night goes by when everyone
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We were looking for a cozy fine dining French restaurant and came across a review on this new gem on upper station street. We had wanted to go on Wednesday for the birthday but it’s their weekly day off… We were sold enough by the photos in the review to go with fine dining day two on the Thursday (well still gotta do something on the big day right?).

The restaurant has a nice cozy vibe with is uncommon for French fine dining here, the place turn more bustling as the night goes by when everyone got their 4th drinks +.

The menu of the night is a six course journey, the very attentive server told us that is to reflect the southern France origins of the chefs and their travel experiences.

Of course we started with the bread. The warmed sort dough is perfect but the highlight is in the butter. We had many infused butter before from seaweed and caviar infused butter to banana honey butter but never had one that got smoke coming out of it before.

The small bites are good.

The Carabinerros is a nice start to open up the senses.

The chicken foam is our favorite dish of the night. The flavor and presentation is just full of surprises. We would go back just for this dish.

The lobster is just perfectly cooked with the chestnut and cabbage giving it a hint of fall/winter in the woods.

We always think the French knows what to do with their pigeons but having it with licorice sauce is just another level. The slight hint of licorice combine with the tender juice of the pigeon which lingers in our mouth long after we were done with the dish.

The Osseau Iraty is a very innovative presentation of the cheese platter. You have the cheese the nuts and the fruits all in one place. The choice of persimmons reminds us that it’s winter (something you need some reminders in hk as the weather could get so warm and you thought it’s sort of like summer).

The sweetness of the banana parfait is so well balanced by the whiskey jelly.

The two chefs are just amazing. Not just in the sense that they worked magic with the ingredients but how they painstakingly attend to everyone in the restaurant, they even cared to stop by to sign off before they took off at the end of the night to join their friends who paid them a surprise visit from France.

We gotta say that the food and service are indeed better than what we got the night before when we literally paid double.

Will definitely go back.

Smoked butter
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Small bites
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Small bites
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Carabinerros
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Chicken
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Lobster
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Knives
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Pigeon 
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Pigeon
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Osseau Irate
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Banana
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Smoked butter
    Small bites
    Small bites
    Carabinerros
    Chicken
    Lobster
    Osseau Irate
    Banana
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    Maybe I expected too much
    2023-01-03 1136 浏览
    3/5It was actually a 4/5 from the beginning, then keep going down.Sour dough too sour, like the smoked butter tho. Liver parfait very pretty, taste good.Very lovely orange jam amuse bouche, one bite that full of surprises, texture flavour combinations was new, impressive and pleased. The other one with ricotta was nice but not as WOW as the first one, I could only say I like the pastry and the herbs of it. Next is two salad, the first one is squid. Amazing salad dressing, might be the best salad
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    3/5
    It was actually a 4/5 from the beginning, then keep going down.

    Sour dough too sour, like the smoked butter tho. Liver parfait very pretty, taste good.

    Very lovely orange jam amuse bouche, one bite that full of surprises, texture flavour combinations was new, impressive and pleased. The other one with ricotta was nice but not as WOW as the first one, I could only say I like the pastry and the herbs of it.

    Next is two salad, the first one is squid. Amazing salad dressing, might be the best salad I ever had. But the squid was too thin or small that I could barely taste it. Truffle vinaigrette artichoke, great salad as well!

    Broth with seafood, small pieces seafood and broth both are nice but didn’t expect to have ordinary flavour here, was expecting much more.

    Then suddenly the second main was a big piece of pork belly, and I was definitely wasn’t that impress. Texture was soft but off, some part was slightly rough with Standard sauce. Love the Choi sum and the ginger with pumpkin purée tho.

    Cheese course is not bad but is not dish for everybody. Dessert is pear tart, perfect pastry but the pear lost spark in it. Lovely ice cream by the way.

