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2016-03-02
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A little while ago, I read in a magazine about C.O.W. Dining. It said that the chef was a firm believer of slow cooking (sous vide) his food. Sous vide is a technique where food is sealed in air tight plastic bags and cooked at a temperature controlled water bath. Food is cooked for longer periods and this will ensure even cooking and retain moisture. Sous vide is such a trendy technique, even my cousin bought one for her kitchen.As it's a private kitchen, I booked ahead of time and asked my gir
As it's a private kitchen, I booked ahead of time and asked my girl friend to join me to experience this strange dining adventure with me.
Located in a Kwun Tong factory building, it was rather quiet when we arrived. Layout was spacious but sparse. It was decorated with various paintings but Yue Minjun. We were presented with a set menu. They do not have a la carte. Set menu included an appetizer, soup, pasta, main, dessert and tea or coffee for $398. We decided to share the food so we ordered different items to try out more.
Amuse Bouche. We started with an amuse bouche that consisted of half a cherry tomato with cream cheese on top, a little bit of pickled onions and little black beads which tasted like balsmic vinegar but the waiter insisted they were grape flavored. Nothing really impressed me at this point and I hope it will get better.
Pan Fried Scallops with Norway Smoked Salmon and Slow Cooked Beetroot Salad. The first appetizer was this. The scallops were cooked well. One can't really critique smoked salmon that comes from a package and was not made by the chef. The beetroot salad was three little chunks of beetroot. Unsure if slow cooking beetroot made much of a difference but I found it not as tart as beetroot usually tastes.
Pan Fried Rougie Duck Fois Gras with Icing Sugar Crust and Slow Cooked Pineapple. The fois gras was cooked perfectly. Though I'm unsure why the menu stated an icing sugar crust as I tasted nothing resembling sugar on my plate. The pineapple was cooked by slow cook method. Was it sweeter than grillling a pineapple? Not really but it was definitely softer in texture.
Wild Mushroom Consomme. The first soup we tried was a wild mushroom consomme. The mushroom used was a morel and there were a few of them found in my bowl. It was darker than the usual mushroom consomme I've ever had but this may be due to the use of morel mushrooms. However, it did have a distinct mushroom taste but I wasn't much of a fan of it.
Crab Bisque. This soup I liked better. The taste of seafood was strong. The broth was thick and smooth.
We were also given bread that the waiter said were made by the chef. I liked the bread especially the soft rolls. They smelled fantastic. It came with a scoop of truffle paste.
Homemade Ravioli with Kobe and Poricini Mushroom Stuffing. The ravioli had nice thin skin and not gummy in taste. The filling was light and tasted more of the mushroom than the actual beef.
Homemade Squid Ink Ravioli with Oyster and Seafood Stuffing. I actually liked this one more. It had a strong taste of oyster which I like.
squid ink ravioli
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Slow Cook US Beef Rib Finger with Red Wine Sauce. The beef was so tender, it easily fel apart when I sliced it with my fork. Sauce still had a very strong wine taste.
slow cook beef fingers
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Slow Cooked Apple Strudel. Though they didn't use a proper strudel pastry and used filo pastry instead, this was tasty enough. The apples were complimented with the addition of raisons and cinnamon and nutmet. I love cooked apples.
An interesting evening trying out pretty much everything cooked sous vide. Though I wonder if it really is necessary as sometimes it didn't make much of a difference or really didn't enhance it any way. Was it over done? Perhaps but kudos to the chef who is passionate about it. A nice way to intro this to the public.
张贴
