Knowing that Cepage was wrapping up their operations in Hong Kong during the last week of June, Mr. C and his friends organized a dinner gathering to enjoy a final meal there before bidding farewell to this one starred establishment. Reserved for a Wednesday evening, the restaurant was surprisingly full on a weekday with most tables and their two private rooms being occupied. I guess we were not the only ones wanting to pay final fond sentiments to Cepage.Only two set menus were available to cho
Knowing that Cepage was wrapping up their operations in Hong Kong during the last week of June, Mr. C and his friends organized a dinner gathering to enjoy a final meal there before bidding farewell to this one starred establishment. Reserved for a Wednesday evening, the restaurant was surprisingly full on a weekday with most tables and their two private rooms being occupied. I guess we were not the only ones wanting to pay final fond sentiments to Cepage.
Only two set menus were available to choose from that evening and we all selected the Menu Epicurean. However, since Mr. C is not particularly fond of anago and I was wanting to change my dessert, we asked the servers if we could make some swaps with the Menu Decouverte which they graciously agreed to.
A lovely looking bread basket was proffered for our selection with four varieties to choose from. Mini baguettes, sun-dried tomato focaccia, miso brioche and sourdough slices. The tomato focaccia seemed to be the favourite, tart, juicy tomato on a crispy herb oil infused dough, while the chewiness of the baguettes was pleasing. I know Mr. E certainly liked his baguettes since he had more than six of them!
The evening began with a trio of appetizers all featuring Caviar. We were advised to start with the pasta and then gradually work our way towards the left. The signature bundle of angel hair pasta tossed with truffle oil was beautifully presented. Al dente strands of thin pasta carrying a wonderful truffle fragrance was subtly savoury from the delicate brininess of the caviar. Just like before, it was an absolute pleasure to eat. If I had to pick a dish that I would miss most from here it would certainly be this! In the middle was a thick stalk of white asparagus with its tough outer skin peeled off revealing its tender inside. Juicy with a mild flavour, it was perfect in showing off the stronger taste of the caviar. A geometric pattern of marquise cut potato was the last appetiser. Spread with a thin layer of cream, the potatoes were nicely soft and like the asparagus, the slightly bland flavour of the vegetable was ideal with the caviar.
Our second appetiser was smoked anago with foie gras. When it was placed in front of me I was stunned at how big a portion of foie gras they served... Pan-seared to a gorgeous tone of dark caramel, it was a little firm, but the center still retained a melty softness. So rich and decadent, I was only able to eat half before surrendering the rest to Mr. C. As for the anago, it tasted more like a lovely smoked ham than fish which was unusual yet strangely pleasant. And to relieve the heaviness of the appetiser, the accompanying cup of ginger broth did just that.
Mr. C's replacement dish was pan-seared scallops. His favourite~ Two plump looking scallops with an accompanying dipping sauce. Looked really good and definitely a much lighter dish when compared to ours
A covered dish when lifted revealed a single langoustine ravioli with Parmesan foam, showered with a generous shaving of black truffles. Bouncy langoustine meat paired nicely with the creamy Parmesean foam, and to me, truffles just made the dish that little bit more special
Amadai with lobster in broth was next~ I adore amadai~ no fishiness at all and it was pan-fried until each scale was gorgeously crunchy It was a little tricky trying to maneuver the lobster meat out of its shell, but the sweetness of the lobster made it all worth the trouble in the end. Such a pretty dish, everything so artfully arranged and the colours of the ingredients just went really well together~
As we were waiting for our final savoury dish, the servers pushed out their signature roast chicken as a surprise from the chef. Thank you~ Served gueridon style, it was just as good as when I had it last time. Roasted beautifully, the chicken was tender and juicy whether it was meat from the breast or thigh and the skin retained a slight crisp. The potatoes deserve a special mention, soft and mushy with a crispy edge, they were delicious from being roasted with the drippings of the chicken. So so good...
And then our actual main dish was served. There was a choice between roasted quail and hide beef and I picked the quail. Stuffed with foie gras it was roasted and laid on top of a bed of ratatouille. The quail had a welcome gamy flavour while the stuffing of foie gras added a richness to the overall dish. If I was not so full from the chicken beforehand, I would have enjoyed this dish even more.
And for desserts~ The original dessert was a small cup of chilled Alphonso mango pudding with exotic sorbet. I had a small spoonful of this and it tasted exactly like a Mango Weiss bars, which essentially is a bar of ice block/cream where two-thirds is mango sorbet while the remaining one-third is iced cream. For me, I opted to change it for their chocolate souffle~ Tall, dark and handsome fluffy, it was sinfully rich and just so chocolaty... an absolute chocoholics dream dessert! Paired with a small bowl of Tahitian vanilla bean ice-cream, this really made my night
Extra desserts from chef~ Dark chocolate tart and a huge cherry clafoutis! Even though I was so full already, I could not resist sampling both. The chocolate tart made my inner chocoholic do a happy dance~ lusciously smooth and bittersweet ganache on a crisp shortcrust pastry.. so good! While the cherry clafoutis was something totally different altogether. It had a texture similar to baked custard, quite eggy, but not overly sweet and packed full of cherries. Pleasant, but really filling.
