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2013-05-05
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March 16 has always been a special date, and 16/03/2013, I had a rendez-vous with One Thirty-One. I have first come to hear about this restaurant through the blog of one of my favorite food blogger where he complimented this restaurant to be better than Caprice. Due to its location, it took me 3 years before I really came on this night.At the first sight of it, I thought I had left Hong Kong. One Thirty-One was located in the middle of nowhere, housed in a 3-storey villa! Stepping through the ga
At the first sight of it, I thought I had left Hong Kong. One Thirty-One was located in the middle of nowhere, housed in a 3-storey villa! Stepping through the gates and entering the villa, I found myself in a cozy dining area where there were less than 10 tables in the room. We were seated in the corner and excitedly waiting for the dinner to begin.
The Amuse Bouche was prepared with beef cheek served on a biscuit. Hmmm~ Loved the melting texture of the warm beef cheek while there was a mouthful of crispy biscuit!
To start the journey, we had Sole - Dover, Spinach, Oscietra. The Seaweed part was made like a river, with caviar and cucumber on top. I almost cleaned the plate without anything left even when I was not a fan of cucumber-taste stuff ! The Dover Sole was very tender and juicy.
Followed by Scallop - Pumpkin, Ikura, Sea Urchin, and my favorite in the dish was actually not scallops! I adored the steamed egg that was cooked with pumpkin! The sweetness of the pumpkin was perfectly infused in the smoothess of the egg, and it was a compliment when served with scallops. The scallops themselves were a little bland in taste but glad there was silky steamed egg, tasty salmon roe and fresh see urchin to go with.
Now that we were done with the appetizers, the soup arrived! Consomme - Beef Cheek, Capsicum, Herbs. This reminded me how I was served soup at the Mandarin Oriental and I reckoned that might be a trait that Chef Caith has worked there before. I took a picture before soup was poured onto the plate and the beef cheek cubes started floating around. Beef Cheek was tender as the amuse bouche. There was tastes of pepper along in the soup as well. Perhaps I was looking for more surprises from this dish thus I found it pretty ordinary.
By the name of it, I already realized myself in love with the dish. Almost all ingredients are my favorite! Pluma de Iberico - Onion, Lychee, Pear. The iberico pork was squeezed together in 3 layers thus it looked like a whole spare rib on the plate. I reckoned perhaps it was not a very good idea to press the pork too much that the juice might have been squeezed out. The meat was a little dried out here. It might need a little sauce to complement or it might be a better idea to have them cookied in cubes or slices.
During the whole dinner, we were attracted by this aroma of earl grey, and finally we arrived at this dish - Brochette - Lamb, Earl Grey, Vegetables. The dish was presented like a skewer. Lamb was decent; however perhaps the natural taste of lamb meat was rather strong, thus I found the earl grey aroma a little weak from the dish. There was also some
Pretty much done with the main, our cheese plate was served. Would have been better if I remembered the names.
My main of the tasting menu, as always, was dessert. Chocolate Dome - Banana, Coconut, Vanilla was nicely placed on our table, we took our pictures asap, and then! vroom! Hot Chocolate was poured onto the dome and it collapsed! The Vanilla and Coconut ice-cream were great, and I loved how there were candies inside that gave out 'ziiii ziiii ziiii' in your cavity, like tiny tiny bombs! This was definitely a likeable course!
I loved how Chef Caith would come introduce all his courses to every table, that I could really ask specific questions on each of the lovely dishes. The dinner as a whole was a great experience, I felt like I have spent a night outside of Hong Kong while I reckoned improvements could be made in some of the dishes. I look forward to more creative and amazing dishes from One Thirty-One that when I visit the next time, I would be wow-ed!
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