Restaurant Petrus    珀翠餐廳  

I usually take pics of dessert rather than main dishes, reason to my love for sweet stuff.

I have been there 3 times, In my memory lobster Bisuqe was very nice, yet the second time I came I didn't have the "wow" feelings.

The food here aren't particularly excellent, the reason to come is more of the decor, romantic atmosphere , nice harbour view with beautiful chandaliers. Good services too.If you come between 7-10 , there will be a harp playing for you. Harp for French cuisine, a good match.This is an excellent dessert. A smooth dark chocolate top with raspberry, strawberry sorbet and pink cream. I fall in love with it.

A belated Christmas post.

There are always so many choices for Christmas dinners each year that it becomes quite frustrating to decide on one. This year, after perusing through a few of the set menus, Mr. C and I decided that the menu at Petrus seemed quite decent and it was also a plus for me since it would be my first time there.

Inside the Island Shangri-La hotel, Petrus sits high up on the 56th floor. Dimly lit, the decor of the setting is supremely grand with a touch of old-world elegance adding to its charm. We were seated at one of the tables next to the window offering an unobstructed view of the water. Although it was really too dark to appreciate the water view, I can imagine how beautiful it would be for those dining during lunch time on a cloudless sunny day~

As soon as we were seated, we were offered an apertif of champagne and a variety of breads were brought around by the waiter for our selection. The quality of bread was quite good, my choice of baguette was crunchy with airy, soft insides while the butter roll was pillow soft with an almost croissant like taste due to the amount of butter used.The first course was a caviar and rock fish soup jelly with marinated scallop. Very simply presented crowned with a generous serving of caviar, the scallop was fresh and sweet, but I found the rock fish soup to have quite a fishy smell, which was slightly off-putting, but taste-wise it was still acceptable.

I had heard a lot of positives about this restaurant and was longing to try and the opportunity came when a business associate invited me to dinner last night. The setting, view and food was fine except for the service which I would consider third class! To be exact, it was the captain who was rude and unhelpful. The way he handed us the menu was like dishing out food in a cheap food mess. He would not entertain my order to have just ice cream for dessert and was unhelpful in explaining what alternatives I can consider.It's ashame that one should experience such bad service at an upmarket establishment like this. May be the captain is not worried about his job as I heard news today that the HK job market is improving .........

A very nice Restaurant with good food and good service. Erica and the team did professionally told you the detail of every dish, so you can enjoy it very much.

Also, having a window seat is fantastic arrangement.

Sometimes, spend 4 hours for a dinner did worth to your life.

It was a sunny Saturday, the perfect day for the 7s. However, was caught in the traffic because of the Rugby tournament. I was expecting a restaurant with such quality would confirm the booking, perhaps I am expected too much from a French Michelin restaurant at a 5 star hotel.

Finally, we arrived the restaurant 45 minutes late. Staff gave me a friendly impression upon arrival; guided me to the restaurant and the table professionally. The restaurant looks elegantly furnished with a tremendous view of the Victoria Harbor! Love it!

The pleasant impression was vanished within minutes. Why’s that, the water was served 20 minutes after we were seated and another 15 minutes for the menu. In general, the menu was well structured and easy to read, more importantly, the waiter has explained it clearly and competently. We understand we were late, couple of dishes was sold out, that fine with us (hint of fresh ingredient), and the waiter handled it proficiently. Nonetheless, the menu wasn’t seasonal; a winter menu was hand out when we are in the spring season (If I wasn’t mistaken).

When we are ready to order, the waiter who took the orders was rather layback – over friendly – after all we are your customer instead of your mate. I have ordered a pigeon for the entree, and the waiter did not ask how I would prefer. I gave him a chance by asking how do you cook it, and hoping that he would ask the question a customer would expect, yet, preference was clarified. The worst of all, I suggested pink (medium) would be desire, conversation should have ended there. Nevertheless, he replied – Pink is good, perfect, that’s how we cook it – It was somewhat arrogant.

