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2015-04-04
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It is not easy to find such a spacious and outdoor place inside the downtown circle of Hong Kong city nowadays. Benefitted from the old maritime rest-house, the modern French restaurant, Quayside is offering a nice place for happy hour, for comfort dinner and for relax brunch with breeze. The little tropic design outdoor area is very beautiful even due to the harbour construction, the view is kind of blocked by the big machines nesting in the water. It is a typical harbour-side designed restaura
It is not easy to find such a spacious and outdoor place inside the downtown circle of Hong Kong city nowadays. Benefitted from the old maritime rest-house, the modern French restaurant, Quayside is offering a nice place for happy hour, for comfort dinner and for relax brunch with breeze. The little tropic design outdoor area is very beautiful even due to the harbour construction, the view is kind of blocked by the big machines nesting in the water. It is a typical harbour-side designed restaurant, a casual bar; romantic dining tables lighted by candles; a classically chic showcase space for wine collection and cigars; and a rectangular outdoor terrace with a thin boulevard aside the harbour. The servings are French causal, also due to the coming warm season, Chef. Andrew, specially designs the appetite-stimulated spring menu with the combination of spices, herbs and sour & sweet dressing.
Pina Colada
Quayside Salad $138
Baked Goat's Cheese $138Salad is featured by its fresh ingredients, especially the fresh fig giving the nature sweetness and freshness to the whole dish, also conversely matched to the savory and rich taste of Parma Ham's fatness. Cheese is just awesome! I was a little worried once seeing the transparent green olive oil in the plate, but the al-dente cook on the crispy pastry, the grilled pepper and onion, and baked goat cheese, were amazingly cheesy and milky, leaving a rich lasting taste in mouth, but still keeping the taste balance with the vinegar and vegetable's juicy input.
Ten Spiced Rubbed New Zealand Lamp Chops $348
Spring menu's main course covers chicken, lamp, seafood (sea baisse) and Duck (leg), which have a comment point, Asian twist! The special spices, sauce and dressing used for the main course, make it fresh and tasty in a sour & sweet way (sometimes, even spicy and very flavorsome) instead of making them taste-light. The concept is quite similar to the dishes in Southeast Asia where people take more spices dishes in the purpose of stimulating the appetite under humid and hot weather. Besides the perfect cooked fish and meat, I love the idea of grains as side-dish. Lamp Chops are served with coconut rice cake. It is slightly fried to be crispy outside, while still sticky and slightly sweet under the crispy layer.
Flame Baked Alaska $88Baked Alaska is a big surprise to me. I was not a fan of this kind of flaming effect dessert for the reason of uncovered burned alcohol scent; while this one is the ONLY one without the burned alcohol I have never discovered in Hong Kong. The egg white is very soft, light and mild like foam cream which doesn't taste artificially sweet and creamy.
张贴
