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My boy and I spent our Valentine’s Day dinner at Town. We’ve never been here before, but as a Michelin Guide restaurant by chef Bryant Nagao, how can it be wrong?I actually reached the restaurant before for our reservation. The staffs who helped us were very patient and helpful, especially the restaurant manager, Victor. I mean the general quality of service in HK catering industry does drop recently, thus I’m very glad that Town can keep its standard high.Go back to our dinner. Unfortunately they offered only standard valentines dinner set, including four courses, each had 2 options. We two decided to order both and share them.My appetizer was beef tartare with uni, which was just amazing! The beef was so tender and fresh, and the flavor just bomber together with the sweetness of uni. OMG I can still feel the taste even now. My boyfriend’s was poached shrimp, which was well executed as well based on my only one bite (he liked it a lot haha).Then came my endive, which was my favorite course that night. It was kinda like pickle vegetables, but less sourer and more crunchy. You can definitely taste the freshness and sweetness of the endive every bite you had. And when you has it together with the blue cheese and candies walnut, it was another level. The complicated flavors and textures all came in one bite, but in every harmony. That’s very interesting!I ordered sea bream as my main and my boy had the medium rare sirloin. Look at my sea bream! It was just stunning and well executed, love the soft texture and light flavor of that. I tried my boyfriend’s sirloin as well. Actually that came with a foie gras. I mean the combination can’t be wrong right?For dessert, mine is chocolate mouse. It was so lovely in the shape of heart. So Valentine’s Day haha. It was very rich with some Berryman inside. The sourness and sweetness just well balanced.To be honest it was one of the best restaurants I had in a year, and I’ll definitely put it on my list for revisit. That should be very soon.
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今天在餐厅厨房能够见到主厨Bryan Nagao, 心感兴奋, 我还以为他在台北的分店打点呢!以他的名气和之前他在Felix工作的定位, Weekend Brunch会很贵吗? 不! 两个人连加一也只是六百多元, 但用料和制作绝不会将货就价, Antipasto以自助餐形式较为随意, 主菜一点也不马虎. 像是和牛牛腩肉, 厨师们将外表的脂肪移取, 看起来像牛柳, 但吃上去内𥚃油脂激发, 被它的外表骗了, 简单以四季豆和新薯伴碟就够, 汁酱和芥辣也不用了. 羊T-Bone的份量惊人, 比一般见的羊架大得多, 火候控制刚好, 叫Medium Rare真的做到Core是鲜红, 羊膻味刚刚好, 青苹果酱微酸也和羊膻味足好拍档呢!台湾分店会强调食材来自台湾, 但香港则比较少, 其实香港的猪, 家禽和菜也不少, 而且质素也不错的.
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A nice and quiet restaurant with a romantic setting. The food quality is very high. I used the entertainer app and ordered the sea urchin pasta and the beef cheek. Both dishes are skilfully cooked and very satisfying. And with the entertainer app, the cheaper main course is free! I love how the sea urchin pasta is al dente. The texture of the angel hair is optimal! And the raw sea urchin is fresh and delicious. The beef cheek is served with vegetables and risotto. A selection of mustards is offered. The meat is very tender. The risotto is colourful and tasty.In addition, the bread basket has a good variety of bread.
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这是一次BUY ONE GET ONE FREE 活动的晚餐, 这里的主厨应该是个日本人, 不过做菜则以西式的表现手法, 食材则有一半系日式食材, 摆碟则是以西式为主,Panna 矿泉水750 ml $68Pipikaula $258 因为当晚没有红虾所以要了这个半生的腌牛肉, 造型系砌成一个"山"字型嘅三座红色小山丘, 山顶上放有几片海胆,由于牛肉有酱油腌渍过味道变得有点模糊, 但质地无疑是嫩且滑, 滑系因为有一个透明的汁, 另有食用花作装饰, Tagliolini Uni $358海胆手工面条又是另一个既美观又好味的面条, 当然如果大家想在家做的话一点也不困难, 买对食材就已经做对了一半, 只系个透明献汁可能会有点难, Agnalotti $348 这是另一个手工义大利云吞配蚬/ 毛荳, 云吞好像是野猪肉, 放在面的紫色花瓣相当漂亮而且好食, Sucking Pig $358 猪虽则只有两件, 但每件都有相当厚度, 皮薄脆但跟广东式的很不同, 肉质好有咬口, 碟上每一种配菜都各异其趣, 同时每一个味道都各自特出本质, Lamb Rack $388 虽然系一件过的羊鞍加一小片羊肉, 但一刀切下就知道这只是接近五成熟, 完全合乎我们要求, 价位有点高但总算交足货, 而当晚堆单时的主菜买一送一出了点问题, 拿过来的单只免了一个主菜, 两个面食之一的面食没有做买一送一, 所以我问了拿单来的女待应, 但她说买一送一只能免一个, 不过她说问一下经理, 后来经理过来用相当有礼貌的笑容回应, 本来餐厅的原意是只限一品,但可能今次未能事前清楚解释好, 令客人有误会十分抱歉只要客人吃得开心免多另一个主菜完全没有问题, 这样的待客态度的确系现今服务业须要的, 这店的确是走高档路线的餐厅, 由食物至服务质素, 绝对是特别日子才应该来的店, 不过今年将会对这种店的挑战之年, 由于可见的种种经济因素, 希望他们能多动脑筋挺过去吧!
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Yea it’s small portion but that left you craving for more lol. So honored to have chef @bryannagao explaining the dishes to us and giving us the white truffle rain!! Really appreciate the innovative ideas across the diff courses. This pasta is definitely a stelllllar dish among the 5-course dinner which has Italian / Japanese / French influences(?). HKD 700! + HKD 170 for the Alba white truffle tagliolini.
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