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2013-11-06
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During our last dinner here at Serge et Le Phoque in late August, I told the restaurant's manager that I'd come back for another visit when the restaurant officially opened for business in early September. Finally I managed to keep that promise. Serge et Le Phoque is not a household name when it comes to French cuisine in Hong Kong. At least not yet. But it's slowly gaining momentum. Led by Frédéric Peneau, the former co-owner of Le Chateaubriand in Paris, a top 50 restaurant in the world, Serge
Finally I managed to keep that promise.
Serge et Le Phoque is not a household name when it comes to French cuisine in Hong Kong. At least not yet. But it's slowly gaining momentum. Led by Frédéric Peneau, the former co-owner of Le Chateaubriand in Paris, a top 50 restaurant in the world, Serge et Le Phoque is quietly rounding into form.
The kitchen is in the very capable hands of Christophe Pelé, the former owner-chef of La Bigarrade who is best known for creating an ever-changing menu with surprising combinations and beautiful presentations.
Lunch set starts at HK$220 a piece in case you are wondering. beetroot, quail egg, anchovy, 3/5
Lunch started brightly with a lovely salad dish of beetroot and melon served with a quail egg and anchovy on the side. This was a classic example of Chef Christophe Pelé's great presentation skills which have made him one of the best young chefs during his days at La Bigarrade. I won't say that it tasted overwhelmingly delicious but it certainly helped to set the tone for a refreshing start to this lunch.
salmon, miso, trio, seaweed, 3.5/5 Our first main course was a salmon fillet that was marinated with miso before being pan seared to medium-well. The texture was very tender with the inside still slightly raw.
I thought the salmon fillet was nicely prepared and the Japanese connection with miso and seaweed was truly clever.
pork belly, garlic puree, cabbage, pepper, 3/5 Next up was a slow-cooked pork belly with garlic puree, cabbage and pepper. The presentation was less appealing than the first two dishes and so was the overall taste.
yuzu, mango curd, 4/5 We were glad to finally see some "proper" containers used for our desserts. It was a little weird seeing a Chinese tea cup with cucumber jelly last time!
Our dessert, a yuzu foam with vanilla flavored panna cotta and mango curd was one of the more successful dish from this lunch. The depth of flavors sent our taste buds on a sweet journey leaving us with an ever-lasting impression.
Perhaps the bars were set a little too high to start but we expect more from this talented kitchen.張貼
