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2011-01-27
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A loyal fan of Pierre Gagnaire's cuisine, I felt an obligation to try out the restaurant of his prodigy - Philippe Orrico. Maybe I had too high of an expectation, I was utterly disappointed when it was in no way comparable to Pierre at Mandarin Oriental.Let me start explaining the whole story. I flew back from Egypt to Hong Kong on Christmas Eve to have dinner with my boyfriend, and he made a reservation at St. George to give me a warm and pleasant surprise. So we arrived and were happily seated
Let me start explaining the whole story. I flew back from Egypt to Hong Kong on Christmas Eve to have dinner with my boyfriend, and he made a reservation at St. George to give me a warm and pleasant surprise. So we arrived and were happily seated by the window.
Including the Amuse Bouche, this was a 7 course degustation menu. Started off with pre-appetizer plate, there were 3 little snacks. Then the Amuse Bouche was served - there were salmon roe with crabmeat, and mayonnaise. Not much twist was added since most of the ingredients were raw, would just say it was ok. It had not served the purporse of Amuse Bouche to amuse our taste buds.
While we were having the first course, some little kids from St. Joseph's Primary School arrived and sang Christmas Carol. I am not saying this was bad since it was Christmas time, but I totally did not anticipate to watch such a performance at one of the top-tier restaurants in Hong Kong. There was not enough space for the boys choir to stand, so a little kid in front actually kicked away a chair near him to allow more space for him to perform. Would have been better if the night remained a quite one. We looked forward to the coming dishes, we were then served Sashimi Plate. There were Toro, scallops with diced tomatoes on top, Carabinero prawn and a cake (without much explanation from the servers). Like what I have mentioned, this did not require much preparation and I could have such kind of food at any other decent Japanese restaurants in Hong Kong. The cake was rather decent, quite a special blend with the sashimi.
I thought hot dishes might be better. Still keeping my spirits high, the third dish arrived - Pan Fried Foie Gras. There was some soy sauce and some side - vege and tiny watermelon served along with the Foie Gras, but I definitely expected more. I have had Foie Gras served with apple slices, pear slices or the foie gras was more specially prepared. The Chef has not amused me with his skills learned from Chef Pierre Gagnaire.
Followed by the third dish was Oyster Soup and Wild Seabass. This was one of the better dishes served that night as the chef did put in more effort towards the creation. Fish meat was tender and the oyster soup/ sauce and the bellota ham on top were a delightful supplement to the light taste of the seabass. But one tiny mistake of the restaurant had ruined the dish - please see the fork in the photo. This was TOTALLY absurb to expect such things would happen at St. George. Wouldn't the servers check before placing such a broken fork on their customers' table...
After such disappointment, Blue Lobster arrived and it came with mushroom pasta, cuttlefish with yellow wine butter. Not sure if we had got let down by the previous dishes, this dish had not raised any 'wow' comments from us. A normal and ok dish.The last dish before dessert was Poularde Albufera - French Chicken prepared with Crosnes (artichoke) and black truffle sauce. The meat was tender of course, but I had not figured out how different and how good this dish was supposed to be.
We were given a sorbet with strawberries to clean up our taste buds before dessert came. Les Desserts de Noel came in three types. The three desserts were placed on our table. 2 out of the three were good, the best I would say, out of the whole dinner. One was like parfait with thin caramel slices, not too sweet and I still had room for the last dessert. It was good, but not special enough to create a lasting memory.
They had petit fours for us too, but did not explain until I asked them what they were. They had macarons, chocolate and some sweets. Not very satisfied with the meal, when we had especially chosen to dine here on Christmas Eve. This would be the first and last time that I would eat here, and the chef does have much more to learn from Chef Pierre.张贴
