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2010-07-22
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It is hard to locate the entrance of Whisk if you want to access inside the hotel, The Mira Hong Kong. Whereas the main entrance of the restaurant can be easily found at Nathan Road, just around the corner of Kimberly Road and Nathan Road. A well decorated cargo size elevator will take you to 5/F direct. Whisk is masterfully executed by Chef Justin Quek, a Singaporean master chef who brings along Chinese element to his French cuisine. The restaurant is set in a relaxed, European contemporary fin
Whisk is masterfully executed by Chef Justin Quek, a Singaporean master chef who brings along Chinese element to his French cuisine. The restaurant is set in a relaxed, European contemporary fine dinning environment with touches of high-tech / techno feel; grayish color theme, stone-top tables, funky furnishings and an interesting stainless steel plated menu with high font size.
With a party of eight, we joined to celebrate an 18 years girl’s birthday. Good service has been received all through the evening as waiters were well attentive to our requests. Their service started with an introduction of today’s specials and signature dishes. It seemed there were many good choices to select.
The waiter had first recommended the roasted八寶魚. Out of surprise none of us picked this one. However, the cooking process seems interesting and worth to try next time. As told the whole fish will first be marinated with milk to get the juicy and soft texture. With bones not removed, the whole fish will be roasted until it is fully cooked. By doing so, the oily bone marrow will be well absorbed by the flesh. For the ease of the ladies mind fish bones will be removed before it is served.
For appetizer, they recommended seasonal white asparagus. A choice of two was provided: poached white asparagus with ham as side for a light appetite or a pan-grilled one with foie gras on top if you prefer a tasty start. I picked the latter.
Well cooked home-made bread always arose your appetite but it was served cold with no excitement.
Pan-grilled white asparagus and foie gras
Dinner started with my favorite hors d'oeuvre – foie gras. The dish was generously served with 3 sticks of white asparagus and one piece of foie gras on the top.
The marriage of white asparagus and foie gras is delightful and compliment to each other. White asparagus is low in sodium and calories whereas the foie gras is rich, buttery and delicate and they made a perfect balance. Flavor of white asparagus is milder but the texture is tenderer than its green cousin. The pan-grilled process added sizzling favor to this plain vegetable. It is a traditional and popular way to pan-seared the foie gras. As we all want the foie gras crispy outside but tender and juicy inside. With its delicate and fatty texture, it is not easy to handle it well. It must be briefly pan-seared in high temperature or else it will be easily over-cook. It sound easy but technique make a big difference. The chef had handled it quite well.
The foie gras I have tonight had a perfectly soft and creamy texture. The foie gras was so smoothy on the tongue and mixed with the tenderness of white asparagus. It tasted just terrific!
Gourmet Salad $168
Simple is the beautiful. It was a refreshing dish to start with especially with non-creamy dressing. I got some portion from my friend. The salad was a mixture of mesclun leaves, artichokes, asparagus, mango, mushrooms, and age parmesan in truffle dressing. Vegetable were all fresh & chewy. The dressing was light but not creamy. Taste of the salad was a mix of sweet & sour but not excess. It was just a perfect and lightening appetizer.
Baked Miso Marinated Cod $268
It is one of the signature dishes from Whisk. A big piece of Cod was placed in the middle of a plate and surrounded by yellow sticky ginger. The lime sauce was sprinkled around the dish with a variety of vegetables in different colors as garnishing. The waiter initially recommended the Haddock as “special of the day”. But without hesitation I picked the Baked Miso Marinated Cod as its texture is flaky.
Once I put the creamy bite in my mouth, I was already felt like in heaven. Not only the texture was extremely soft and smooth, but the lovely sweetie taste of the miso sauce added richness to the creamy texture. The ginger and lime, although quite mild, further brought my palate to a light but complete satisfaction. The cod was just well done, a good control of temperature and timing. The sauce was well mixed of sweet or sour, mild and in right balance.
Pan Roasted Duck Confit with Sauteed Porcini Mushrooms and Potatoes $200
One of the highly recommending dish. I did not have a chance to taste it. According to my friend, the duck confit was decent though a bit fatty. The skin was crispy and the meat was tender. Furthermore, the porcini mushrooms were excellent – not being too strong and compliment with light flavor of rosemary. The dish was also accompanied by a nutty salad.
Australia Wagyu M7 Steak
We were told that it was especially fresh of the day. The Chef specially selected the M7 grade as he believes this grade is ideal for grilled, with some fat but not excess.
I got some share from my friend’s plate. Quality of the meat is good and juicy but
no surprise.
Wine pairing menu
One of us had tried the wine pairing menu. The price is reasonable and worth the value. It should be considered by those wine lovers.
Birthday Cake
The chocolate was surprising rich and thick. It was made of several layers of chocolate and cream. It was classy enough to cover with cold fakes. It was just wonderful.
In short, Whisk offers you an excellent dining experience in terms of service and environment. Most of the dishes are delicious and present beautifully. Quality of the food is of high standard. Generally they are up to high standard but, it was rather disappointing that Whisk cannot offer the sensational dinning experience that makes you unforgettable.
Anyway, we have a wonderful evening with all friends and relatives get together for the celebration.
张贴