All my previous dining experiences in Cepage were highly rated and enjoyable, so it always remained among one of my highest acclaimed restaurants in Hong Kong. Until my recent Christmas dinner Service is always spot on with no doubt. From how they dealt with our reservations(I was sent pictures of the exact seating area and menu) to actually serving us on the night.Cepage has the whole package: with one michelin star under its belt, the Les Amis group restaurant located in Wanchai nestled betwe
All my previous dining experiences in Cepage were highly rated and enjoyable, so it always remained among one of my highest acclaimed restaurants in Hong Kong. Until my recent Christmas dinner
Service is always spot on with no doubt. From how they dealt with our reservations(I was sent pictures of the exact seating area and menu) to actually serving us on the night. Cepage has the whole package: with one michelin star under its belt, the Les Amis group restaurant located in Wanchai nestled between all the other bustling restaurants firmly holds its place as the most refined among them all. It boasts beautiful decor, tasteful artwork and one of the hugest wine collections in town, with over 2000 wine labels if memory serves me well.
We were set to sample either the Christmas Set Menu (Menu Noel) at approximately 1,580 HKD per person or a regular 5-course Epicurien menu at 1,070 HKD. In light of the festivities we opted for the Christmas Set Menu - looking at it retrospectively that was a poor choice on my part.
I'm not a particular fan of fried food so when we were presented with this to start with, it etched a slight frown on my face, nevertheless I was looking forward to sample the rest of the menu
I was not impressed by this dish. It didn't feel very Christmasy for starters, nor did it stand out to me at all. I had much higher expectations for Cepage. If I dare be rude, it instantly reminded me of beef brisket noodles and for the price charged per head for the dinner, much need not be said of that..
So for dessert they served us with this Christmas Log. I took one look at it and instantly lost interest. It did not look creative, appeasing nor appetizing and I can assure you that its taste reflected that too. Again, I had much much higher expectations for Cepage. I sincerely had hoped that they made more of an effort with their christmas menu. This so called dessert was something I could've bought from any supermarket and I'm leaving it at that.
In conclusion, we were not happy with our Christmas dinner at Cepage. We've always had nothing but praise for the restaurant and its food. It was always a treat to dine here, but this time, we were thoroughly let down by the food. The menu didn't seem to be very well thought out nor executed up to its normal standards. We would have been much happier ordering off the a la carte menu. It came to around 4000HKD and neither of us walked away patting our wallets happily thinking it was good money spent on a decent meal. Still skeptical of returning again to allow it to redeem itself, but our recent dining experience really struck itself off my favourites list..
Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above. Environmentiana Krall singing S'wonderful softly in the background. Note: 36-month iberico ham available that evening. 25g per serve. Service:Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!! Our server asked if H wanted only hot food, and thus served hot wa
Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above.
Diana Krall singing S'wonderful softly in the background. Note: 36-month iberico ham available that evening. 25g per serve.
Service: Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!! Our server asked if H wanted only hot food, and thus served hot water and made a substitution for the originally cold amuse bouche. They also gave us plates to share food - no intimidating airs and graces here! And I had a small stool to put my stuff on. Sadly, sparkling water was imposed on the other diners.
Bread basket Sourdough, tomato focaccia, bacon rolls. Bacon roll was the best - haven't had it elsewhere. Very chewy body and the pancetta was very fragrant. You could taste the delicious oils.
The potato was very soft but was not crumbly. You know how baked jacket potatoes go all crumbly in the center? This leaf of potato was more rubbery and 'malleable' in terms of texture. But it was soft. Quite an interesting texture actually. Wonder what potato they used. Smoked salmon was very intense and the caviar wasn't that bad. I actually ate all of it...and I usually stay away from these fishy things. Capers weren't too sour/salty. Good flavour profile. And of course it looked beautiful.
Deep sea lobster ravioli and silky tofu in a light dashi buillon with kinome and junsai
Okay so this item was on my menu but I gave all of it away to a happy beneficiary who gladly took the langoustine ravioli. I finished the soup. It's like a consomme, but slightly over-seasoned. It was very hot though. You can see that the ravioli skin had some corriander incorporated into it but I couldn't taste it at all. And you can see how the corriander specks are uniform and evenly distributed. Man. So much skill must've gone into making this delicate skin.
Upside down cheese souffle with tasmanian black truffle
Artwork which pains me to eat. The natural patterns on a truffle's cross-section are beautiful. Natural is beautiful. The term 'souffle' here is slightly misleading here since the texture is unlike the traditional light and airy souffle. It's more custardy than anything - a mystery why they used 'souffle' in the first place. But regarding the taste - nothing impressive. And honestly, I couldn't really taste the truffle because it was sliced so thinly and there was nothing to bring out its delicate flavours. I nicked the origami paper though, so pretty .
