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2023-10-13
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Dinner with VeggieGal. 9 courses Set menu at HK$398 pp.BYO booze + wineglasses.Full house with a rowdy older crowd in the partitioned semi private area.We were briefed that the brown titanium chopsticks were for personal use and that the green ones were 公筷; and that plates would not be changed unless specifically requested.Manager highly recommended the organic 鐵觀音.Here’s what we had. Appetizer Platter comprising:--Peeled tomatoes marinated in plum vinegar. Very refreshing.-Mushroom in sesame oi
9 courses Set menu at HK$398 pp.
BYO booze + wineglasses.
Full house with a rowdy older crowd in the partitioned semi private area.
We were briefed that the brown titanium chopsticks were for personal use and that the green ones were 公筷; and that plates would not be changed unless specifically requested.
Manager highly recommended the organic 鐵觀音.
Here’s what we had.
Appetizer Platter comprising:-
-Peeled tomatoes marinated in plum vinegar. Very refreshing.
-Mushroom in sesame oil
-涼瓜 (not a fan of the bitter taste)
-deep fried battered 猴頭菇 from Taiwan (warm). Pleasantly surprised by the density and meat-like texture.
Dish of Condiment on the side: homemade spicy Black bean sauce.
御品養心松茸燉湯- favorite course of the nite. Very substantial with loads of 猴頭菇, chestnuts, cashews and the precious slice of Matsutake (松茸). Never would have thought that a meatless soup could be so flavorful. Apparently Matsutake grow in the roots of red pine forests (hence the name 松), so are nearly impossible to cultivate artificially. These habitats are diminishing fast; coupled with the slow growth rate of Matsutake, explain their low production rate and resulting rarity. Taste-wise, it had a rich autumnal flavor, piney and a bit spicy.
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2 讚好
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黑松露片金湯白玉- tofu topped with asparagus and truffle slices on carrot in Pumpkin sauce. Second favorite- sauce was very flavorful also.
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招牌即燒厚切叉燒(配荷葉包)- the so-called char siu was actually 麵筋 in BBQ char siu sauce. We were instructed to wrap the piece of steamed bun around 3 pieces of 麵筋, a piece each of lettuce, organic Italian zucchini, pineapple, and red Pepper.
娃娃菜扒百靈菇. Manager emphasized that a lot of effort had been put (by the Ah-Yat trained chef) into making of the sauce- stewed for at least 48 hours from a vegetarian reduction from water chestnuts etc etc. (Sorry, I prefer the abalone sauce made from oysters etc.)
荔茸百寳酥盒- taro deep fried using sunflower oil from Argentina. Indeed, light and airy. Not oily at all. Some inconspicuous Vegan Mayonnaise on the plate.
Pomegranate vinegar as palette cleanser.
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1 讚好
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麻香珍珠焗萬壽果- papaya baked for 5-10 minutes topped with sweet corn mixed in Vegan Mayonnaise and white sesame. Pleasantly surprised: not normally a fan of papaya but the baking erased the vomity taste, leaving a sweetly luscious melt-in-your-mouth texture.
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欖菜松子仁炒飯- too full; tried a bit and packed the remainder.
舊陳皮淮山十勝紅豆沙- too sweet. Weird taste with 桂花. Couldn’t taste any 陳皮 at all.
Manager began ushering guests to leave at 9:15, saying that servers needed to be out the door by 10pm. (We started at 7pm; those who didn’t wanna feel rushed can start at 6:30pm.)
Last but not least: plum candy.
In summary: 有水準！有驚喜! Epitome of modern Chinese vegetarian fine dining.
張貼
