Over a month waiting, we finally tried this restaurant last night.
May be we waited too long for this dinner, we have a high expectation on the food. We agreed the comment from others previously, it is a bit overrated.

Overall food is not surprising us at all. We had tried 2 different menus. Quail and Foie Gras with Oven-Roasted Figs was overcooked. The Red Prawn Pasta is too salty and no taste. The best dish we had is Trio of Wagyu Short Rib and taste just right. We had the peach soup for dessert and it was freezy cold and we need to wait the tempature warm a bit before eating. The Pan Fried Brioche is nice and we love the honey taste.

The ambience is cozy and warm and service is good. Wine is at reasonable priced.
At conclusion, it is not a bad choice for trial but no need for second visit.

My friends and I had high hopes for this restaurant. The waiting list was a month long, and we had read some excellent reviews of the restaurant.

The dinner started off well with the restaurant serving us warm foccacia and breadsticks with our own bowls of olive oil and balsamic. The sommelier was knowledgeable about the extensive wine list. However, when the menu came it looked quite safe. Nothing jumped out at us so we went with the waiter's recommended restaurant specials for the 4 course menu.

We were informed that Drawing Room was renowned for its white truffle so we decided to add to our 4 course meal the rissotto, and scrambled eggs, both dishes served with very generous portions of shaved white truffles.

We liked both, though we were dubious about the scrambled eggs when they first arrived, which had more of a consistency of pumpkin soup. The foie gras with pigeon was tasty and well porportioned but the quality of the foie gras was average. I had the beautifully presented and richly flavoured linguine with red prawn which was pretty good but the pasta was a little on the raw side (cooking had not quite reached the al dente stage). As for the trio of wagyu, I was not wowed by any of the trios - especially not I was given a medium steak (I had asked for medium rare) - turns out they are given me the wrong plate but we had already dug into the beef tongue part of the trio so it was a bit too late to swap plates. And then there were the carrot on the plate which tasted like they had been marinated in salt, not deliberately apparently because my friend's carrot was not salty at all. My dinner was capped off with the fried broiche and ice-cream, which was hearty and a lovely surprise.

However, what was a bit frustrating was the service. They were attentive, and polite, but (consistent with many other European restaurants in HK), they still fall short. I practically had to stop the waiters from stealing my half finished plates away. I had left my cutlery in a position that should leave the waiters in no doubt that I had not yet finished. If there was doubt, would it not be polite to ask before they removed the plate? Were they in a hurry to move us onto the next course? Finally when we were paying for the bill we decided to pay on separate credit cards. I was quite surprised when the waiter said to us "does this include a tip"? When we said that it did, he said well if you pay by credit card, we don't get the tip. This whole exchange just seemed rather crude to me, at a fine dining restaurant as this. I mean, are the waiters even supposed to ask you to leave a tip?

All in all, the food had shortcomings but at the price we paid (HK$1200 per head for a 4 course meal, plus sharing of the white truffle dishes and 2-3 glasses of moderately priced wine each) we were expecting a more polished service and quality of food.

We hope that in time the restaurant fine tunes its service to make it a truly fine dining experience.

We were on the waitlist and some how, got lucky and managed to get ourselves a small table for 2 on a Friday night !

Heard so much about The Drawing Room, being the most talked about restaurant in town so I feel I just want to write a short summary of my wonderful dining experience.

Ambience - relaxed and cozy.
Wine list - extensive and so reasonable priced.
Food - excellent ..... from bread basket to main course to dessert !!! I was very full but still managed to finish the entire order of my dessert - fried brioche with persimmon ice cream (reminds me of our traditional french toast but a lighter version ....yum yum !!!)
Service - friendly, attentive, always with a smile on their face.
Value - best part ............. real value for money. Can't think of any other restaurant where I can get this quality meal, decor and service for what we paid for !!!

Just learned that The Drawing Room is awarded with 1 Michelli star - definitely well deserved.

