JayLowe's Profile

We went to Roganic to celebrate our anniversary.  The overall experience was great, except some irregularities.We booked thru the online system and everything worked fine. The hostess called us one day ahead to tell us they don't do writings on dessert plates. But they'll send us a small piece of cake for free instead. Upon arrival, we were led to the counter seats overlooking the pastry kitchen that we requested.Business lunch with 3 courses costs only HK$320, which is a steal given the service and the quality of the food. For drinks, only bespoke choices are offered. I ordered an Anvil pale ale brewed by Unsworths Yard for Simon Rogan, which is tasty -- honey, malt, hops, and a hint of fruitiness. My wife ordered a yuzu green tea fizz and she loved it.  The amuse bouche is pea and nori tartlet, fresh cheese, yuzu kosho, to be picked up with our fingers. Here comes the first miss in terms of service -- there was no hot towel (or even alcohol wipe). My wife went to the washroom to wash her hands and I had to use my own hand rub. Back on to the food, it has an interesting contrast of textures -- crisp nori seaweed cup and peas that pop in your mouth. The flavours are also nicely contrasting -- the spicy yuzu kosho and tangy cheese work so well with the sweet taste of the peas and earthiness of the nori. It started the meal on a high note.For starter, I ordered the duck leg terrine with plum sauce, pickled onion and greens. Again, it rendered a nice combination of different flavours, with a subtle nod to the Cantonese roast duck.My wife ordered the smoked blue mussel with pineapple tomato. This dish was just divine. The mussel was plump with a semi-cooked texture. The tomato provides a fruitiness to cut through the richness. The herb-infused oil (basil?) makes it aromatic.Instead of baguette or buns, soda bread is served instead. It tastes more like muffin than bread. But it doesn't steal the thunder from the cultured butter, which is so nutty with a caramelly depth.For main, I chose the Te Mana lamb two ways: the loin is seared with a pink centre. It's juicy and tender, with perfect doneness. The brisket is slow-cooked with spices and herbs. It's fall-off-the-bone kind of tender and has complex flavours and depth. I love both of them.My wife ordered the red bream and she liked it. I had a bite and found the fish a bit dry. I think it has more to do with the natural texture of the fish and not a matter of doneness. I personally love the lamb a whole lot more.For dessert, my wife ordered the black tea custard tart with condensed milk ice cream. The custard bursts of Earl Grey flavour and is silky smooth. The ice cream is surprising salted, and that cuts through the richness nicely with an element of surprise.I ordered the Tunworth cheese ice cream with lingonberry jam and truffle honey (the bowl at the back). It's covered in a tuile wafer that adds extra texture. Flavour-wise, the tangy cheese works well with the fruity berry and the earthy taste of the truffle honey. It's rich, but well balanced. The chocolate truffle cake in the front is the gift on the house. Actually, among the complementary cake we get from restaurants on special occasions, this is the one most intricately made. It tastes good, but not as good as other paid desserts.Finally, the server mistook my wife's drink to be the Exton park rosé for Simon Rogan (actually ordered by our next table). I spotted the mistake and the bill was duly corrected. But still, that shouldn't have happened in a restaurant of this caliber.All in all, I love most of the courses and the business lunch set is really a good deal. Would love to try the tasting menu with the famous sea urchin custard one day.…Read More

We dined at Gradini because my wife's friend got a "free lunch for two" coupon. I just tagged along. I turned out to be a bit underwhelmed. It's a restaurant of the boutique hotel the Pottinger, home to the famous Ta Vie, which I haven't had the pleasure to try yet. Gradini positions itself as a traditional Italian restaurant and the food is not bad, though not great either. On the up side, the portion size is big for the price and the service is thoughtful and warm. On the down side, it's too expected and the plating could use some creativity.We were there on a Saturday afternoon and there were only three tables of guests. Thus, I suppose it's a bit quieter than other popular places. You can easily get a table by walking in last minute. Not sure if it's the same on weekdays though.The room is bright and airy, with high ceiling. The sage green and white colour scheme and floral wall panels in matching colour work well together. It feels relaxing with an European touch. But I have one complaint -- I never saw any decent hotel restaurant using fake flowers. And they look very fake.At HK$368 for 3 courses including coffee or tea, this set is quite competitively priced. Note that the Tiffany blue plate that looks so nice with the decor will be removed after you order your food.The freshly baked raisin and walnut rolls are nice. But not everyone wants sweet buns to start a meal. It'd go better with coffee.For appetizers, we all ordered the mango crabmeat salad. The portion is huge and the crabmeat is flavoursome. I think it can take more seasoning. But all in all, it's the highlight of the meal.For the entree, the slow-cooked beef cheek with potato, carrot and parsnip is quite underwhelming. The slightly gelatinous beef jus doesn't do anything to the dish. It's bland, nondescript, with no character whatsoever. Purists may argue that's how you get to taste the natural flavour of the beef. True, but I'd appreciate you serve the jus on the side to give the diner an option to try it with some other seasoning. On the up side, the beef is very tender and the portion size is generous. On the down side, it tastes mediocre and looks too rustic (reads not pleasing).The rigatoni has the perfect al dente consistency. The sauce is well made and the sausage has hints of herbs. This is a traditional pasta dish done properly. But did it blow me away? No. For dessert, the milk tea gelato is good. But again, I'd expect more thought going into plating for a hotel restaurant. The strawberry mousse is more like a panna cotta -- I expect a mousse is more meringue-like with airy and fluffy consistency. But that being said, it tastes strongly of strawberry. Again, there's much to be done about the presentation.All in all, it's a great place for a filling meal at the heart of Central at a decent price. The environment is pleasing and it's not busy. The food is not bad, but not brilliant either. It's great for business lunches, but I would pick somewhere else if I want to be excited and wowed by the food.  …Read More