Kimedai fillet cooked in bamboo steamer, drizzled with rich tuna jus and olive oil
Because it's steamed, I guess it helped preserve the silky texture and moistness of the fillet. The green asparagus was in season - tender and sweet! I guess the tiny drizzling of juice reflects the chef's confidence in the natural sweetness of the fish.
Poached cherry tiramisu layered with light mascarpone cream
Again, I had to marvel at how pretty this thing looked before digging in. Somehow they managed to find a really good piece of origami paper to match the speckled surface of the tiramisu. I nicked the piece of paper of course (it is still wedged comfortably under the sheet of glass on my desk). It was surprisingly light for a tiramisu - the creamy, cheesy bit was frothy and felt somewhat like whipped cream (just set). This might explain why I managed to finish the whole thing without feeling guilty..? The lady fingers were not soggy so the coffee liquor taste was not strong. I believe there was some cherry-flavored thing going on with the sponge. A sprinkling of crunchy, sweet, candied almond splinters added another dimension to the creamy, smooth dessert. The dessert is not chilled.
But is it very good? I don't know. Perhaps not. Despite its visual appeal I think this dessert did not wow me in terms of flavour.
A-la-carte:White asparagus soup with 18 months mimolette cheese $130
This dish was an a la carte order. It was hot, steamy, frothy, and not creamy. Extra hot to suit the lady - server told us it was normally served lukewarm. A small chip of grilled cheese went surprisingly well with the soup. The grilled cheese was a delicious little morsel. I'm not sure if it was deep fried or grilled - or both. It was very cheesy and intense, a bit too salty if had alone, but it complemented the mild flavour of soup very well.
Menu gastronomiqueJapanese scallop sashimi and celeriac, wrapped in Australian black truffleDidn't try. But I heard that there was some truffle jus on the scallops too! Lobster suspended in oxtail and black truffle jelly, accented with 'belle de fontenay' creamSuper delicate, said those who sampled this dish. Green asparagus dressed with chanterelle mushrooms, comte and jus courtHot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender bu
Hot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender but with a nice crunch of asparagus spears. Chanterelles weren't as fragrant as I hoped, but looked cute. I loved the simplicity of the dish. Just cooked with a bit of french butter. Mmm.
Deep sea lobster ravioli (see above)
Hokkaido scallops cooked with seaweed butter crowned with 'kristal' caviar
Even though I don't eat scallop I was truly allured by its fragrance. Smelled effing good. Two of them sat snugly on the ends of the plates on my left, and right, beckoning at me. Scallops seared really perfectly. Very fresh, surface was slightly crisp and browned. Again, cooked in a bit of good quality butter.
Grilled lamb chops with garden baby carrot from France south
Compliments of the chef! lucky lucky. Wonderful smell again, very tender. Lamb had no gamey taste. I don't eat lamb but I found it alright too. Apparently it's 2-3 week old lamb, lightly seared, crisp exterior. Sweet baby carrot very tender. The board of rock underneath was warmed through.
Kagoshima fillet in wasabi flavored seasonal vegetables
Extra dark chocolate used. Extremely chocolatey - the most chocolatey chocolate souffle I've ever had. Went well with the cold, tart sorbet. But the souffle was quite dense. Quite thick. But it wasn't heavy, and you didn't feel sickly like how you'd feel after eating chocolate marquise. An appropriate full-stop to a pleasurable meal.
Vanilla marshmallow was like a melting lump of sugar in your mouth. Extra sweet and soft. Fluffy. Oatmeal raisin biscuit was sticky and very oily. Quite brittle. Not too remarkable. Coconut flakes cream puff and Brioche was so good - the brioche. Passionfruit brioche had a very fluid filling which was creamy and chilled.
Marinated for 48 hours. So, so good. Very hot. Sweet and intense miso flavour; cod very smooth and...almost buttery. I wouldn't use oily to describe it. The flesh would flake easily, smoothly, under the fork, but it does not break. It slides effortlessly, one shard after the other, but it does not break in the middle. It is so good. It's more delicate than the already perfect one that Zuma makes. When I was listening to the server describe the dish I wondered what the fate of this cod would be if nobody ordered the dish? Does it go to waste? Does it marinate in the fridge for one more day? Do the chefs eat it up?
Yoghurt-like body, with sago pearls. Topped with Pistachio nuts, which added an interesting flavour and crunch. Yummy. Properly chilled, not filling at all. Like a palate-cleanser. Like molten mango ice-cream. Apple tarte with vanilla ice cream
Delicious puff pastry, very crisp and and flaky. Apples were soft but managed to hold shape. Not mushy at all. Only mildly sweet. Vanilla ice cream quite special - as if it were slightly smoked in some way.
Lychee Oolong tea $90 I ordered this. Smelled very good. Very, very hot, almost scalded myself when I gave it a first sip.
