March 16 has always been a special date, and 16/03/2013, I had a rendez-vous with One Thirty-One. I have first come to hear about this restaurant through the blog of one of my favorite food blogger where he complimented this restaurant to be better than Caprice. Due to its location, it took me 3 years before I really came on this night.

At the first sight of it, I thought I had left Hong Kong. One Thirty-One was located in the middle of nowhere, housed in a 3-storey villa! Stepping through the gates and entering the villa, I found myself in a cozy dining area where there were less than 10 tables in the room. We were seated in the corner and excitedly waiting for the dinner to begin.The Amuse Bouche was prepared with beef cheek served on a biscuit. Hmmm~ Loved the melting texture of the warm beef cheek while there was a mouthful of crispy biscuit!To start the journey, we had Sole - Dover, Spinach, Oscietra. The Seaweed part was made like a river, with caviar and cucumber on top. I almost cleaned the plate without anything left even when I was not a fan of cucumber-taste stuff ! The Dover Sole was very tender and juicy.Followed by Scallop - Pumpkin, Ikura, Sea Urchin, and my favorite in the dish was actually not scallops! I adored the steamed egg that was cooked with pumpkin! The sweetness of the pumpkin was perfectly infused in the smoothess of the egg, and it was a compliment when served with scallops. The scallops themselves were a little bland in taste but glad there was silky steamed egg, tasty salmon roe and fresh see urchin to go with.Now that we were done with the appetizers, the soup arrived! Consomme - Beef Cheek, Capsicum, Herbs. This reminded me how I was served soup at the Mandarin Oriental and I reckoned that might be a trait that Chef Caith has worked there before. I took a picture before soup was poured onto the plate and the beef cheek cubes started floating around. Beef Cheek was tender as the amuse bouche. There was tastes of pepper along in the soup as well. Perhaps I was looking for more surprises from this dish thus I found it pretty ordinary.By the name of it, I already realized myself in love with the dish. Almost all ingredients are my favorite! Pluma de Iberico - Onion, Lychee, Pear. The iberico pork was squeezed together in 3 layers thus it looked like a whole spare rib on the plate. I reckoned perhaps it was not a very good idea to press the pork too much that the juice might have been squeezed out. The meat was a little dried out here. It might need a little sauce to complement or it might be a better idea to have them cookied in cubes or slices.During the whole dinner, we were attracted by this aroma of earl grey, and finally we arrived at this dish - Brochette - Lamb, Earl Grey, Vegetables. The dish was presented like a skewer. Lamb was decent; however perhaps the natural taste of lamb meat was rather strong, thus I found the earl grey aroma a little weak from the dish. There was also some Pretty much done with the main, our cheese plate was served. Would have been better if I remembered the names.My main of the tasting menu, as always, was dessert. Chocolate Dome - Banana, Coconut, Vanilla was nicely placed on our table, we took our pictures asap, and then! vroom! Hot Chocolate was poured onto the dome and it collapsed! The Vanilla and Coconut ice-cream were great, and I loved how there were candies inside that gave out 'ziiii ziiii ziiii' in your cavity, like tiny tiny bombs! This was definitely a likeable course!I loved how Chef Caith would come introduce all his courses to every table, that I could really ask specific questions on each of the lovely dishes. The dinner as a whole was a great experience, I felt like I have spent a night outside of Hong Kong while I reckoned improvements could be made in some of the dishes. I look forward to more creative and amazing dishes from One Thirty-One that when I visit the next time, I would be wow-ed!

Like a luxury vacation, gather good friends and spend the afternoon at 131. The food is devine and hassle free, cause the chef chooses and prepares it all for you. Our group often bring the kids and some balls and such for them to play in the yard. Can order pizza delivery for the kids. There is a small beach where they can explore while adults watch from the verandah.

I've been here many times and the food is always absolutely delicious. From fancy to simple... I can still taste the tomato basil consumme from years ago. Was so good!

You get what you pay for - its an experience, not just a meal.

