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2014-10-21
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Noticed a new restaurant had opened up in Causeway Bay and decided to give it a try for lunch before heading to work.Located in the Cubus Building of Causeway Bay, is a new restaurant called Town. It's executive chef is Bryan Nagao, who was once the executive chef of Felix of the Peninsula Hotel and the previous restaurant that held this same location, Alba. I did try Alba a long while back for dinner and found it incredible. I had no idea Alba and Town had the same chef until Chef Bryan Nagao c
Located in the Cubus Building of Causeway Bay, is a new restaurant called Town. It's executive chef is Bryan Nagao, who was once the executive chef of Felix of the Peninsula Hotel and the previous restaurant that held this same location, Alba. I did try Alba a long while back for dinner and found it incredible. I had no idea Alba and Town had the same chef until Chef Bryan Nagao came out after I had finished my meal and asked me what I thought of my lunch.The place was quiet when I arrived. Perhaps due the fact that it's new. None the less, it was fabulous to find a quiet place to eat lunch in Causeway Bay! The decor was beautiful. When you exit the elevator, you are greeted at the bar by the bartender before being take to your table in the next room. The room is bright, with a large windows letting in natural light and clean layout of tables and chairs. Nothing feels cramped.
The waitress offered me the lunch menu which ranged from $178 - 210 (dependant on choice of main) and includes a starter of either daily soup or anti-pasta buffet, main course, choice of dessert and coffee or tea. I was told the lunch menu changes every Monday and that I can follow their Facebook page to see what that week's lunch menu will be. There is also a choice of anti-pasta buffet, soup and dessert for $168. I did notice the anti-pasta selections were quite alright, with a wide selection of cured meats, cheeses and salads.I decided on the soup (roasted pumpkin, ginger and scallop) and herb seared Mahi-Mahi with celery root puree, green beans, almonds and yuzu sauce. The dessert choices were tiramisu with strawberries or olive oil cake with lemon curd and vanilla ice cream. I decided on the olive oil cake.
A bread basket was given placed in front of me. The bread was nice and warm. I loved the bread as it was soft with a crunchy crust. The bread basket also smelled fantastic. This is a rarity as I don't think I've ever smelled the fragrant odor of warm bread from a bread basket. Olive oil and balsamic vinegar was offered for dipping.
The soup was a roasted pumpkin, ginger and scallop. Serving size was quite large. The soup was hot and not lukewarm. Another rarity, as most daily soups I've had were usually lukewarm. The soup was sweet from the pumpkin with a small hint of ginger that wasn't so strong that it overpowered everything.
There was a decent amount of scallops to be found in the soup. The scallops were cooked just right, not rubbery and extremely sweet. Something I feared if placed in soup but it wasn't the case.
Herb seared Mahi-Mahi, celery root puree, green beans, almonds in a yuzu sauce was my choice of main. The waitress informed me that Mahi-Mahi is a fish from Hawaii. I've had Mahi-Mahi before when I was in LA as a child. And as a child, I had it as a fish taco. But I remembered it to taste a lot like cod. Here it is pan seared with herbs, layered on top of a bed of French haricots verts (aka green beans), toasted almonds in a bed of yuzu sauce and a quinelle of celery root puree. It looked beautiful. Portion size was again quite decent as they give you two pieces of fish and a generous amount of haricots verts. The fish was cooked perfectly. The amount of herbs didn't cover the delicate taste of the fish. The yuzi sauce was rich with a hint of yuzi. The celery root puree was seasoned well. Combine it all together with the fish, it all went well. The haricots verts were still nice and crunchy.
Dessert was olive oil cake with lemon curd and vanilla ice cream. It came out with a twig on top that was actually a biscuit, making it beautifully presented. The vanilla ice cream was smooth and creamy. The lemon curd was rich and tart. I love lemon curd and this was fantastic. The olive oil cake was moist and rich. Upon closer inspection, I noticed it wasn't one slice of cake but four small cubes of cake placed together. This dessert was fantastic. I had a coffee with this and they both went so well. And when Chef Nagao asked what I thought of my meal, I told him that the dessert was great.
The lunch menu had decent portions at a fair price. The food was not only beautifully presented, but wonderful to the palate. A feast not only for the eyes but for the mouth. Service was attentitve and friendly as the waitress checked in to see what I thought of the my meal along with the chef taking the time to come out to thank me for coming. I would return again and recommend to friends.
張貼