Conclusion: The reason why I hesitated to give Cepage a smiley face is that I will only come on special occasions. Definitely not within the same year. And actually there are so many places to experiment around the area. Men might not be too satisfied because of the small portions. Delicate, but small. Impressive, but may not 'hit the spot' for all. However, for the well-decorated dining room and excellent service, and the delightful evening I had (new iPad!), smiley face it is.
I wonder what I could've done with the money if I'd opted for something more economical. Upgrade camera gear. mm.
When dinner was being organised for a get together with Mr. C and Miss. K, Cepage was not the original destination. It was only after my reluctance to go along with Miss K's suggestion of Spoon that Mr. C offered Cepage as an option.So the night before the public holiday saw us seated on the second floor of Cepage's dining room. Situated on Star Street, it is a one Michelin star establishment with its emphasis on a fusion of French and Japanese cuisine. As I entered the restaurant I was greeted
When dinner was being organised for a get together with Mr. C and Miss. K, Cepage was not the original destination. It was only after my reluctance to go along with Miss K's suggestion of Spoon that Mr. C offered Cepage as an option.
So the night before the public holiday saw us seated on the second floor of Cepage's dining room. Situated on Star Street, it is a one Michelin star establishment with its emphasis on a fusion of French and Japanese cuisine. As I entered the restaurant I was greeted by the smiling hostess who then directed me towards the elevator opposite the hostess desk. It was a little odd stepping into the elevator with two staff members who stood facing each other, but at least it was a very short ride up. Once arrived, another waitress led me from the short hall into the main dining room. What struck me was how small the area was, with only five tables generously spaced apart from each other with I think two private rooms around the corner. The ceilings were high which was helpful in opening up the space in an elongated fashion and there was a mix of contemporary and what they term as 'old world' touches shown by the sleek tan wood panels on the walls contrasting with the elegant chandeliers dangling high above.
The menu for that night was actually unknown as many of the dishes were organised by the chef, but I can say that he made some fantastic choices.
We were served an assortment of bread to start with a selection of baguettes, anchovy rolls, cheese foccacia, brioche and sour dough. I picked the anchovy roll and baguette, but regretted it as the anchovy smell was extremely fishy, however the crunchiness of the exterior and soft insides showed the quality of the bread.
Our first appetiser was a signature dish. A neat bundle of angel hair pasta well tossed in truffle oil and decorated prettily with caviar, a light sprinkling of truffles and a sprig of basil flowers. We were instructed to pluck the purple basil flowers off the sprig and eat it together with the pasta. This. was. amazing. The angel hair was cooked to a perfect al dente and the truffle oil filled the senses with its wonderfully earthy aroma. The caviar added a touch of saltiness to the dish and the fresh flavour from the flowers helped awaken the palate. This was one of the best dishes of the night~
A plate of scallop maki was served alongside the pasta dish, featuring six delicate rolls of raw scallops wrapped in seaweed and crowned with caviar and a touch of gold foil. The scallops were velvety soft and I would suggest to eat these quite quickly as the seaweed became damp and slightly chewy as they absorbed the moisture from the scallops.I enjoyed this as did Mr. C which was no surprise since he loves scallops, while Miss K thought it was a bit too salty.
The next dish arrived with a very strong smoky aroma which gave me the impression that it was pork related. When the waiter described it as smoked anago, I was quite surprised as the flesh was pink hued, but this was quickly overcome by my anticipation to try it because anago is one of my favourite types of fish~ Three slices of anago were draped over a bed of tomato confit and slices of pan-fried potatoes with the funny addition of a shaving of parmesean cheese. I adored this dish! The anago was unctuous in texture and its fattiness just made it melt in the mouth.. To refresh the palate a small cup of shiitake consomme was served to relieve the oiliness. I think I was the only one who really enjoyed the anago, as both Mr. C and Miss K ate around it, leaving most of the anago untouched.
Their signature black miso cod was presented simply, wrapped in a hoba leaf with an accompanying side of sweet miso. The flesh was firm, but nicely moist and flaked off easily from the prod of a fork. The cod was apparently marinated using three different types of miso, and the sweetness of the marinade complimented the almost buttery flavour of the cod. This dish was liked by all three of us.
The beef tartare prepared here is a little unsual compared to others I have tried. They termed it 'tataki' style where the top of the tartare was bruleed and it was served over a layer of ratatouille. This dish was definitely strongly flavoured and we all agreed that the ratatouille over-powered the taste of the beef. Miss K did not like the taste of the peppers used in the ratatouille, while I found the varying temperatures from the slight warmness of the bruleed top of the beef tartare to the sudden coolness of the ratatouille to be quite strange.
While we were waiting for our next course, my attention was captured by several waiters preparing to provide a gueridon service for the next table involving a gorgeously roasted chicken. Watching them in action, efficiently carving up the chicken was quite interesting and showed no small amount of skill.
