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2022-05-17
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Batard is one of the hardest restaurant to book in Hong Kong. They normally open their reservations two months in advance in the beginning of each month. For example, if you have a specific date you wanna book for August, you would have to call the restaurant at the end of May, and check with them the exact date in June that they will accept reservations for the whole of August. All vacancies for the entire month would usually be full within a day! Alternatively, you could try your luck on the w
Their 5-course lunch set, which is only available from Thursday to Sunday, is a good value for money. I loved the flavors of their sauces.
🍗Batard’s Signature Roast Chicken
Batard is widely acclaimed to be one of the Top 3 restaurants along with Louise and Belon for roast chicken. The dish did not disappoint. They used locally farmed three yellow chicken from Yuen Long. Chef Julien, Laloum and Vicky Cheng from Odette, Louise and Vea once did a blind experiment comparing different Chicken breeds from local and French farms, and it was a lopsided victory for locally farmed three yellow chicken. Batard’s chicken was bribedwith malt sugar, salted water and many herbs. They first steam the chicken before roasting it to retain maximum moistness and juice.
🦐Raviolo, Squid, Crustacean Sauce
The raviolo itself was not so-so. The skin could be more al dente. The inside was stuffed with squid paste. However, the crustacean sauce was such a wow-factor! It was amazingly rich and luscious.
🥩Beef Tartare Cannelloni
Loved the cigar-like presentation. The cannelloni was very crispy on the outside, and was stuffed with beef tartare. The slight hint of mustard and finely chopped chives gave the dish an extra punch.
🍄Morel Farci, Buckwheat, Madiera Sauce (supplement $130)
I have always wanted the try morels, given it’s such a fine ingredient in French cooking. The Farci contained chicken liver and buckwheat. Together with the earthy flavors from the morels, and the sweet and complex fragrance from the Madiera, the dish was a umami bomb.
🥚Slow Poached Organic Egg with Smoked Haddock
I had little expectations from this dish given that slow poaching eggs aren’t that difficult to master with a slow cooker. However, I was impressed with the smoked haddock foam. Haddock is a good selection of fish with its mildly sweet taste, so that the dish would not be overpoweringly fishy.
🍚 Warm Pilaf Rice
The rice was a heaven for carb lovers like me. It was cooked to al dente with chicken oil and lemongrass — very very flavorful.
🐚Freshly Baked Madeleines
The lemon-flavored Madeleines were served warm. They were crispy on the outside, and soft on the inside. The slight tanginess of lemon flavors rounded up the meal perfectly.
🍚 Warm Pilaf Rice
The rice was a heaven for carb lovers like me. It was cooked to al dente with chicken oil and lemongrass — very very flavorful.
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张贴
