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2009-07-09
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2009-06-12 Sunny3-Michelin-Star Juan Amador brought his unique cuisine to Centurion Restaurant from Jun 12-15.Starting 2 years ago, Centurion is the first restaurant of Jockey Club to invite Michelin grade guest chef to the Club. It has been successful. We have Magnus Ek & Alain Passard last year. We now have Juan Amador, a German Spanish chef.Juan Amador is one of the leading figures in European cuisine. The son of Spanish parents, he was born close to Stuttgart and grew up with influences of b
3-Michelin-Star Juan Amador brought his unique cuisine to Centurion Restaurant from Jun 12-15.
Starting 2 years ago, Centurion is the first restaurant of Jockey Club to invite Michelin grade guest chef to the Club. It has been successful. We have Magnus Ek & Alain Passard last year. We now have Juan Amador, a German Spanish chef.
Juan Amador is one of the leading figures in European cuisine. The son of Spanish parents, he was born close to Stuttgart and grew up with influences of both Spanish and German culture. His eponymous restaurant Amador, opened in 2004, earned him his prestigious third Michelin star as well as Gault Millau rating of 18/20. His cooking is heavily inspired by Ferran Adria of El Billi. We were expecting another dinning experience with lots of creativity and unique dishes presented in form of art collection.
We have a 4-course menu today:
Iced Gazpacho Marinated Mackerel & Oro de Andalucia
Our lunch started with a creation of 3 layers Mackerel dish. A long thin slice of slow cooked Marckerel was curved in an arch shape and placed over an thick slice of urchin. At the bottom, it was a solid cool tomato soup. In front of the Marckerel, there was a tiny pool of tomato capassio in white color on the left. It was made of the top layer of a cooked tomato soup by some kind of molecular technology so it appeared as a creamy liquid in white. On the right, there was 2 drops of expensive vinegar which cost over $1,000 a bottle. This appertizer was finished by deep fried faked garlic on the top.
The seafood was of very good quality. Tomato soup and vinegar added taste to the raw fish. However, we could not tell the difference of this expensive vinegar. It just taste like any other good quality one we can buy from Citysuper.
Faked Parmesan Noodles Truffle, Scallops & Chicken Broth
A very creative dish in which the noodles was made of parmesan cheese and chicken soup.
The texture was very soft and have a very light taste of parmesan. Scallops was fresh and taste great with truffle and the noodles. Chicken soup at the bottom added aroma to the dish.
Kobe-tokyo-Leon Soubise, Black Garlic & Soya
A long plate with slow cooked beef, a foam made of black truffle, a black garlic and a spoon of raw beef was served.
Since western people used to called all Japanese beef "Kobe" and that was how the title came form. In fact, Kagoshima beef was used. It was tasteful. The black garlic costs about $100 each, texture like Chinese marinated plum, tasteless though.
Pina Colada 2009
It was not a drink, but a creamy dessert made of pineapple. On the side, there was a spoon of pineapple sorbet and a piece mesh mellow. They were just yummy.......
Service was also good. Waiters explained to us politely and patiently what the dish about whenever they served us.
There was red & white wine to go with the menu if you liked. Centurion got a wide range of wine collection and selling in reasonable price. Unfortunately, wine was not preferred by most people at lunch.
To end the program, we picture with Amador and took his signature on menu as collection.
What a relax and enjoyable lunch!!!
張貼