No sooner then they had finished, another roasted chicken was wheeled out, this time stopping at our table! So essentially we got the visual action twice and honestly speaking there is something just so tantalising about a simple plate of roast chicken served with a side of fresh lettuce hearts and potatoes. You could tell it was cooked perfectly, the meat was succulent from the juices retained during the roasting process, the thighs were tender and even the white breast meat normally so tough was easy to chew. The highlight would probably be the skin, I normally do not eat chicken skin, but it looked so alluring that I could not resist trying. And I am glad I did, with the excess fats roasted away leaving behind a crispy skin that gave way to an irresistible crackle. Very very good.
All too soon it was time for desserts~ Petite fours came first, a combination of yuzu marshmallow, pear and red wine jelly and a duo of oatmeal cookies. Miss K and I thought the marshmallow was way too sweet, it was also gritty in texture while Mr. C thought it was not bad, but we suspect that he was too busy looking at his phone to actually notice what he was tasting haha... the pear and red wine jelly was quite nice with a slightly chewy texture and I thoroughly agreed with Miss K that it tasted like those dried fruits 'gar yin ji' you eat after drinking a very bitter herbal tea. I liked the oatmeal cookies most, light and buttery with a delicate snap when you bit into it.
Alongside our petite fours, a tray of very cute mini eclairs were also served~ They were surprisingly not very sweet and out of the three flavours coffee, dark chocolate and sea-salt caramel, I preferred the dark chocolate most as it had the boldest flavour compared to the other two.
And then we were served the chocolate souffle. This was paired with a gorgeously coloured cherry sorbet which was so striking against the sombre brown of the souffle. To be honest I am generally not partial to souffles because they tend to have an eggy flavour and I like my desserts to be of more substance rather than just a puff of air. This was definitely an exception though. Sinfully rich and dark it was absolutely seductive.. the fluffy top gave way to a semi-set moussey texture and it was so chocolatey that I can guarantee that it would satisfy the cocoa craving of any chocolate fanatic out there. It was an absolute pleasure to eat.. no wonder people consider chocolate as an aphrodisiac hahaha...The cherry sorbet was delightfully sharp and tangy with no fake cherry flavour and it helped to refresh the palate for those that desire a break from all the chocolate. I could not help murmuring how good the souffle was with every spoonful and I must have driven Mr. C and Miss K insane hahaha... I know Mr. C enjoyed his since he likes chocolate as well, but not so much for poor Miss K even though she made a huge effort and finished it I would recommend this~
We finished with coffees, cappuccinos for Mr. C and Miss K, while I had my usual skim, decaf latte. I ordered mine extra hot, but when the coffees came, the waiter taking our order must have mixed it up resulting in the cappuccinos being of the higher temperature while mine was normal. Just a small mishap. The coffees were from Nespresso which explained the lack of latte art and weak foam on the cappuccinos, but the flavour of the coffee was quite good.
Aside from the beef tartare, I loved my dining experience at Cepage. The service was attentive, the manager was friendly, not at all intrusive and made small talk at appropriate times. This is definitely somewhere I plan on returning to~
My mom loves beautiful artful food, and she also loves white asparagus, and corn. So when I saw all the latest food pictures of Cepage by Chef Lepinoy, I knew Cepagewas the place that I needed to bring her for Mother's Day celebration. Even though I hardly posted reviews these days, the food was so aesthetic and beautiful that I couldn't help but to share. Of course, the lovely afternoon with my dearest mom was also worth the record.We started with some bread, and despite how tempting the Bo
My mom loves beautiful artful food, and she also loves white asparagus, and corn. So when I saw all the latest food pictures of Cepage by Chef Lepinoy, I knew Cepagewas the place that I needed to bring her for Mother's Day celebration. Even though I hardly posted reviews these days, the food was so aesthetic and beautiful that I couldn't help but to share. Of course, the lovely afternoon with my dearest mom was also worth the record.
We started with some bread, and despite how tempting the Bordier butter was on the side, the bacon flute and tomato and black olive focaccia were great on their own.
Mom loves asparagus especially the juicy white ones.This dish is simply perfect for her. The silky white “flan” and the white asparagus coulis were packed with the sweetness of white asparagus, further accentuated by the marine saltiness of the caviar and the mild grassiness of the green asparagus.
All these elements were crafted into a piece of art with the meticulously located green asparagus dots and the quenelle of caviar jewels.
Another favorite of my mom is corn. That is why when I saw this stunningly beautiful dish on Facebook I immediately asked Chef Lepinoy if I could have for my mom. Once again, the plethora of caviar at the bottom worked brilliantly in elevating the sweetness of the corn soup, and the fluffy airy floating snowball rounded out the overall texture. The corn-flavored popcorns added an additional textural contrast, and it really tasted like Tohato caramel corns, the Japanese snack!
