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2022-12-15
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Well well well! Among all those new restaurants in Hong Kong, Racines caught my eyes. Because of my love of Upper Station Street, and of course the background of their two owners and chefs, Romain and Adrien. I love those chefs who can tell a story, making a connection with the guests. It does elevate the whole dining experience. So happy that we got seated at the counter so we could interact with the chefs. I was luckily enough to join the dinner in very last minute. Somehow I was happy that I
I love those chefs who can tell a story, making a connection with the guests. It does elevate the whole dining experience. So happy that we got seated at the counter so we could interact with the chefs.
I was luckily enough to join the dinner in very last minute. Somehow I was happy that I got ditched so I could join my friends to have dinner at Racines.
It’s a warm, small restaurant. The warm atmosphere made me smile.
Found out from their IG that all their napkins rings are handmade. You can feel their efforts in small detail like this.
There’s one menu for dinner. $1288 for 5 courses.
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Homemade sourdough and smoky butter
Begin with this amazing sourdough with their butter. Love the bit of the smoky flavour and the chilli powder gives a small kick to it. Tried to control myself not to have too much bread to save room for the courses.
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Canapé
Feel like Indian samosas. Cheesy inside. Warm, fluffy outside.
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Canapé
Oooo the creamy chicken liver parfait (on the spoon) is a dynamite bomb inside my mouth! The raspberry condiment light up the parfait. Well balance off the heaviness of the liver parfait.
The Bouchot mussel is really interesting. You can taste the mussel without seeing it. Feel like I an in Nice again!
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Artichokes
Our favourite dishes of the night! How amazing that all those different ingredients with different textures can be all sitting on the same plate without breaking the harmony? Foie gras dressing combines all layers, all flavours together!
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Oyster
Have you ever tried a warm oyster? Not raw, not cooked, but a warm one. A bowl of of different kind of delicious creamy texture. The form, the sabayon and the warm oyster. Love the hazelnut on top!
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Blue lobster
Lobster was cooked just right! Interesting to see cabbage on the plate with the elegant lobster.
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Pigeon
Our 2nd flavour dishes of the night. Meat is so tender and skin is super crispy. Keep telling the chefs this pigeon is better than the one we had in Caprice!
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Pear
Compare with the previous courses, this is pretty standard and didn’t wow us. But still, the pear is perfectly cooked. Not too soft and not too sweet!
What a night with great food in a lovely restaurant with good hospitality! Most importantly, an amazing time with great company!
张贴
