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Last Saturday I came to Reveri for a special event, a one-night only 6-hands collaboration dinner, where Chef John Law worked together with two guest, Chef Rania Hatoum of Tart by R.H. and Chef Lee ZheXi of Eat & Cook, to offer an interesting 7-course menu.Arriving the restaurant at Mercer Street in Sheung Wan at 6pm sharp as requested, we saw the three chefs already busy preparing behind the counter, with the co-founder of the restaurant, Jessica Kesumo, greeting customers and managing the front-house with her team.The special menu cost $1,680 each, and I also asked for the 5-glass wine pairing ($980), while my wife had the non-alcoholic Alain Milliat Jus Sauvignon Blanc ($110). For the first two courses, the wine paired was Champagne Geoffroy Expression Brut NV. Refreshing with a delicate toasty note.The first course was Chef Lee's Signature Egg & Toast. Inspired by the Malaysian breakfast of kaya toast and egg, he prepared a sous vide fresh egg with some caviar to replace soy sauce, giving a bit of savoury flavours. Sandwiched between the toast was some pork jerky, with century egg kaya puree on top. Dipping the toast into the mixed egg and caviar provided a rewarding feast of harmonious flavours, with the rich egg yolk integrating perfectly with umami from the caviar, savoury from the honey glazed jerky and sweetness from the century egg kaya. Very good.The second course was Chef John’s Pigeon Yakitori. The confit pigeon was perfectly cooked and served in the Japanese yakitori style with a skewer. Very tender and juicy, the pigeon was seasoned well, with some freshly shaved black truffle on top to enhance the fragrance. On the side was a piece of pickled daikon, with some minced pigeon meat on top, to help balance and freshen the palate for the subsequent course. Very good.The wine paired with the red prawn tart was Battenfeld Spanier Hohen-Sulzen Riesling 2021, with nice stone fruit of peach and apricot on the nose, followed by spicy notes of white pepper, and good minerality in stony. The wine was refreshing, with a bit of saline finish which went well with seafood.The third course was Chef Rania’s Red Prawn Tart with Caviar & Tomato Soup. No wonder her signature, the tart crust, using dehydrated tomato, was so well-made, uniform in thickness and had great texture. With Sicilian red prawn tartare and burrata stracciatella inside, and generous amount of Kaviari Ossetra caviar on top, it was a luxury treat with amazing umami flavours. On the side was a chilled tomato soup like a gazpacho to cleanse the palate afterwards. Very good.The wine paired with the fish was Montonale Montunal 2022. This Italian wine was made from a local grape variety called Turbiana, with some tropical fruit