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2013-02-13
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Felix is still the very much ‘IT’ place, most of my visiting friends from abroad insist on a trip to this bar and restaurant purged on the top floor of the prestigious HK Peninsula hotel. It has one of the most complete views on the Hong Kong lovely Harbour and ever so popular with hotel guests and visiting tourists. Chef Yoshiharu Kaji from Japan’s Peninsula is now in-charge of this kitchen and injecting a rejuvenated young energy into this space, and this time around his compatriot J
Felix is still the very much ‘IT’ place, most of my visiting friends from abroad insist on a trip to this bar and restaurant purged on the top floor of the prestigious HK Peninsula hotel. It has one of the most complete views on the Hong Kong lovely Harbour and ever so popular with hotel guests and visiting tourists. Chef Yoshiharu Kaji from Japan’s Peninsula is now in-charge of this kitchen and injecting a rejuvenated young energy into this space, and this time around his compatriot Japanese & Beer Maker Hitachino Nest both worked together on a food and beer pairing tapas course!
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Pairing Chef Kaji’s food with the Japanese beers..This is what attracted me to accept this invitation in the 1st place,
I wanted to experience some Fireworks 花火 synergy today.
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New Tapas Foods served at Felix -New creations by Chef Kaji. Here is the break down of 5 of these dishes.
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Kurobuta Pork Belly with Curry Yoghurt Dressing -paired with Hitachino Amber Ale which has a Mango & Banana Honey note, or
the smooth Sweet Stout which doesn’t carry much foam head. 7/10
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Hokkaido Scallop Tartar with Mirin Soy-sauce Jelly & Salmon Roll in Crisp Basket -Paired with Hitachino Pale Ale. Subtle but well matched. ~ 7.5/10
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Deep Fried Octopus with Cherry Tomatoes & Dried Lemon -Paired with Hitachino Pale Ale or Weizen, apparently the dry lemon goes well with their Apricot Wine Umeshu.
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Roasted Canadian Shrimps with Ginger-Garlic Dip -Paired with either: Hitachino Ginger Ale or *Limited Hitachino 3 Days beer.
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Sauteed French Duck Liver, Mini Potatoes & Caramelized Onion -I actually expected this to be paired with the Hitachino Sweet Stout, however it was said to work with the Amber Ale and Pale Ale or the Weizen. I think I will have to recheck all of these to confirm. Not too oily and could be more melt in your mouth.
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This Hitachino Sweet Stout -will probably work with more caramelized dishes or those carrying sweetened condiments.
I would love to try eating this with a Hot Dog with Relish, or even Takoyaki.
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Chef Kaji and Hitachino Nest Beer Representative -.
A Selection of Hitachino Nest Beers and also Ume-Shu -Whilst the food at Felix wasn't bad at all and Head Chef came from Tokyo's Peninsula, somehow we wished for more dynamic combinations and integration between different flavours. There was just no WOW factor. The beers in the mean time were excellent and slightly Japanese influenced in style.
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