見好多人話好食﹐要book3個星期都要book喇﹐點知~~唉~~~~奇望愈大﹐失望...加倍
BOOK左7﹕30 都要等﹐等左差唔多1/2個鐘先有檯。個reception 姐姐唔好意思都無講句。奉旨要等甘..... D食物又上得超慢~係fine dining 但係都唔係食完一個菜9個字先上下一道囉!!! D野偏咸﹐叫個意粉﹐D Scampi都OK﹐但係D意粉咬落去係脆博博!! 同個waiter 投訴﹐拒竟然話home made係甘!!! 我唔係第一次食home made呀~ 意粉咩係未熟同有咬口我都食分下麻...... 最後係有換左個比我﹐但係D service.... fine dining 之中都算認真麻麻.... 完全唔值呢個價錢.... 當晚留意其他檯﹐野食唔知喇﹐講上菜時間都無我地甘慢。遲過我地囉單都走晒﹐我地仲係3rd dish,可能係檯檯都至少有一個‘名人’﹐(唔知做咩個晚甘多)。唔知係咪因為甘

Definitely overrated. i had the five course meal... none of the dishes were spectacular. given the price i was paying... i was expecting something more... i would say all the dishes were... dull and flat. didnt bring out the freshness of the ingredients. Even with the scampi pasta, which is suppose to be chef roland's specialty, was so so. I would say the best part of the night was the wine i brought to dinner, which is a bottle of 01' Gaja. Not worth returning unless they do something about keeping up with the consistency of the quality of the food. boo.

On the other hand, nice decor, extensive choice of wine, and great service. I saw someone mention about the toilet... they really need to do something about it. It was the same toilet from the previous restaurant., Opia. Gotta step it up guys.

My girlfriends took me there for a belated birthday celebration. It was belated as it took them more than a month to get a table. As such, we all went in with really high expectation on this "talk of the town" restaurant. As soon as I walked in, I was attracted by the very cozy atmosphere and interesting art pieces on the wall. We were then greeted and lead to a semi private room where we enjoyed one of the best meal we've had for a long time. Since one of my friends have been there before, she took care of the menu for our party and we had a "special menu" which included some of the restaurant's signature dishes.

First they brought us the bread basket and the farmer's bread was simply unbelievable - so crisp on the outside and soft and warm inside. We immediately indulge ourselves but had to control not too have too much so we had to ask the waiter to stop serving more.

For appertiser we had the langoustine carpaccio with yellow mushroom and tuna belly. The seafood so tasty and fresh and the yellow mushroom a real compliment.

We then had the green pea soup with Hokkaido Scallop and Caviar. I am not a big fan of pea soup but this one certainly changed my mind ! The "huge" seared scallop with a touch of caviar made the soup even tastier.

Then came our pasta - had a choice of their signature linguine with red prawns and angel hair with sea urchin. I went for the latter but managed to have a taste of the linguine. Both were outstanding but I liked my choice better.

Main course was also a choice of 2 - wagyu beef trio which I was told is one of the most popular dish but since I don't eat beef, I went for the smoked pigeon with figs and coffee sauce. Wow - the best pigeon I've had in a western meal - nicely carmelized but so tender and juicy inside.

Since it was my belated birthday celebration, I insisted NOT to have the birthday cake but did request for something special for dessert. We were served the fried brioche with vanilla ice cream. As we were all quite full already and thought we would only be able to have a taste of this "special dessert" - but one bite and we couldn't resist. As a result, we cleaned our plates !!!!!

Almost forgot to mention the very reasonable wine that the manager recommended. The have a good collection and all reasonably priced. Must say the service was also very good - warm and attentive, yet giving us space to have some privacy among us girls.

All in all, this is truly the best meal I've had for a long time. Was told (since I didn't pay) that the price is extremely reasonable - real value for price.

This is one restaurant that I would highly recommend to my friends and definitely worth the wait. Look forward to going back again soon.

First of all, the washroom is totally not up to standard, not clean enough, definitely not up to the standard of a high class restaurant. The over deco is just ok, it looks good on the picture but one you have been there, you will understand what I am referring to.

Food is just ok, honestly not a single dish is 'impressive'. Very standard italian cooking I would say, compare with Amber, this is like a kindergarten.

Wine list is good, but I would suggest that you go for something with a younger vintage.

Overall, the experience is just ok, not superb but not too bad though.

Went there last Saturday for a special occasion... with high hope. The atmosphere is nice but the tables are set a little bit too close one to another. Lighting is dim but warm. The waiters are good looking and helpful. The wine list is to be honest very good and surprised me enough that the mark-up is way too generous. I ordered a glass of house pinot noir and it was awesome. Up to this point I still believe that this restaurant goes with the extremely high rating that it gets in this forum...