After we ordered, bread was served. It was soft and freshly made, served warm. We particularly like the seaweed butter Petrus provided, very innovative! Appetizers were sent to us 15 minutes later, were well organized, presented and explained. A note on the seasoned salt on the table! We were extremely festinated and amazed about it. There were 6 different flavors (Rock salt, Indian spices salt, pepper spices salt, chives and other herbs salt, wine salts and volcano mineral salt), though, the statement (see below) the waiter responded was fairly egotistical! “Well I don’t think you would need it anyway. Enjoy your meal” Grinned pretentiously. However, there were a long wait between appetizers and the entrées, over 30 minutes!Scallop and pig trotter in fresh herb vinaigrette
-It was refreshing, simple, and finely present. Loved the sourness of the vinaigrette which suited the raw scallop and pig trotter. The herbs gave the pig trotter some crunchiness. Perfect for lunch.Seared veal sweetbread, sea lettuce, asparagus tips and watercress
-Veal was nicely cooked, pink. The vegetable was well cooked, quite like the sea lettuce with a little bit of saltiness, go well with the gravy. It was not a heavy dish for a late afternoon lunch. Hokkaido bay scallop roasted with citrus butter, endives, red wine sauce
-Scallop was cooked perfectly, wasn’t over cook at all! Perhaps if seasoned with curry salt would give the scallop a kick! Never thought the red wine sauce would go well with the endives!Bress quail and pearl onion risotto
-The quail was a little over cooked and the risotto was undercook. Rather disappointed. The taste in general wasn’t bad.Thin layers white chocolate, crispy almond praline with caramel cream
-It was beautifully presented! Loved the presentation. Probably one of my favorite of the day! Selection of Cheese
-The waiter answered my endless questions with patient. Round of applause. One of the cheeses was made with wine, quite extraordinary.

In general, I will definitely re-visit because of the food and the ambience, but not for the services. I have heard that this has been a consistent problem over the years, if Petrus wants to compete with other fine dining restaurants; services are certainly an area to improve!

To pre celebrate valentines' day, we chose Petrus, one of the famous michelin restaurants in Shangri﹣la Hotel for lunch There are great view and foods served but the service was not as good as Amber

適逢 Shangrila 40 週年 facebook offer，生日正日光顧 2人全單半價。連 set dinner 都可以得。實在冇理由唔試一試。

服務和食物都甚有質素，沒有因為你食半價便服務變差，值得加分。

We have ordered a tasting menu - 8-course ($1480) and a 6-course set dinner ($1080). Both are good but it's really full towards the end.The duck liver terrine is very nice. Quite a good combination.The cod is really smooth but the coco beans are really filling. I couldn't finish all.The beef breast is full of beef taste. It's tender though it's well done.The best dish in the tasting menu. The egg is slow cooked at 60 degree celcius. It's so smooth and silky and the beetroot powder on top is just perfect !The brill fillet is wrapped inside the seaweed, but it's not as smooth as the cod.The macaron is not up to standard though the look is good.

On the whole the dessert is not as good as expected. Other than that, the rest is satisfying and worth trying with such a discount, such an ambience and service.

Enjoy having dinner at Petrus! Food is always good!

I always like restaurant with luxury ambiance for special occasions, Petrus, Toscana (closed), Grissini, Gadda's, Brasserie on the Eight...Food in Petrus is very sophisticated, always like to taste their 6-course/ 8-course menu.

The appetizer was great, tomato, with black truffle and Burrata cheese, tomato is sweet and matched nicely with the vinegar, mixing cheese and truffle, this was a mouth watering appetizer.The best food for the night is Celeriac Risotto, meadow mushroom with organic poached egg. The rice with the a hint of mushroom flavor, in additional to the taste of fresh and smooth egg yolk, the combination is just matched so well in my mouth. Highly recommended.Other food was nice as well, ending with a very delicious souffle, smooth and warm, inside is in molten stage! Very delicious!

Great to enjoy a nice dinner with Wine...^^Overall service was good.....despite one staff was a bit rude...

