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2011-08-28
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As this restaurant was mentioned by TIME magazine as one of the top 10 must go places in HK, so this night the four of us gave it a try.Atmosphere:Very interesting wallpaper and paintings on the wall! It created a very homey and cozy feeling with animal paintings on the wall and bird cages hanging up from the ceiling. Service:The three of us wanted to try to Tasting Menu as the menu had too many words while it is quite dark in the dining room, so we were too lazy to pick. However, one of my f
As this restaurant was mentioned by TIME magazine as one of the top 10 must go places in HK, so this night the four of us gave it a try.Atmosphere:
Very interesting wallpaper and paintings on the wall! It created a very homey and cozy feeling with animal paintings on the wall and bird cages hanging up from the ceiling.
Service:
The three of us wanted to try to Tasting Menu as the menu had too many words while it is quite dark in the dining room, so we were too lazy to pick. However, one of my friends would like to have a la carte but the waitress said we HAVE to have ALL tasting menus. Well, is it a new trend in HK? Anyway, ok then. Then 2 minutes later another seemed to be more experienced waiter came over and said if we were just too lazy to look at the menu, he would like to recommend some dishes for us. Then he explained different appetizers and main courses for us, I really appreciated his professionism and enthusiasm. Also, he came checking twice to see if we liked our food!
Appetizer:
Foie Gras Terrine with Beetroot salad
It looked very summery with pink radish on the top and some summer flowers as decoration. The foie gras was very smoonth and the sour Japanese radish together with the berry based sauce created a good balacne to the heaviness of foie gras.
Roasted Scallop with tuna
The scallop was just roasted to perfect. It was a bit burnt on the outside while inside was still a bit raw which kept the juciness of the scallop. While the tuna was wrapped in bread which was deep fried. The deep fried bread was too oily and it stole the taste of the scallop
MinestroneBaby vegetables with tomato broth was a very refreshing start. And there were two pieces of flat ravioli with summer vegetables inside
. The ravioli was very thin and it was an interesting and creative twist to an ordinary minestrone
Main Course:
Fish Stew
This is a very good dish. The fish absorbed the sauce that was made my spicy sausage, squid and other fish. It was just cooked and made the fish very juicy.
Pork Belly
A slow cooked pork belly that was so common all around town. But only once piece of pork belly was tendor and juicy while the other piece was a bit too dry. Also, a few pieces of pork skin was on the side but it was not very crispy. A dish with different part of the same animal seemed to be a new norm in Austrlian cook's trend!
Dessert:Vanilla Mille-feuille with rice pudding and thin apple crisp
It didn't look like a mille-feuille but a mess of everythihng so the presentation wasn't too appetizing. However, it tasted very good and the rice pudding with thin apple crisp was very creative.
Overall:
The chef was very experienced in cooking different food to just right while the food presentation still has room for improvement. Also, the food presentation didn't seem to be very consistent as the pork belly on next table looked different from ours. But top 10 places to go, I really doubt!
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