I ordered 2 4-dish tasting menu. Starters are the foie gras with quail but my heart sank after seeing the foie gras being over-burnt. instead of goldenly brown it was black and i can't even get a good picture of it with my 24-70 2.8 with ISO1000... of course i should blame the dim lighting but still this is not the way they do the foie gras... the quail was alright and pretty juicy, just a bit undercooked at the flesh attaching to the bone.

The next was pasta and I choose Linguini and that was good - but not really worth 250 though. For the main course I choose the beef trio and my wife chose sea bass. The beef was good and very moist and think the ox tongue is the best part as the other 2 are tender enough but they taste like Chinese 鹵水汁 which is a bit disappointed.

The Creme Brulee and cafe latte are both good so i felt a bit better at the end.

The service is friendly but not professional enough. The dishes are placed in front of my face instead of having them placed from my left.

Overall, this dinner spent me 1600 and i think it is a bit overpriced . It disappoints me as I thought Chef Roland and his crew can do much better than that.

尋晚同女友慶祝birthday,一早已book定這裡,泊車於銅鑼灣後,在雨點下走到Jia Hotel這個隱蔽的轉角位門口,長長的樓梯,一推門就被牆上的畫作及artist 的畫作吸引著。此餐廳與有名的Mobart Gallery合作將餐廳裝修得很有品味的,優雅與當代的設計融和一體

大廳擺上長長的sofa作飾...看到背後牆上的玻璃嗎？是讓我們看到廚房內一舉一動的。

這間italian餐廳有兩款tasting menu,分別是4 courses 或5 courses.....
我揀了5 courses,而女友則揀了四個courses的.

先來點熱烘烘的麵包,及一個chef special - 像極一個shot 的parma ham配melon juice...
很新穎吧...用來refresh一下口既味道先

第一道菜是quail, foie gras, with quail egg.
很久沒有食過這麼溶化的foie gras, 而quail 亦香煎得十分回味。

女友則選了scallop carpaccio,很refreshing...

配上一個帶點蕃茄海鮮味道sauce - 著實很creamy的。

第二道的是深海red prawn配snapper ravioli,上面還有snapper sashimi呢...透明的便是...

而女友則選了 seafood risotto with Burrata cheese, risotto十分al dente, clams 及 mussel則十分juicy。

蝦可說是這晚其中一個精萃...有機會去試試的話,記得點蝦啊...

我比女友多一個course, 就是這款lobster foam with tomato water. 說穿其實是湯,一碗係濃濃既Lobster bisque攪至泡狀,另一碗(應說是杯)則是非常清淡既tomato water, 建議每樣一口...實是非常美味

main course來了...
女友點了trio of waygu...
由左至右分別喺-ox-tongue, tenderloin, beef cheek
溶化的,香濃的牛香,食落去有點似foie gras啊... ...一流。
mash potato有很香的牛油及奶香味... ...

我玩main course則點了trio of veal (牛仔肉)
presentation和wagyu大同小異只喺味道比牛肉更嫩,可見廚師功架...

甜品來了...很精緻:

-Creme Brulee
-Peach Vanilla pudding with Peach Sabayon

吃到這裡已經9成飽了


最後還送上意大利來的青提子,很大粒的...青甜啊。

唔講唔知, 原來間餐廳要個幾月前pre-book呢,仲有啊..原來這裡的名廚Roland是由我曾經食過的 aspasia 跳出來自立門戶的。水準自自然然有所保證... ..

唯一缺點喺地方偏細

WEnt to Drawing Room and wanted to see what the fuss was all about.

To be honest, the taste was not bad but the portions of the dishes were ridiculously small. My girl friend and I, both are not big eaters to begin with.

I ordered a rack of lamb-- guess how many 'racks' there were?! you got it, it really was A RACK of lamb. one piece! that costed us 320hkd.

girl friend had an uni angelhair. Good taste but again, after two SWIRLS of pasta on the fork, dish was completely GONE!

soup was good.

dessert portion-- 2 bites literally. Mille feuille?? i think there were only 3 caramilized sheets with 2 layers of cream in the middle.
As soon as i wanted to break the piece in half and let my friend have a taste, the entire thing melted and the dish was completely gone... that was another 120 hkd.

again, quality was not bad but portions would be perfect for anorexic ppl.

