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2024-08-30
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It has been a while since I’ve gone fine dining in HK (or just paying $$$ for food). Bar Bleu’s signature menu was $888 and I was quite happy with all the courses served with it. My favourite were the Gillardeau oysters, caviar beignet and surprisingly Madelines 🫶 the oysters were soooo fresh, and it was my first eating it paired with some melons? It was special and I would’ve never thought that it could be a workable pairing. The caviar beignet just felt so rich and full of different textures!
Bar Bleu’s signature menu was $888 and I was quite happy with all the courses served with it.
My favourite were the Gillardeau oysters, caviar beignet and surprisingly Madelines 🫶 the oysters were soooo fresh, and it was my first eating it paired with some melons? It was special and I would’ve never thought that it could be a workable pairing. The caviar beignet just felt so rich and full of different textures! I’m not usually a fan of Madelines as a dessert, but it was honestly soft on the inside yet with a crunch on the outside.
I was just a tad disappointed in the sword fish. Maybe it’s the nature of the fish that is not up my alley, it wasn’t fatty enough and a bit dry, but good thing that it was paired with some chickpeas so it added to the flavour.
Unfortunately, we also got the cherry fig tart but we later on found a piece of hair! I guess chefs are still human. The owners were nice enough to make another tart for us, and didn’t charge us for the tart.
A small restaurant but I can tell the chefs are making the food with their ❤️!
張貼