一年兩度的城中飲食盛事《Restaurant Week 香港餐廳週》又來了! 也是時候跟大家分享一下「檸茶」於上回「餐廳週」中最佳的用餐體驗, 這次的幸運兒是一家鮮為人知的神秘餐廳 － one-thirtyone。相信很多人和「檸茶」一樣, 從來未聽過這家餐廳的名字, 但 one-thirtyone 卻成為上回「餐廳週」中首家宣告爆滿的餐廳, 說的是於未公開接受訂座時已經爆滿, 說得清楚一些應該是最優先訂座時 (即接受 DiningCity VIP 優先訂座之前) 已經爆滿, 聽說是一小時內的事, 情況就跟過去兩回的 BO Innovation 一樣, 但至少 BO Innovation 是一家著名的星級餐廳, 而今次 one-thirtyone 的爆滿情況則引來眾多 Restaurant Week fans 的高度注視, 並為這家餐廳披上神秘面紗。果然, 皇天不負有心人, 於某次進入預訂系統期間, 給「檸茶」發現了這家長期爆滿的 one-thirty 由 "Fully Booked" 變成 "Book Now", 於是便以極速預訂了相信是城中僅有的兩個位置, 並隨即改變原有行程, 來到這個神秘國度。品嚐過數款驚喜的菜式後, 來到甜品環節, 送來的竟然是一份早餐！名字是 Breakfast (Mango, Coconut, Chestnut, Sauternes), 每套共有三份食品, 陣容相當鼎盛。面前的「煎蛋」是 Mango 和 Coconut 所在, 腸仔則由栗子 (Chestnut) 製成。不要少看這個假的「煎蛋」, 把「蛋黃」切開, 同樣有極強的流心效果, 芒果味的「蛋黃」睇得又食得。伴碟的「多士」是一件 Brioche, 牛油味和蛋味強勁, 周邊加了些糖, 效果甚佳, 非常香脆; 放在上面的卻不是牛油, 其實是由 Sauternes 這種法國甜酒製成的雪糕, 味道驚喜, 以傳統的方式把「牛油」塗在「多士」上, 玩味十足, 再吃一口, 又是另一種味覺新感受。除了早餐的食物外, Chef Caith 亦關乎到大家吃早餐時的飲品需要, 因此提供了這杯「咖啡」給顧客, 來自底部的咖啡味乳酪, 上面的配料則非常精彩, 包括數款雜莓和 Cereal, 還有爆炸糖, 為這道晚餐帶來另一個驚喜。

事實 one-thirtyone 於上回 Restaurant Week 引起極大迴響, 可惜今回的參與餐廳名單已不見其蹤影, 跟米芝蓮二星級餐廳 BO Innovation 一樣, 成為該活動中的絕響, 若要朝聖的話, 便要付正價了。

不知今回 Restaurant Week 又會否出現一些矚目度極高的餐廳呢?

We three feasting adventurers journeyed out to 131, via MTR, then taxi. It's not the easiest to find, even for a taxi driver, especially the dirt road down to the actual building. Better signage would be great. I wonder if they would give any thought to providing a boat/wharf arrival/departure. That would add to the evening's experience. However, the meal was worth it. It was a 6-course set, all featuring meticulous presentation and quality flavors. Because they grow their own vegetables, the real tastes/flavors were succulent. The amuse-bouche of lobster,/cracker had the greatest texture and taste...and was served in a smoke-filled, upside down glass canister...spectacular...wonderful mouth-watering taste and got the meal off on the right foot! Having the chef personally explain each dish and the cooking process was also a nice touch. Imagine, a salt block from the Himalayas was used to cook the prawn...(Are salt blocks from elsewhere just as efficient? lol) and imported truffle from France...shaved by the chef himself, table-side. Very nice. What he did for the dessert was spectacular...Rocky Road Ice-cream. On paper, we were thinking...how ordinary...but when it arrived, eye-popping! We will surely return...as long as we can find it again. I don't do the picture-taking thing when I go out, sorry.

One Thirty One is snugly tucked away in the suburbs of Sai Kung, so if you ever find yourself lazing around the area over the weekends, do drop by one-thirty-one for lunch or dinner.
Reservations are essential. There is a choice of indoors or outdoor dining (I would not opt for the latter in summer months unless you want to be the collateral dinner of all insects and mozzies of the vicinity)

There are not a huge number of dining tables so be prepared to be pampered with attention by the waiters and Chef Caith himself who comes up to introduce each and every dish on the tasting menu.
I knew that Chef Caith used to work in the Krug Room (I'm a huge fan of the Mandarin Oriental chain) so I was very excited to try out his restaurant.