食友book咗成個月,sep 04, 09, 9人來dinner,叫咗9個4 courses dinner。我哋當然好有策略, 我嗰邊就5人1組 (可以掃晒個餐牌), 另外就4人2組 :

1) 意大利still water (1l) x 3 (@hk$80)

2) 麵包 (免費)
-有farmer bread同foccacia
-不停咁添比我哋........暖熱時,裡面麵包好鬆軟,+埋黑醋橄欖油油食,好正
-因為要等吓人,所以食咗幾多吓嚟填住肚先

3) welcome appetizer (免費)
-菜湯內再有軟cheese
-可以,但唔喺話好好味

4) 4 courses dinner (@hk$620)
a) 頭盤
i) quail and foie gras w/oven roasted figs
-呢個喺侍應嘅強力推介,食友之前嚟過,都大讚好味
-鵝肝外脆,裡好軟,入口即溶,亦有鵝肝嘅甘香味
-旁邊嘅喺鵪鶉肶
-好嫩滑

ii) tomato scampi mille feuille w/silver fish & cavier
-呢個喺小龍蝦仔,生生哋,當刺身食,新鮮
-但就無試到魚籽醬

iii) australian lobster medallion w/zucchini and clams
-呢個好啖啖肉

b) pasta
i) homemade fettuccine w/veal combinations and wild chicory
-部份食友鍾意呢個多d因個寬條麵有咬口,有彈性,亦食到麵粉嘅香
-牛仔肉好腍
-個醬亦小濃味

ii) angel hair w/sea urchin and cherry tomato
-我自己就比較喜歡呢個因後來個chef出嚟再+多咗個sauce,好有海鮮嘅鮮甜味
-所以好味

iii) marscarpone ravioli w/ duck ragout & porcini mushroom
-味道正常,但相對其他意粉,佢就好似普通咗d

c) main
i) grilled sea bass w/sicilian lemon, confit tomato & vanilla salt
-上之前,侍應特意拎出嚟比我哋睇咗先拆繩
-食喺滑,但還是喜歡煎到脆皮嘅sea bass來得香口d

ii) trio of wagyu short rib, wagyu beef tenderloin & ox tongue w/whipped potato & red wine sauce
-呢個侍應話如第1次嚟食,就要試吓佢哋呢個和牛
-有3個唔同嘅部份
-要由最左手邊(切落偏硬)食到最右(切落唔洗力)
-我就比較喜歡最頭同最尾嗰件因為好有牛味,又嫩,但質感唔強,唔洗"趙"好耐
-但有食友就喜歡中間嘅tenderloin,因最有質感

iii) roasted rabbit w/cherries & confit vegetable
-兔肉無味肉味,全靠個sauce帶起
-頂+咗1/2粒車厘子,增添了果甜味

d) dessert
i) lemon mille feuille w/critrus fruit combination
-只試咗杯肉嘅sorbet物體

ii) roasted summer fruit w/vanilla creme brulee
-好多食友都喜歡佢夠晒滑之餘,仲好有雲呢嗱味呢~~~~
-底下有菠蘿粘同車厘子

iii) almond granita w/caramel figs
-第1次食新鮮嘅無花果,大廚話喺意大利進口
-底下就喺好濃杏仁味嘅冰碎

iv) chocolate gateaux in pear & champagne soup w/ raspberry sorbet
-朱古力味好濃,但就無試到sorbet

5) dessert wine (免費)
-因為店方覺得每道菜都上得慢咗 (我哋的確等咗好耐先有第1道頭盤食,全餐足足食咗接近3個鐘)

6) 餐飲 (included)

7) 美點 (included)
-喺好細球嘅棒子雪糕同macaron
-個雪糕雖然充滿棒子嘅微粒,口感帶粗糙,但就真喺好棒子嘅果仁香,甜度適中
-macaron就比正常嘅無咁甜,但亦比1般嘅實
-2樣配埋嚟食,好想encore呢~~~

* 食友知道可以去廚房參觀.........所以我哋有幸去見識咗大廚嘅廚房........好多材料都進自意大利


* 多謝食友邀請可以嚟食到又1高尚食府...........不過食友之前嚟過,+價都幾快.........由佢食4 courses時嘅hk$550/位去到宜家要hk$620/位...........但我哋有個愉快吹水嘅晚上

* 同場明星, 坐喺我哋出面嗰枱有徐淑敏,其男友,楊天命等...........有2個食友好高興見到徐小姐..........

