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2022-07-30
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Dinner with E. Recommended by PickyEater, who enjoyed the food but was annoyed with the scraping sounds made by the cutlery on the plates. Chef had previously worked at TATE, and also with Chef Uwe.We were the first to arrive but server directed us to the worst possible table right next to the doorway. My back and left shoulder was constantly rubbing against the curtain. Server happily obliged when we requested to switch tables tho. E giggled at the army of forks and knives displayed on the tabl
Chef had previously worked at TATE, and also with Chef Uwe.
We were the first to arrive but server directed us to the worst possible table right next to the doorway. My back and left shoulder was constantly rubbing against the curtain. Server happily obliged when we requested to switch tables tho.
E giggled at the army of forks and knives displayed on the table. (Etiquette refresher for self: Utensils are placed in the order of use; from the outside in.)
Server came to explain the menu. One set with some options to choose from. Wine selection not bad. Ordered 2 glasses of Pinot, happy hour price.
Here’s what we had.
Bread basket of Sour dough and brioche. Good.
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Amuse bouche: chicken roll with 花雕 wine and 杞子.
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Raw scallop with ikura, garden cress, Spanish ham, corn purée and cracker made with soy sauce.
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Beef tartare marinated in oyster sauce and ginger, in a thin crispy tart-like pastry.
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Crab croquette with yuzu kosho (paste made from chili peppers, yuzu peel and salt). Had just a bite- too spicy to finish. Maybe server could have given some warning and offered suggestion to have spicy paste served separately rather than letting perfectly cooked food go to waste. Or put a “chili” icon next to the dish in the menu. Is it really so rare to be a person allergic to spicy food nowadays?????
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Added HKD168 for the ABALONE supplement: abalone poached with 花雕 wine with asparagus and shrimp roe. Sabayon sauce. Topped with bits of bread (quite out of place).
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Lobster bisque with tarragon and cognac. Not a fan of lobster; gave majority to E.
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Yamato pork with broccoli, beetroot and pesto sauce. Pork jus on the side. Yamato pigs are only fed natural ingredients and activated water; Yamato pork is known for its extra-fine texture and sweet-tasting fat. Indeed I enjoyed the dish very much.
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Pan fried barramundi on a bed of brandade (ie rich Mediterranean spread made of salted fish and mashed potato) with egg yolk and razor clams. Skin could be crispier but nice balance of flavors.
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Told E about PickyEater’s comment re scraping sounds made by the cutlery; E didn’t notice until I mentioned it but noted texture of the plates suited the viscosity of the sauces. E also appreciated the Laguiole knives used by the restaurant.
Dessert: Matcha tart with orange jam and tofu foam. Loved it.
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In summary: skilled creative chef; nice balance of flavors (discrimination against non-spicy eaters aside). Room for improvement in the “hospitality” area.
张贴