La Saint-Jacques - Teppanyaki seared Tasmanian scallops with teriyaki sauce
In the past, the scallops at Cepage were cooked with Bordier seaweed butter, but this new “lighter” version was equally satisfying. In fact, the execution this time was better than my previous visit, with the gigantic scallops cooked to perfection – slightly crispy on the seared surfaces, semi cooked throughout and the center almost raw like sashimi. They were also bursting with natural sweetness, which I thought was hard to find as most of the jumbo scallops I tasted in Hong Kong were quite flavorless.
The teriyaki sauce was more like a light sweet soy dipping without the stickiness and viscosity of the ones for yakitori.
Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion
Another gorgeous and immaculately presented dish. There were actually a lot of sea urchin “tongues” inside, and when mixed with the lobster flan and fennel emulsion, it became a sea urchin veloute with bits of sea urchin meat in every bite. The brininess of the uni was very much toned down when mixed with all the ingredients, but I liked the pungent fennel which gave the whole dish a distinct flavor profile.
Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad
A familiar dish as it was served in many Robuchon’s restaurants. This was good in flavor but a little awkward to enjoy with its tall yet small dimension. The foie gras and anago flavors complemented each other well both flavorwise and texturewise. The apple and daikon salad was great for refreshing the palate.
La Caille - A marriage of quail and foie gras with a light chicken veloute and green asparagus
Another new interpretation of their signature quail and foie gras dish, this dish was served a little more bistro -like (any coincidence? Wink wink?) and with a more rustic presentation. The quail leg was tender despite the lack of a crispy skin, and foie gras added richness to the breast meat. My mom quite liked the chicken veloute which served as a thick sauce. Surely more asparagus for my mom!
La Cabillaud - French Cod Cooked in "Meuniere Style", served in Modern "Grenobloise"
The black cod cooked in hooba leaf was a signature dish at Cepage which I loved, and with French cod the preparation also turned French. The thick-cut fish had flawless texture and doneness, moist and velvety in every bite. All the flavors of the dish came solely from the Grenobloise sauce. The tartness of lemon was VERY pronounced, and the brown butter flavor became very mild in comparison.
Composed of mini eclairs, marshmallows, and almond cookies, the platter was certainly an eye-candy on its own. My mom ate EVERYTHING on this platter without leaving me one! I would only believe they tasted excellent from her reaction!
Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
I asked Chef Lepoiny to prepare this dessert for my mom as I knew instantly when I saw its picture on Facebook that she, as a corn fanatic, would love it. This was truly a corn-lover heaven, with the warm soft soufflé, the cold creamy ice cream, and the crunchy caramel popcorn all packed with corn aroma and flavor. Mom LOVED it and it was certainly a highlight of the meal.
Les Iles Flottantes - Floating islands with custard sauce and pink pralines
I asked Chef Lepinoy to kindly write “Happy Mother’s Day” on one of the dishes, and he was so kind that he made this dessert into such a lovely and beautiful dish! The dreamy and airy floating islands went impeccably well with the rich and creamy custard sauce, and the crunchy delightful almond and pink pralines and caramel lace completed the heavenly creation. This dessert was just so divine! They were sweet on the palates yet sweeter in our hearts. It was the perfect finish for our lovely afternoon.
It is very hard these days to find true artistic food that taste great at the same time. Often time I found food that looks "too pretty" to taste not as good as it looks. I was very impressed by Cepage in this meal as those amazing looking dishes, including the Snowball, the White Aparagus Flan, the scallops, the Hokkaido uni, and Trilogy of Sweet Corn Symphony, and the Floating Island to be all having impeccable flavors to match with the presentations. I look forward to visiting Cepage very soon again for savoring more on the beautiful delicious dishes that combine art and food together!
*[b] The white asparagus dishes are seasonal items[/b]
** [b]The following dishes are off menu and are parts of Singapore promotion in August[/b]:
-Floating Snowball, Floral Bouquet, Chilled Corn Soup, Hidden Treasure of Oscietra Caviar
-The Foie Gras & Anago, En Mille-feuille, Daikon and Apple Matchstick Salad
-Hokkaido Uni, Over Petit Lobster Flan, Light Fennel Emulsion
-Trilogy of Sweet Corn Symphony, Soufflé, Ice Cream and Caramel Popcorn
a bit too upscale for my own personal taste; this is not a place that I would shell out my own cash to try out, and luckily i didn't have to. a family friend took us out for a celebration and celebrate we did.we had the tasting menu which surprisingly seemed quite japanese. when we asked our waiter he told us that the chef was inspired by the Japanese belief of using the freshest ingredients (can't remember the Japanese term off my head)starters:spanish ham and breadtasting menu:sushi made with
a bit too upscale for my own personal taste; this is not a place that I would shell out my own cash to try out, and luckily i didn't have to. a family friend took us out for a celebration and celebrate we did.
