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2014-11-16
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I've been to Little Kitchen a few times now and have been really impressed with the consistent quality. It's a set menu that changes every week, so I've begun checking out the facebook page/website every Monday to see what will be on offer for the week. I'm one of these people that is happy to let the chef wow me with his creations and just enjoy what is put in front of me. For people who aren't that inclined, I would suggest they visit the site and check out the weekly menu, since there isn't m
On this evening, the meal started with a lovely, fresh tasting and complex salad with a whole assortment of elements. It had various greens but also sour and sweet elements, which I liked. While we were eating it, David called across to us and said if we could identify the mystery ingredient, he'd give us extra cookies at the end of the meal. We couldn't and it turned out to be this very fine shaving of some sort of lettuce root? I forget the name but it sort of tasted like Chinese Jade and was really unique.
The next course was excellent and was almost like a Japanese croquette but made with salted cod and on a bed of celeriac puree and this onion soubise thing. I had to look it up since I'd never heard of soubise, but it was tasty!
The main was a beautifullly cooked French chicken with 4 or 5 kinds of heirloom carrots and a stunning thyme jus. The waiter kindly informed us where each carrot came from and it was like the UN of carrots. All had different flavors, which was surprising. The coolest was a super-rich carrot puree, which was seriously decadent.
Dessert was a persimmon cake with two kinds of persimmons (also from different countries) in a salted caramel sauce. The cake had a high-class twinkie vibe and when my date pointed it out, David said that was exactly the inspiration! Funny. He likes to insert whimsical elements to his dishes and this is not the first time when he's decided to do that.
I can't recommend this place enough. It's the only place in HK where I actively go to check the weekly menu and pimp it to friends. Little Kitchen is also in one of the coolest locations in HK... a renovated Tong Lau building on a local street in Sai Wan Ho. David keeps the atmosphere professional but warm, which is a rare thing in HK. I'm tired of places where the chef/owner is nowhere to be found and the waitstaff is impersonal and could care less. This is clearly David's place and he keeps a watchful eye over everything from his open kitchen.
张贴