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2024-09-08
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Haven’t revisited this restaurant since their new Chef de Cuisine Aven Lau came on the scene last year, and with restaurant week being launched in August, we quickly booked one week day to try out. The layout and decorations of the restaurant had not changed since my last visit. We were being seated next to the window, facing the outside patio in the dining room. Unfortunately, it was a cloudy day, and with the low ceiling, it was rather dim within. The three course restaurant week menu was $438
The layout and decorations of the restaurant had not changed since my last visit. We were being seated next to the window, facing the outside patio in the dining room. Unfortunately, it was a cloudy day, and with the low ceiling, it was rather dim within.
The three course restaurant week menu was $438 +10% service charge. There was a choice of the main course, either Poulet jaune farci with sauce suprême or Braised beef cheek and the rest had been specified in the menu. In the end, I chose chicken for my main course. 
Here are my tasting notes:Hokkaido scallop crudo with cucumber and yuzu shiso as appetiser- the sweetness of the Hokkaido scallops came through prominently and balanced beautifully with the acidity of the yuzu shiso sauce.The cucumber on top of the scallops had been pickled and rolled into a croissant shape to give some brightness to the dish. A good dish as a whole.
Poulet jaune farci with sauce suprême - chicken came in two ways, one of which had a layer of chicken mousse on top whilst the other piece had chicken wings meat encased in a light batter. I liked the yellow sauce much better as it hummed with Dijon mustard and was pretty glossy and smooth and paired well with the main chicken piece. The smaller piece with chicken wings meat encased was supposed to go with the darker truffle sauce which sauce, to me, was oddly too acidic. This dish as a whole was okay, but I was not wowed.
Soufflé - the soufflé was earl grey tea flavour and paired with vanilla ice cream. It was done professionally with soft centre and the fragrance of the earl grey tea came through in every mouthful. Petits four- the petits four was the French classic madeleine. It did not disappoint - lemon (not overpowering) soft cake with slight crunch on the exterior. A good finish for the meal.
The only downside of the dining experience was that the ceiling was rather low and if there were customers talking loudly nearby, it would dampen the whole experience. In our case, it was lunchtime and there was a table of ladies (9 in all) celebrating a birthday for one of the girls, the noise they created with all that chit chat that went on could not get unnoticed……….
張貼