and floral notes upfront, followed by mineral and fresh herbs. Well-structured and refreshing.The fourth course was Chef John’s Amadai Fish. The horsehead tilefish had been pan-fried beautifully, keeping the flesh moist and soft, while deep-frying the scales to make them stand up and crispy, offering two different textures on the same bite. Underneath was some shredded celtuce mixed with yuzu ponzu, providing refreshing acidity. The beurre blanc sauce was creamy and infused with Sichuan pepper oil to give a bit of spiciness. Very good.The wine paired with the lobster was a Japanese sake, 三諸杉 純米大吟醸 露葉風 from 今西酒造 in Nara. The sake was made from a special rice variety 露葉風, offering nice melon aromas initially, with rice characters and hints of mint on the finish. Good match with the upcoming slightly spicy dish.The fifth course was Chef Lee’s XO Chili Lobster. Trying to reimagine the Malaysian sambal, the chef prepared an XO sauce from shrimp, scallops, chili, and cuttlefish, together with a French x Malaysian sauce made from lobster broth cooked with sambal, blended, and then reduced, before mixing with butter and a bit of yuzu to balance. On top was the perfectly grilled lobster claw and body, with some pearl onions on the side. Supplemented with freshly shaved black truffle ($270 for two), this was my favourite dish in the evening, amazing in taste with complex and wonderful flavours. The spiciness was also spot-on to stimulate the appetite. Excellent.The wine paired with the pork ribs was Domaine du Chateau Philippe le Hardi Mercurey Vieilles Vignes 2020. More towards medium body, the wine had nice red fruit, with also earthy notes. An easy-drinking Pinot Noir which matched with the smoked pork ribs.The sixth course, again from Chef Lee, was Smoked Pork Ribs with Herbs, and Claypot Rice. Inspired by the Malaysian dish nasi goreng but using the special non-GMO highland rice coming from Sarawak, the rice was cooked in pot with pork fat, broth, and fish sauce, with shredded bay leaves, torchflower, and crispy pork lard on top. On the plate was the slow-cooked pork ribs, seasoned with the homemade paste of tamarind, lemongrass, chili, ginger, garlic, and onion. Full of wonderful flavours. On the side was some roasted apple with fish sauce, as well as pork front neck and pork intestine. Another great concept integrating Malay cuisine and ingredients with Western and Chinese cooking techniques. A feast in flavours. Very good.The seventh course, from Chef Rania, was Mousse au Chocolat. Drawing a gasp of awe for its appealing presentation, the chocolate sphere had its core made from chocolate mousse and mikan infused with Grand Marnier. On top was a dark chocolate wheel, with some chocolate soil on the side. Good balance of sweetness, with the