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2022-11-05
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Dinner at the new restaurant NOI at Four Seasons hotel, but not really under the Four Seasons. (But they still offered 3 hours complimentary valet parking.) Chef behind NOI is known for hisaward-winning restaurant Amelia in Spain. Since the Hong Kong outpost of Amelia was nothing outstanding, didn’t really have high expectations for NOI. But I felt I should, given the only tasting menu cost $2,800 pp.Restaurant was divided into 2 areas: the lounge and the main dining area. We were led into the l
award-winning restaurant Amelia in Spain. Since the Hong Kong outpost of Amelia was nothing outstanding, didn’t really have high expectations for NOI. But I felt I should, given the only tasting menu cost $2,800 pp.
Restaurant was divided into 2 areas: the lounge and the main dining area. We were led into the lounge where we ordered drinks.
Couldn’t be bothered to go through the thickish wine list so went for the $1,280 long pairing: 4 glasses of white; 1 red; 1 sake; 2 dessert wines. Interesting choice of wines.
We were next presented with 2 platters containing the ingredients of our meal.
We also took the trio of appetizers at the lounge, being
-Japanese shrimp tart
-Fish tart and
-Chicken and carrot layered between pieces of thin pastry.
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We were then ushered into the main dining room. Counter seating 6; with a few tables. 2 private rooms; only one functioning at the moment tho. Normally we would pick the counter but Grumpy had a stressful day at work and preferred to sit comfortably away from all the action.
Next course: tuna belly tartare topped with Kaluga caviar.
Another trio, being:
-Hokkaido scallop
-Clam with sweet vinegar and
-Abalone with miso.
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Dry aged Hamachi in tomato water with roasted kombu, shiso oil and turnip. Everything went well together.
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Steamed egg in Iberico Pork consommé with king crab, ikura and Matsutake
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Brioche with olive oil and butter.
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Scottish blue lobster and pumpkin puree in lemon oil topped with Japanese puff rice. Not normally a fan of lobster but there was no fishy taste at all. Very enjoyable.
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Dry aged Silver Pomfret in Vin Jaune XO Sauce with green peas, razor clams. Vin jaune is French for "yellow wine", a dessert wine from the region of Jura. Perfect balance of flavors. Texture was excellent too- firm but not chewy.
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Wagyu Beef topped with white truffle in French vinaigrette. Blop of beetroot paste.
Spinach was soooooo salty I forgot completely about etiquette and just spat it out. Beef was a bit too fatty for me.
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Pasta with Red Uni. 20 grams. Perfect serving size.
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Dessert:
-Cheese flan with sweet potato
-Banana IceCream with Rum topped with Oscietra caviar
-cucumber sorbet
-petits fours: Yuzu Soy sauce Chocolate; lemon tart; whisky gum; rice cake.
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In summary: Elaborate dining experience which should not be rushed. Appealing to all senses: loved the decor- ubiquitous display of interesting figures and artsy objects; enjoyed the chef’s playlist (featuring some of my Dad’s favorite songs). Appreciated the Japanese influence throughout the meal. Excellent service. Could see a Star on the way (salty spinach aside).
Potentially off-putting matters: excessive emailing AND calling to confirm reservation; hot water to be served only by heating up a bottle of mineral water.
张贴