It's worth to enjoy life once a while~

It was a very nice Sunday lunch at Petrus. What a price! HKD468 for a 3 course meal plus a glass of wine. The service was excellent, very attentive.

The food was superb. I started with Melon and Ham jelly. A very refreshing entree for summer. Followed by a zucchini soup. Generous size soup. My main course was duck with roast peaches. The peaches matched perfectly with the medium rare duck breast.

Not a very busy restaurant, which suited me fine as I could have a peace and quiet lunch with my family and enjoying the view from the restaurant.

As I was so impressed with their lunch, I would definitely try their dinner very soon.

I had a lunch at Petrus with a free gift coupon. I didn't have to pay out of my pocket. That's why I guess I can review my experience from a more detached stance than could those who paid on their own. In terms of decoration, service and the manner in which the food was presented, Petrus was really high class but in fact its food did not significantly impress me.

Expatriate captains, customers who spoke 90% Cantonese with 10% English (words), the panoramic view over the Victoria Harbour and the extravagance of the interior design altogether created a sense of pride for eating in such restaurant.

The food was not particularly surprising me, though. I ordered Foi Gras de Canard (duck liver paste) as the appetizer. It was fine. Normal taste of duck foi gras paste. What was really special instead were the three tiny jelly cubes that decorated the dish. These cubes were transparent and with a lemon taste. Fragments of gold foil were mixed in the cubes. And a small triangular slice of cucumber was placed on each cube. These three cubes freshened the mouth after eating the creamy duck foi gras paste.

Also, the bread was edible but its seaweed butter was even better. My soup was bean soup. A paste of fresh cream in the middle of the soup. Nothing special.

My main course was chicken breast. The chicken per se was not special. However, the most rewarding part of this chicken breast was the sauce. The sauce was made up of truffle. It drew out the chicken taste and transformed into something that I could regard as delicious.

The home-made ice cream and the dessert were not impressive to me. That's why I can hardly recall how they looked like or what they tasted. The chocolate and candies that followed the dessert were nothing special to me, either. White or red wine and a cup of tea or coffee were included. But, the mineral water was not free (around HK$100 per bottle). The lunch was originally more than HK$650 each, not including the surcharge and tip.

Hi everyone. I am definitely brand new here. My boyfriend is from HK so that's how I found out about this website.

Anyways...here we go about the restaurant. It was my first time spending a getaway weekend with my boyfriend in HK. Since he knew that I have a special craving for Italian cuisine and have never tried French food before, he made a reservation for Petrus for our anniversary.

As we walked out of the elevator, there was a sense of expectation like you knew you were about to enter somewhere very special. Apart from the breathtaking view of Victoria Harbor enhanced by the large crystal windows, there are plenty of statues and paintings on the wall that were pure art, and the lamps and carpet just added a special flavor to it. The nicest touch to me was their “handbag stools” they provide for the ladies.

Since I had to catch a flight later afternoon, we only went there for lunch. So we both ordered the set menu. I had the tomato and black truffle risotto as well as the Atlantic cod. The dishes were wonderfully decorated and well prepared. I was amazed by the tenderness and freshness of the fish since it is usually very hard to achieve the right balance of ingredients and cook for the right amount of time. I personally think as a seafood lover, that was the best fish I have ever tried! However, I found both of them a little salty to my standard, especially the risotto. For dessert, I was actually slightly disappointed due to my high expectations for the servant’s recommendations. I had warm bitter chocolate soufflé and my boyfriend had lavender sherbet. The soufflé was above average—chocolate was a little too sweet to me and it was a little over baked—not surprising enough. The lavender sherbet did not taste like lavender. It was instead covered with chunks of mango. We actually thought they missed our order.

However, despite my over-harshness about the food, I still enjoyed their impeccable service and would recommend to anyone who wants to indulge their special ones. The food, I have to say, was excellent, but just not sublime. However, the entire experience was truly spectacular. It is the venue to spoil your love!

