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2012-09-26
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We made a reservation for five and got to try a lot of dishes from the menu and everything was a hit.This place is TOO GOOD for Hong Kong . The value to deliciousness ratio is outstanding--- I felt like i was in Manhattan or Madrid. We had the ox tongue which was just a dreamy cube of the juiciest and most flavorful meat ever. And it's no surprise, they have a sous vide machine running at 64C in the kitchen. We also had the amazing stand-out dish of aged iberian, it tasted like pure melty goodne
This place is TOO GOOD for Hong Kong . The value to deliciousness ratio is outstanding--- I felt like i was in Manhattan or Madrid.
We had the ox tongue which was just a dreamy cube of the juiciest and most flavorful meat ever. And it's no surprise, they have a sous vide machine running at 64C in the kitchen. We also had the amazing stand-out dish of aged iberian, it tasted like pure melty goodness. Their suckling pig's skin was so crispy it blew us all away. Basically every dish was very well executed. There are lot of creamy potato foams! These folks know how to cook animals!
Go for the lobster and sea urchin rice and you will be a happy person.
Their wine list is truly a feat, everything is so well priced and their cheapest bottle tastes like the most expensive bottle you'd get anywhere else. Go for a bottle of Rioja.
Seriously, think Ferran Adria at his most laid back--- these dishes the casual bites he wouldn't mind eating.
They have some serious equipment in the kitchen from a Combi Oven to a sous vide machine (plus I'm sure lots of issi whips), they're very well studied. I really wouldn't be surprised if the chef interned somewhere spectacular.
GO HERE!
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