影片
更多
2014-08-28
3891 浏览
Harbour Grill was recently awarded for the best menu award in the Hong Kong restaurant week. In fact, a quick glance of their menu already made my stomach growl. Perhaps it is time to testify whether this menu is worth the long and uneasy way to the restaurant. (for your information, Harbour Grill is no where near any MTR/bus station and requires at least a 5 min walk from the closest bus station.)Amuse bouche:Cold duck liver with fig sauceThe cold foie gras was basically a square chunk of duck
Amuse bouche:Cold duck liver with fig sauceThe cold foie gras was basically a square chunk of duck liver. The first bite was buttery, smooth and creamy, with a strong taste of umami. However, the second bite immediately escalated to a whole other level with a strong fishy taste. Such inconsistency lost my whole anticipation for the coming courses.
Appetiser: Smoked tuna with arugula in balsamic vinegar and olive oilThe smoked tuna was lightly cooked such that the meat in the core was still blood red. It wasn’t salty, but rather, had a strong umami taste. Together with the arugula, which was pretty much soaked in olive oil, it was a coherence of the “meaty” tuna and the bitter rocket leaves.
Palate cleanser: Lime sorbetThe acidity of the lime made my mouth water. The sorbet wasn’t very sweet and had a strong tangy lime flavour. Great palate cleanser.
Main: Grilled fillet mignon with braised red cabbage, asparagus and potatoesAs a usual practice, I always order medium rare for my beef because by the time the beef is served, the heat of the plate would have cooked the beef. In addition, medium rares are usually a lot juicier than mediums, accompanying the tender meat.
It was my first time having the fillet mignon, and I have to admit that it really blew my mind. Fillet mignon is actually a tiny end of the beef tenderloin, which is the most tender cut of the beef. Thus, with so little tendon and tissues, I barely had to chew; it was also fried with a layer of bread crumb to make up for the cut's lack of flavour. Although the beef was actually slightly overcooked, the cut was perfect and still maintained its tenderness and moisture. And I certainly enjoyed every bit of it.
The braised cabbage was soft and zesty, and really helps to lighten up the meal. The vegetables were also cooked perfectly, the hard outer layer of the asparagus was peeled off, and the potatoes had a soft and moist interior.
Dessert: Green apple sphere with cinnamon ice creamThe green apple sphere was in fact, a green apple mousse coated with unsweetened white chocolate with green tea jelly, which is to be eaten together with the cinnamon ice cream.
The resulted dessert mixture was oddly well-balanced in all perspectives. In terms of texture, it has the crunch from the egg shell, and the creaminess of the ice cream, as well as the richness of the mousse; in terms of flavour, the sweetness of the ice cream makes up for the whole dessert, and cinnamon blends really well with the slightly tart green apple flavour. It was definitely a good dessert.
Petit fours and coffeeAfter having a filling meal, my stomach can hardly contain any more food. However, a small cup of coffee with chocolate shouldn’t hurt. The chocolate reminds me greatly of the French brand chocolate, with various flavours like strawberry and milk chocolate, whereas the coffee was mediocre.
Harbour grill was awarded with the best menu award in the Hong Kong restaurant week, and after this marvellous dining experience, I do have to agree that this menu is one of the best I’ve come across during the restaurant week—for its good value for money, and its spectacular quality.
题外话/补充资料：
Hong Kong restaurant week promotion
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
