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2012-09-29
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New Wine Room. Buy wines here to drink in the restaurant without extra charges..Dining Room.Michel Arnould Champagne -This small producer of Champagne uses all Grand Cru Class Pinot Noir to make this exclusive bottle, imported by Langham Place Hotel directly. The nose is characteristically Pinot like, but interestingly it tasted like grape juice to me. It is also not as Brut ‘dry’ as it claims. .貴妃醉蝦餃, 長腳蟹鮮肉小籠包 -The Drunken Shrimp dumpling was filled with an alcohol spiked filling with bamb
New Wine Room. Buy wines here to drink in the restaurant without extra charges.
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Dining Room.
Michel Arnould Champagne -This small producer of Champagne uses all Grand Cru Class Pinot Noir to make this exclusive bottle, imported by Langham Place Hotel directly. The nose is characteristically Pinot like, but interestingly it tasted like grape juice to me. It is also not as Brut ‘dry’ as it claims.
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貴妃醉蝦餃, 長腳蟹鮮肉小籠包 -The Drunken Shrimp dumpling was filled with an alcohol spiked filling with bamboo shoots! Amazing stuff! The Crab Xiao Loong Bao on appearance didn’t look as attractively pleated, but in the mouth that sweet crab essence with lots of soup liquid bursted into the mouth. Lovely ~ 9/10
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金泊松露千層豆腐, 桂花醬杞子水晶肉 –Some new dishes by Chef Tsang. I loved the Chilled Bean Curd, Black Truffle Paste and Gold Leaf , and who doesn’t love truffle? But it was the silky soft and tasty tofu which had me swooning! The Pork Terrine, Wolfberry and Home Made Osmanthus Honey was more Aspic like and is an interesting combination with the osmanthus flower. ~ 7.5/10
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茶壺松茸竹笙清湯 – Chicken Consommé, Matsutake mushrooms, Chopped Bamboo Pith. This was rather Chicken-y and I couldn’t detect enough Matsutake mushroom influence. Serving soup in a Tea Pot is trendy nowadays as it is like tea tasting. ~ 6/10
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皇袍加身 - Iranian Caviar on Lobster and Sea Urchin Sauce, on stir fried Egg White - I think this dish got everyone’s attention! It might sound like a seafood overload, some even consider this fussy but I thought it was brilliantly balanced! The main course dish is served on a $2,000 plate ~ 9/10
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鴛鴦百花雞 – Minced Shrimp Chicken duet A traditional dish from Canton, the 2 variations here uses shrimp instead of traditional crab meat and are now slightly fried on the surface. The one on the right has a peppery wet sauce. The Pinot Gris hold up well with the chicken oil and pepper spice. ~ 8/10
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松露和牛禮物盒 – Boxed Australian Wagyu Beef, Black Truffle
The mushroom duxelle was wrapped in wagyu beef then tied together with spring onion like a parcel. This dish was used to participate in a local Cooking Competition! The taste was excellent and it’s hard to keep this warm throughout. but I think the wagyu could do with slightly more wagyu flavour. ~ 8/10
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Suckling Pig stuffed with Minced Prawn and Strawberry sauce -Didn’t get to try this as another blogger did, but thought I will post it for reference..!! Seemed yummy and the rice cracker below quite crispy.
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鴨汁鴨肉雲吞 - Duck Ravioli, Duck Consomme with Steamed Eggs. Topped with some shredded Yunnan ham. This had a more Western feel to it but the ingredients are already used in Cantonese cooking. The duck mince was slightly dense today. Sits on top of a well steamed egg custard, this was a fun dish to eat. There was some truffle in there. 7/10
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甜夢仙景 – Truffled Nuts Mooncake, Chilled Cheese Tart, Mango Crystal Jelly, Rabbit Coconut Marshmallow. These are the Autumn Moon Festival themed mini desserts ! With the dry ice effect. Carry me to the moon !!
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The new Dining Space is bigger than before and looks slightly more grander yet Westernised. So were some of the newer dishes! I have always loved the food created by Chef Tsang here, but it does depend on what you order. Some of the old favourites like 炸子雞, 龍皇披金甲, 香蜜橙花黑豚肉, 松露金縷衣 and 乳豬 are always good here.
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