It's my birthday and wifey ordered this cake for me. Date by Tate used to be the patisserie called Poem. But the owner (and chef of Tate, Vicky Lau) decided not to pursue a cake shop business, and turned it into a boutique selling expensive dinnerware, gifts, high-end bento boxes, and packaged food like financiers and rocher chocolate etc. Only two cakes are kept and this signature Shan Shui is one of them.Clearly, the biggest selling point is the look -- ink splash marbling on white background, with a red seal and a sprig of pink flowers. It definitely looks gorgeous. The light mint / sage green cake box with brass foil logo and the grey fabric wrapped base board also look sumptuous. The cake has a tea them to it, with Earl grey setting the key note and a layer of goji berry and osmanthus jelly in the centre. Honestly, it tastes so-so. First off, I'm not a big fan of cakes with too much gelatin. Sure, it's easier to handle and it's less likely to melt with lots of gelatin. But I just don't dig to springy, gummy like texture.Then, the flavours are just not that interesting. The goji berries are too bland to add any contrast -- not tangy enough. The lemony marshmallow ring actually taste more tart and interesting than the cake itself. All in all, it's a very small cake (probably 4 inch in diameter) and quite pricey for what you get -- a layered cake of chain-store quality... I think probably $100 is splurged on the packaging.…Read More

