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2023-02-12
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Today we come to Felix, with the restaurant located on the 28/F of The Peninsula Hong Kong. Instead of taking the elevator for the hotel guests, it has its own dedicated elevator accessible from the shopping arcade. Arriving at the rooftop of the hotel, we walk through the dimly lit corridor into the main dining area. The tables are sparsely spaced, with each chair having a cover showing the photo of a staff. The ceiling high windows looking out at the Victoria Harbour and the skylines on HK is
Today we come to Felix, with the restaurant located on the 28/F of The Peninsula Hong Kong. Instead of taking the elevator for the hotel guests, it has its own dedicated elevator accessible from the shopping arcade.
Arriving at the rooftop of the hotel, we walk through the dimly lit corridor into the main dining area. The tables are sparsely spaced, with each chair having a cover showing the photo of a staff. The ceiling high windows looking out at the Victoria Harbour and the skylines on HK is a major attraction. Unfortunately, on the night it was quite foggy.
I started with an aperitif of Bollinger Special Cuvee 2017 ($488), while my wife has the non-alcoholic All About Apples ($168). Browsing through the menu, we decided to go for Felix Sharing Experience ($1,588 each), with me going for the Sommelier Experience (5 Glasses - $700).
The first course is Cashew Mole / Fougasse / Croquetas. The fougasse is made to resemble a wheat head, having a nice texture, with the flatbread great in pairing with the olive oil. The cashew mole is rich with great complex flavours, with crispy kale and some pomegranate adding a touch of contrast in texture. The croquetas are our favourites, having the savoury Parma ham on top, with the golden-brown crispy surface encasing delicious, creamy fillings inside. The wine paired is Il Modo Fiano 2021.
The second is Japanese Hamachi, with the chef first serving the yellowtail in Ceviche style, having a thicker cut than typical, and then adding Dill, green apple slices, and a Cucumber and green apple sauce to give nice refreshing acidity. The other serving uses the yellowtail to prepare the Rillettes, with herbs dressing, Sea Urchin and Kristal Caviar on top. The latter is much more intense in flavours, having good savoury and umami characters. The wine paired is Domaine Les Poete Orphee 2018.
The third course is Hokkaido Scallop Mille-Feuilles. The soft scallops are cut into slices, and then put back together in a layered manner, sandwiched with some black truffle puree. I like the puree not overpowering the delicate sweetness of the scallops. On the side is a Celeriac foam with Piedmont Hazelnut to provide a nutty addition and bite. The condiments are white onion with leeks, cooked in duck marinade. The wine paired is Clos de L’Oratoire des Papes Chateauneuf-du-Pape Blanc 2019.
The fourth course is Boston Lobster A La Plancha, meaning grilled on metal plate in Spanish. The lobster is cooked perfectly, with the meat still moist and very flavourful. On the side, the chef has prepared Arroz Bomba with the lobster claw. Each grain of rice is separate and having a nice bite, with the seafood broth infusing the rice with wonderful flavours. The Saffron Emulsion further gives the rice its unique fragrance. The wine paired is The Peninsula Chablis 1er Cru 2019.
The fifth course is A4 Kagoshima Sirloin. The delicious Japanese beef is wonderfully Grilled, seasoned with Mild Spices, not too fatty, with a beautifully rich and fantastic Miso Jus to go with the steak, having some deep-fried onions for condiments. On the side is a Mash Potato with Braised Cheeks. The shredded beef cheek is great in taste, matches well with the velvety mashed potato. Everything is very nicely seasoned. The wine paired is Anseillan du Chateau Lafite Rothschild 2018.
The sixth course is Eton Mess. The appetizing appearance of the dessert wins us over immediately, with plenty of Japanese Strawberries, the sweet and soft Chantilly and some Meringue to give contrasts in texture. A raspberry sorbet on top further gives the necessary acidity to balance the sweetness. Instead of wine, the sommelier arranges a cocktail crated by Francois Cavelier, Water Desires, to go with the dessert.
For the complimentary Coffee or Proprietary Peninsula Teas, I have opted for espresso. To pair with the coffee, the chef arranges the Signature Felix Lemon Cake, with the cake not overly sweet, moist and fluffy in texture, with a good touch of lemon zest aromas and flavours. A rewarding finale to a nice meal.
Service is good, but I hope the staff can explain each of the course in more details to us. The bill on the night is $5,126 which is reasonable considering the overall dining experience, with great music, fantastic views. It is a nice place for casual dining in The Peninsula, suitable to bring guests for a more fun and energetic vibe.
张贴
