|Taste ||Environment ||Service ||Hygiene |
Value for Money
|Alcoholic Drinks||Phone Reservation|
There are always room for improvements! Jan 08, 2013
My previous visit in September the view at View62 has stunned me. I have fallen for this restaurant since. Hence, decided to make a re-visit on Christmas Eve.
Food rating: 6/10*
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars
Olive oil butter, Walnut Polvoron, Black Olives Oreo, Foie Grass with Ginger Bread, Chestnut cream with milk foam (6/10)
Olive oil made into butter (fairly seasoned) and eat it with crackers. Walnut was made into foam and made into a salty version of Polvoron, very complex flavour. The black olives was made into pate put in between the salty Oreo. Chestnut cream with milk foam was rich and delicate, very Christmassy.
Salmon cooked at 40 degrees with tartar sauce in deconstruction (7/10)
The salmon was slow cooked in the water bath at 40 degrees. The salmon was cooked to medium, and very rich in flavour. The tartar sauce was separate into several ingredients and you have to mixed them to complete it.
Perhaps too fancy for me. The egg was cook and put a slice of bacon on top. The flavour does not really match, worth a try tho.
The sea bream was pan-fried to perfection, fairly season and fresh. The soup was stunning, fish stock was used to cook with potato and olive oil and topped with cockle, very rich and complex - impressive.
Pigeon with truffle pure and apple jelly (7/10)
The pigeon was cooked medium and the pure was just perfect. My favourite dish of the night, perhaps this is more close to the traditional style.
Chocolate Coulant Nitro (5/10)
The chocolate muse was cool with nitrogen by where we sat. It was great to watch, but once the muse are in a solid stage, it lost the magic, the flavour was delicate and great balance of sweetness between the cream, icing sugar and chocolate.
Give me a thumbs up if you like it!
Table Wait Time: 0 minute(s)
Date of Visit: Dec 24, 2012
Value for Money4
1400 tasting menu Nov 05, 2012
It’s been a while since I wrote a restaurant review, but felt that this experience was worth putting into words, firstly because the restaurant is so highly regarded, with its connection to one of the best chefs in the world, and secondly because molecular gastronomy and tasting menus are becoming more mainstream in HK and could use more feedback and encouragement.
We were seated in the VIP area, perhaps due to our reservation of the tasting menu, and were immediately attended to by our waiter, who asked for our order of drinks. Side note - While I understand that fine-dining restaurants do not tend to serve tap water, I couldn’t help but be slightly taken aback with the waiter’s express refusal of the same. I just don’t think a restaurant that cares about food should care that much about charging for water. It’s not like it’s even a ‘drink’ per se, but rather a necessity that should be a right to every customer?
Albeit slightly bummed, I was excited about starting on the first category in the tasting menu - the Snacks. First up: Sangria in suspension and olive oil butter. The sangria part was good, with quite an obvious alcohol content too. Unfortunately, the suspension aspect, which I presume was the crux of the creation, was not as successful. In fact, I was less impressed than I was when I first tried Fruit Tree’s apple & aloe vera juice. Most of the stuff that was meant to be suspended was not, and lay at the bottom of our glasses, resulting in us having to throw our heads back multiple times. I suggest they start serving it with spoons.
Rest of the snacks: Black sesame miso sponge cake and Philopizza ; liquid ham croquette ; truffle dentelle ; foie gras with spiced bread – all were aromatic and composed of diverse flavours and textures as well as delicately presented. However, while they definitely delighted my palate, they did not surprise it in the way that molecular gastronomy usually does. I found myself wondering what other sensations they were intended to conjure or evoke. When the composition of the food plainly just mirrors the food’s name, without further transformation or concept, it’s all but a fine-dining experience, short of a gastronomical journey.
Thus, by the end of the Snacks, I found my mind still in my brain and my socks still firmly on my feet.
