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2014-03-02
7175 瀏覽
Finally able to dine at this legendary open kitchen with gourmet friends. The chic decor and the excellent service were swell; the open kitchen ran as smooth as clockwork - an enjoyment for interested observers. Though my dinner companions were unfortunately held up, it was a comfortable wait, especially in the company of crisps and avocado dip.The oyster came with assorted condiments which accentuated its freshness and they matched well. The gimmick with the towel and water was cliché but pleas
Finally able to dine at this legendary open kitchen with gourmet friends. The chic decor and the excellent service were swell; the open kitchen ran as smooth as clockwork - an enjoyment for interested observers. Though my dinner companions were unfortunately held up, it was a comfortable wait, especially in the company of crisps and avocado dip.
The oyster came with assorted condiments which accentuated its freshness and they matched well. The gimmick with the towel and water was cliché but pleasing. The sea urchin with gold flakes surrounded by crisp rice was preceded by a frozen grape and followed by an amazing finish in form of a frozen longan. Then came a signature dish - a pan-seared scallop paired innovatively with turnip cake and black truffle sauce; the final twist composed of two thin turnip slices with black truffle inside. The sea bass after that was slightly mundane, the omelette with leeks was green as grass (not the most healthy hue, I'll admit), but tasted nice. The second signature dish consisted of a creamy dreamy soup-like base made of egg, truffle, caviar, Parmesan cheese, etc. The "Rabbit Ravioli" was stuffed with foie gras amidst a pistachio-apricot-granola paste; thanks to the touch of fruitiness, the palate was not overwhelmed by the mingling rich flavours. The "mutton tri-dish" was satisfactory but there was no "wow factor".
The crowning triad of desserts deserved a separate paragraph dedicated to them. They started off with a sweet strawberry delight; the chef took the time to design a unique picture for each patron with - a strawberry stuffed with strawberry jelly, a scoop of strawberry ice cream, mochi with yoghurt inside, champagne with molten strawberries - complete with a flourish of frozen pink popcorn, rendering this even more magical with vapour wafting up. The next one we all deemed slightly "overdone"; the earl grey ice cream was very good and went well with the wild rice - the dried shrimp, though, was too salty and we detected "a forced marriage" attempt in fusion art here. The orange madelines were fresh from the oven with a crisp crust and a warmth that went home with us.
Overall a very satisfactory and pleasant dining experience; it would have been even better value-for-money if we didn't order wines (but it was a happy occasion - alcohol shouldn't have been amiss).
張貼