we had the tasting menu which surprisingly seemed quite japanese. when we asked our waiter he told us that the chef was inspired by the Japanese belief of using the freshest ingredients (can't remember the Japanese term off my head)
starters: spanish ham and bread
tasting menu: sushi made with some seafood(?) white asparagus jelly with caviar shrimp ravioli with truffle deep sea lobster pure with hokkaido sea urchin udon with lobster bouillon wagyu beef with white asparagus sake jelly with fruit sorbet
wine 2 whites 2 reds
i'm not usually a fan of "inspired" fusion dining, but i found this dinner to be rather scrumptious. the ingredients were fresh, the service close to impeccable. i don't usually eat lobster or shrimp, so i don't feel qualified to comment on them. i enjoyed the wagyu beef the most, it was simply divine. my next favorite dish was the white asparagus jelly with caviar. it has a great texture, you can really taste the essence of the white asparagus. a bit of this mixed with some caviar with a sip of white burgundy was an amazing experience.
with regards to the "value". in terms of pure dollar for food it's low. the overall dinner came to be...A LOT. so for a place like this i need to judge it relative to a special occasion situation.
第一道菜，喺Scallops maki with black truffle from Perigord，看一看嗰造型，绝对相信佢喺带子寿司卷，仲连同寿司豉油和筷子一起奉上，但系就欠缺了wasabi，卖相非常精致；但服务员向我俩讲，寿司卷入面白色嘅食材，并非饭粒，系由西芹切碎再搓成，而黑色包着嘅皮，亦非紫菜，系由黑松露菌做的，至於嗰碟亦非豉油，系用黑松露菌做的酱汁；听完服务员嘅讲解，我俩目瞪口呆，完全无谂过大厨可以将黑松露菌舞弄得咁出神入化；一啖食入口，带子味鲜，西芹爽甜，但最吸引的，系嗰种黑松露菌独特嘅味道，味浓郁，非常香，与带子嘅鲜味非常匹配，好好食，只可惜每人只有两小卷。
第三道菜，喺Langoustine ravioli on parmesan sauce with black truffle，与头两道菜相比，这道小龙虾意大利云呑，好似唔够吸引，比较普通，纵有一片海胆置於云呑顶及四周布满黑松露菌，亦难突显其特色；醮了些parmesan sauce，咬了一口，才发觉这道菜之特色，原来源於这个parmesan sauce，非常浓郁嘅巴马芝士味道，浓而不腻，非常幼滑，这个sauce的确煮得好，与一般洒上食物表面或经焗炉焗溶了的芝士，不可同日而喻，与黑松露菌嘅味道亦合衬，相得益彰，服务员更夸口话此parmesan sauce为水准之作，很多客人都要求配衬此sauce。
第四道菜，喺Artichoke soup with petals of black truffle，「petals of black truffle」，听到非常吸引，之前的几道菜式，虽然都有黑松露菌，但都只能浅尝其味，顶多都是几条黑松露菌丝，如今，有petals of black truffle，当然相当期待；可惜，上枱时，只见几条黑松露菌丝散布在一小碗忌廉汤上，相当失望，并非menu所写的petals，可能是我对petals嘅解释有误呱，哈哈；事实上，这个亚枝竹忌廉汤的质素亦非突出，稀杰程度尚可，颜色呈墨绿色，比一般嘅亚枝竹忌廉汤深色，但香味稍薄，而且食不到黑松露菌味道，比之前的菜式稍逊。
最後一道菜，喺甜品，Malaga wild strawberries on rice pudding and milk jam，这个西班牙野生士多啤梨，细细粒，而且比较扁身，并非丰满圆形嗰种，而且颜色偏淡，及不上日本或美国士多啤梨的鲜红，但味道唔差，甜且鲜，加上rice pudding and milk jam，更加香甜、滑溜，比一般嘅cream好得多；而且Cepage更加将一张野生士多啤梨嘅相过胶，跟随甜品一同上枱，颇细心；而最窝心嘅，喺嗰块写上「Happy Anniversary」嘅朱古力牌，见到太太嘅笑容，是由心底里发出来的。
It was the first time I had dinner in this Michelim one star restaurant.The amouse bouch is really elegant and special with "blossom caviar salmon"!So I was full of expectation for the starter. The prawn was nothing for special but I am really doubted about the hygiene of spring onion placed on the origami. It is very odd!!!Even a bit 'kindergarten' feel! May be I do n't know how to appreciate such kind of ART! The main course I ordered one Amadai. It was fresh and crispy and nice for giving a t
It was the first time I had dinner in this Michelim one star restaurant.The amouse bouch is really elegant and special with "blossom caviar salmon"!So I was full of expectation for the starter. The prawn was nothing for special but I am really doubted about the hygiene of spring onion placed on the origami. It is very odd!!!Even a bit 'kindergarten' feel! May be I do n't know how to appreciate such kind of ART! The main course I ordered one Amadai. It was fresh and crispy and nice for giving a try. Overall I was satisfied by the taste of food rather than the strange, naive decoration and painting of dishes that may affect the food quality-hygiene!!It is not worth for giving a second try for its unreasonable cost!
