Munch . Located in the One Knutsford Terrace . Probably provide quality western cuisine in a reasonable price . Their menu is very simple . Set dinner and a la carte in few a selections. Simple but all delicate . The breadbasket The breadbasket is soso , they provide mini size baguette . The baguette is not in a hot condition and not crispy enough . The butter is not creamy and over salty , but at least it's spreadable. Anyway , not a big deal . For starter , we pick the Foie gras , Salmon tarta
更多
Munch . Located in the One Knutsford Terrace . Probably provide quality western cuisine in a reasonable price . Their menu is very simple . Set dinner and a la carte in few a selections. Simple but all delicate . The breadbasket
The breadbasket is soso , they provide mini size baguette . The baguette is not in a hot condition and not crispy enough . The butter is not creamy and over salty , but at least it's spreadable. Anyway , not a big deal .
For starter , we pick the Foie gras , Salmon tartare and the Escargots. All are very special with good tastes . Since I got special obsession on appetizers . Munch starter always give me surprises !
The foie gras come up plums and strawberries . Smash apple potato as a base , very unique . It is surprising match with the foie gras, the sweetness of the smash apple can balance the foie gras oiliness . Foie gras is in perfect texture , thick slice with luscious mouthful bites . The plum and strawberries add a hint of sourness to the dish , pair well with the foie gras , very refreshing. This is a very impressive starter .
The salmon tartare is another signature that hit the limelight. Salmon was entirely stirred with minced fresh fruit tubes , very refreshing . The sauce is so tasty with some kind of raspberry hint , it improves the layers and overall performance . Simple dish that certainly receive praises . Presentation are not bad , nicely placed with moderate decorate .
For the escargots , it 's extremely fusion , presented in a puff box . Graceful presentation with leafs and pear jelly , it reveals the effort and the attention on small details , quite delicate . The texture is crispy and the puff pastry is very buttery. The escargots puff box is perfectly baked in golden color , pistachio seasonings are welly covered on top . The hint of piatachio powder , pear jelly and the puff complimates each other perfectly. The dish is surly above average except a small defect. The dish is not hot enough and the escargots are likely a bit stale that is more like mushroom.
For the main courses , we take the beef sirloin and the risotto. The sirloin is just impeccable .Perfect taste with perfect texture . Cooked in medium rare , incredibly succulent and juicy . I was moved with the quality meat that they provided . Served with king prawn , flavorable and cheesy, but the texture is not firm enough.
For the risotto , not typical Italian way to prep the food, overcook with excess sauce . Normal in Hong Kong ,cater HK ppl style , easy to adapt .At least the taste is alright with the seasoning . The Sea bass is fresh , smooth flesh with moistful texture . Dense sea salt hint that don't even need to marginate .
Here comes the pleasant delights . Dessert ! The Napoleon was alternately layered with crispy puff pastry and smooth custard. Nice looking with spoonful lime sobert . However , I am not a custard lovers , I prefer cream actually , may got bias . On the other hand , I don't like mango too . Okay , I know I am a fussy in some of the moments . But overall the favor is arousing and the lime sobert can ease the heaviness of the napoleon .
For the chocolate lava cake , I appreciate the presentation . Decent and pleasant . However , the taste is soso . The cake is not hot enough that the lava cake suppose to have melting chocolate content when you cut it . The ice cream was not in strong vanilla favor . Either side are not dense and rich . Ruin the art piece, all you can feel is heavy and filling . Anyway , still a beautiful and delightful sweet treats to end the meal.
Overall , Munch provides high quality dining experience is a reasonable price . The excellent team of chefs possess outstanding culinary skills. Their unique and creative talents offer customers a palatable and unforgettable fusion cuisine. Munch bring sensation to food tasting with heart service .