dessert full of rich chocolate happiness without being too indulgent. Very good.Finishing with a cup of Coffee ($65), it was a highly satisfactory meal, with the menu showcasing the signature of the three chefs and their different styles, with each course also delicious and creative. Service was good, and I liked how the chefs (except Chef John) came to the table to introduce their dishes. The total bill on the night was $5,407. I looked forward to returning soon to further explore Chef John’s other dishes and hope we got to interact more next time. continue reading

-🦄 ʀêᴠᴇʀɪ @restaurantreveri ・🎃 這是胖墩墩の誕生儀式感 🎂・🧸 平凡瑣碎 潦倒得令人麻木 卻是習慣💌 靜好歲月 流金時刻漸困倚 更是憐惜・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・🪽【 𝓛𝓮𝓽’𝓼 𝓬𝓮𝓵𝓮𝓫𝓻𝓪𝓽𝓮 𝓪𝓵𝓸𝓷𝓮… 】・此為我個人訂製之餐單 需要先跟餐廳去協商生日就希望來點特別的 想吃到我最愛的食物謝謝你們願意為我安排 感覺準備功夫挺多的・☁️ ʀêᴠᴇʀɪ sᴘᴇᴄɪᴀʟ ʟᴜɴᴄʜ ʜᴋᴅ510⚡️ ᴏᴠᴇʀᴀʟʟ ʀᴀᴛɪɴɢ🌕🌕🌕🌕🌑・🍆 ᴇɢɢᴘʟᴀɴᴛ ʀᴏʟʟ ᴡ ᴛᴏᴍᴀᴛᴏ sᴀᴜᴄᴇ把茄子弄成捲捲的料理 我還是第一次去嘗試添加日式紫菜捲之原素 創新風格感覺挺特別茄子質感本來就是軟綿 伴隨紫菜卻不失嚼勁紫菜那獨有的青苔香氣 跟茄子甜意外地合襯捲捲配上主廚自製茄醬 對比下茄醬較為濃郁茄醬之甜酸度剛好平衡 整體是清爽中一點濃・🍅 ᴛᴏᴍᴀᴛᴏ, ᴄᴜᴄᴜᴍʙᴇʀ sᴀʟᴀᴅ・捲物料理後來點清新的 茄瓜沙律是不二之選-底層應是青檸青瓜醬汁 味道微甜充滿青瓜香表層的分子碎冰超冰凍 亦充斥著青瓜之清幽醬汁跟碎冰均帶有蜜甜 能平衡車厘茄的甘酸整體感覺像是平平無奇 但實際卻是清新開胃我尤其愛其底層的醬汁 檸蜜甜令人停不了口・🎃 ʙᴀᴋᴇᴅ ᴊᴀᴘᴀɴᴇsᴇ ᴘᴜᴍᴘᴋɪɴ ᴀᴅᴅ ʜᴋᴅ120 🌟是我特定要求的烤南瓜 果然生日就是要吃瓜衷心感謝餐廳員工安排 許願南瓜竟真能成真聽說主廚還是首次嘗試 弄這個可愛南瓜料理那當然我是感到很滿意 甚至乎有著意外驚喜這南瓜震懾了我的眼球 真的是原個日本南瓜待我拍照忙碌一翻之後 主廚會幫忙切割分配南瓜中鑲進了滿滿蔬菜 是素食普羅旺斯燉菜有葫蘆瓜跟番茄各樣的 蔬菜爽脆且意外清甜伴隨微甜番茄醬是很搭 單吃蔬菜已感到滿足日本烤南瓜我會給滿分 綿密細膩中帶有粉感個人其實超愛那南瓜皮 厚度適中且富有嚼勁不得不佩服其南瓜甜度 蜜糖甜達到極致水平蜜甜伴隨南瓜天然清香 就是令人陶醉沉淪了重點是南瓜沒纖維渣滓 只充滿著澱粉幸福感食材之價值不在於價錢 那意義更應該被重視・🤎 ᴅᴀɪʀʏ ғʀᴇᴇ ᴄʜᴏᴄᴏ ʙʀᴏᴡɴɪᴇ 👍🏻・素食版本沒有奶類製品 乳糖不耐症人士友善正因如此口感上較特別 感覺鬆散粉感亦較重並非像普通版本般結實 卻能給你一份輕盈感布朗尼秒速溶化於口中 有點像生巧克力似的可可之香甜是愈發濃郁 但整體甜度其實挺高當中也會夾雜微奶脂香 甜韻中帶點可可甘澀-作為一個濃可可控來說 這布朗尼是不過不失濃厚香氣那邊我挺滿意 只是甜度真是稍高了・🍋 ʙ-ᴅᴀʏ sᴜʀᴘʀɪsᴇᴅ ʟᴇᴍᴏɴ ʏᴜᴢᴜ ᴛᴀʀᴛ 👍🏻・正當我打算付款離開時 店員跟我說還未結束可不是連甜點都吃過嗎 我當下真的不明所以原來他們為我準備驚喜 是我先前毫不知情的精緻小巧的檸檬柚子撻 層次感豐富亦很分明柚子蒟蒻是酸中一點甜 那酸韻剛好感覺清新檸檬慕絲我確實很喜愛 酸度是更上一層樓了撻皮微脆卻充滿牛油香 三者平衡度可謂一絕衷心謝謝你們各位安排 我定必好好銘記於心・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・🎏 𝓣𝓱𝓪𝓷𝓴 𝔂𝓸𝓾 𝓼𝓸 𝓶𝓾𝓬𝓱… 🫶🏻⚡️ 𝓘 𝓱𝓪𝓭 𝓼𝓾𝓬𝓱 𝓪 𝓰𝓻𝓮𝓪𝓽 𝓽𝓲𝓶𝓮 𝓱𝓮𝓻𝓮.・ᴘ.s.① 我真的好愛那個南瓜 🎃ᴘ.s.❷ 我能為了南瓜再訪嗎 ヽ(´o｀；・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・📍 ʀêᴠᴇʀɪ @restaurantreveri 👉🏻 上環孖沙街20-24號金德樓地舖- continue reading

Wasting time and money. Can’t believe they call themselves fine dinning. Not worth to try.1. Inefficient booking, late reply for the confirmation.2. Everything is just really small, the quality and the quantity can't compare with either LPM nor Racines. 3. It's a trap for the lunch set menu, only 1 choice of the main course doesn't need to add more money and yes we did add more money to have ONLY two small pieces of beef (BTW the waitress didn't even ask us how would we like to cook the meat) continue reading

