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2014-02-23
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It was quite some years ago when I once studied for public exams in Central Library, and always visited a tiny Japanese restaurant nearby. It was not until a colleague mentioned this interesting fusion restaurant '水月' had I realized it has now taken over the space of my fond memories. Thus I decided to celebrate a friend's birthday at this place. I made my reservaton almost a month early to secure table. The owner Karen was really nice to confirm everything via Whatsapp.It houses approximately 2
It houses approximately 20-22 seats and only offers 1 set menu for the night. It comprises of 7 courses at HKD 568. It was a fusion of Asian and Western cuisine prepared with a mix of cooking methods. There is an option of adding an additional course at HKD 158, which we did for share, and our dinner journey began.
The first course was 蕃茄o者喱, 話梅蕃茄配日本冰菜, 芝士蕃茄脆片. We were advised to start off with the Molecular Tomato Jello. It was a thin caviar containing a lightly flavored tomato water, not a big advocate for it as I liked tomato for its rich and juicy sensation. Then we moved onto the Tomato & Cream Cheese Crisp. Loved the distinct refreshing tomato paste that served as a bed for the smooth cream cheese. Last but not least, this dish ended with Preserved Plum Tomato with Ice Plant. The tomato tasted the strongest among all three and the ice plant was just right to alleviate the remaining flavor in your palette, allowing you to savour the next adventure.
Here came our second course - 鹽燒新鮮久鱈場蟹腳配紅菜頭粉, 低溫烘焗BB蒜心乾, 海苔爆谷. The Snow Crab Leg cooked with salt was nicely done, that the salt was able to lift the fresh taste of seafood, while Beetroot powder added hints of sweet and sour flavor that you would definitely want more or it! Perhaps these two were already rather outstanding that the taste of seaweed popcorn and the baked garlic chive roots were not as memorable. But in general a nice creation using all these ingredients .
The presentation of the third course 龍吐珠 really caught my eyes. It came out as a big rock sitting on the table with a tiny hole which let me catch a glimpse of two deep fried golden yellow spheres! Curious of what was hidden inside, I had a bite of it and looked. It was a deep fried Shrimp ball which shelled Longan and Crab Roe. I was not very excited with deep fried food as usual but certainly appreciated the chef's effort of stuffing a Longan inside which remained its moisture. It gave you three sensations of texture in one bite, and it went well even without the complimentary mayonnaise.
We added an additional dish which was Angel Hair with Black Truffle served cold. We were told the truffle aroma was best preserved in low temperature and thus the pasta was served cold. Well indeed I could smell the aroma, but I reckoned this could be better. We found it rather hard to separate the rolled angel hair into edible bites, as it was rather cold and clinged onto each strand rather closely. When I finally managed to get a bite, the strands were broken.
This was our last course before the main - 南瓜鱈場蟹鉗蛋白羹。 All the ingredients were wintery and we were advised to eat everything in one bite. Scooping a piece of pumpkin, along with a spoonful of milk custard and pumpkin soup, I swallowed them in one go and a gush of warmth filled through all the senses! Just that the milk custard was not very distinctive in flavor but I guess its texture was a good supplement for egg white with crab. The Snow Crab Leg was meaty and indeed this dish came in at the perfect timing as it was really unusual for Hong Kong to stay below 10C for such an extended period of time.
北海道黑毛豬配山渣汁 was what my friend ordered. It was prepped from the shoulder of Hokkaido Iberico Pork and it offered the texture of crisp! The Patchun and Chinese Hawthorn made a good combo for the sauce that it was sweet and sour and complemented the pork well. Though I had tried a similar kind of sauce from Bo Innovation which made this less original and surprising.
I chose 香煎北海道帶子配蜜糖豉油汁。 Big Hokkaido Scallops they were, and they were only pan seared that they remained tender and fresh in the core. It came with Honey Soya Sauce that I finished the plate really quickly!
Always saved up space for dessert, our pretty pearl came! My friend had a birthday plate on his, while this was mine - 香芒糖波，朱古力泥。 Mine was cream cheese inside while my friend's was mango with passion fruit. I personally preferred mine better, that the mango one was a little too sour for my liking. The cream cheese was not too heavy and when I ate along with the biscuit powder at the bottom, it somewhat resembled Serradurra! Better to avoid the pearl coating part, which was completely made of sugar.
The second dessert was a Black Truffle Creme Brulee. It was quite interesting to have tasted truffle in the bites, but then it had to be served cold to preserve the truffle well. I personally preferred Creme Brulee to be served hot, at least on the burnt surface.
In one night, we had cuisines from Chinese, Japanese, and Western, which came hand in hand in all the dishes and they were all crafted and presented beautifully. The lovely meal was wrapped up with tea or coffee. I had Black Vanilla Tea, and that was rather soothing, perfect for a Sunday night. Quite a secluded place to celebrate a cozy dinner and I looked forward to Karen's new creations.
張貼
