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2013-12-24
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Petrus by Shangri-La . My favourite french food again . One Michelin star restaurant , in a same ranking under Chef Frederic Chabbert leads . Ranked 11 th in the top 20 restaurant in Hong kong , released by HK tatler Best Restaurant Guide . Such high end restaurant is all about typical , exquisite with a finest quality . I appreciate all the hard work and and the details they did , not one thread loose . Menu are simple , a la carte menu change timely by seasons , set menu and the wine list .Bre
Bread with salt and butter
Pertrus ' famous breadbasket is worth to try even though I am not a bread person . I took the normal baguette for a crunchy touch and the butter roll as this is popular pick across the table . Crusty baguette with a nice yeast process, the bread itself is buttery with a flaky texture .They provide 6 different kinds of unique salt ( I prefer the red wine salt , best pick ) three kinds of butter ( non - salty , seaweed and sighly salty ) which is a big impress . Plain butter is spreadable and rich , but be sure to dig into Petrus ' special homemade seaweed butter , smeared evenly on you bread choice , a small bite that bring a good start for the coming dishes ; a big bite definitely brought me straight to the Mediterranean Sea .
Welcome snacks - Cheese puff and Crab cake
Their welcome snacks come to cheese pastry and tiny crab cake.Both are delicate . Cheese puff is amazing salty and cheesy , definitely stimulate your tastebuds . This is a very favorable snacks . For the crab cake , radish was sliced thinly on top in order to form a lotus flower pattern . Looks really exquisite and elegant in French haute . Tastes good with fresh crab meaty content too !Organic Vegetables and Wild herbs from Annie Bertin , Sweet Iberian Chorizo and Pork Jus
We took the award- winning dish for the starter . Vegetables are extremely fresh , definitely a big refreshment . 13 kinds of vegetables held belong together ,truly fruitful and urge a sophisticated sensation. The seasonal wild herbs add a hint of aroma to the whole dish ,assorted vegetables not only give out a fresh sweet crunch , but also an extensive layers. Every mouthfuls is a new mix and combinations under the wide range of varieties . The flavors of chorizo and pork jus even enhanced the taste . The pork jus is extremely heavy and salty dense , somehow the moderate dressing and perfect proportion successfully complex the flavors , maintain its green mix own freshness while it's still not overwhelming. Flowers garnished on sides to form a garden harvest . The presentation is glamorous and colorful. This garden fresh produce flown in directly from France to ensure its quality . I can't imagine vegetables can end up with such extraordinary mouthfuls, thanks to the care that the chef puts into the humble leaves . This awarded dish is highly recommended.Slow - cooked Organic egg with Autumn Black Truffle ,Bone barrow,Purslane and Jabugo Ham .
Slow cook egg served with truffles and beef sauce . Another flavorful appetizer got it potential to hit the spotlight. This savory featuring the season's iconic produce . Petrus proclaim using the best and freshest products from France market and beyond to create constantly changing seasonal dishes . Organic egg yolk is impeccable under the chef consummate skills. The runny content blend smoothy with the strong beef sauce , create a very arousing mouthfuls . The disc of bone marrow is well smoked which forms the base flavor , while the vegetables on side lighten it with alternating hints of sweetness and tartness . The Autumn truffle presented in a raw original pieces , looks particularly luxurious , heavenly aromatic when it served on table . Jabugo Ham is in a sharp character , very dense and strong , the chef meticulously dazzle on top to bring a small sparkles . Purslane herb features thick and succulent , promoted the tastes even unexpectedly palatable and tasty . It receives praises since the chef can strike the balance perfectly .Port en Bessin ,Brittany France , Seared scallop , Jerusalem artichoke, preserved lemon
Chef Frederic Chabbert is keen on seasonal ingredients , hence the menu changes pretty much timely . And for this time , this is another seasonal pick -Scallops . Scallop itself is greatly gigantic , very fresh flesh with a natural briny hint . Scallops seared into sightly golden , a little flaky crisps layer wrapped a juicy meaty content . Beautifully complemented by artichoke , a very healthy green mix . The whole dish goes with a preserved lemon paste . This lemon paste looks bright with an aggressive character , brings out the scallops original flavors , very refreshing .Allation - Aveyron , France,Roasted Rack Lamb,Coco beans , garlic condiments
Since the waitress highly recommended the lamb and blue lobster . We took these under his emphasis . This is one of the petrus signature , lamb from Aveyron in France . I do think the lamb is really in a good quality , somehow the lamb is not in that strongly dense flavors . From my own perception , I prefer species with a stronger hint . Anyway , the cookery is well-done and the texture is wonderfully tender . Roasted rack lamb is succulent with a meaty bite , packed with garlic condiment and earthy flavors the meat freshness and tenderness shone along with its carefully selected herbs .Since the lamb original hint is not that bright and sharp , it might even convert all non lamb lovers our there. But what I don't appreciate is the lamb was served with coco beans . The coco beans overcook into a smash and it is not hot at all . The chef mentioned that the bean should be suppose in a room temperature . Nevertheless , I don't think it matched at all, even can't bring out the lamb rack fresh enhancement . Not all the dishes reached these heights , I think this is about average at the price of 720 .