📍RêveriHave longed to come to try this Japanese X French restaurant, using Japanese ingredients with French techniques.To start with, Japanese Mackerel Ceviche was refreshing and a piece of art to the eyes. The Uni Brioche reminds me of the one at Roganic but even richer with the uni on top. One of my favorite of the night was their Fole Gras Monaka with Shaoxing wine jelly, figs jam, caviar, chill aioli. They don’t make sense in a sentence but it was a flavor explosion. We then turned to a Pigeon Yakitori which was perfectly cooked. The richness was then washed off by the Trio Tomato with Compressed cucumber, basil, tomato water and tomato granita. Definitely a great palate cleanser! The two main dishes were surf and turf, just on two different plates. Both yummy but not surprising. For the carb dish, we tried both the Soy Marinated Toro and Spicy Ikura Rice and upgraded a portion Japanese abalone rice with liver sauce. I personally prefer the toro and Ikura version as the abalone was a bit tough. The dessert was a bit of a miss for me. Vanilla Braised Pineapple with Coconut granita, malibu cream cheese foam. It’s more of a Thai dish to me. However, the birthday lemon/yuzu tart was superb! Would easily choose it over the original dessert! Overall, a very nice restaurant that is full of potential! Price: HK$2,000 pp (dinner) Revisit: 9/10 continue reading

又一間好好食既fine dining 💜💚今次喺上環，呢個tasting menu 都係有改動過，為左迎合返我既口味，所以提早睇定menu，再同餐廳溝通好要改既菜式🩵以下係正常原set menu :❤️Ika NoodlesPear, uni, caviar, pickled lotus root yuzu and osmanthus sauce呢個noodles 其實係魷魚整到好似麵咁，配埋海膽+魚子醬，又有心機又好食🥰🧡Truffle BriocheJapanese scallop, aged cheddar cheese,scallion oil好重松露同芝士味既奶油蛋卷，仲有帶子on top ，非常香口好食，甜甜地，有啲似日本蛋卷咁但佢又似都包，好好食，仲係chef signature🫶🏻💛Razor ClamIberico ham, maitake, chicken broth winter melon, shaoxing wine蟶子配ham仲有冬瓜粒，個湯既味似西式creamy 磨菇湯咁既味，呢個配搭有驚喜😋💚Garden PeasPeas, mint cucumber yoghurt, apple jelly endive, salty egg volk一般黎講呢道菜應該係雪葩，但呢度用左枝豆配蘋果味啫喱，個汁係薄荷青瓜乳酪，好fresh 🫛🥒🩵Sea BreamMussel, squid, tapioca crisp garlic aioli, langoustine bisque魚+魷魚卷，用墨魚汁餅包住啲魚肉+魷魚做到好似壽司卷咁，面頭仲有青口，呢個都係心機滿滿💕💙Wagyu Beef Short RibsOrange carrot and pomme puree, comte cheese, chive個牛又淋又入味，聽友人講佢係今日最好食既一道菜（因為我唔食牛，未能為佢評分），仲聽講配埋個sauce 係非常match，平時大多數都係serve 牛扒類既類型（即係問你要幾成熟嗰啲），呢個係用慢煮方式去整，口感係似一絲絲。愛牛人士必選🐮因為我一早request，左要改牛，佢地轉左個龍蝦比我，仲有個炸龍蝦肉薯波，個醬係海膽cream sauce，perfect 😋💜French Duck RicePreserved vegetables, fole gras, sweet corn, port wine reduction* Upgrade to Abalone rice with liver sauce+HK$350 per person本身係鴨飯，upgrade左一個變成鮑魚+魚子醬飯，另一個一早改左做雞飯，兩個口味完全唔同style，但兩個都好好食！當然個鮑魚魚子醬係最好食，係今日之最，每一啖都覺得香氣滿滿，魚子醬本身咸咸地，鮑魚本身又冇太重既味，食落唔會勁重味，加埋鮑魚肝煮個飯…一流，真係建議要加錢試呢個💝🤎Chocolate ForestChocolate ganache, hazelnut mousse, chocolate sponge moutal pistachio cream cheese foam最後就係個甜品，朱古力甘納許 配滿滿既開心果仁醉，仲有開心果芝士cream ，唔算非常甜，呢個配搭都好夾🍰長知識系列：甘納許（法語：ganache）是一種由巧克力和鮮奶油組成的一種柔滑的奶油，主要用於夾心巧克力的軟心和一些糕點之用最後仲有茶比我地揀，玫瑰花杞子、洋甘菊、烏龍、薄荷等等，我哋揀咗玫瑰花杞子同埋烏龍🍵HK$ 1580 / per person continue reading