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2021-02-21
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Summary:View from restaurant: 1/10 (The curtains hide the beautiful view, why the restaurant brings it down?)Renovation/Design: 5/10 (No design at all. A dark restaurant with dim table light. Curtains hideall the beautiful view. The only thing that I can remember this restaurant foris its darkness)Atmosphere:4/10 (Very noisy. Tables are close)Service:7/10 Food (Taste 5/10 Plating 5/10 Ingredient 5/10)This is impartial comment. Idea of the chef is lovely and innovative. Cooking skills of the chef
View from restaurant: 1/10 (The curtains hide the beautiful view, why the restaurant brings it down?)
Renovation/Design: 5/10 (No design at all. A dark restaurant with dim table light. Curtains hide
all the beautiful view. The only thing that I can remember this restaurant for
is its darkness)
Atmosphere:4/10 (Very noisy. Tables are close)
Service:7/10
Food (Taste 5/10 Plating 5/10 Ingredient 5/10)
This is impartial comment. Idea of the chef is lovely and innovative. Cooking skills of the chef is fair. Ingredients are fair. As a non-Michelin star restaurant, you can’t demand more. Please see the other review that I have written for all the other Peninsula restaurants and you can see the comparison.
Overall comments:
If you are a local HKer, need to choose a restaurant in a rush, do not have high
requirement of what you eat, just want to dine in a 5 star hotel, this could be
your choice. Spring Moon and Gaddis in Peninsula would be my first choices,
followed by Felix.
If you are a tourist, recommend you to come to Peninsula and try this restaurant. Spring
Moon and Gaddis would be my first choices, followed by Felix.
If you had been to quite a few Michelin 3 stars restaurants in HK and around the world
like me, this is not a place that you will go again for fulfilling dining experience.
For causal dinner I will go to causal places, not Peninsula; fine dining I will
go to Michelin 3 stars; for family gathering this is not a place for wine and spree;
for dating it’s not a romantic place; for friends’ gathering this is too noisy)
Details:
Appetizer:
-Seared Tuna with Roe (Lovely plating. Beautifully seasoned and seared Tuna)
Main:
-Octopus dumpling, Octopus source spaghetti with fried Octopus
(The idea of the chef is to enable the diners to enjoy the variety of one single ingredient
by using different cooking method and presentation. This is a lovely traditional
Japanese cooking culture. The texture and taste of the octopus in the dumpling is
no different to that to the fried octopus. And the whole dish is cold)
- Wagyu with fried thin sliced potato. Fairly cooked with a texture I personally like.
Soup:
Awako with Lily (Nothing special. But appreciate the chef may want to use seasonal
ingredients. This deserves credit)
Desert: BEST dish of the meal
Pear.
Wined dipped pear + Pear sorbet+ Pear Cream Brulee + Original Pear
(Again the idea of the chef is to enable the diners to enjoy the variety of one single ingredient
by using different cooking method and presentation. This is a lovely traditional
Japanese cooking culture. BEST dish of the meal. The sweetness is balanced in
the Pear sorbet and Pear Cream Brulee. Caramel on the cream brulee is light,
not too much. Cream brulee itself is surprisingly beautifully and excellent
baked.)
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张贴