Brittany France,Roasted Blue lobster, Herb printed open ravioli , verbena and bouillon
The highlight of the meal comes blue lobster . Definitely a delicacy ! The lobster is covered by herb printed open ravioli for a more typical twist was awesomely fresh and sweet . The blue lobster is a true umami with a springy texture . Mouthwatering . It tastes superaltive delicious with the broth and the aromatic fragranted ravioli .A very unique and daring combination with verbena and carol bouillon . I was truly indulge in this dish . You just can't find any fault to the dish .This is also highly recommended .Pre dessert - raspberry mousse
It is also very caring since they provide pre -dessert which is a mixed - berries mouse that is very refreshing and even made the main desserts more arousing . Fresh sherbet , mousse , red currents , black berries and raspberries are all clear headed and heart rending .Nut chips sprinkles on top even complex both texture and tastes .Soft Caraible 66 % dark chocolate palet , crispy coco hibs and Fleur De Sel
This sweet treat is needless to say , all you need to do is explore it by yourself . A dark chocolate treat with a surprising slalty twist . The entire presentation is a art- piece with a nice array , caraible 66 % chocolate is gorgeously placed , tastes fabulously rich and creamy , the bitterness and mellowness blends harmoniously on your tongue , yet lingering till throat . Vanilla ice cream melt swiftly , its light weight nicely contrast against the cubes of chocolate caramel . Sea salt was added in , what a thoughtful idea , courtesy of their innovative pastry chef Claude Guerin . Crispy coca hibs are also very likable and addictive . The whole presentation is very delicate and exquisite . A absolute heaven . It would be perfect just if they give me more , a more generous potion please ! This is a must try for chocolate lovers !Fresh Chestnut , grapefruit sobert , ice cream with nutty crisps
Another very pleasant dessert . This is another temptation that can satisfy your max . Grapefruit sobert is light and fruity , rich in grapefruit hint , very delightful . Chestnut ice cream with nutty crisps , some sweet , some tangy , some creamy , some rich and all delicious ! The graceful mix is a nice crossover which made me immediately want to dig in ! Both tastes and presentation score a victory , nice design with delicate garnishment . Both sweet treats have its own special competence to inspire your sense . A delightful finale to a culinary symphony .Okay , I admit that I may have bias on dessert ...Petit Four and Fruits
Petit Four and fruits made a perfect ending . All of them are nicely placed on a sliver platter , looks particularly exquisite and fine . Macaron my favorite , it is impressive with pistachio favor . The techniques are above average . Chocolate tart is rich with buttery flaky crust . I love chocolates ! Fruits come up with pearl grapes and blood orange . Typical and a juicy bite . You can see how they reveals the philosophies behind the dishes and details .
Perched high above the city with a breathtaking view . Skyscrapers on level 56 with traditionally - styled French interior design is the highlight of the hotel since it opened in 1991 , it is hardly find in Hong Kong . The whole ambience is a entirely romance with enchanting live music , live music from the Harp . The live harpist is charming , playing gentle sort of renditions and classic favorites , giving the restaurant a nostalgic and cruise - ship settings . Dine in an opulent , such classy elegant surroundings is more like enjoying a royalty life . You step in another world pervading an artistic scenery , oil painting , the harp music and crystal chandeliers , definitely impressed you . Something even more unique to mention , the restaurant 's dome - shaped ceilings feature surrealist paintings of cloudy blues skies and galloping horses , unprecedentedly moves you, deeply .Services are the best . Waitress can elaborate and introduce dishes confidently , the whole team is a profession .Services are specially caring , interactive and heart warming . All staff are equally knowledgable and notices on the smallest thing like refilling water glasses and replenishing those lovely bread rolls . At Petrus , the chef team set out to offer an impeccable fine dining experience while maintaining a careful balance between innovation and tradition . Head chef Frederic Chabbert hone his skills in a lifelong process and successfully lead a dedicated team , pampers all diners with a meticulous heart .
Overall , the dining experience is very decent and magnificent with top - notch service.
The food here is excellent , but for me , the reason to come is more of the decor, best harbour view with harp .All I can say , it is not a cheap dining experience but the service and food will leave you extremely pleased . Just relax and indulge yourself in such spectacular surroundings.
張貼
