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2015-03-03
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After having not ventured out of HK island for awhile for a meal, ended up coming here on recommendation from a friend on an evening off. Was a bit out of the way, but worth it.Decor 5/5: I have to start with this as it was the first thing I noticed. What a view! I regularly go to Hong Kong's terrace bars and love the skyscraper view; this was just as good but different. Took a while to get there (location is a bit out of the way), but the restaurant is located on a house just by the beach. Ther
Decor 5/5: I have to start with this as it was the first thing I noticed. What a view! I regularly go to Hong Kong's terrace bars and love the skyscraper view; this was just as good but different. Took a while to get there (location is a bit out of the way), but the restaurant is located on a house just by the beach. There were herbs being grown in the garden, creating a natural atmosphere when combined with the view. We were seated inside and there was an open kitchen. The inside had a clean look with a touch of retro.
Service 4/5: The service was polite and professional. The dishes were explained clearly enough and it helped our understanding. Not much to add.Taste 5/5: The taste was something special. It was a multiple course meal with distinct tastes and just about every dish came with garden herbs grown outside, which was a nice and unique touch.
The appetizer I would say was very refreshing and the main thing was how well it all blended. It featured a mix of light seafood ingredients and vegetables. Scallop, lettuce, herbs and tomato were all fresh. The tomato's taste blended well with the fish roe and the potato noodle's taste blended well with the vegetables and red vinegar.
Following that we had a dish that combined fresh prawn with sea urchin, dark soy sauce and home made tofu. Overall the soft seafood taste was a suitable follow up to the appetizer. We were given chilli sauce which was nice for finishing up the prawn and tofu.
We heard about Yin Yang's chicken before and that there was a history for the dish. It was very straightforward and of particular note was the crispy skin which did not have much fat. Was well prepared though quite filling.
What came after was interesting; the chef called it "Soup without Water". It was explained that a black chicken was steamed and the water that comes out was used for soup. This would make sense because the flavour was quite potent and natural compared to most chicken soup. A small slice of starfruit accompanied the dish.
The dish that came after also had a name, "MK Flamenco". The crab was cooked with alchohol and had a light flame before being served (surprising but was a good performance aspect!). The crab had a mix of tomato, chilli, garlic, and alchohol. I can see how the spanish taste is referenced despite the dish having a local style. Ended abit messy but I'd expect that from eating crab!
What followed was something more vegetable based. 7 types of fresh vegetables with dried fish, baby prawns, seaweed, rice and peppercorn. We were told it was a world heritage dish. I would describe the dish as slightly salty with a very traditional Cantonese flavour.
We were getting quite full by this point. Thankfully dessert arrived shortly after. We had a watercress sorbet (!) with rice cake which featured tumeric and purple rice. They were light and the taste was unique, but not overpowering.
Hygiene 4/5: The place was clean, dishes were clean and changed regularly, the kitchen was clean. Not much to say other than hygiene standards were within expectation and the expectations are a bit higher than regular restaurants due to this being a fine dining establishment.Value for money 4/5: This one was hard to decide. Value for money is influenced by each person's expectations. We expected good food, decor, hygiene and service that would probably be quite expensive and we got this (this alone would warrant 3/5 meaning "acceptable").
However, expectations were exceeded specifically in terms of the originality of the food experience and the setting. For me this added an extra point. I'm sure people weigh "originality" differently though, so my 4/5 value for money for score is based on how much I like new and unique experiences. Some may prefer "expected" experiences done to perfection while I prefer new, authentic and unique once a respectable standard is reached. Neither way is correct I'd say but I can acknowledge my own preference in this regard.
Summary: Overall we had a good evening. As far as a fine dining experience goes, it was decent, but our expectations were exceeded in terms of the unique authenticity. Based on my experience I would recommend going for those who like to try things that are original and different.
Due to price and location it might not be somewhere to go repeatedly within a short timeframe but since there seem to be seasonal ingredients I'd probably go during another season. The HK flavours in the food also makes it somewhere I'd probably bring people from out of town.
张贴
