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2011-08-09
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This restaurant is underrated. Dinner here is surprisingly good, and lunches are economical! Should give it a try!For updated menu please visit <www.brass-hk.com>Environment:Very quiet, dim, low ceiling, wooden floors, tables set wide apart. 2 waitresses waiting on us, because the restaurant was very empty. There were only 3-4 tables the night we dined. They deserve wider recognition.Service:Attentive and polite. You can feel that they really want you help you enjoy your meal. They make
For updated menu please visit <www.brass-hk.com>
Environment:
Very quiet, dim, low ceiling, wooden floors, tables set wide apart. 2 waitresses waiting on us, because the restaurant was very empty. There were only 3-4 tables the night we dined. They deserve wider recognition.
Service:Attentive and polite. You can feel that they really want you help you enjoy your meal. They make you feel completely at home. Bread refills upon request, nice and fresh. Bready aroma to whet the appetite before digging into starters.
Food:
Assorted rolls
Yummy. Grissini was consumed quickly. It is, of course, not the best grissini in town, but they were crunchy, and yummy. Had refills.
Butter - salted and unsalted. Salted ones = cubed, unsalted = disc. hehee quite cute. King crab with asparagus, organic egg mimosa millefeuille $188
Sooo good. I do not eat seafood (except cooked fish) usually but this crab cake kept me going back for more. The crab was very fresh, and they put in some kind of magic glue to glue it together...some special kind of sauce which helps it take shape. The millefeuille complemented the pasty texture of the crab cake and was very crisp. The bit of cheesy triangular toast perched upright added yet another crunchy texture to the dish. The good thing about the crab was that it did not leave an unpleasant tingly sensation in my palate, as if I'd eaten a mouthful of sand. Make a detour and lick up a bit of the balsamic reduction as your forkful of goodness makes its way into your mouth. Mm. Highly recommended. Nicoise Mozzarella $148
Didn't think much of this dish because I don't like eating large chunks of mozzy. I would not have been able to finish this dish alone...wondering why it wasn't categorized under the 'Sharing' section of the menu hmm. The large mozzy was surrounded by hard boiled quail eggs and cherry tomato halves; with a good drizzle of balsamic and evoo. It sat on a bed of french beans too - had some of those. They were lukewarm. Foie gras of duck, pan seared, with simmered green lentils 'du Puy' $208
This is it! Very muddy in color. And I don't eat internal organs so. Didn't taste the foie gras but everyone else said it's quite good. I tried a bit of the lentils - not a fan really, they're sort of mushy and slightly sour. Roasted fillet of salmon, thin french beans and white butter $238
My choice. Salmon was very fresh and very crisp on the outside - something I didn't expect - I'd have preferred it to be less oily. You can feel the oil oozing in your mouth, literally. The inside was quite well-done, and could've been more moist. I liked the skin though - not slimy, very crisp and well-salted. The bed of beans on which my fillet sat was drenched in high-quality butter and I could not resist but have a few mouthfuls - the rest of which I gave to R, because I'm not supposed to have that much butter. On the whole, a bit too fatty for me despite the fact that the fish was very fresh. For those who have a huge appetite this would work. I was bloated. Had to give a few portions away. Wagyu Beef cheek (M9 AUS) a la Bourguignonne with fondant carrots $288
Not that I have the faintest idea what 'Bourguignonne' means but regardless, this dish was YUM. With the help of Google, I found out - Beef Bourguignonne is apparently, a peasant dish; 'a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.' Aha. Caramelized carrots, cooked in a thick, rich and tasty sauce. Beef was extremely tender but not too fatty. Would've been nice if we could get some pasta or rice to go with it; cut the saltiness a bit. But overall this was very pleasant. I dipped my rolls into the sauce instead.
Coquillettes pasta cooked as if risotto with Parisian ham and black truffle crumbs $238
Simple and no-fuss but very satisfying, delicious and comforting (akin to comfort food, plus black truffles hehee). I loved the creaminess and mouth-water fragrance emitted by the truffle. Probably put in a dash of truffle oil too. Ham and peas have never been given a more Forgot what this is
The meat was tender and juicy. I only had a small bite with a bit of sauce and a strand of spinach or two. I remember the sauce tasted like creamy mushrooms and was therefore delicious. No further comments. Extra-fine french beans in LeCreuset pot $68
Delicate and crisp. Cooked 'al dente' could I say that? Could've been a little less buttery though. There was a good amount of salt so they didn't taste too bland. But coming in at $70 per pot I would give it second thoughts heh. Conclusion:
A pleasing meal. Satisfying and exceeded expectations. Do pay them a visit for dinner.
I will be coming back to try the lunch sets.
張貼