We got there around 12pm. They got us a lovely table by the windows. The view was fantastic. Even though the weather wasn't that good but we still enjoyed the food and the view very much. I wish I could have my meal there every day. lol
It was such a wonderful birthday meal! We will definitely go there again. The service was excellent and the view was just amazing. You can't really see it from the photos though. This restaurant is up on the 56th floor. It was very relaxing in there. We spent 3 hours enjoying our lunch. Everything was 5 stars!
The food looks like art and the taste was brilliant too!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. -Pavarotti

Usually I mention food first, but this time I shall talk about service at the outset. I think, at restaurants like Petrus, service is as important, if not more important, than the execution of dishes.

Pampering:
The service manager, Mr. Nicolas Pierron, is familiar with D. D was warmly greeted upon arrival and we were led to our corner seat next to the full length window overlooking Victoria Habour. The round tables were placed a considerable distance from each other, to offer guests maximum privacy for an intimate meal. Petrus is a rather quiet restaurant. Diners conversed in hushed voices. You wouldn't need to eavesdrop unintentionally on anothers' conversation.

Conversation was comfortable and professional with the Frenchman. He was svelte and polite - excellent manager material at a French restaurant. Loved it when he said 'bon appetit' to start off our enjoyable meal.

And of course the impeccable view. No complaints.

Food
1. Bread basket
As you can see there were quite a number of choices. The two i had: the square-shaped one (kind of like a butter roll) was soft, sweet and warm. The other eye-shaped one was slightly doughy, but went well with the salts provided (6 types, to be sprinkled on bread smeared with a bit of butter, preferably unsalted). The salts are very interesting. Gotta try each and every type when you go there!

2. The largest truffle i have ever seen
i hope that some of the shavings on my entre came from this humongous truffle. it was kept in this large glass jar seated almost in the center of the dining room. heh. Like some kind of showpiece. Indeed it deserves some attention. The waiter brought it over for us to smell and whet our appetites, and told us we could consider including it in our meal.

3. Marinated mediteranean sardines, semolina with parsley and mint
This was arranged like artwork. The sardines were very fresh and had no horrible stale fishy taste, great. I usually do not eat undercooked fish but upon D's prompt I tried a large bite (with a bit of everything). The most amazing thing about this dish is the multiple sensations you had from chewing on the bite. First it was the fragrance from the parsley and mint, then the bed of semolina, lastly the sardine. Interesting and exciting. But I would not have ordered this dish because I am not a fan of undercooked fish...heh. Or is it because my pasta was too good?

4. Tuscany artisanal pasta with aged parmesan, spring onions and shaved summer truffle 8.5/10
Could not have asked for more truffle shavings. paper-thin but fragrant. They were very delicate - i think i prefer eating delicate truffle shavings over thick-cut truffle. Pasta was interesting: about as thick as half a pencil, hollowed out, therefore the cheese and onion juices seeped into that hollow, making every bite a savoury delight! I loved sucking the juices from the hollow. Very yummy. This is definitely recommended.

5. Translucent Cocotte of Hakodate calamari and shellfish, basil oil
I didn't try this dish because I am not particularly fond of seafood. But the execution was special, nice to watch. It came in a transparent plastic bag, tied up ontop to 'prevent the aromas from escaping'. When both mains were served, the waitress undid the bow and poured out the steaming hot contents. D smelled the aroma and smiled in content.

6. Roast North Atlantic Cod, grilled eggplant and piquillos with anchovy butter
9/10 If I had to recommend one dish from the entire meal it would probably be this. Because everything on this plate, from the steak itself, down to the last leaf plated, had its own purpose, and the chef's mischief reflected in it. Grilled eggplant - you'd have expected it to be thick, and soggy in the middle, roasted skin, but this one was very thinly sliced, and roasted so that it curled up and became crisp. It was crisp and chewy at the same time. And it was caramelized. When you put that, piquillos (a variety of chili, but sweet and juicy more than hot) and the baby spinach into your mouth in one go, you become one happy diner.
As for the fish, i liked it because it wasn't as oily as I'd expected. Meat was firm and I had to use my knife to assist me - couldn't flake it properly with back of fork alone. Well-seasoned, such that it retained some fishy freshness (not the nasty fishy taste). Like!