一行五人食晚飯，揀左呢間Munch. Menu is pretty simple. Have set dinner and a la carte menu. Selection is fair but not really a lot of choices. Foie gras is big and yummy. Crab cake is a must eat, big and not oily, and filled with crab meat. Steak is up to standard, ordered medium and served as it should be. Both risotto are nice. Pork chop is good but don't know why they deep fried it. A bit wasted the high quality meat. Ended the meal with two desserts to share. Overall the food is very nice. Not very tradi
更多
一行五人食晚飯，揀左呢間Munch. Menu is pretty simple. Have set dinner and a la carte menu. Selection is fair but not really a lot of choices. Foie gras is big and yummy. Crab cake is a must eat, big and not oily, and filled with crab meat. Steak is up to standard, ordered medium and served as it should be. Both risotto are nice. Pork chop is good but don't know why they deep fried it. A bit wasted the high quality meat. Ended the meal with two desserts to share. Overall the food is very nice. Not very traditional Italian way to prep the food. But very easy for HK people to like. Service can be better at the price, but not bad at all. Will probably come back again.
This was where we dined at on the night of my BF's birthday. We’d ordered separately according to the restaurant’s and food bloggers’ genuine recommendations. Swiftly delivered to our table was warm Mini Baguettes. I liked how the butter was in room temperature, softened and effortless to spread… it seems trivial but honestly who wouldn’t give a thumbs down for restaurants that serve complimentary bread with cold, hard butter? Afterwards was hot Cream of Mushroom Soup served on a hot dish. I've
This was where we dined at on the night of my BF's birthday. We’d ordered separately according to the restaurant’s and food bloggers’ genuine recommendations. Swiftly delivered to our table was warm Mini Baguettes. I liked how the butter was in room temperature, softened and effortless to spread… it seems trivial but honestly who wouldn’t give a thumbs down for restaurants that serve complimentary bread with cold, hard butter?
Afterwards was hot Cream of Mushroom Soup served on a hot dish. I've always loved mushrooms and this soup, which was almost as creamy and smooth and thick like a bisque. Who cares if it's unappealing in its taupe / brown colour? It was delish
We ordered two starters that did not disappoint as the signature dishes. Juicy and decadent are words to describe the Lump Crab Cake with a thin, lightly fried exterior. The freshening mango salsa dressing made it extra good, I must say!
Whereas for the second dish, Stuffed Portobello Mushrooms with Escargots, it was nicely presented, with thin crisps, a few slices of sundried tomato and sprigs of herbs on top. Tasty but only as if the chef had added in plenty of MSG to it, and this happened to the mushrooms in particular though I’m not entirely sure, of course. And... I'm scared of snails, and I ordered it because my companion likes them and it was a dish that has received praises. I might not be very qualified to comment on this.
Then our main dish was Sea Scallop Risotto with Seafood Bisque, what a lot of people go for. Risotto was cooked to perfect — the rice was hard in the centre and when I tilted the plate it flowed slowly like lava or tide. The three big scallops were fresh but unfortunately overcooked and it was the spoonful of briny caviar that saved the dish.
In fact I coincidentally share the same feeling with food blogger Liz’s Taste, who also did a review in mid-May this year. I think the restaurant should keep an eye on comments on Openrice, to focus on areas that need improvement. Especially when the risotto is one of the dishes that it is most proud of, it wouldn’t want to put its reputation at risk.
After 10 to 15 minutes after we’re done with the main dish came the part that I most looked forward to — Birthday’s Special that I pre-ordered while I made reservation on the phone!
They offered three choices: Mille-feuille, Creme Brulee and Chocolate Lava Cake. I picked Mille-feuille for my birthday boy as it is the most difficult to make and I had successfully made the other two before. It was alternately layered with crunchy puff pastry and rich, smooth custard, decorated with fresh and dried raspberries and also a scoop of chocolate ice-cream. A beautiful, delightful sweet treat to finish off the meal.
More to mention are the Iced Lemon Tea and a box of Milk Chocolate as a birthday gift from Munch.
題外話/補充資料：
For the dessert, I fully appreciated the handwriting and also the services, while they kindly accommodated to my very last-minute romantic request of drawing a heart nearby his name ;-) thanks heaps to the unknown waiter and pastry chef.
影片
