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2014-05-06
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I took my boss out for dinner to thank him for a generous bonus and to celebrate his birthday at the same time. Gotta choose a decent place to show my respect for him plus the consideration of a location that would be convenient for him to get to as well as depart for home from. Well, well, well you gotta take special care of your boss to score from time to time! Central it is, no second choice.Picked Le Dome de Cristal for the above reasons plus the Cristal champagne as boss is a champagne love
Picked Le Dome de Cristal for the above reasons plus the Cristal champagne as boss is a champagne lover. Perfectly within expectation, boss was impressed with my pick as he always does, having been his walking HK eatery guide for the past 2 years sine he came to town from London.
I booked a table with no special request about where, what, how. After checking in with the receptionist at the restaurant entrance located on the second floor of the Galleria Plaza and a journey to the top floor in a super slow lift, a server awaiting for our arrival led us to one of their pretty enclosed sofa cubicles. The decor of the restaurant is a contemporary design with a gold-cream-wood colour scheme, said to be inspired by that of Louis Roederer’s lavish Cristal Mansion.
We started the night with a bottle of Louis Roederer Brut Premier. It is though not a vintage bottle, still a very pleasurable and structured wine, good body, deliciously smooth and mature with its fine bubbles. Vivid both on the nose and palate.
Next, the server brought us the food menu and patiently explained to us their chef's recommendations of the season/day, including white asparagus, fish and jet fresh oysters. Here are our respective choices:Me
- Carpaccio of yellowfin tuna, scallops and salmon roes with sesame dressing: great combination with each ingredient complimenting the freshness and the flavours of the others. There’s a trace of Japanese cuisine in how the dish is prepared especially with the sesame dressing.
- Lobster bisque with white truffle: very intense and complex flavor, smooth on the palate. First presented with the lobster placed in a soup dish then with the sever pouring hot broth over it.- Linguine with Sicilian red shrimp and Imperial cavier in cherry tomato sauce: linguine was al dente enough, but the red shrimp was a bit overcooked in my opinion, I am also not sure if the intention for including cavier was only to increase the perceived value of the dish as its flavor was totally lost.
- Mille-feuille with berries as dessert was a perfect round up of the meal - the pastry was light and crispy, custard smooth with the right sweetness, berries fresh and colours are eyes-pleasing
Boss- White asparagus: reported to be really fresh, mild in taste with tender meat, married well with the silky smooth hollandaise sauce generously poured atop it.
- Lobster bisque with white truffle: as above.
- Pan fried dover sole fillet with champagne and oyster cream sauce: reported to be fried to perfection. The fillet held together well in the cooking process with the outside slightly browned and crispy but meat still firm yet tender, the delicate flavor of the fish was well blended with the champagne sauce and (2) oysters.
The petit fours that comprised of chocolates, marshmallows and biscuits filled our stomachs to the max.Bill ended up kindda out of my expectation, but it was a great night out with good companion (the boss who is really like a friend/father of me), fantastic food and wine, nice ambience - so what’s there to complain about. Hey, life is short, good wine and food come first!
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