Until the tapas: the XXI Century Omelet ; slow-cooked salmon ; and Carbonara Egg Nest. There is a reason why these dishes are the signature ones at this restaurant. I finally felt the extra bit of innovation that reconstructed my food into something more unexpected and out of the ordinary. I particularly enjoyed the Carbonara Egg Nest, which made me feel like I was literally eating a plate of Carbonara which had been reshaped into an egg in a nest. I had no idea how they did it, and loved that. For the record, the slow-cooked salmon was actually just slow-cooked salmon, but it was some seriously good slow-cooked salmon.
Lastly, the dessert and petit fours. There was (sadly) just one dessert - chocolate coulant nitro. It was good, and I appreciate that liquid-nitrogen-cooked stuff are innovative and rare in themselves, but when it’s the main (and only) dessert item, I felt like it needed something more than just crumbs on the side. As it was, it was nothing special, especially if you’ve already sampled other creations made with liquid-nitrogen. It was like a big, icy Ferrero Rocher, and not as good even, without the hazelnut in the center. As for the petit fours, let’s just say I admired the minimalist way in which they were presented…but not much else. Moreover, to add to the previous outright dismissal of tap water, there was also a minor lack of professionalism in the server’s lack of knowledge about the flavour of the macaroons, and a major lack of professionalism in his failure to revert. I was actually waiting to find out, because even after eating it, I still had no idea (in my defence, it was green, but tasted neither of pandan, green tea nor lime).
The above sums up my experience of the $1400 tasting menu. I guess on the whole, it still needed some work, whether it be treated as a fine-dining or a molecular gastronomy experience.
Spending per head: Approximately HKD1600(Dinner)
Value for Money2
The only 360 degrees revolving restaurant! Oct 03, 2012
View 62 is located on the 62nd floor of Hopewell centre in Wan Chai. The restaurant will bring you the stunning view around Hong Kong along with your meal. The journey includes Victoria Harbour, The Peak and the Happy Valley. The cosy and elegant setting not only enhances your experience at View 62, together with the spectacular view, it brings you an unforgettable experience.
The staffs are very professional, not as the other reviews suggested on the internet. They know the food menu thoroughly and the wine guy would perfectly match your meal with the perfect wine. More importantly, it has over 100+ teas for you to choose from. I am sure this is the new top-notch top would earns Michline’s recognition next year.
Food rating: 7/10*
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin stars
XXI Century Omelet (7/10)
The omelette was separated in 3 layers. The top was potato foam, then it was the egg foam, and at the bottom was a caramelised onion. You needed to spoon from the top to bottom and eat all 3 layers together. The flavour and texture was extraordinary, greatly seasoned, delicate, rich and foamy.
This is one of the better potato puree I have tried, it reminded me the Joel Robuchon potato puree at London. The octopus was seasoned with paprika, slightly sweet, but the salt and pepper was not seasoned equally, some were rather tasteless, some were perfect. But the texture was outstanding; the chef got its timing right.
The foie-gras was made in the puree state and place at the bottom and then topped with the lentils soup. All 3 ingredients have very strong flavour, the beginning it was rather difficult to get the foie-gras from the bottom; hence it was over powered but the lentils. Vice versa, toward the ends, each spoon of soup was full of foie-gras, hence it was dominated by the foie-gras. The innovation was great, but the results weren’t exactly perfect.
The garoupa was cooked in water bath and then pan-fired. The garoupa was perfectly seasoned, and was just slightly over cooked. Great presentation, and the green sauce and cuttlefish noodles was absolutely spectacular, full of flavours.
The beef was some high quality stuff; it was full of the meaty flavour. It was accompany with a sweet and delicate onion sauce. The artichoke and the bacon was perfectly seasoned, that enhanced the comparison of the beef was not seasoned. If the Beef was well seasoned, this would have been my favourite dish.
This has to be the best Tiramisu I have ate in my life so far. It was totally different with the conventional one. The mascarpone was unexceptionally smooth. I don’t know what else, I should comment, please try it out yourself.