Located next/inside a famous boutique hotel is this contemporary and cozy Italian restaurant. Having only 8 tables, this restaurant is always fully booked. We had to go after nine, which is just fine for me cos I normally eat late. The deco is in golden/bronze/black theme with fine materials yet nothing too extravagant. It's a comfortable place to eat.

The four courses tasting menu starts with King Fish Carpaccio. The hors d'oeuvre was perfectly balanced to bring out the fresh taste of the fish. Following the Carpaccio was Fettuccine with Veal, which tastes perfect. Being a paste fan I can be very critical on most of the paste dishes, but this one was so well made I felt that I wanted more after emptying the dish. The veal was tender and juicy and creamy Fettuccine was perfectly cooked with an infusion of the smell of wild mushrooms. The main course, being Trio of Wagyu beef, was exciting too. The gravy/sauce has its very own characteristic, yet it didn't overpower the fresh taste of the meet which shows the skills of the Chef who made it. The desert - fruit tart with ice cream - was fresh and satisfying too.

Overall a very satisfying contemporary Italian dinner with a little bit of Japanese influence. The Chef sure knows his ingredients and has managed to bring the best out of each. No single dish is overwhelmed by the other, No single ingredient was trying to scream and be loud. The cooking was true to Italian way of life: attention to every details.

I will be returning for more.

是晚book了間private room，聽聞這裡很難book台，特別是private room，要預兩個月前book。

是晚點了4 course dinner (around $580 per head):
頭盤:
quail with foie gras　- 我最喜歡吃鵝肝，特別喜歡這道菜。quail 也做得唔錯，肉地很Juicy.

ravioli - 很cheesy, 還有黑鬆露(my favorite)，所以也覺得這個唔錯。但有朋友就覺得比較"漏"

主菜:　
牛（包括牛舌，牛柳and short ribs)，3個肉地都很淋，值得一試。

甜品:
pear tart with vanilla ice-cream - 個雪糕很好味，個tart也很crispy。

面包是免費的，還是不停refill的，很新鮮，每類我都食了兩舊。雖然dishes分量頗細，但食包可以填飽你的胃。

酒：
一點也不貴，比其他餐廳的mark-up少很多，所以也不需要帶酒去。還有專業酒師推介你想喝的酒。每種酒只stock 3枝。如自己帶酒去，cockage fee $300 per bottle.

總結：正! 餐廳台不多，大廳客滿時頗嘈。但值得一試，亦是拍拖食飯的好地方。

從來都沒有特別重視生日…簡簡單單的吃個飯我已經覺得很高興…同事和友人都問我為何生日不請假…哎呀~我請了假也要別人請假的嘛…我自己一個人呆呆請假幹什麼…~珍貴的AL還是留來去旅行比較實際…~

照樣上班…放工後友人安排帶我到一家餐廳吃晚餐…似乎是很厲害的餐廳…因為他說正常晚飯時間的檯已經滿到月底了…結果就訂了九點九的檯…沒關係~既然如此厲害…等一等當然沒問題…而之前我們就SHARE了一個肉絲炒麵墊墊肚…

沒看清楚門面就走了進去…一進去我就認得出這家餐廳了…因為之前在雜誌看過那條樓梯…還有樓梯盡頭的一條裙…是我期待以久的餐廳呢~餐廳不大…大概只有六七張檯…還有兩間私人房…燈光昏暗…似乎很有情調的…不過就有點漕…因為有一張檯坐了六個人…他們說話很大聲…可能是喝了酒吧…~所以很HYPER…

店員為我們很細心的介紹兩款TESTING MENU…分別是4 & 6 COURSE…每一道菜都可以單點…旁邊都清楚寫著價錢…她解釋每道菜的時候實在是有點吵…所以我都沒有聽清楚…但單看menu就覺得有不少菜式都像很好吃似的…猶疑了很久…最後選了兩個四道菜menu…

店員首先為我們送上新鮮焗製的麵包…其中一款是Focaccia…另一款忘了名字…Focaccia軟熟…吃下去有薯仔的味道…另一款不知名卻非常好吃的包…外面脆裡面軟…再配上讓人一吃難忘的橄欖油和意大利紅酒醋…雖然這盤麵包份量不少…但最終都被我們消滅掉..這裡的橄欖油有一種淡淡的番石榴味道…但當你想再試真一點的時候…那種味道就會消失…很奇妙…而那款意大利紅酒醋同樣都很出色…酸之中帶點點的果甜…之前在歐洲旅行…試過很多醋…都不及這一款好吃…絕對肯定是我吃過最好的…

