Visiting on a hot summer weekend, we enjoyed a fantastic 10 course dinner set at Amina. We were first served with a few varieties of (hot) home made bread. I always appreciate hot bread, the best indicator of dedication to quality food!
We then started our course with lightly grilled scallop with cauliflower foam puree served on a beautiful rustic plate
. The scallop was perfectly textured from the outside to the inside. The salmon roe served as a perfect complement to the scallop and made us look forward to the upcoming dishes.Next up was the Consomme:). When we saw the menu we didn’t really know what to expect… and ultimately we were pleasantly surprised. The watermelon “Gazpacho” jelly was very appetizing and refreshing (particularly after a hot summer day). Then as we drank the broth we felt a nice kick in the mouth with a hint of chilli which we hadn’t noticed on the menu (although it was clearly written!). All in all, it was another very appetizing starter.The foie gras terrine that followed didn’t disappoint. Though our attention was attracted to the lobster bisque that came next. The lobster bisque had a strong taste that really made it outstanding and made me crave for more. The creaminess was just right with a strong lobster taste that you cannot turn your head away from.We then had the pan-fried French foie gras. The foie gras had great texture both inside and out, definitely one of the best foie gras I have had in Hong Kong.The next dish on the menu was named “Crab” (and we forgot to take a photo of this!
).This was follow up with a sorbet to refresh our taste buds for the upcoming mains.
For the mains, we chose the beef cheek, and a “off-menu” item; which was a Poached Skate wings with Squid Ink sauce. The braised beef cheek being one of the restaurant’s starred dishes, it obviously didn’t disappoint. The meat was tender; melts in your mouth in perfect texture. Not too soft, not too hard. The chef explained to us that the cheek had to be prepared one night before for the perfect texture.
Skate wings are one kind of fish that we haven’t previously tried before and we kept an open mind as to how it would taste like.
To our surprise, it had a very interesting texture. It was tender unlike other kinds of fish, and it came with a pesto cream and polenta mascaporne sauce, which complimented the fish quite nicely.Finally came the dessert to complete our course. We were served with the yuzu cheese cake. The cheese cake is dense and rich with yuzu flavor. I personaly do prefer dense textured cheese cakes so this was perfect for me.
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We then started our course with lightly grilled scallop with cauliflower foam puree served on a beautiful rustic plate. The scallop was perfectly textured from the outside to the inside. The salmon roe served as a perfect complement to the scallop and made us look forward to the upcoming dishes.Next up was the Consomme:). When we saw the menu we didn’t really know what to expect… and ultimately we were pleasantly surprised. The watermelon “Gazpacho” jelly was very appetizing and refreshing (particularly after a hot summer day). Then as we drank the broth we felt a nice kick in the mouth with a hint of chilli which we hadn’t noticed on the menu (although it was clearly written!). All in all, it was another very appetizing starter.The foie gras terrine that followed didn’t disappoint. Though our attention was attracted to the lobster bisque that came next. The lobster bisque had a strong taste that really made it outstanding and made me crave for more. The creaminess was just right with a strong lobster taste that you cannot turn your head away from.We then had the pan-fried French foie gras. The foie gras had great texture both inside and out, definitely one of the best foie gras I have had in Hong Kong.The next dish on the menu was named “Crab” (and we forgot to take a photo of this!).This was follow up with a sorbet to refresh our taste buds for the upcoming mains.For the mains, we chose the beef cheek, and a “off-menu” item; which was a Poached Skate wings with Squid Ink sauce. The braised beef cheek being one of the restaurant’s starred dishes, it obviously didn’t disappoint. The meat was tender; melts in your mouth in perfect texture. Not too soft, not too hard. The chef explained to us that the cheek had to be prepared one night before for the perfect texture.Skate wings are one kind of fish that we haven’t previously tried before and we kept an open mind as to how it would taste like. To our surprise, it had a very interesting texture. It was tender unlike other kinds of fish, and it came with a pesto cream and polenta mascaporne sauce, which complimented the fish quite nicely.Finally came the dessert to complete our course. We were served with the yuzu cheese cake. The cheese cake is dense and rich with yuzu flavor. I personaly do prefer dense textured cheese cakes so this was perfect for me.…Read More
