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2024-07-17
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Loved the deco of the restaurant. There’s a feeling of entering into another country once you stepped outside of the lift. This restaurant has been around for a long time in Central and they’ve moved to this place for a few years I think.The traditional Borscht soup was much redder than the ones we usually had in HK. The red colour came from the beetroot. We’d ordered the ox tongue with cheese & mushroom sauce and the braised duck breast with apple. Both are their signature dishes. I didn’
Loved the deco of the restaurant. There’s a feeling of entering into another country once you stepped outside of the lift. This restaurant has been around for a long time in Central and they’ve moved to this place for a few years I think.
The traditional Borscht soup was much redder than the ones we usually had in HK. The red colour came from the beetroot.
We’d ordered the ox tongue with cheese & mushroom sauce and the braised duck breast with apple. Both are their signature dishes. I didn’t expect the way the 2 dishes being presented was so similar. If I knew ahead of time, I would have ordered a different dish 😊. They both came in a beautiful traditional patterned porcelain container with lid. Rice was underneath the ox tongue and there potatoes along with apples in the duck breast dish. The ox tongue was so tender and flavourful. The duck breast was comparatively harder.
The chef’s dessert was similar to a Portuguese serradura, while instead of condensed milk and Marie biscuit, this East-European dessert was having cake crumbs together with whipped cream. My friend and I found the cake crumbs not sticking to the cream as much and hence making it easier to choke. The taste was good though.
For the drink, we picked flower honey, one with rose and another one with osmanthus. The sweet and delightful floral smell lingered and they’re not too sweet.
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