The lobster was fresh and meaty, the pipette does serve a purpose, before you chew into your lobster in your mouth you are supposed to squeeze the pipette which releases a fresh broth that condiments the fresh lobster. This was very refreshing and effective in cleansing our palettes. I'm not gonna lie, I've sampled a highly similar dish at the Mandarin. While Chef Caith told me that this was his creation inspired by the olympics, I took his word for it. As long as it was good I didn't really have much to complain about. I most enjoyed the seaweed sauce with complimented the sole perfectly.This was mind-blowingly good. For the sheer prime quality of the mussels alone was enough to impress the most picky like me. (big fan of seafood) The Chardonnay sauce with dill was not too heavy- we were very pleased.The bisque was fresh and not to overpowering.The duck paired with balsamic vinegar and fig.The balsamic vinegar was a nice condiment to the duck. (Balsamic vinegars-traditionally produced in Modena, they are classified by the brands and number of years they are reduced for. The minimum is 12 years. The least number of years yields a more sour and less thick consistency, those are ideal for salad dressings, the more number of years the vinger has been reduced results in a more thick, darker coloured, and sweet product which is good for roasted meat etc. The highest number of years yields a syrupy product, you usually pair that with cheese or strawberries.) Chef Caith really upped the dish with the vinegar!The wagyu was melt in my mouth good! The ratatouille was in the form of mash/sauce as you can see on the dish. The truffle mash was excellent. This dessert really reminded me of what I would have had in the Mandarin Grill. But of course we shall judge Chef Caith's dishes on its own merits. The 'yolk' was actually mango, the 'sausage' was chestnut puree and the 'toast' was a lavender brioche which I loved! the 'butter' was a Sauternes flavoured ice cream. (Sauternes is a sweet white wine from the Bordeaux region of France).

朋友極力推介，於是訂了檯同女友食飯

環境不錯，餐廳分為戶內和戶外，加上私人草地 (可以帶寵物一齊來玩)和無敵海景。唯一美中不足是晚上七點鐘才開門營業，如果可以提早半小時開門讓客人拍照或看看風景，這樣就非常完美

食物方面，用心制作、每道菜無論配搭和裝飾都有一定的心思 。環境十分優美，很有身在法國鄉村的感覺位置都幾偏辟每晚只得一個 Set menu、每個月轉一次。但美中不足是餐牌上沒有價錢，我同女友一路食一路驚基本上每道菜大廚都會出來介紹和怎樣食法蝦的火喉控制不錯、但蝦膏有點腥和飯凍了點Pigeon 有水準，但 orzo pasta 就好像欠缺了甚麼調味，不能夠把整體的味道提升。 賣相不俗、可錯唔夠熱和 flavour 唔夠當晚的甜品，整到好似早餐一樣

記得帶蚊怕水，始終是鄉郊地方。晚飯時候有很多小昆蟲飛來飛去

埋單連酒水及加一 $4100個大洋。Set Dinner Menu 每位$1200

I've been wanting to come here for a long long time but it was hard to book as they are usually booked for parties. Finally booked a table for dinner. Just before going, found out the restaurant has a new chef, Caith Chow. That's fine, because he used to work at the Mandarin Oriental in the Krug room.

We were amazed with the food we were served. We have been looking for some really outstanding food for a long time in Hong Kong and finally found it here!! Everything in this place was unpretentious. The restaurant seats only 4 tables or so indoors and is very cosy and intimate. Has a very nice yard at the back looking to the water. Lunch definitely has a better view but it's also nice at night.

We've been to Robuchon, Pierre. Gaddis, Caprice etc .. and One Thirty One is really up there. Chef Caith introduces every course he serves! We have sat at Chefs Table at restaurants in HK and with the exception of Gaddis this was the only restaurant where the head chef interacted their his clients. Many restaurants in ahK are just selling the "brand" but not the "food".

Onto the food ... It was a 7 course dinner (fixed) where every dish had its unique taste. It was a taste sensation!! From the carbonara to the "pizza" with truffles, to the consommé, duck breast, the "aquarium" with cod, cheese, desserts... The selection of wine was not large but was of good quality ..

I'd definitely recommend this restaurant. It's a long way of the city but it's well worth the trip. We can't wait to be back to try more food!!! If we had to host a party we'd come here. The location is perfect.

Going to the 4th year, incredible.

