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2013-11-12
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I can call myself a disciple of Pierre Gagnaire's food; and that was how I learned about Phillipe Orrico. Moving from Pierre, to St George, to La Marmite, he is certainly one of the most talented stars in Hong Kong's gastronomy scene. Upon reading an article about the launch of Upper Modern Bistro - his newest and solo venture, of course I had to make a visit as early as possible!I came here for dinner with my friend on a Friday night. It has not been opened for a month and was already packed wi
I came here for dinner with my friend on a Friday night. It has not been opened for a month and was already packed with people, even though we made a reservation, we could only secure a bar table (which did not really matter actually), that we could still sit back and enjoy the dining scene in the restaurant, and had a view of the open kitchen, of how Phillipe created magic from his kitchen. The restaurant was under a greyish tone with petals all over the ceiling.
My friend and I ordered 2 appetizers and a main to share. When I was reading through the menu, 63 Degree Eggs, sauteed mushroom, crab meat & bellota ham caught my attention right away! 63 Degree Eggs was the first appetizer I tried at Pierre and I immediately fell in love with it, so there was no reason I could stop myself from ordering it. The moment I started to have my knife pierced through the egg, a sharp orange yolk immediately oozed out and ran all over to the vege and mushroom. Every single ingredient was well represented that they all left an impression on my taste buds... I secretly wished for a bigger portion!
On the other hand, Lobster Salad, Avocado, Citrus zest & Almong dressing was also a pleasant delight. The presentation of the dish resembled a lovely flowery garden corner with patches of green and purple and pink. Lobster was meaty and fresh and blended well with refreshing avocado lettuce. This was my friend's favorite. I could tell my smiling was getting bigger with each and every bite of the food.
There were two choices of fish - salmon and sole. We went for the more adventurous option - Sole a la Meuniere, butternut sauce, sauteed mushroom, and it turned out to be a very sound decision! To be honest, we did not have high expectations of sole, but this totally blew our mind and we literally had our eyes opened wider when we swallowed the first mouthful of fish! Cripsy on the thin piece of skin while the meat remained tender and juicy, I almost got confused that I was having cod which gave me a similar sense of tenderness. The sauce made the dish perfect that we cleaned the plate meticulously, without leaving any traces of food. I would give this a 5/5 and this was probably the best sole I had in HK by far.
Keeping our appetizers and main light, we had enough room for 2 desserts. We ordered Pistachio barre, Green apple sorbet & Nori popcorn and Upper Chocolate, Ganache, Calisson ice-cream nuts. The pistachio dessert also looked like an art piece. It was so rich in pistachio that when it was eaten along with the Green Apple sorbet, it envisaged an oasis in the summer. If you're a fan of chocolates, then you must go for Upper Chocolate. Loved its silky smooth ganache, with bits and pieces of nuts embedded. It took me a few bites of the ice-cream before I could connect it with the flavor of candied fruits. Sweet with a scent of freshness. How can you not fall in love with the desserts here!
Service was decent here, staff would occasionally drop by our table and ask for feedback. and haha I was watching the open kitchen that suddenly Phillippe Orrico saw me. He raised his hand with gestures asking if the food was OK. haha of course I replied with thumbs up! Let me say it here again to Phillippe, 'Le diner est magnifique! J'espere que je retourne tres bientot' The dinner was good value for money, I can't wait for my next visit, to check out other appetizers, mains and desserts; and perhaps the drinks as well! One of the most promising new restaurants in town!
张贴