I had my birthday lunch at Ando on 11 Dec. The dining room is not super spacious, with 9 tables only. The ceramic art is the centrepiece that greets the guests. The decor is not particularly flashy, with grey stucco on the ceiling and a giant painting. Chef Balbi just wants his guests to focus on the food I suppose.There is a ceramic art on each table, a blush coloured napkin, a menu for the day and a black envelope that the server said was for storing face mask. But it is very stiff and it's really not easy to insert a mask in it. My wife ordered a glass of white from Italy. I ordered Hitachino nest Dai Dai ale from Ibaraki, Japan. The amber ale has a hint of citrus peel, creamy and fruity; less bitter than other IPA; hoppy towards the end. The foam is dense and fine but dissipates very very quickly. The server was thoughtful enough to swirl the bottle to create more head every time he fills my glass up.The lunch menu. But as dine-in was not allowed after 6 pm due to coronavirus, the tasting menu usually reserved for dinner is also available at a reduced price.There is no amuse-bouche. For an additional $280, we ordered a portion of "Departure" which is five different kinds of raw fish seasoned in different condiments. Carabineros is very sweet and flavourful. Flounder(?) is not memorable. The scallop is ok, but I prefer a bit more salt. Sayori is very springy in texture and the dressing has a citrusy kick to it. The tuna akami with a special soy sauce, nori seaweed and chive is excellent. All in all, the fish is not bad, but the recommended order of eating isn't perfect. The flounder is clearly very bland and should be eaten first IMHO, followed by sayori.The real first course is a slight let-down after the sashimi platter... It's supposed to be a Peruvian ceviche, with the hamachi steeped in a citrus-based marinade known as leche de tigre. Honestly, I don't think it works. If it's a ceviche, it's not tangy and tart enough. The unique citrus aftertaste of the hamachi is covered, so that it provides more texture than taste to the whole ensemble. The edible flowers and herbs are both gorgeous and provide a surprising herby, almost anise taste when bitten into.Three kinds of artisan bread made in Spain is frozen and shipped to Hong Kong where they are baked. Crusty, yeasty and chewy, they are just awesome. The three types of butter is seasoned with salt salt, grated bottarga (mullet roe) and pistachio. I love the pistachio one, but my wife thinks it's too strong. El Verd Del Poaig olive oil is also a small-batch production from Spain. The trees are at least 300 years old and only 1,000 bottles of 250ml are produced each year. It has a lovely nutty, floral taste, with a hint of grassiness.The second course is a nice surprise -- daikon poached in a flavourful dashi, topped with shaved Joselito ham, cordyceps flowers, flowering chives and deep-fried tororo kombu. The daikon is mildly sweet and the intense meaty flavour of the ham cuts right through. The texture is interesting and complex, while all components work together amazingly. Truly ingenious.For main, I ordered the sea bass. The fish is undercooked slightly which is perfect to my taste. The skin is very crisp, the flesh is juicy. The broccoli puree is not only a plating trick, but also imparts a mild spicy taste.  The sauce is Japanese dashi-based. The baby turnips is pickled and the tartness works well with the sea bass and the savoury taste of the anchovies.My wife had the pork dish, which is a bit underwhelming. The kumamoto pork is pink and tender, but not particularly flavoursome. The date puree is a nod to the classic pork + prune/plum combination, which works, but doesn't taste too different from prunes. The pumpkin puree, in comparison, is not strong-tasting enough. And the mushrooms are not particularly interesting taste-wise or texture-wise. All in all, it's not a bad dish, but it's definitely not especially memorable.Chef Balbi's signature abalone soup rice from the Haku days is now replaced with scallops and sea cucumber. The broth is very very flavoursome and the half cooked scallops are simply divine. This course definitely ends the meal on a high note.Again, the dessert is stunning. I don't know if the chef is inspired by cup noodles, but the presentation sure looks like it. LOL.  The layering of contrasting textures, balance of flavours are just spot on. The hibiki whisky sorbet work well with the salted caramel flan. Then the crispy caramelized white chocolate shards and the candied tangerine peel just work incredibly well with the salted caramel. Very nice indeed.Err, I know it's a bit rude to rate this mont blanc birthday cake 2 stars. It's free and I shouldn't complain. But honestly, it really isn't on par with the rest of the meal. The chestnut puree is too wet and too sweet. The candied chestnut and the icing-coated pecan save it a bit. The beetroot crisp looks good but doesn't do anything to the palate.The petit fours pleasantly surprised us on the contrary. The chocolate ball is filled with whisky, but not too strong. The beetroot crisp flower adds visual interest. The paper thin tuile biscuits are filled with a tangy yuzu cream. Both of them are tasty and have a sense of whimsiness.Final notes:- Ando doesn't allow guests to take photos with a flash, that means all faces are lit by down light and all people look like zombies here...  The food looks fine though.- As you might have noticed, the dinnerware is exquisite. Many of them are from Japan. The ceramic pieces have a nice tactile feel to them. The coffee cup shown above has beautiful landscape painting-like pattern on it. You can pick your own hand-made chopsticks for the additional sashimi course (departure).- It gets a bit noisy when full. It's not a huge dining room after all.- Service is exceptional. Servers are very informative and they make every course more interesting.All in all, I would love to dine here again, and again. …Read More

It was my birthday and my wife got me an opera from Mandarin cake shop. The marbling blue glaze and the silvery sugar beads on top do make it look more modern. Using a choco feuilletine base also gives the cake variety in texture, which is not bad. But the coffee flavour overpowers the whole cake, so that I don't taste the chocolate ganache at all. The joconde is too moist (soaked in too much coffee) so that the core of the cake tastes a bit watery. It doesn't taste bad, and it's very reasonably priced. But I wouldn't say it's the best opera I've ever tasted.…Read More