A group of friends gathered at Cépage for a relaxing brunch. Sitting in the private room with a round table gave us great privacy to chat and relax for 4 hours during the Saturday brunch! How nice!I hadn't visited the restaurant since the new (well, not so new now) chef Sebastien Lepinoy from L'Atelier de Joël Robuchon joined the Cépage's team. This was a great opportunity for me to try the revamped menus. We were not too interested with the dishes offered in the brunch set menu, so instead
A group of friends gathered at Cépage for a relaxing brunch. Sitting in the private room with a round table gave us great privacy to chat and relax for 4 hours during the Saturday brunch! How nice!
I hadn't visited the restaurant since the new (well, not so new now) chef Sebastien Lepinoy from L'Atelier de Joël Robuchon joined the Cépage's team. This was a great opportunity for me to try the revamped menus. We were not too interested with the dishes offered in the brunch set menu, so instead all of us picked something from the a la carte menu for substitutions. Some of the dishes below were from my friends, so I wouldn't provide detailed comments on those.
Beginning with bacon bread stick and brioche for my bread service which were pretty tasty, though I liked the bacon bits more than the bread itself. Butter was served properly at room temperature (you will be surprised how many restaurants don't manage to get this right)
Starter: Cinco Jotas jamon iberico "Bruschetta" with sourdough toast
I wasn't very fond of the almond flavor in the panna cotta, but the citrusy orange juice was quite refreshing. I did enjoy the natural sweetness of the corn soup which was complemented nicely by the savory caviar.
L’ARTICHAUT Cream of artichoke soup, freckles of black truffle, chervil
I wanted something warm and soothing and went for the soup. The artichoke flavor, however, wasn't as profound as I would have liked. I wish there were more roasted artichoke pieces at the bottom. The black truffle bits did help to add more complexity to the soup.
LA SAINT-JACQUES de Tasmanie, cuit dans un beurre «Bordier» aux algues Tasmanian seared scallops with Bordier seaweed butter
A Spanish oriented dish, the tender baby squids were stuffed with veggies and squid tentacles and matched briliantly with the the pungent olives. Further fueled with spicy chorizo and the mild kick of the mustard, this dish was packed with full flavors!
Those who had been to Robuchon should be familiar with this dish which is a Robuchon's signature that is served in all L'Atelier de Joël Robuchon.This was executed skillfully like it was at Robuchon. Crispy skin and tender meat with luscious foie gras fillings. What's not to love here?
LE BLACK COD Marinated black cod cooked in hooba leaf, young pickled Japanese ginger, miso sauce
I was intrigued by the name as the foie gras was steamed instead of the normal pan-fried or terrine version in French cooking. An interesting idea and presentation to have the breast and foie gras adhered together to form a whole slice.
My duck breast was a bit tough and chewy which surprised me a little, but the foie gras was extremely silky like a piece of butter that just melt in my mouth. There was more foie gras "sandwiched" in between the daikon discs. The microgreen was very aromatic! I think Cépage has a strenght in dealing with foie gras.
LA POIRE Poached Conference pear, pink guava sorbet, plum powder medallion LA FRAISE Fresh strawberries, almond “Pain de Gênes” biscuit, lychee-raspberry sorbet
My pear dessert was beautifully presented and the flavors were as dreamy as it looked. I loved the refreshing guava sorbet and the pear was not cloying sweet. A great light dessert particularly during the hot weather.
My friend seemed to be more fond of the lychee-raspberry sorbet than the rest of his strawberry dessert. But it was at least an eye-candy.
LA POMME Apple tarte tatin, served warm with Bourbon vanilla ice-cream LE CHOCOLAT Michel Cluizel 63% dark chocolate tart, “café viennois” shooter
My other friend raved about the apple tarte tatin which delivered a nice contrast of warm and cold temperatures and in textures. The chocolate tart also received great compliments with its chocolatey flavor that wasn't too sweet or bitter.
We were certainly VERY excited when the 3 big platters of petits fours arrived at our table. (one plate at the back)
How generous! There were madeleines, cranberry and almond cookies, white chocolate with dried fruits and nuts, salt caramel (YUM!), marshmallows, jellies (red is mulled wine), macarons, etc. Cannelés stood out to be the winner - hard crust outside, soft and moist inside. Delectable flavor!
Overall, another enjoyable meal with my great friends. The service was very attentive. I was most impressed by the beautiful artistic aesthetic of every dish at Cépage- they look so beautiful that you almost don't want to eat the food and ruin the presentation. Flavor-wise, not every dish was sensational or breathtaking, but they are still better than most French restaurants in HK. Some fine-tuning in executions would have perfected most dishes.
I also saw some feedbacks regarding the set menu items. I can't verify if the food in the set menu is compromised in quality or portion, but I would recommend doing the a la carte menu items anyway, as they are a lot more itneresting and seem to better reflect the true ability of the ktichen.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
Stuffed squids w melody of olives, Iberian chorizo