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2013-06-19
8803 瀏覽
Date of visit : 1 Jun 2013 (Sat) 8 pm Average cost per head : $860 Corkage : free Food quality : 8.8/10 Environment : 8.3/10 Service : 8.5/10 Value-for-money : 8/10 Overall rating : 8.6/10There are quite a number of celebrity chefs in Hong Kong that deliver good food as well as cooking demonstrations on television, Eddy Leung is one of them. His private kitchen in Wong Chuk Hang reflects his cooking philosophy. With simple decoration; a Chinese calligraphy with wording用心梁廚 (cooking with a heart
Average cost per head : $860
Corkage : free Food quality : 8.8/10
Environment : 8.3/10
Service : 8.5/10
Value-for-money : 8/10
Overall rating : 8.6/10
There are quite a number of celebrity chefs in Hong Kong that deliver good food as well as cooking demonstrations on television, Eddy Leung is one of them.
His private kitchen in Wong Chuk Hang reflects his cooking philosophy. With simple decoration; a Chinese calligraphy with wording用心梁廚 (cooking with a heart in English) framed on wall, plus an open kitchen where you can clearly see how your food is prepared. Before the dinner starts, Eddy will come to your table and brief you the dishes to be served. His menu will be changed every month with the season’s best ingredients. The dining hall and a private room can accommodate around 50 people at one time, depending on the crowd, the atmosphere can be casual rather than fine dining. Sat on an industrial building which is easily accessible from Causeway Bay by bus or taxi. Eddy has the freshest supply of herbs as they’re grown in the balcony of the studio. Eddy has just opened another dining outlet G7 in Central, have to give a try some time later.
a) House Bread – 8.5/10
Home made focaccia was more airy than the usual ones and this one came with a crispy crust. Just encored for another round and have to leave room for main dishes. b) Poached French White Asparagus with Hokkaido Sea Urchin and Hollandaise – 8.5/10
The white asparagus was only available for a short time in spring. This one from France was tender and juicy. The cloves of sea urchin was fresh though not as large as those from Canada. c) 48-hour Double Boiled Tomato & Beef Consommé – 9/10
Unlike adding water on Bovril, consommé made from fresh ingredients was just another story. Took a day to prepare, the clear stock was soothing, with intense and balanced flavour of beef and tomato. The tiny cube of Wagyu cheek beef just melted in the mouth. d) Homemade Scallop Wonton, Golden Schrencki Caviar, Flower Creme, - 9/10
Agreed to name it wonton (Chinese dumpling) rather than ravioli as the texture of the pasta sheets was more like wonton noodles with a springy chew. The scallop filling was of sashimi grade and slightly raw at the centre. I am not a big fan of caviar but this one of Russian farmed added a umami flavour to the whole dish. e) Lobster Gratin with Rice Roll – 8.5/10
With steamed rice rolls supplied by a factory in the same industrial building, the pasta served as a good base to absorb the sauce and lobster chunks sitting above it. The dish was seared with a gas gun to create a charcoal flavour. f) Homemade Sorbet – 8.5/10
This hibiscus flavoured sorbet did its job right in cleansing the palate. It's common to find hibiscus flowers in the wet market when it's in season. Like the haw that carries a sourness, hibiscus flowers are ideal as sorbet.g) Wood Smoked Pigeon, Truffle Risotto, Natural Jus – 9/10
Pigeon confit being pan fried and smoked was still able to keep it’s pinkish breast at the centre and crispy skin. Risotto was cooked just right, fresh truffle instead of truffle oil would add an extra 0.5 score for the dish (of course I know I was not in the right season to demand for that ). h) Piña Colada Ice Parfait, Mango Coulis – 8.5/10
This parfait with mango sauce was the finale of the dinner. The coconut and pineapple flavoured struck a good balance between them. Although I’s full at that moment, I could still manage to have a few more pieces of the parfait.06.2013
題外話/補充資料：
Q : When will I go again?
A : Maybe in winter time when truffles are in season or go with a bunch of friends for causal Western meal and BYO wine.
Q: What will I next order?
A : Eddy’s pick!!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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