7. Petit fours
Personally I am not a big fan, but since we didn't order any dessert, these bite-sized things sufficed. Prefer the chocolate ones. The lemony custardy tarts were too sour. And I didn't enjoy the yellow block of gelatine either, there really isn't much point.

Conclusion:
When I left, the receptionist accompanied me all the way to the transparent bullet elevator, pressed it for me, said something in French which I could not understand, to which I smiled and nodded, said thankyou in reply, and continued waiting for the lift, which was a relatively short wait, considering the fact that this particular building had 56 storeys in it.

I am definitely coming back.

It's been a few years since I last paid to dine here, so I looked forward to seeing how the restaurant compares with its peers.

We were presented with the menu and introduced to the tasting menus. None of us really wanted to go through the full tasting menus, but some of the items did look pretty good. We asked the maître d' if we could order a few items from the tasting menus, and the initial response was negative... Huh? This is a Michelin-starred French restaurant, and they actually said "No" to a simple request from the customer? I was kinda surprised. Eventually the maître d' relented and promised to check with the chef, trying to lighten up the atmosphere by joking a little. In my mind though, I'd already deducted a few points from my score...

We started with some warm cheese puffs and white mushroom sandwiches. The cheese puffs were pretty decent, but the raw white mushrooms in the sandwiches were pretty refreshing and full of the clean flavors of summer.

The amuse bouche was a Brittany sea snail with (white wine?) jelly and homemade mayonnaise. The sea snail was nice and chewy, with good flavors. The mayo was pretty damn rich and good, balanced out by the refreshing jelly. We all wondered why the piece of nori was there...

Œuf mollet croustillant à la truffe noire, crème d'asperge - when the dome-shaped cover was removed, the strong fragrance of the Australian black truffles hit the nose immediately. It was obvious that the truffles were very fresh, but somehow tonight the scent reminded me of bleach... The crispy batter contained a boiled egg with semi-soft yolk. Not bad. The asparagus was very nice, and my slices of black truffles disappeared in no time. Not so sure about the gold foil... Why is this back in fashion again? My last lunch here also featured gold foil on the dessert...

Crevette carabinieros juste cuite, fine feuille de foie gras au caviar - I just can't resist these red prawns... and they were barely cooked so none of the natural sweetness was lost. The heads were deep-fried and crunchy. I found it interesting that they served the prawns with thin layers of sweet foie gras terrine and quenelles of savory Aquitaine caviar. Pretty good, though...

Pièce de porc iberique en deux services: la peau croustillante, les pieds et le boudin, hachis d'aubergine; la côte glacée à la sauge, tomate farcie - how can I resist pork, especially Iberian pork?! This was served two ways, which meant that this was a huge main course... The glazed pork chop came first, with the unnecessary sage on top which was meant to cover up any "unpleasant" smell of the pork itself, but in reality only served to detract from the original goodness. It was also not the best piece of pork chop I've had... just a little overcooked for my taste. And where was the yummy strip of fat I was looking for?! The tomato was stuffed with a mixture containing meat from just above the trotter (the waiter said "腳踭肉"...) and was kinda interesting albeit a little fatty.

Part 2 was a trio consisting of crispy skin (with the layer of fat underneath, of course!), blood sausage, and trotter meat. All three parts were pretty good, as was the layer of eggplant underneath. I could never say "no" to crispy skin... nor blood sausage, for that matter.

Carré de mangue, sorbet acidulé à l'hibiscus - we debated about whether or not to have dessert, and in the end I gave in. The mango "square" was pretty decent, and the foam on top was yummy, too. Maybe my tastebuds were off, but I didn't get the slightest hint of hibiscus flavor in the sorbet... it was all mango to me, despite the darker color. Here again we had some gold foil on top of some mango gelée...

We had small platters of fruits and petits fours to finish. The chocolate sandwich was decent, but the rose macaron was just OK.

original blogpost with pictures and wine notes: http://chi-he-wan-le.blogspot.com/2010/08/black-and-gold.html