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2023-04-21
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Lubuds venture with Chef Alvin Leung. Emphasis on the farm to table concept. Dinner. Booked online noting it’s a special occasion to celebrate PickyEater’s birthday. Received nothing from the restaurant to confirm the reservation so didn’t reiterate the note on bday celebration. Nice decor. Loved the art on display. 1 private room. 2 options to choose from: either the 3-Course Set from the a la carte menu ($650 pp) or the 7-Course Tasting Menu ($998 pp).Really wanted to try the Yellow Chicken wi
Dinner. Booked online noting it’s a special occasion to celebrate PickyEater’s birthday. Received nothing from the restaurant to confirm the reservation so didn’t reiterate the note on bday celebration.
Nice decor. Loved the art on display. 1 private room.
2 options to choose from: either the 3-Course Set from the a la carte menu ($650 pp) or the 7-Course Tasting Menu ($998 pp).
Really wanted to try the Yellow Chicken with rice or the Turbot with Yunnan Ham from the a la carte menu. Server explained that these had to be shared by 2 ppl.
So decided to go for the 7 courses.
Here’s what we had.
Sourdough Bread with 欖菜 Foam
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Amuse bouche:
午餐肉 Tart- very interesting.
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Amberjack tartar on Tomato jelly and Cauliflower mousse
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Beetroot and Corn with Pat Chun Vinaigrette, Candied Walnuts and Burrata. Well matched indeed.
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Deboned Yellow Chicken Wing on Penne (with Romano cheese and black pepper) and preserved Clams paste. Yummy- chicken skin was very crispy.
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Hand-grilled Squid on a bed of Smoked Flounder Barley (black) and Spicy Pomelo Jam (orange) topped with Squid Ink Chips. Again, very well-matched. Loved the squid.
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After quite an interval, came the first main course: Amadai on a bed of Bak Choy and Potato Puree with Black Bean Vinaigrette. Amadai was perfectly cooked; loved the crunchy fins.
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Palette cleanser: salted lime with preserved papaya chunks.
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After an excruciatingly long wait, the other main course finally arrived: Slow-cooked Oxen Brisket with Red Wine Shallot Sauce and Taro. My piece of brisket was 50% fat, 20% tendons. PickyEater’s piece looked better.
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Dessert: Sugarcane Juice Jelly. Loved the way the sugarcane juice exploded in my mouth. Reminded me of MIC Kitchen’s signature deconstructed 小籠包.
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Custard Tart with Juju Berry Ice Cream. Pastry was too soft for my liking. No candle or anything saying “happy birthday”; much to PickyEater’s disappointment.
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Lychee jelly and mandarin chocolates to finish off our meal.
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In summary: food was excellent; but kitchen needed to work on the pace. Service was also good but pity that no one bothered to check the reservation notes.
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