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2022-07-20
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📍MosuOne of the most anticipated restaurants in Hong Kong, Mosu. Finally got to give it a try and the experience is sort of mixed 😅 The three small bites were absolutely amazing! Each bite was a new experience and flavor explosion. The ebi on top of a seaweed tart filled with potato salad sounds weird but it actually works! The ebi is super fresh and sweet and the seaweed tart is good and crispy. The star of the meal is the tofu skin abalone taco. The tenderness of the abalone with a charcoal to
One of the most anticipated restaurants in Hong Kong, Mosu. Finally got to give it a try and the experience is sort of mixed 😅
The three small bites were absolutely amazing! Each bite was a new experience and flavor explosion. The ebi on top of a seaweed tart filled with potato salad sounds weird but it actually works! The ebi is super fresh and sweet and the seaweed tart is good and crispy.
The star of the meal is the tofu skin abalone taco. The tenderness of the abalone with a charcoal touch is just perfect with a drop of lime.
With the great start, the following main dishes fell a bit short. The toasted almond, gochujang and caviar is a bit underwhelming in taste. The yolk in the middle doesn’t add much. Wonder why they switched out the uni filling.
The blue lobster was cooked on the raw side but somehow it lacks the sweetness from fresh lobster. The pickled vegetables on the other hand were quite interesting.
The tile fish & brassicas is like an art piece and super photogenic with the color combination. But the steamed tile fish lacks in sweetness too.
Then the heart clam with fried artichoke and bresaola was just fine. Already quite a good fried artichoke but the heart clam was overcooked.
The Hanwoo looks great but was a bit tough. The puréed Korean pear is a nice touch.
Finally, back to the desserts, I love the almond icey. The sesame oil adds a savory touch to the dessert and makes it so unique.
The lemon peel and Makgeolli cake is quite interesting in the sense that it is basically 白糖糕 with a layer of lemon peel.
The taro tart is interesting and you can taste a bit of scallion in it. It is meant to be like 反沙芋.
Dashima ice-Cream is nice but the roasted seaweed
kelp doesn’t really work together.
Finally the Yakgwa is a good ending to tie up the Korean theme.
Overall, a very interesting take. Am mind blown by the small bites and would love to come back just for them.
Price: HK$2200 pp (dinner)
Revisit: 8/10 overall (10/10 for the small bites)
张贴
