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2012-08-24
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The proprietor of Le Mieux Bistro is a local celebrity chef Ricky Cheung, who used to be the executive chef of Scala Restaurant in Renaissance Hong Kong Harbour View Hotel and now takes part in many local television shows and writes food columns in magazines. The restaurant was first opened in a former factory building in Chai Wan, and moved to its current location in Wan Chai in 2010.The restaurant’s interior is small and simplistic, and hosts around 50 diners. Set lunches range from $165 to $2
The restaurant’s interior is small and simplistic, and hosts around 50 diners. Set lunches range from $165 to $290 for 4 courses. While the food at Le Mieux Bistro tasted very pleasant, it was definitely not authentic French cuisine, and dishes were modified to suit local tastes. The service was polite and helpful, but the staff lacked knowledge about the courses - when we asked them about some of the ingredients, the waiters had to go check with the manager.
(1) We were quite impressed with the appetiser, penne with mushroom & bacon. We liked the creamy tomato sauce, which was a touch spicy and tasted just right, the chorizo was a marvelous addition and the penne was fantastically al dente.
(2) The seared French duck foie gras was similarly accomplished. The foie gras was delicately seared and beautifully tender on the inside, and was served with a sweet, fruity sauce. The accompanying salad was fresh and vibrant, and the fruits were sweet and juicy.
(3) The set menu also comes with a soup. The cauliflower velouté (above) was creamy and nicely seasoned with herbs, and the mushroom and cauliflower chunks added a gorgeous texture to the soup. The French onion soup (below) was full of flavours, and the onions were soft and delectable. The lightness of the onion soup was fantastic.
(4) The slow-cooked u.s. short rib of beef and king prawn gratinated with seafood mousseline was yet another dish that impressed us. The king prawn, seasoned with salt and pepper, was extremely flavorful. It was topped with some light seafood foam made with shrimps, fish and scallops, which I found a bit watery, but the prawn itself was gorgeous. The short ribs were tender and delectable, the mashed potato was smooth and buttery, and the vegetables on the side were skillfully grilled.
(5) The next dish we tried was the roasted kurobuta pork loin and pan-fried turbot fillet. I really liked the turbo, as it was exqusitely tender and juicy, and was magnificently crispy skinned. As for the kurobata pork loin, normally I would find pork belly more exciting than pork loin, but this one had a superbly tender yet chewy texture, and the sauce was spectacular. Having said that, the combination of fish and pork was too much - I would happily have eaten just one of the two as my main course, and putting the two types of meats together made them distract from each other.
(6) The assiette of dessert on the set menu was a tiramisu with strawberry ice cream. While the tiramisu was thick and creamy, there was not enough coffee or kahlua taste to cut through the richness of the mascarpone, making the flavours rather imbalanced.
张贴
