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2009-06-28
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2009-06-16 Cloudy Heard and talked about having meal at Macau Robuchon for years. I was not so sure if it worth to do so since visiting Macau is expensive; especially after casino reform. Now I know I've made the right choice.My booking was not difficult, I reserved the table 1 week ahead, it is probably because Jun 16 was a weekday. Upon arrival, I found the restaurant was not full at all. The restaurant is rennovated in a traditional fine dinning atmosphere, but a lot smaller than I thought.
Heard and talked about having meal at Macau Robuchon for years. I was not so sure if it worth to do so since visiting Macau is expensive; especially after casino reform. Now I know I've made the right choice.
My booking was not difficult, I reserved the table 1 week ahead, it is probably because Jun 16 was a weekday. Upon arrival, I found the restaurant was not full at all.
The restaurant is rennovated in a traditional fine dinning atmosphere, but a lot smaller than I thought. Tables are quite close to each others. It seem like it is under-staff as waiter & waitress were so busy that it took a while for them to take care of our orders.
The bread cart and dessert cart were impressive, full of choices, and therefore, enlightened our stomach.
We ordered two 4-course menu at a cost of MOPP495@.
Dinner started with a big bread basket, served warm. It contained 8 pieces of bread, all of them with different favor or favor combination; e.g. cheese, tomato, basil, nut. No butter was really needed. They were all very delicious.
Then it came the Lemon sorbet, a free appertize from the chef. It was made of corn and lemon. Pretty refreshing!
Appertizer:
Le crabe - Fresh crabmeat on bouillabaisse fine jelly topped with fennel cream
Very good looking dish with crabmeat and urchin hidding inside the jelly cream. It tasted quite thick like a solid crabmeat cream soup.
Le foie gras - Lightly smoked foie gras and top of marinated mushroom with virgin olive oil
A different combination as it intended to have mushroom lightened the greasy taste of foie fras. Favor was strong.
Soup:
La feve - Light fava veloute with savy herb and bacon on top of a delicate sweet onion foam
Popular modecular gastronomy technique to make the onion foam. We have to pour the herb and bacon soup over the form to drink it. Quite tasteful!
L'oseille - Sorrel bouillon with smoked salmon royal and touch of dill
Salmon and other vegetable was first served in a plate. Basil soup was then poured over so we mixed them together and ate.
Main:
La Saint-Javques - Scallop, squid and shrimp in coral broth & flavored with basil
Taste light but quite strange for me
La pintade - Spanish soft rice and caramelized guinea fowl flavoured with white mushroom cappuccino
The white mushroom cappuccino was an interesting form placed on top of the fowl meat. Spanish rice was placed at the bottom. The small meat wouldn't feel you up but the rice helped!
Dessert:
There were not less than 10 choices for you to pick from the dessert cart. Each perosn was allowed to pick 3. Besides, they served ice-cream with choice of vanila, chocolate, caramel and sorbet.
Marinated pineapple and berry - they were freshy marinated in wine, did not taste sour, also not too sweet
Floating Island - the presentation was beautify
Quality of each dishes was quite steady. There were some creative but still taste tradtional.
It was so reasonable that the bottle of water was charged for MOPP32 only. It would be $80 in most HK fine dinning restaurant.
The lunch was so enjoyable and money worth it!!
張貼
