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2011-02-23
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I have been to eat in Saint George the 10 of february for my birthday with my wife. It is the second time . I knew when i went that it was the chef from Pierre , in Mandarin, but his food here is very different , more direct, less complicated. The first time i went , just after the opening, the food was good, but just good. This time was… simply amazing ! :I will not speak about the different amuse bouche at the begining, wich are here just for "fun", but very yammy.I took 3 courses from a la c
It is the second time . I knew when i went that it was the chef from Pierre , in Mandarin, but his food here is very different , more direct, less complicated. The first time i went , just after the opening, the food was good, but just good. This time was… simply amazing ! :
I will not speak about the different amuse bouche at the begining, wich are here just for "fun", but very yammy.
I took 3 courses from a la carte. The starter was a small portion of "scallops and foie gras ravioli with green cabbage and black truffle sauce".
In Saint Georges a few dish are served in 2 sizes . That s very convenient , like this you can try different dishes and not finish over full.
The scallops dish was simply unreal , the scallops and the foie gras are rolls in ravioli paste and cooked , like a "dumpling" the cooked was perfect, the texture of the foie gras and the scallops was a perfect match. The truffle sauce on the top to finish make this dish one of the best dishes i never try (Remind me the foie gras ravioli of Alain Ducasse in Louis XV !)
My wife tooked risotto with black truffle, and she tall me that’s it s better here that in an Italien restaurant.
The second dishes was an oyster soup we shared with my wife, we are both oyster lover and we never try an oyster soup and were a bit scary it will be too much strong , or fishy. It wasn t, it was just unexpected good and smooth and easy, with a very surprising flavor of sea and oyster. I recommand this dish.
The third dishes for me was a Baby Porc from a French farm served like a « Paella », with all the paella garnish : mussels, chorizo, cuttlefish(i don t know how he cook the cuttlefish, but it was melted in your mouth) and some prawns . All this ingredients are in the middle of the plate and the waiter served a spicy bouillon all around . The smell is so good that you want to start to taste the dish before the waiter finish the explantion of the dish.
My wife tooked a wild seabass topped with celery, red belpper, bellotta ham, seaweed, it was the same caliber of all the rest of the dinner.
All the dishes were all "surprising" , they look like complicated on the menu, simple when they arrive in front of you and excellent when you test .
For dessert we share a chocolate cake with whisky ice cream. Perfectly done, very light and exactly what we wanted to finish.
+ at the same moment the waiter served you a plate of small petits fours including black truffle macaroon !
The chef in Saint Georges is definitly better since he leaves Pierre, he is find is own way to cook and i c’an t wait to go back. The service was professional.
The prices are really reasonnable for what you have in your plate, good portion , high quality of ingredients . Very good value . It is definitly one of the best restaurant in Hong Kong and was a very good choice for my birthday.
张贴