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2014-05-11
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Luscious Furnishing, dim Lighting, large tables with comfortable spacing are good western restaurant’s default. Madam Sixty Ate added an Al Fresco terrace for chill drinking (/ smoking) and an open kitchen to round up the ambiance. Service is impeccable, GM Jean Noel was among one of the most amiable and attentive man I have ever encountered. Smiles was always on his face, numerous little fun conversation were made at point of serving the dishes. Not to mention a few dishes that he secretly trea
A loaf of freshly baked sourdough was served with house made rock salt butter. The sourdough was very crispy at the rim with a slight smoke aroma which was fantastic, the inner was soft, dense and bouncy. The rock salt butter melted instantly on the warm bread, with a heavenly buttery taste and somehow a hint of bacon taste.Australian Pork Belly, Soft Egg, Garlic in black & white, mushroom broth
One of the best pork belly dish I have ever had in Hong Kong. The extremely crispy and savoury roasted skin with a good amount of fats to keep it juicy and tender. The mushroom broth was unexpectedly rich with mushroom bits and perfectly cooked sweet Onsen egg.
Kingfish, ginger pearls, bergamot mousse, Kaffir Lime PowerA beautifully plated fish dish surprised me. The fish was prepared raw, like sashimi! The fish was sweet and was paired with refreshing lime power and bergamot mousse.
Sea Bass, Gnocchi, Spring Pea Garden, Smoked Bacon, Asparagus, Gem Lettuce and Compressed OrangeMy delicate looking main was delicious. The sea bass was smooth and sweet, not to mentioned the crispy savoury skin. The smoked bacon, crisp asparagus and lettuce were a great compliment to the fish, adding a savoury note to the dish. The compressed orange brought sweetness to the dish and made a good balance.
Wagyu Rump and Short Rib, Foie Gras, Chanterelle MushroomsA meat lover dish with a bouncy Wagyu rump and tender short rib. The pinkish rump was perfectly cooked in medium rare. It was good but I liked the one that I recently had at St. Betty’s more. The foie gras was silky smooth and tangy, but it was quite heavy for me at this point of the dinner as I was getting a bit full.
Poached Cherries, Smoked Vanilla Panna-cotta, Dark Chocolet MoussesThe panna cotta was perfect to end the dinner. It was light, creamy and sweet. The raspberry sorbet was a great pair to the panna cotta, as I am the sour finishing kind of person. Chocolate lover will love the chocolate sorbet on the plate.
Yogurt Parfait, Almond Financier, Pink Grapefruit SorbetThis yogurt parfait did not look how I imagined it. Instead of presenting in a parfait glass, the yogurt was made into tube with all other elements layered on the plate. It looked kind of prettier this way.
Cheese PlatterThe cheese platter was from my parent's 4 courses dinner, but it was not suppose to hold this big portion. The manager secretly upgraded our platter so to treat our parents =)!
The Restaurant Week at Madam Sixty Ate was priced at HKD$438 plus 10% service charge and was totally worth the price. The dinner was much enjoyable.張貼
