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2013-01-08
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My previous visit in September the view at View62 has stunned me. I have fallen for this restaurant since. Hence, decided to make a re-visit on Christmas Eve. Cuisine: SpanishFood rating: 6/10*Service: 7/10 Ambiance: 8/10Price: HK$1,400pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsOlive oil butter, Walnut Polvoron, Black Olives Oreo, Foie Grass with Ginger Bread, Chestnut cream with milk foam (6/10)Olive oil made int
Cuisine: Spanish
Food rating: 6/10*
Service: 7/10
Ambiance: 8/10
Price: HK$1,400pax
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars
Olive oil butter, Walnut Polvoron, Black Olives Oreo, Foie Grass with Ginger Bread, Chestnut cream with milk foam (6/10)
Olive oil made into butter (fairly seasoned) and eat it with crackers. Walnut was made into foam and made into a salty version of Polvoron, very complex flavour. The black olives was made into pate put in between the salty Oreo. Chestnut cream with milk foam was rich and delicate, very Christmassy.
Salmon cooked at 40 degrees with tartar sauce in deconstruction (7/10)
The salmon was slow cooked in the water bath at 40 degrees. The salmon was cooked to medium, and very rich in flavour. The tartar sauce was separate into several ingredients and you have to mixed them to complete it.
Carbonara egg nest (4/10)Perhaps too fancy for me. The egg was cook and put a slice of bacon on top. The flavour does not really match, worth a try tho.
Sea bream with parika, potato-olive oil soup and cockle spheres (7/10)The sea bream was pan-fried to perfection, fairly season and fresh. The soup was stunning, fish stock was used to cook with potato and olive oil and topped with cockle, very rich and complex - impressive.
Pigeon with truffle pure and apple jelly (7/10)
The pigeon was cooked medium and the pure was just perfect. My favourite dish of the night, perhaps this is more close to the traditional style.
Chocolate Coulant Nitro (5/10)
The chocolate muse was cool with nitrogen by where we sat. It was great to watch, but once the muse are in a solid stage, it lost the magic, the flavour was delicate and great balance of sweetness between the cream, icing sugar and chocolate.
Jake has always been a very professional waiter, very attentive and nothing else that you can ask for more. However, upon arrival the reception has got our table in the wrong area and when we ask about it and the reply was nothing that we can do about it, it is a busy night. What a total joke!Give me a thumbs up if you like it!
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