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2015-04-30
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I paid a visit restaurant Akrame with a dear friend of mine last week to celebrate her return to Hong Kong after a year-long separation of working holiday in Australia. Located in Ship Street, there were so much hype and expectation of this modern Michelin one-star French restaurant as the area continues to thrive as a foodie destination.Everything was a mystery at first when we sat down as we weren’t given much details of the menu except to ask to choose between a four or six or eight course se
Everything was a mystery at first when we sat down as we weren’t given much details of the menu except to ask to choose between a four or six or eight course set dinner.
Parmesan cracker with squid ink and Olive and yoghurt with celtuce and horseradish
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Gillardeau oyster
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Boston lobster with lentils and tarragon chantilly
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Seabass with charcoal butter and carrot arlequin was the next course. Covered with an edible charcoal-flavoured butter, the seabass has a slight aromatic resemblance of being grilled.
Yellow chicken with Vermouth
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I chose the Chicken dish as my main. Complemented with vermouth and a filing potato mousse, the yellow chicken was slow cooked with a nice hint of light pink on the inside, and the outside a crispy crackling.
Cocoa-pigeon with asparagus and watercress coulis
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Dessert was a trio of chocolate mousse and green cardamom gelee, surprise ice-cream and the one that I liked the most, cream cheese and red berries sprinkled with beetroot granite. Just when you think that the meal was coming to an end, it gave us yet another surprise. The cream cheese and berries struck an impeccable balance between the sweet and savoury, finished with a touch of beetroot granite.Ending the meal was a plate of petit four with lemon meringues, madeleines and a bar of sea salt dark chocolate, which was a lovely surprise!
张贴