Give me a thumbs up if you like it!
Table Wait Time: 0 minute(s)
Date of Visit: Sep 28, 2012
Spending per head: Approximately HKD825(Dinner)
Value for Money4
The dinner set is a steal Sep 03, 2012
My father read about the tasting menus at this recently opened restaurant specializing in molecular gastronomy and suggested that we try it sometime. We finally had a chance to go today and realized that without advance booking only the regular dinner sets were available. At the price of HKD 680, we did not set particular high expectations.
Between the three of us we ordered just about everything available on the menus and was quite impressed in general. For an extra HKD 200 we had the choice of either the pasta with lobster or the risotto. Both were above standards. I would say the pasta is among the best I had in Asia.
All in all, the dinner set is value for money. The service may not be up to the standard of a hotel restaurant, but the view more then compensated for that. I would try their tasting menu sometime given the positive experience.
Date of Visit: Oct 02, 2011
Spending per head: Approximately HKD970(Dinner)
Overrated restaurant Aug 19, 2012
View 62 by Paco Roncero is now the hottest dining destination in Hong Kong, brought to us by the world-famous chef, Paco Roncero, who is the author of the prize-winning cookbook “Tapas y Gastronomia Siglo XXI” and gained two Michelin stars in 2009 for the restaurant, La Terraza del Casino in Madrid.
Housed on the top floor of Hopewell Centre, View 62 is the only revolving restaurant in Hong Kong and will complete a 360-degree turn every 2 hours, overlooking the panoramic view of Hong Kong. View 62 has their own elevator in Hopewell Centre, and my friends and I were thoroughly impressed by the grandeur of the view inside the lift (second photo below)!
We went to the restaurant during its soft opening, so only tasting menus, ranging from $680 to $1800 per head, were available. The interior of the restaurant was sophisticated and refined. However, the quality of the food and the service of View 62 did not match its opulent settings. The Nouvelle European cuisine lacked energy, and failed to astonish us in any respect. While the waiters were friendly and enthusiastic, we could not help noticing their lack of expertise and understanding of the dishes, which seemed unbefitting for such a purportedly high-end restaurant. Similar to Felix at The Peninsular, we were given an ipad to browse the wine list, but the wine selection was inextensive and many of the wines did not have a description to them.
The food, wine selection and service at View 62 could not be considered magnificent, but the view of the restaurant was truly spectacular. Even though a revolving floor is not a novel concept, my friends and I were still somewhat intrigued, and could not help childishly discussing which part of Hong Kong we were looking at (“When are we getting back to Central?”,”Oh, is that my office?”) One word of warning though: we all felt dizzy around ten minutes into the meal, and it was not alcohol-induced as we had not started drinking then. Fortunately, none of us vomited, thanks to the small portions of the dishes which left all of us feeling hungry.
Value for Money2
Extremely disappointing! Aug 12, 2012
I guess my worst dinning experience in HK. Service was loosy. It took hours for being served: more than 30 min between the order and the first so called " tapas" which eventually is a mini square kind of tart filled with very little herbs/salad served with a paste of olive oil which is absolutely awful. It feels like eating old butter.. Our bottle of wine also took more than 1/2 hour to be served.. despite asking for it.
Then came the 21th century omelette.. A kind of mousse made of different layers of yolk, egg whites, potatoes. I couldn't eat more than 2 spoons; again I was felling like eating butter with double cream... As a starter , I chose the octopus: average: too salty and served lukewarm. This plate should be either cold or warm, depending on the seasonings, but not in the middle. I took the garoupa as main course, which arrived almost cold and totally overcook. The fish tasted as dry paper. I sent it back.. The second version was better, but the fish was pretty tasteless and the portion quite small (around 40g).
