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2016-03-12
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Went to Cafe Gray Delux one evening and had some of their signature dishes.Started off with Laurent-perrier Brut champagne:+++++Foie gras torchon:The foie gras was silky and rich complemented by the Cumberland sauce and jelly.+++++Marsala glazed veal cheek:The cheek was soft and gelatinous.+++++Cured Tasmanian salmon lemon and chili, avocado cucumber salsa:+++++ The dishes I had will be served at the Taste of Hong Kong at the Central Harbourfront from the 10th to the 13th March 2016.Twelve of Ho
Started off with Laurent-perrier Brut champagne:
+++++Foie gras torchon:
The foie gras was silky and rich complemented by the Cumberland sauce and jelly.+++++
Marsala glazed veal cheek:
The cheek was soft and gelatinous.+++++
Cured Tasmanian salmon lemon and chili, avocado cucumber salsa:
+++++ The dishes I had will be served at the Taste of Hong Kong at the Central Harbourfront from the 10th to the 13th March 2016.
Twelve of Hong Kong’s most celebrated restaurants, such as Amber, Tin Lung Heen and Yardbird will come together to serve a premium menu of more than 40 signature dishes on small plates and iconic one-off festival creations-all in one location.
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