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2013-11-12
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Salon Number 10, the funky members only bar located above Lan Gwai Fong recently launched a dinner service headed by Chef Austin, the former chef of Brickhouse. If you have not been to Salon 10 before, you might have difficulties to locate where it is as the restaurant & bar does not even has a name on its door! Yet you can easily spot Salon Number 10 from its crazily cool entrance.I love the inferior design of Salon 10, it is funky and homey at the same time. There is this really quirky submari
I love the inferior design of Salon 10, it is funky and homey at the same time. There is this really quirky submarine section at one side of the dining area and a living room setting with loads of comfy retro furniture at the other side where it is more lay back and chill. There is also an open kitchen with colourful tiles at the end of restaurant where you can opt for a chef table if you want.The Narcissist
I ordered the Narcissist as it was highly recommended by the house. The cocktail was infused with earl grey tea, honey liqueor, canton cognac and lemon over crushed ice. As you may tell from the ingredients, this cocktail was very aromatic with the earl grey tea, sweet with the honey and refreshing with the lemon. A highly recommended drink from me as well!
Curious MonkeyI ordered Curious Monkey because it was infused with cucumber which I think is quite interesting. The other ingredients in this bubbly cocktail was Money 47 Gin, orange slice, a dash of tonic and prosecco. Without disappointment, this was another great cocktail with a refreshing cucumber note in it! Another lovely cocktail. Just a note to all, the cocktails here are pretty strong.
CharcuterieOur first dish was a beautifully plated platter on a wooden board. I tried the two cured meats first but they tasted pretty average and were rather rubbery. Next I scooped a spoon of chicken liver with peanuts at the jar at the back, it was mind blowingly delicious! Silky smooth, creamy and savoury! I personally reckon this tasted the best on the board. The pork terrine was quite decent as well, creamy and meaty with strong pork taste. The toasted was warm and crunchy and was good to go with the chicken liver and pork terrine. Last but not least was a house jarred pickles to whet the appetite.
The RawHow cute was the plating! The USDA beef tartare was tender, moist but was a bit too mushy. The sauce at the side was a tangy mustard. The Tabiko Caviar on top added extra crunchy texture to the tartare. The lotus root crisp was alright but would be better if it is lightly salted.
The VegThe vinegar marinated asparagus was very sour but I LOVE it. Another love on the dish was the Okra cracklings which was very crispy. I have never tasted Okra before, it tasted like yam and was pretty sweet. The Okra roe in white was quite crunchy too but tasted blander than the cracklings. The cured trout was yummy too, it was sweet, tender and smooth. The asparagus purée was nice by itself, to go with the kale salad or with the marinated asparagus.
Seasonal SaladWith ordinary looks, this dish tasted amazing! With the taste of quinoa, you immediately linked to Indian fod. The quinoa croutons was savoury with a crunchy crust. It was also creamy and tasted like chick peas. The kale salad was fresh and crisp with a sweet dressing. Within the salad also had extremely sweet and juicy grapes confit.
Something FriedThis dish gave me a surprise as I would not have ever guessed what is inside that golden crust, it was green tomato! The deep fried tomato was extremely interesting where the sweet tomato juice was held within the crunchy crust! The chunky crab meats served aside was fresh and sweet. The green special house made sauce called green goddess sauce was a great compliment to everything on the dish, it tasted salty and sour at the same time. I could not figured out what was in the sauce, all I know was it is good.
From the SeaOur main started with an ordinary looking pasta dish with poached halibut. I never had this pasta before, this pasta called pappardelle pasta. The pappardelle pasta was handmade in-house which surprised me as I would not expect handmade pasta in a bar restaurant like Salon 10. The pasta was cooked al dente, very chewy and eggy. The poached egg was succulent but the surprise remained on the pasta.
From The SkyNext came my second favourite dish of the night and is the best chicken I have had recently. An extremely bouncy and succulent young range chicken from France. The fried chicken was very crispy and very well seasoned with salt, pepper and topped with a creamy sauce. The spinach was cooked with butter, it tasted quite buttery but tasted a bit sour at the same time.
Four legsHere comes my favourite dish of the night, the prime beef tenderloin. The tenderloin was cooked perfectly in medium rare to give a beautiful pinkish center. It was SUPER tender, juicy and flavourful. Rested underneath was a bed of smokey, cheesy and creamy smashed potato, we polished it in a sec. Not to neglect the equally lovely smokey leeks at the side. The only imperfection would be the salty grainy mustard on top of the beef, the whole dish was flavourful enough without the smokey mustard.
Something SweetTo end the night, we had a jug of silky chocolate pudding topped with smooth whipped cream with balanced sweetness. I was glad it wasn't devilishly sweet.
题外话/补充资料：
The Bill
The Narcissist - HKD100
Charcuterie - HKD265
The Raw - HKD150
The Veg - HKD90
Seasonal Salad - HKD75
Something Fried - HKD80
From the Sea - HKD125
From The Sky - HKD140
Four legs - HKD150
Something Sweet - HKD60
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