Then came the dessert: I hesitated between the strawberry and the pineapple. I took the pineapple.. Should have taken the strawberry, which tasted much better. To make it simple, the pineapple was drowned into a heavy buttered cream that I again couldn't eat. I therefore asked for a cup of pineapple without anything else. When tasting it, I had the feeling it was a canned one!! It didn't taste at all like fresh pineapple.
It's the first time in my life that I dislike or can't eat EACH course of the menu and send back 2 out of 5 ( if I count the mini tapas as a course).
So I guess I can't say anything positive about this "wannabe" spanish fusion trendy food. That being said, the venue is amazing and the view breathtaking. I fed myself with the beautiful panorama of HK by night!!
Table Wait Time: 0 minute(s)
Date of Visit: Aug 10, 2012
Value for Money1
Restaurant with No Service Jul 06, 2012
Quite looked forward to try this new restaurant. Booked a table for 6 for dinner. There were 4 menus, the two more expensive tasting menus would need deposit, could not be bothered.
5 for us chose the 680 menu, one chose the 860. the only difference is the addition of Iberico Presa and the Turbot.
To be honest, overall, the food was modern, bright, with a bit of depth, nothing much to complain about, but could not convince me that they were of 2-star standard. (Comparing to many restaurants I had tried out in Spain, the concept, the qualities and the taste of various dishes here are fairly ordinary)
In my opinion, the best dishes are the Philo Pizza (extremely intense flavour) and the Pigeon (the flavour is subtle and nicely balanced with the apple jelly) , both perfect.
The wine list is poorly compiled, very ordinary choices, but the mark up is not high. Good value for money.
We could not expect the services to be too good for a new restaurant, but it was exceptionally poor. I could not blame the waiters/waitresses, in fact they were friendly and cheerful. There were a couple of managers (by the look of their outfit), but they were running around madly, helping to bring out plates of foods from the kitchen, and totally ignored what had happened in the restaurant, there being no supervision, and it was chaotic!
The funniest part was that we decanted the second bottle of wine we ordered, and when we ordered the third bottle ( a completely different wine), we wanted it to be decanted as well, then the wine guy (I would not call him sommelier) took the empty decanter which held the second bottle of wine, was about to pour the new bottle of wine into the used decanter, we stopped him immediately, he then told us that they ran out of decanter, and he would use the wine to rinse it!
We asked him to rinse it with water, he replied firmly that they would only rinse it with the wine from the new bottle or use house wine for rinsing!! ( Saving the argument, we settle to drink the wine directly from the bottle )
This is totally amateurish, I fully understand which school he was from, it was because these young wine guys were not properly trained, they had been to a few cheap wine tasting sessions, and normally in those sessions, due to time and resources contraints, the decanters would be re-used by rinsing with wine. Again, it reflected how poorly this restaurant was run, how can a fine-dining restaurant relies the serving of wine to a chap who does not even have wine knowledge.
I will probably try this restaurant again, but definitely not in the next 6 months.
Date of Visit: Jun 29, 2012
Spending per head: Approximately HKD1300(Dinner)
Value for Money4
360-degree panoramic view of Victorian Habour Jun 25, 2012
R66 has been famous among Lonely Planet readers, which has become as must-go dining place in one's Hong Kong trip. Just a few months after the closing of R66, the place has been renovated into a new Spanish restaurant View 62 by Paco Roncero, hosted by Paco Roncero, the student of Adria Ferran of El Bulli. Located on the 62nd floor of Hopewell centre which was once the highest commercial centre in Hong Kong, View 62 offers dining a unique experience above the clouds overseeing a magnificent panoramic view of Hong Kong while the revolving restaurant moves a round every hour.
Supplementary Information:The dining environment is spectacular and romantic, well fit for special days and couple. This restaurant is still under trial operation and so there is still room to improve. Very attentive service. Definitely would come back later to try out the dinner.
Date of Visit: Jun 24, 2012
Spending per head: Approximately HKD370(Lunch)
Value for Money3