珀翠餐廳

营业中

休息中

Item: 珀翠餐廳
Rating: 5
Author: Foodielamlam

Restaurant Petrus

4.5

276 食记

味道

环境

服务

卫生

抵食

21380

金钟

$801以上

法国菜 Fine Dining 酒店餐厅

216

Foodielamlam

等级2

Petrus located at the top floor of Island Shangri La hotel with the greatest Victoria Harbour View and Palace style decoration. The restaurant has been awarded Michelin One Star since 2020. It was led by one of the most famous Chef in Hong Kong: Mr. Uwe Opocensky. He used to be the executive chef in Mandarin Oriental who made a deep impact with his menus at Mandarin Grill + Bar, and as the launch chef of The Krug Room – with his super-imaginative take on fine dining.

We have tried the wine tasting menu at $2100 (4 courses with 5 glasses of wine) and 4 courses set dinner menu at $1488 tonight. The menu only listed out the ingredients for each dish without telling you exactly how they are going to cook it. I guess they want to surprise their guests and I will tell how successful it is later in this commentary.

The Amuse Bouche of 3 kinds, a wine cork look Cheese Puff stuffed with rich Comte Cheese; Black ink Scallop placed on Marbles; Goat cheese and beet root tart. All looks beautiful and great in taste.

The first course is Foie Gras. The Foie Gras is served as two kinds, Foie Gras Terrine stuffed with pistachio and pear. Perfectly match with the toast served aside. The Foie Gras mousse stuffed into an duck egg and placed on the top of a bird nest is also exquisite. The white wine served together is a German Riesling, the sweet of the wine neutralise the oily taste of Foie Gras which is a great match.

For the 2nd course, my friend has chosen the signature - Spanish Red Prawn. I would say that’s the best and biggest Red Prawn I have ever tried in Hong Kong. The prawn is longer than my hand and it is so fresh and juicy. Cracking open the prawn head is the essence which you can eat it with the grilled toast. The white wine served with this dish is from Burgundy, rich material favour which perfectly matched with the prawn, especially the essence from the prawn head.

I have chosen the king crab with Uwe’s signature Cauliflower cream served on the top and waffles at the side. Taste also amazing but not as scrumptious as the red prawn.

For the main course, we both chose beef. The waiter firstly put down a burning candle with some ‘sand’ under, he said he will further explain. I joked with my friend that whether we can eat the candle. Later the waiter serve the beef with fried smashed Potato balls and vegetables wrap with slow cooked Beef cheek as side dish. He then went back to explain the candle. The candle actually made with bone marrow, the spark melted the marrow and it then mixed with the salt and garlic paste at the bottom. It served perfectly with the beef and the taste is truely amazing. The steak is cooked at medium rare, super tender and juicy. The smashed potato balls just melted in my mouth. The veg wrap has a strong beef taste as the beef cheek oil has penetrated the vegetable outside. This is really a scrumptious beef dish!

Here come the dessert, I have chosen Cheese. The waiter put a box of Camberet
Cheese in front of me. I was thinking I am not going to finish a box of Cheese myself. He then opened the box for me with melted baked cheese cake inside. It is so rich and soft. Perfectly matched with the mixed berries sorbet and berries sauce on the side. My friend has chosen chocolate orange soufflé with Belgium chocolate ice cream. The chocolate favour is so rich favour. They have served 2 dessert wine, there is a special one from Hungary which it is a must try.

A great credit to the services, no matter the reception, the sommelier and the waiters who serve the meal. They all act very professional and explained the wine and meal in details. I really can’t ask for more.

To be frank, this is one of my best dining experience in HK so far and the restaurant outperformed all 1 star Michelin restaurants in HK. The dining experience is similar to my dining experience in 2 stars or above in Paris. I am sure it’s just a matter of time for Uwe to get another star from Michelin.