It was a long way to this restaurant ... it was an exhausting trip ... but when I saw this lovely red brick house with green fields and garden, looking out to the beach and islands ... beautiful!

The menu was set - I saved the menu for you all, too long to describe! it was a 4-course meal, plus bread, sorbet, cheese platter and beverage.

Very first came the warm bread basket. It was very nice ... it was hard to explain in words ... the texture was spongy. Just great, in addition with the sauced garlic.

The first course was the lobster with mango ... it was served nicely in the glass. Mango foam was very good, and the lobster was very fresh. Topped with rocket was excellent.

Second was the creamy soup with cooked sea urchin, plus white asparagus. The soup was actually nice, yet it was quite heavy due to the cream. Also there were lots of sea urchin inside!!!

After that came the chilling sorbet to sooth our appetite.

Thirdly was the main. Sirloin sided with beef and potato puree. Very heavy! But the beef was of high quality. Sirloin was well-cooked and juicy. The Wagyu beef texture was stewed-like, very nice! Also the sided veggie was very good as they were from the neighboring field!! The baby carrots was very good.

Actually, we have been sitting for hours to enjoy the fine dining ... continue ...

Here came the cheese platter. Cannot believe our stomach, we are able to eat every cheese ... and I have nice blue cheese this time!!

Finally came the dessert - an amazing strawberry glass. It was a well-made glass, with strawberry thins on top *marking our anniversary, haha*. The texture of yogurt was great with strawberry dices ... as for the balsamic reduction ... um ... not until my dear told me, I really dunno its existence in the glass

Coffee to end up the whole meal. And it took 3 hours to finish everything ... did not matter as you can always go out to enjoy the lovely scenery, so tranquil and fresh.

It was a complete chilling place, I adored it. Thought back a bit, I really dun mind long travel to get to the place.

So lucky to get a chance in tasting 131's food without going all the way to Sai Kung. Instead, they came over to my friend's home for catering!!!

2 huge tables covering with white table cloths, catering for 20 people, with each dish and plates brought in by the restaurant... such a good service!

Appetizer 1: Mango pudding with lobster meat... such as wonderful combination, fresh mango mousse + pudding... the lobster meat was just cooked at a good amount... retaining it's soft texture, and so delicious!

Appetizer 2: Foie Gras with garlic bread.... very smooth foie gras which was sent from France directly... no wonder it tasted so good!!!!

Soup: Creamy mushroom cappucino with black truffle on top.... VERY TASTY.. the only bad thing was that we cannot get another cup >_<

Appetizer 3: Langoustine (Big Shrimp) from new zealand... baked with artichoke + creamy crab meat... Interestingly, the texture of the shrimp was soooo soft... such that I thought the shrimp was dead for a long time..... (Not too recommend)

Shorbet: Peach Shorbet.... put on a FROZEN crystal mini-plate... very nice design, I thought it was inside an ice bucket instead.... The shorbet was very light and delicious... just good of an appetite to prepare for the main course.

Main course: Slow roasted black pork..... really.... VERY SLOWLY roasted.... amazed.... Took almost 30 minutes from the shorbet to this main course... I almost felt asleep >_<.... but the long wait was worthy.... As stated by other reviewers... the pork was one of the best pork cooked in HK!!

Dessert: An important part of French food... So they have TWO! Creme Brulee + Tiramisu... both of my favorites... although small in size.... but very rich and fulfilling..... Again.. TOO bad that they do not have refills.....

Overall view: the food used are of high quality, but the cost is just too expensive... I will wait someone else to invite me to eat again next time ^_^

Last Sunday (7 Dec 08) have a great lunch in there.
the starter is Scollope salad. Very good!!

Soup: tomato soup with cheese curb, the taste of cheese is very special

after the sobart, the main dish is roast black pork chop. The pork chop is very soft, juicy, the potato mash is very good with the sauce. and the bacon and the gold mushroom. there are 9 ppl, all can finished the main dish. Very Good.

before the dessert, they serve some cheese for us, although there was no blue cheese, and the portion is not very enough. Hope the portion can be larger next time. The cheese is ok.

the dessert is 焦糖燉旦, very good.

Totally is very good. But the price is rather expensive , although i don't know how much for 1 person. I did not see the bill lu~~

behind this restaurant, we can buy some organic vegetables. The price is reasonable.

The view is very good.