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2010-12-07
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Currently a long waiting list, but we got lucky from someone's cancellation and had the opportunity to try Mirror.I have to say, I am impressed by chef Jeremy Biasiol's attention to detail and quality of the produce used. Another thing that really impressed me are the intentions behind his menu, one degustation to showcase local HK produce, and another showcasing things sourced from abroad. It is so important as a modern chef to be able incorporate the best local produce to create wonderful di
Currently a long waiting list, but we got lucky from someone's cancellation and had the opportunity to try Mirror.
I have to say, I am impressed by chef Jeremy Biasiol's attention to detail and quality of the produce used. Another thing that really impressed me are the intentions behind his menu, one degustation to showcase local HK produce, and another showcasing things sourced from abroad. It is so important as a modern chef to be able incorporate the best local produce to create wonderful dishes and I really feel that Mirror achieves that on top of being able to make top quality French cuisine.
We were able to each try one degustation, which is very thoughtful as some restaurants only allow one type of degustation per table. Chef Biasiol was able to create different dishes to accomodate to certain things that we didn't eat, and we were impressed by the substitution dishes as well. He didn't just create something to fill in the gap, he created a whole other dish that fit well with the rest of the menu.
The wine list offered a small selection but all good wine, and honestly, I prefer a small selection of good wine rather than a list of undrinkables.
The quality of the food was impeccable and this is probably the best value French restaurant in HK. We loved the intimate and cosy interior that discreetly oozed style and taste. The room wasn't overcrowded and you always feel like you're taken care of. The kitchen is designed to look out to the entire restaurant, and once again, I like Biasiol's focus on his customers. He is always watching when not cooking to make sure people are happy. At one point a waiter came to ask if everyone was OK as I had not touched one part of my plate but this was because I was deeply engrossed in a conversation. This attention to the quality of his food really makes him stand out as a chef. I won't go into detail on every dish, but will upload some photos that don't really do it justice. The taste of every dish was different and delightful. I would die again for the foie gra duo and Biasiol's pigeon... Ok and also for that platter of bread that comes first. Then there's also the scrambled eggs drowned out by the obscene amount of truffles. Friends overseas were in pain by that shot and have all demanded bookings when they are in town.
The waiter we had through the majority of our evening was attentive and not as bad as some of the earlier reviews. Everyone at the table were served at the same time and the various courses came in good timing. Only two small quirks we felt on the night, one was how the waiter asked to let the wine breathe in the bottle when there were numerous decanters on display (perhaps they were only for decorative purposes) and then forgetting to pour it for us 15 minutes later. Second, we had different waiter at the end of our meal, and when asking him about their tea and coffee selection and wanting to order what we thought was the last course 'tea & coffee' as part of the degustion, we naturally ordered our usual which was 'camomile tea & cappucino". It was fine, though they didn't have a real coffee machine so coffee was below par by my partner's stringent fresh coffee standards, but they are a very small restaurant so we're more than happy to look past that (five star hotels sometimes don't have real machines). What made us squint was when we recieved the bill, and the coffee + tea were tagged on as additional costs. Just a kink in the service, the waiter could have explained what the standard tea and coffee was as part of the degustation, and which other options were additional.
That didn't sour our evening, we had a wonderful night and great food in a stylish and intimate restaurant that made us feel like we weren't in HK anymore. I would definitely go back every time Biasiol changes menu, but just book advance (by the months) as this place is getting more and more popular.
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