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2012-12-29
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One Thirty One is snugly tucked away in the suburbs of Sai Kung, so if you ever find yourself lazing around the area over the weekends, do drop by one-thirty-one for lunch or dinner.Reservations are essential. There is a choice of indoors or outdoor dining (I would not opt for the latter in summer months unless you want to be the collateral dinner of all insects and mozzies of the vicinity)There are not a huge number of dining tables so be prepared to be pampered with attention by the waiters an
Reservations are essential. There is a choice of indoors or outdoor dining (I would not opt for the latter in summer months unless you want to be the collateral dinner of all insects and mozzies of the vicinity)
There are not a huge number of dining tables so be prepared to be pampered with attention by the waiters and Chef Caith himself who comes up to introduce each and every dish on the tasting menu.
I knew that Chef Caith used to work in the Krug Room (I'm a huge fan of the Mandarin Oriental chain) so I was very excited to try out his restaurant.
The lobster was fresh and meaty, the pipette does serve a purpose, before you chew into your lobster in your mouth you are supposed to squeeze the pipette which releases a fresh broth that condiments the fresh lobster. This was very refreshing and effective in cleansing our palettes.
I'm not gonna lie, I've sampled a highly similar dish at the Mandarin. While Chef Caith told me that this was his creation inspired by the olympics, I took his word for it. As long as it was good I didn't really have much to complain about. I most enjoyed the seaweed sauce with complimented the sole perfectly.
This was mind-blowingly good. For the sheer prime quality of the mussels alone was enough to impress the most picky like me. (big fan of seafood) The Chardonnay sauce with dill was not too heavy- we were very pleased.
The bisque was fresh and not to overpowering.
The duck paired with balsamic vinegar and fig.The balsamic vinegar was a nice condiment to the duck. (Balsamic vinegars-traditionally produced in Modena, they are classified by the brands and number of years they are reduced for. The minimum is 12 years. The least number of years yields a more sour and less thick consistency, those are ideal for salad dressings, the more number of years the vinger has been reduced results in a more thick, darker coloured, and sweet product which is good for roasted meat etc. The highest number of years yields a syrupy product, you usually pair that with cheese or strawberries.) Chef Caith really upped the dish with the vinegar!
The wagyu was melt in my mouth good! The ratatouille was in the form of mash/sauce as you can see on the dish. The truffle mash was excellent.
This dessert really reminded me of what I would have had in the Mandarin Grill. But of course we shall judge Chef Caith's dishes on its own merits. The 'yolk' was actually mango, the 'sausage' was chestnut puree and the 'toast' was a lavender brioche which I loved! the 'butter' was a Sauternes flavoured ice cream. (Sauternes is a sweet white wine from the Bordeaux region of France).
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