    Petite four had a very cute container but I can’t remember their flavour.
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    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Love love love
    2023-01-02 857 浏览
    Lunch. Approx 17 seats in all (including bar counter seating 5). We picked the bar counter as PickyEater loved to chat with the chefs at work. The chefs in question are 2 friends who used to work at Petrus and Caprice respectively. They seem very passionate about their work, and they like to source ingredients from the local markets.Wine list was good. Went for a glass of Bordeaux red. Lunch menu was named 'antipodes’ (meaning opposites), showcasing Native Classics with local and French products
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    Lunch. Approx 17 seats in all (including bar counter seating 5). We picked the bar counter as PickyEater loved to chat with the chefs at work.
    The chefs in question are 2 friends who used to work at Petrus and Caprice respectively. They seem very passionate about their work, and they like to source ingredients from the local markets.
    Wine list was good. Went for a glass of Bordeaux red.
    Lunch menu was named 'antipodes’ (meaning opposites), showcasing Native Classics with local and French products. There were 3 options to choose from: 3 courses ($688), 4 courses ($788), and 5 courses ($888). We went for the full 5 courses. Here’s what we had.
    Sour dough bread with wheat germ, sesame etc. served with chili butter. Chef explained they outsourced the bread to be made, but with his own recipe. Took many tries before perfection but it tasted very good.
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    Trio of Appetizers, being
    -Mussels in fish soup jelly with garlic mayo
    -Chicken liver pate with raspberrry in wooden spoon and
    -Fried ravioli with Parmesan etc
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    Starters:
    Squid salad (seaweed, leek etc) from Sheung Wan market- sauce was vinegar with ginger and clam juice etc. Particularly loved the hint of coconut (chef has lived in Thailand for a few years).
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    Salade landaise (traditional French salad originating from the Landes area, famous for its duck and walnuts) with artichokes, foie gras and lardo. Love the sour note of the vinaigrette.
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    Mains:
    Golden threadfin bream and potato in
    bouillabaisse and accompanying rouille (garlicky sauce originating from Provence). Not normally a fan of bouillabaisse but this one tasted sweet and without the fishy taste. Chef explained that his bouillabaisse was made predominantly from fish bones.
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    Yellow chicken from the market with
    Albufera sauce (velvety sauce of chicken broth, cream and butter- hint of Madeira). On the side: mushroom purée and salsify (root vegetable aka the oyster plant because of its similar taste when cooked). Chicken was very tender. 👍🏼
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    Desserts:
    Ossau Iraty (cheese made from sheep milk) mixed with caramelised walnuts, persimmon marmalade, ginger etc. Too heavy for me.
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    Pear tart with almond powder. Ice cream on the side. Very buttery and flaky.
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    Mignardises: Salted caramel cookie and clementine cookie. Chocolates.
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    Coffee. (Chefs’ respective French hometowns are Toulouse and Nice.)
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    In summary: love love love. Complex flavors for seemingly simple dishes. Can’t wait to go back for dinner.
    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    très bien
    2022-12-15 3479 浏览
    Well well well! Among all those new restaurants in Hong Kong, Racines caught my eyes. Because of my love of Upper Station Street, and of course the background of their two owners and chefs, Romain and Adrien. I love those chefs who can tell a story, making a connection with the guests. It does elevate the whole dining experience. So happy that we got seated at the counter so we could interact with the chefs. I was luckily enough to join the dinner in very last minute. Somehow I was happy that I
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    Well well well! Among all those new restaurants in Hong Kong, Racines caught my eyes. Because of my love of Upper Station Street, and of course the background of their two owners and chefs, Romain and Adrien.


    I love those chefs who can tell a story, making a connection with the guests. It does elevate the whole dining experience. So happy that we got seated at the counter so we could interact with the chefs.


    I was luckily enough to join the dinner in very last minute. Somehow I was happy that I got ditched so I could join my friends to have dinner at Racines.


    It’s a warm, small restaurant. The warm atmosphere made me smile.


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    Found out from their IG that all their napkins rings are handmade. You can feel their efforts in small detail like this.


    There’s one menu for dinner. $1288 for 5 courses.
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    Homemade sourdough and smoky butter
    Begin with this amazing sourdough with their butter. Love the bit of the smoky flavour and the chilli powder gives a small kick to it. Tried to control myself not to have too much bread to save room for the courses.


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    Canapé
    Feel like Indian samosas. Cheesy inside. Warm, fluffy outside.


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    Canapé
    Oooo the creamy chicken liver parfait (on the spoon) is a dynamite bomb inside my mouth! The raspberry condiment light up the parfait. Well balance off the heaviness of the liver parfait.


    The Bouchot mussel is really interesting. You can taste the mussel without seeing it. Feel like I an in Nice again!


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    Artichokes
    Our favourite dishes of the night! How amazing that all those different ingredients with different textures can be all sitting on the same plate without breaking the harmony? Foie gras dressing combines all layers, all flavours together!


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    Oyster
    Have you ever tried a warm oyster? Not raw, not cooked, but a warm one. A bowl of of different kind of delicious creamy texture. The form, the sabayon and the warm oyster. Love the hazelnut on top!


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    Blue lobster
    Lobster was cooked just right! Interesting to see cabbage on the plate with the elegant lobster.


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    Pigeon
    Our 2nd flavour dishes of the night. Meat is so tender and skin is super crispy. Keep telling the chefs this pigeon is better than the one we had in Caprice!


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    Pear
    Compare with the previous courses, this is pretty standard and didn’t wow us. But still, the pear is perfectly cooked. Not too soft and not too sweet!


    What a night with great food in a lovely restaurant with good hospitality! Most importantly, an amazing time with great company!
    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      How to enjoy a good evening
      2022-12-07 857 浏览
      New place in Sheung Wan - RacinesOpened about a month ago.Before I get to the food, let me give sone interesting experience in the restaurant - And this time the word interesting is meant in positive way.It’s a small place, About 12 seats at tables and about 5 seats at the bar.The kitchen is and open kitchen and I have to say I’m very impressed what they can do in such a small place.Something I positively recognized, the chefs stay calm, even when situations boil up. They explain calmly what to
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      New place in Sheung Wan - Racines



      Opened about a month ago.
      Before I get to the food, let me give sone interesting experience in the restaurant - And this time the word interesting is meant in positive way.
      It’s a small place, About 12 seats at tables and about 5 seats at the bar.
      The kitchen is and open kitchen and I have to say I’m very impressed what they can do in such a small place.
      Something I positively recognized, the chefs stay calm, even when situations boil up. They explain calmly what to do and how to do it better - that’s impressive.
      Let get to the food.
      I’m very impressed, a lot of different textures and ingredients in each dish. l lot of technics, very well executed. The team explains each dish, I usually don’t like it as it is more a teaching lesson, here they explain the ingredients and the background. And some of the background is about their family or the regaion / city they grew up or places they worked, it’s very authentic.
      They offer a 5 course Menu with influences from different areas of France but with addition flavor kicks.
      I can really recommend this place.
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      2022-12-07
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      5 分钟 (堂食)
      人均消费
      $1200 (晚餐)