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2010-07-26
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We went as a small group last Friday for farewell lunch and everything was a la carte order.Decor was undisputably great, big chairs large tables, just the right size for most of the expats visiting.They obviously added a lot of heart into the dish arrangements and the details they do with the food. Quality of the food is v. good but not enough to WOW!! me.EdamameSpinach w/ sesame sauceMinced Tuna / salmon with caviar and crackers on the sideSashimi sea bream w/ two eggplantsSushi assortments -
Decor was undisputably great, big chairs large tables, just the right size for most of the expats visiting.
They obviously added a lot of heart into the dish arrangements and the details they do with the food. Quality of the food is v. good but not enough to WOW!! me.
Edamame
Spinach w/ sesame sauce
Minced Tuna / salmon with caviar and crackers on the side
Sashimi sea bream w/ two eggplants
Sushi assortments - mainly fish and prawns
Deep fried squid
Sirloin steak beef cubes
Chicken Yakitori
non alcoholic drinks
Raime
Pichi - lychee based
Bill came to an excess of 2000hkd +
Interesting touches Zuma does to their dishes
Edamame - interestingly, they sprinkled sea salt onto the edamame and lifted the already fresh taste of the beans.
Spinach w/ sesame sauce. - the touch for this is that they tossed the spinach in the sauce completely rather than having it on the side or on the top.
Minced Tuna & Salmon w/ caviar and crackers on the side.
They served it on a bed of crushed ice. It seemed to me they used a sea urchin wooden slab and stuff it with minced tuna and minced salmon, each taking up half of the slab, with spring onions sprinkled on top. They have caviar served on a wooden spoon and very thin sesame rice crackers served on the side.
the way to eat this dish is to take a cracker and take up a good portion of that minced tuna / salmon and put some caviar on top, then gobble it down. Just loved the fact that the sesame crackers were very mild in flavour so the tuna / salmon flavours weren't being overtaken.
Sea bream sashimi - it is served in a fusion style and on a large round metallic black plate. The fish is placed along the edge of the plate with two piece of eggplant on the side. There is a cirtic sauce drizzled on top. Tastes good but I found the sauce too strong and overtook the mild taste of the fish.
Sushi Assortments - tuna toro, salmon, sea bream, 鱆紅魚, 油甘魚, raw shrimp
again its v. good quality but not I thought that the 油甘魚 didn't taste rich enough compared to other places which I had been.
Deep Fried Squid - they added pepper and salt into their batter, which was very light and a drizzle of lime on the side gave the dish another dimension. however, the squid itself was not meaty enough so despite of the light batter the squid still tasted fairly oily.
One thing I like about how they served this dish tho is that they chipped off a corner of the lime to ensure that the juice would fall onto the squid rather than being splattered around.
Sirloin Steak cubes - We were sitting right in front of the Yakitori station so it was interesting to see how it was served. We went for the lower end option of a US steak. They grilled a steak and then another chef took it off and sliced off the edges before cutting them into cubes. However, iin order to complete the stack, the pieces of sirloin is not used completely. There will always be one cube from the previous sirloin which would be used for the next serving. The plate arrangement for this dish is to stack it up, added some gravy and dried garlic pieces on top with also more dried garlic pieces on the side.
The cooking skill was excellent. the beef was medium rare although I wasn;t a great fan of US beef as I thought US beef were more chewy with less flavour compared to Australian ones.
Chicken Yakitori - probably the best dish I had throughout the lunch and was glad it came on the end. The chicken was done just right (i.e. a little brown on the outside but still juicy on the inside) and the leek complimented the chicken really well due the sweetness of it.
I think Zuma fails on the quality of the ingredients but not the skills of the chef.
Pichi drink - The flavour was great and refreshing. Pity though I didn't think it complimented the food well due to its slightly citric flavour. However, it would be an excellent drink for summertime and will be better than having a mojito.
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