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2023-09-10
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I have frequented Mr Ha's place for 30 years when he first started his business at d'Aguilar Street and I still vividly remember that I had complained about the insufficent air conditioning, definitely not the food!! I have eaten at his place numerous times at different locations in Central and eventually currently in Wanchai. Whenever I would want to have a decent, hearty French meal in HK, this is the first choice I would think of immediately and not worry a bit about the food quality since n
Decor is tastefully designed yet simplistic, Mr Ha studied photography in France and since we share same interest, we have a lot to talk about, perhaps I talk a bit more than him, LOL! His restuarant furniture is so tastefully arranged with black wood chairs and benches, side tables nicely placed . Modern Chandeliers , photo prints of his own display on the walls. Low key yet with taste!
Food cost, this is one topic I would like to discuss. The norm on the industry is about 15 to 25% where 25% is considered with conscience. So if a restaurant spend 35 to 40% on food cost, it's a steal and food connoisseurs will defintiely raise their eyebrows and eager to find out.
Mr. Ha spare no effort in sourcing best ingredients from all over the world with top quality and best price for his customers! Goode liver from Lafitte, France (higher grade than Rougie), not any of the east Europe substitiute; French lamb, Spain aged Gallega beef ( stopped becasue unsteady quality sadly), French eel, Local farm raise chicken, Turbot fish steak, altlantic shrimps, freshest line caught small fish for making soup, Duckleg confit from France, sea garoupa for main course, french butter to accompany the best mini baguette locally baked, succulent French baby mussels, Freshest White Pearl which he started serving it more than 20 years ago when we seldom even know what Belon or Gillardeau is!)
While a lot of trendy or popular Speakeasy restaurants charging similar prices, but the quality of food is nowhere near Mr Ha's and I went to many of these places while food is not bad at all, but it's just lacking the essence of ultimate culinary touch, to satisfy our mouth and tummmy with best food! Mr Ha never promotes himself as he believes his food will speak louder than fancy words and photos. However, many customers who become friends with him will help promote for him such as or food blogger KC Gourmand and Budming etc.
His plate decoration never busy but ample enough to displace a simple elegance which fits his low profile style and decor of the restaurant and his food.
What about the food quality? It will be meaninless If what has mentioned does not translate in the final product served on the dish! The food in fact is immaculate, well prepared thoughtful , unpretensious , solid and delicious in every sense!
Last night, we startedl with a shrimp ceviche which is sweet with blood orange place beneath some shaved d fennel, honest, I have not tasted often such intense green flavour of fennel, lovely!
The fish and spinach soup is perfectly prepared, freshly line caught small sea fish and grinded spinach is not a bit heavy but the fish flavour mixed nicely with the greeness of spinach, gulp after gulp of la mer!
Sumptuous Lobster bisque is served in many top restaurant and his is among the best. His bisque takes a lot of time for preparation and has a very very Intense lobster flavour which is a must but must not to a point which become too heavy ! The balance is well judged here.
The baby French mussels are tiny but the explosive sweet flavour with the soft and succulent texture pair with white wine sauce is superb despite the sauce is a tad too salty, but I still drink a lot from the shell~
Smoked Foie Gras with dried fig - his smoked is bar none, the intense, packed FG flavour with the added smokiness is such matching with the dried fig that it is such sublime experience!
Fried Foie Gras with fresh fig to take away the oiliness never disappopints us, lightly fried , crunchy on the outside, never watery in the inside nor over cooked, puddy texture with exposive flavour vitalised by the light fry. I may slightly prefer the smoked but fried FG is also so so great, so I ordered both needless to say.
Main Dish
Duckleg confit is a mandatory order, soak in its own oil and sea salt overnight and fried to perfection with crusty skin but did not crumpled wth the knife slicing through , taste of duck flavour is intense but it's chinese ham taste makes it interesting and complete.
Suckling pig has crunchy skin and tender meat and is every bit as tasty
Oven cooked French leg of lamb being roasted covered by its own fat, served medium , very soft and tender with the nice oiliness and sufficent yet not over the top lamb taste , it's defintiely his specialty, like the peas and potatos on the side as well, peas so crunchy fresh and potatos so sweet.
Dessert
Nougat Glace is the dessert that I would order everytime, with crunch nuts in the middle of the ice cream slice sprinkles with rose bits. my personal favorite!
Mango passionfruit sorbet - with eye cringing sourness and piering acidity cut through the palate that gurantees wake up any student who has prepared for his final eam and stayed overnight. So refreshing with fresh fruit , sourness and iciness , perfect ending for a top and satisfying meal with a nice coffee.
Seldom does a restaurant can produce dishes that commands your attention from start to finsih. The whole experience took 3 hours as only Mr Ha manning the kitchen with his wife helping out, but the time spent is worth every minute of it!
One thing though, the menu doesn't change often but understanbly so as it's a family run restaurant and it will be too much of an effort if he changes the menu too frequently. However, he does changes one or two dishes from time to time.
The meal costs around $800 which screams value for the exemplary culinary experience in return. Money is not the issue anymore~ Highly recommended for all food lovers with no reservation who cherish solid culinary experience rather than flashy showmanship, bell and whistles and gimmicks!
I urge everyone to come and try it out as it would gurantee an amazing experience for those on who appreciates how hard is to find such great French food experience in HK at a realistic price. Who knows if Mr Ha will retire one day and he has already been talking about running a BnB in French Countryside, and his lease is due in next March........ will defintely be a huge blow to me and my friends if he did not carry on.......
张贴