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2012-03-15
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People always ask, 'What's there to do in Hong Kong?' My hobby is to dig into the foodie world and look for new restaurants, and I have set my eyes on The Principal. A fan of the Press Room Group, I was very much excited that the group finally opens its first high-end restaurant on Star Street. There was no reason to thwart me from visiting this new baby of the Group.There was actually a doorman standing at the entrance, and as we entered the restaurant, I loved how the tables were set widely ap
There was actually a doorman standing at the entrance, and as we entered the restaurant, I loved how the tables were set widely apart, unlike the restaurants we usually visited around Soho. The menu started with a page of introduction to the Principal's aim - to serve simple but good food. We picked what we'd like and here we went, dinner started. First it came with the Amuse Bouche. I liked the cookie with lightly shredded cheddar, it was quite interesting that you were eating a crunchy cookie while feeling this soft fluffiness in your mouth. The bread basket was average, I chose a lemon flavored bun and a seaweed bun. The flavor was mostly shrouded by balsamic and olive oil.
For the starters, we ordered Egg - Free-range 63-degree egg with ceps, artichoke heart and shaved black truffle and Muscat Squash - Pumpkin soup with crosnes and seeds. 63-degree egg has always been my favorite, and the chef had not failed my expectations. When I stuck the knife (ok i sounded violent) to cut open the egg, the warm melty and rich egg yolk floated smoothly around the plate. It served wondefully well with the porcini mushrooms and the savory aroma from the truffles. The other one was decent. Pumpkin soup was poured into the plate around the nicely arranged seeds and crosnes in front of us.
As for main courses, we had Cod - Confit Cod with Grilled Bell Pepper, Potato and Cauliflower, Black Olives and Chorizo Oil and Suckling Pig - Suckling Pig with Lemon Puree, Sauteed Red Endive and Pomegranate reduction (which I thought it was only served at Spanish Restaurants). The cod was so-so, could've been better. The texture was ok, guess I preferred the pan-seared ones but nonetheless the suckling pig lifted my mood and it was indeed an impressive dish! Crispy skin with little fat and tender soft meat, along with the refreshing scent from lemon puree. Everything was just right!
It took a while to decide on the dessert and I chose Violet - Violet sponge with Strawberries, Yoghurt Sorbert. It looked like a re-arrangement and new approach as in how to present a cake. The sponge, the fruits and cream (which was sorbet) and the crunches were all artfully placed around the plate. The yoghurt sorbet stood out that it satisfied me with its creaminess while I felt less guilty since it was just a sorbet. The Petit Fours were great to conclude the meal. I particularly liked the chewy mango & passionfruit candy.
The Press Room's first move to high end restaurants was a success. Service was good, yet a bit more practice on introducing the food and fading into the scene, i.e. asking about how the food was, and communicating with the customers was needed. I definitely look forward to paying a second visit!
題外話/補充資料：
I saw that there was actually a semi-private dining area at the restaurant, looked spacious with nice wooden decor. Think this is quite ideal for a 6-8 people dinner party :)
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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