Amous Bouche - 看起上來像是炸天婦羅球…吃起上來味道也像日式天婦羅…脆脆的…一點也不油膩…裡面鹹鹹的我吃不出是什麼…友人說吃到魚味…再問一問店員…裡面確實是包著一種魚…(名字聽了也不懂是什麼~)還有意大利小青瓜….作為一個welcoming dish…很不錯…也令人更加期待往後的菜式…~

Quail and Foie Gras with Oven Roasted Figs - 我不喜歡吃鵝肝…所以只試了一點點…煎得非常香…外脆內軟…入口即溶…而且沒有根…連我不太愛吃的也忍不住問友人一句…”這塊鵝肝應該是很好很好吃吧…?” 鵪鶉外表煎得香…肉質嫰滑多汁…配上無花果汁…帶少許甜味…十分出色~

Green Pea Soup with Scallop and Caviar - 如果是一顆顆青豆我很討厭吃的…不過變成蓉再煮湯我就可以接受…上檯的時候有一粒很香很香的帶子放在碟中間…然後店員就用茶壺加上青豆蓉湯….青豆蓉湯香濃幼滑…連丁點的青豆渣也吃不到…配上煎香了的帶子一起吃…真的好吃得笑了出來…帶子大大粒煎得剛剛熟…新鮮甜美…肉厚肥美彈牙…而且應該是用了一些特別的橄欖油或香料去煎的…因為那種在口裡散發出的香味很特別….也有可能是Caviar的味道…因為印象中好像沒有看到它…當然也有機會是我自己吃了沒留意~..

Angel Hair with Sea Urchin and Chanterelle Mushrooms - 這一款angel hair用了龍蝦汁來煮…有著鮮甜濃郁的龍蝦汁在…雖然angel hair未算得上al dente…(如果煮少半分鐘就perfect了~不過友人就認為得剛剛好…) 已經覺得超級滿足…兩塊新鮮的海膽…顏色鮮艷…入口甘甜…不過跟我在壽司店吃的有點不同…不是入口即溶而是可以慢慢細嚼的…總之很特別…而友人就說可能是略為煮過…整碟意粉都很出色…~二人分享轉眼就清碟了~

Mascarpone Ravioli with Duck Ragout and Porcini Mushroom - 意大利軟芝士雲吞…味道不錯…但多吃會有少許漏…雲吞皮厚薄適中…下面有一層Black Truffle Sauce…有淡淡的菌香…不過就吃不出什麼味道來…上面鋪滿了燉鴨肉碎…友人說鴨肉不夠濃…而我也吃不太吃得出鴨的味道…而牛肝菌呢…薄切的它帶有濃郁的野菌味…沒印象有沒有吃過牛肝菌…不過味道是不錯的了~

Trio of Wagyu Short Rib, Wagyu Beef Tenderloin and Ox Tongue with Whipped Potato and Red Wine Sauce - 一看到有牛的主菜…當然不能錯過….看著同時有Wagyu Short Rib, Tenderloin…開心得不得了..雖然每件都小小的…但可以一次過滿足三個願望呢…最適合貪心的人…哈哈…~上檯的時候店員告知由Ox Tongue開始吃…然後到Tenderloin…最後是Short Rib…我和友人都心想…是否不可以倒轉或者是交替來吃的呢…不過試過之後就會明白其用心…我本身不吃牛舌的…不是味道的味道…只是那一種感覺很不舒服…我試了一小口…口感一點也不像牛舌…像是炆得很稔的牛腩…如果我一開始不知道是牛舌…可能我會把整個都吃掉…超愛吃牛舌的友人亦非常欣賞…好吃得連聲說好…~ Beef Tenderloin選了medium-rare…不知為何我近來吃牛的生熟度都不怎麼如意的…這塊就熟了少許…牛柳肉質不算是十分嫰滑…有幾口覺得有丁點鞋…不過牛味十足~最後的Wagyu Short Rib…好味的難以形容…早前曾在amber的午餐試過short rib…好吃得讓在座的食友都為之驚嘆…只是我和友人都一致認為這一塊比起amber那一塊更好吃…雖然size只有amber的不足一半…但牛味濃郁而且帶著適量脂肪…肉質鬆化入口即溶…實在很明白為何吃這個要分先後次序…最好的還是留在最後吃呢~另外還要激讚的是那些薯蓉…薯蓉幼滑細緻…吃每一口都覺得很滿足….

