影片
更多
2022-04-08
4117 浏览
Jaselab Cookery is one of the best small private restaurants I've been to in the near few years. They take bookings through social media Messenger only. Once you've selected your dishes from their not-too-extensive menu (which is a good thing - I always have a fear for restaurants with a menu consisting of hundreds of items. If you see one... RUN!), you'll be required to pay a deposit for your booking. Once that's done, then you just wait for the day of your booking. Don't forget to refer to the
On the day of booking, we arrived (slightly late - always expect traffic jams in Yuen Long on non-working days) and was brought to our table. The restaurant is run by only two people - a very nice hostess and a chef in the kitchen. You'll be able to serve yourself to their selection of boutique and craft beers & ciders - just take the drinks you want from the fridge and they'll put it on your bill after the meal. Do not expect this to be a fast food restaurant - you're supposed to take your time and enjoy the whole meal experience. 10 minutes in, and we were served a piping hot bread roll baked inhouse with ham & olive oil + vinegar. The bread had a crispy cheese topping, and was very soft with a bit of springiness when you bite into it. Its was delicious enough on its own, but once you add on the ham, it was heavenly goodness in a bite...
Bread course
51 浏览
0 赞好
0 留言
One to the next course, was the house salad. Tomatoes were in season so we were served a salad with 4 kinds of tomatoes. The salad was very fresh & tomatoes deliciously sweet. Next served was mushroom soup, where the chef used 3 kinds of mushrooms, cooked in their juices and blended, without adding additional water. The soup was simple, but the flavours of the mushrooms were very well highlighted.
Salad
35 浏览
0 赞好
0 留言
On to the next highlight, which was one of the dishes we ordered - the scallops and carabineros carpacio with a large scampi on top. Scampi was fresh and sweet, and the tomalley was exceptional. The scallops and carabineros were diced and mixed with the tomalley of the carabineros - basically an explosion of ocean flavours in your mouth! A must try for all of you who love seafood.
Carabineros & Scallop tartare w/ Langoustine
61 浏览
0 赞好
0 留言
Then comes the centre piece of the meal. The lamb wellington that we have been awaiting for. A good wellington have the following criteria: a crispy flaky pastry, a nice meat temperature, and an interboundary layer which holds the pastry and meat together without separation. Jaselab's wellingtons check all three boxes. The lamb was done perfectly. The wellington was served on a garden-like bed of vegetables, and looked really appetising. Different culinary techniques were applied to different vegetables - sauteeing, deep frying, baking - but they all came out very delicious. Kudos to the chef!
Lamb Wellington
69 浏览
0 赞好
0 留言
Lastly, two deserts were brought forward to us. One was a coconut panna cotta with a citrusy-pineapple sauce on top. Flavours of the citrusy-pineapple sauce came through very nicely and complemented the sweet and rich coconut panna cotta very well. Another was a baked cheesecake with blueberry sauce. This although sounding very simple and plain, was nothing but. The cheesecake was very light and fluffy (although it looked like a dense New York style cheesecake), and the blueberry sauce was amazing. Would definitely want to try the cheesecake once again.
Desserts
50 浏览
0 赞好
0 留言
A very satisfying meal, and brings a smile to our faces in these depressing times in Hong Kong. Will definitely come again!
张贴
