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A Beautiful Mother's Day Celebration @ Cepage
May 29, 2012
My mom loves beautiful artful food, and she also loves white asparagus, and corn. So when I saw all the latest food pictures of Cepage by Chef Lepinoy, I knew
was the place that I needed to bring her for Mother's Day celebration. Even though I hardly posted reviews these days, the food was so aesthetic and beautiful that I couldn't help but to share. Of course, the lovely afternoon with my dearest mom was also worth the record.
We started with some bread, and despite how tempting the Bordier butter was on the side, the
bacon flute and tomato and black olive focaccia
were great on their own.
White Asparagus Blanc-Mange, Oscietra Caviar, White Asparagus Coulis, Green Asparagus Puree
Mom loves asparagus especially the juicy white ones.
This dish is simply perfect for her.
The silky white “flan” and the white asparagus coulis were packed with the sweetness of white asparagus, further accentuated by the marine saltiness of the caviar and the mild grassiness of the green asparagus
All these elements were crafted into a piece of art with the
meticulously located green asparagus dots and the quenelle of caviar jewels.
Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar
Another favorite of my mom is corn. That is why when I saw this stunningly beautiful dish on Facebook I immediately asked Chef Lepinoy if I could have for my mom. Once again,
the plethora of caviar at the bottom worked brilliantly in elevating the sweetness of the corn soup, and the fluffy airy floating snowball rounded out the overall texture
. The corn-flavored popcorns added an additional textural contrast, and it really tasted like Tohato caramel corns, the Japanese snack!
La Saint-Jacques - Teppanyaki seared Tasmanian scallops with teriyaki sauce
In the past, the scallops at Cepage were cooked with Bordier seaweed butter, but this new “lighter” version was equally satisfying. In fact, the execution this time was better than my previous visit, with
the gigantic scallops cooked to perfection – slightly crispy on the seared surfaces, semi cooked throughout and the center almost raw like sashimi.
They were also
bursting with natural sweetness
, which I thought was hard to find as most of the jumbo scallops I tasted in Hong Kong were quite flavorless.
The teriyaki sauce was more like a light sweet soy dipping without the stickiness and viscosity of the ones for yakitori.
Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion
Another gorgeous and immaculately presented dish. There were actually a lot of sea urchin “tongues” inside, and when mixed with the lobster flan and fennel emulsion, it became a sea urchin veloute with bits of sea urchin meat in every bite.
The brininess of the uni was very much toned down when mixed with all the ingredients, but I liked the pungent fennel which gave the whole dish a distinct flavor profile.
Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad
A familiar dish as it was served in many Robuchon’s restaurants. This was good in flavor but a little awkward to enjoy with its tall yet small dimension. The foie gras and anago flavors complemented each other well both flavorwise and texturewise. The apple and daikon salad was great for refreshing the palate.
La Caille - A marriage of quail and foie gras with a light chicken veloute and green asparagus
Another new interpretation of their signature quail and foie gras dish, this dish was served a little more bistro -like (any coincidence? Wink wink?) and with a more rustic presentation. The quail leg was tender despite the lack of a crispy skin, and foie gras added richness to the breast meat. My mom quite liked the chicken veloute which served as a thick sauce. Surely more asparagus for my mom!
La Cabillaud - French Cod Cooked in "Meuniere Style", served in Modern "Grenobloise"
The black cod cooked in hooba leaf was a signature dish at Cepage which I loved, and with French cod the preparation also turned French.
The thick-cut fish had flawless texture and doneness, moist and velvety in every bite
. All the flavors of the dish came solely from the Grenobloise sauce. The tartness of lemon was VERY pronounced, and the brown butter flavor became very mild in comparison.
Les Fameuses Carolines
Composed of mini eclairs, marshmallows, and almond cookies, the platter was certainly an eye-candy on its own. My mom ate EVERYTHING on this platter without leaving me one!
I would only believe they tasted excellent from her reaction!
Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
I asked Chef Lepoiny to prepare this dessert for my mom as I knew instantly when I saw its picture on Facebook that she, as a corn fanatic, would love it.
This was truly a corn-lover heaven, with the warm soft soufflé, the cold creamy ice cream, and the crunchy caramel popcorn all packed with corn aroma and flavor. Mom LOVED it and it was certainly a highlight of the meal.
Les Iles Flottantes - Floating islands with custard sauce and pink pralines
I asked Chef Lepinoy to kindly write “Happy Mother’s Day” on one of the dishes, and he was so kind that he made this dessert into such a lovely and beautiful dish!
The dreamy and airy floating islands went impeccably well with the rich and creamy custard sauce, and the crunchy delightful almond and pink pralines and caramel lace completed the heavenly creation. This dessert was just so divine!
They were sweet on the palates yet sweeter in our hearts. It was the perfect finish for our lovely afternoon.
It is very hard these days to find true artistic food that taste great at the same time. Often time I found food that looks "too pretty" to taste not as good as it looks.
I was very impressed by Cepage in this meal as those amazing looking dishes, including the Snowball, the White Aparagus Flan, the scallops, the Hokkaido uni, and Trilogy of Sweet Corn Symphony, and the Floating Island to be all having impeccable flavors to match with the presentations
. I look forward to visiting Cepage very soon again for savoring more on the beautiful delicious dishes that combine art and food together!
The white asparagus dishes are seasonal items
The following dishes are off menu and are parts of Singapore promotion in August
-Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar
-The Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad
-Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion
-Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
White Asparagus Blanc-Mange,Floating Snowball,Hokkaido Uni,La Saint-Jacques,Trilogy of Sweet Corn Symphony,Les Iles Flottantes
Table Wait Time:
Date of Visit:
May 12, 2012
Spending per head:
Value for Money
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