Duck Baked in Slat Crust with Duck Consomme and Confit Duck Leg - 相比起牛…這個主菜有點失色…鴨分了鴨胸和脾…鴨肉帶點淡淡的柚子味…不知是否醬汁之中加了柚子呢…甜甜的挺開胃…鴨脾肉比鴨胸嫰滑…鴨味亦較濃…友人說鴨肉清湯的鴨味亦很淡…裡面有兩粒小雲吞…裡面包著一些好像未經調味加工的鴨肉碎…味道只屬一般…~伴碟的有栗子蓉…甜甜的如薯蓉般幼滑…不過口感rich一點…好吃~

其實吃到這裡我們已經有近八九成飽了…甜品從來都不知我那杯茶…是夜有Fried brioche with Almond Whiskey Cream and Vanilla Ice-cream…另一個甜品是6-course裡面的那一款甜品…店員說那一個也可以選…好讓我們可以試盡兩款甜品~Fried brioche是一種由大量雞蛋…奶油和糖整成的麵包條…甜的程度有如吃了一粒方糖…伴碟的雲呢拿雪糕一樣甜…雖然只是兩小件…我們也吃得有點費力…另一款沒有記下名字的甜品是passion fruit雪芭…酸酸甜甜的…中間有一層不知名的東西…口感像是浸淋了的餅乾…怪怪的…~最後再送上甜甜的小糕點…Pasticcini…總個人都變得甜甜的…哈哈哈~沒辦法…我還是愛吃鹹的…

非常滿意的一餐…店員細心有禮…不厭其煩的為我們細心解釋每道菜…經理也有來問我們對於菜式的滿意度…感覺友善親切~友人就認為除了菜式出色外…也要讚賞周邊的小細節一絲不苟…如讓人難忘的橄欖油和紅酒醋…伴碟的薯蓉等等….雖然$550的晚餐一點也不便宜…只是這個質素來說…實在是物有所值的…

沒有料到來這裡晚餐…忘了帶大相機…拍的照片都是靠手機的…拍得不太好…有少許失落…不過我相信這裡我是會再來的呢…經理也說每一次入貨…賣完了就會轉餐牌…當然不會整個轉…但會有好幾款不同的選擇…下一次應該要來試試羊架才行啊…~

在此衷心多謝帶我來到這間會令我給全部5分餐廳的你...^_^

The restaurant was very full as I expected, with quite a few large parties. This has the effect of slowing down the service, as the kitchen seemed to have some difficulty handling multiple large parties. The private room that we were in had windows to allow us to peek in and see what's going on in the kitchen. Kind of reminds me of Pierre Gagnaire in Paris.

The amuse bouche was a shot of rock melon soup with a slice of jamon iberico. Good palate cleanser.

Wagyu beef tartare with truffle mayonnaise - the fragrance of the Australian black truffle hits as soon as the plate is served, which was pretty amazing. Did it overpower the beef tartare? A little bit I didn't mind. The truffle mayo had a bit of honey mustard for just the slightest bit of kick.

Roasted langoustine with veal cheek and smoked herring - the langoustine was succulent and tasty, even a bit sweet and creamy inside. The veal cheek was excellent - moist with a slightly chewy texture. As for the smoked herring...why do I not remember anything about this?

Mascarpone ravioli with duck ragut and red wine reduction - an excellent dish. The creamy mascarpone was really nice, working really well with the bit of duck ragout and the nicely pan-fried chanterelles.

Trio of wagyu short rib, wagu beef tenderloin and ox tongue with whipped potato and red wine sauce - the short rib was really nice, as the fat had melted and slightly caramelized and charred, bringing out all the flavor. The ox tongue was not bad, either, as I am a big fan of this. In comparison the tenderloin seemed a bit boring, which is a shame because it was actually pretty juicy and tender.

The chocolate combination consisted of a shot of melted chocolate, a warm chocolate cake and a scoop of very chocolatey ice cream. Nice but a bit of overkill at the end of the meal...

original blogpost with photos and notes on wine: http://chi-he-wan-le.blogspot.com/2009/06/75-horizontal.html