After closing Seasons, chef Olivier Elzer opened his new French dining concept at St Regis Hotel Hong Kong. L'envol means flights in French, priming diners for a soaring and exhilarating meal. We had lunch there for my birthday and were general pleased with the experience.The Ambiance: The well-lit dining room is divided in two parts, with high ceiling and lots of windows. The side with the open kitchen feels more dynamic and bustling as you can see the chefs work, but honestly, it's a bit noisy as you can hear how the chefs prepare your food and their conversations. It's amazing how the noise dies down drastically on the other side of the wall (maybe it's some acoustic design at work? I don't know.) and it feels more serene and relaxed. The colour scheme of the dining room has a Scandinavian touch to it -- white marble with gray veins, beige and gray stones, with champagne gold accents and trims, and light grey couches and muted green cushions. The marble veins pattern is seen throughout the place -- on the plates, the tablelamp base, the carpet etc.The Food:  We order the Allure set lunch, though you can actually order the signature tasting menus of 5 to 8 courses throughout the day. But of course, Allure is of the best value.For the amuse bouche, the marinated sardine on gingerbread on the left has nice interesting contrast of flavours. The sardine has velvety sashimi texture with robust saltiness while the gingerbread is sweet and chewy. The sauce melds the taste together and makes them creamy. The shiitake mushroom on the right doesn't hit the same note, but the meaty texture of the mushroom works well with the shaved procuitto on top.The sourdough baked in the house is divine -- moist chewy crumbs with crisp flaky crust. The sourness is very mild and we loved it. There was also thin crisp bread served with a yoghurt-sour cream dip which didn't take a photo of. The thin crisp bread also tastes great.For Allure set, you may choose one main dish with multiple starters or desserts. We picked two starters each and one dessert. The grilled tuna five spice is phenomenal -- the five spices aren't too overpowering, but still potent. The tuna is lightly grilled on the outside, but still raw on the inside. The avocado gives the dish a velvety smoothness and the fried shredded shallot is aromatic and crispy. It has nice combinations of flavours and textures.The parsnip veloute with mussel friccasee and mariniere foam is a seafood lover's dream come true. The foam is bursting with mussel flavours, balanced by the creamy parsnip veloute. The chunks of mussels therein are packages of joy to bite in whereas the crispy pastry on sprinkles work like croutons to give crunch and a variety of textures.Burgundy snails au pastis is a dish slightly more expected, albeit still tasting good. Pastis is an anise liqueur and it's very subtle in the background. The snails are juicy and fleshy and the chicken leg mushrooms give a nice chew. The cherry tomatoes help cut through the richness of the cream sauce. All in all, the execution is flawless and the balance is well judged. I personally would prefer a slightly stronger pastis taste to give it more character.This photo looks like a pile of foam and I forgot to take another one after shoving the foam aside... It's lobster ravioli and seared foie gras with lobster foam on top. This dish checks all the right boxes: the lobster is of perfect doneness, juicy and flavourful. The foie gras is crispy and caramelly on the outside and succulent and buttery on the inside. The foam has intense lobster flavour with a hint of cognac. You know it's gonna work when you hear the combination. But the execution and layering of flavours are still impressive.The duck breast is not as mind-blowing, but still on par with any haute cuisine standard. The duck is perfectly pink on the inside, while the skin is nicely browned with a blend of spices, which is a nice surprise. The mango is tart an fruity to cut through the richness of the duck. The dab of diced parsnip in an egg-yolky mayo sauce gives the dish more crunch. The black pepper sauce is very mild. It works to achieve a balanced between different elements, but the character doesn't stand out except the spices on the duck skin...Le mont blanc is the autumn French classic. As it's a classic, it comes with baggage and it's always hard to re-invent. The chef cleverly juxtaposes chestnut in various forms -- candied, puree, cream, mousse and sponge cake, on top of a thin crispy sable and paper thin chocolate crust. The delicate balance is quite lovely as you can appreciate the contrast in textures in every bite.Le mure is a blackberry themed dessert -- blackberry thai basil mousse, blackberry meringue, yoghurt ice cream with blackberry syrup on a crispy sable base, garnished with blackberry white chocolate twigs. Again, it's a nice play on textures and Thai basil gives it more depth. Every component is exquisitely executed and it tastes like summer in your mouth.The concept of balance also works in the petit four -- the mini choux pastry is filled with a chocolate orange ganache that feels exceptionally light and tangy. The dark chocolate dome has a runny ganache centre that isn't overly sweet.The service: Servers are very friendly and knowledgeable. The sommelier knows the wines inside out. He recommended a spicy smoky Shiraz to go with my duck and I loved it. However, after serving the amuse bouche, they brought us the first starters within minutes, while we are still busy taking pictures. We ended up having to swallow the amuse bouche in a rush so that the soup won't get cold. This should not happen in the restaurant of this calibre. And besides, the hydrangea on our table has a few wilted petals -- I'm nitpicking here, but again, a restaurant of this calibre should pay attention to every little detail like wilted petals.All in all, it's a great place for classic French with a modern update. Flavours are nicely balanced and it's definitely worth every buck you spend.…Read More

We had lunch at Arbor for our anniversary. The bottom line is, don't try the weekly tasting menu for the variety. The chef's omakase menu is so much better in almost every sense.We ordered one weekly menu at 588 and one chef's tasting menu at 888. My wife ordered peach nectar and I had Sancerre Cuvee Flores by Domaine Vincent Picard 2017 on top of the sparkling water. The wine was fruity and refreshing, with a crisp finish.The amuse bouche is a beef tartare on crispy Nori seaweed shell, topped with a tangy emulsion that cuts through the richness of the beef. Quite a nice start.Then the brioche -- it's just so light, soft, fluffy and tasty. The server explained that there is miso and seaweed in the bread, but the taste is very subtle. Served with mentaiko and kombu butter. We both think the kombu butter is too strong in flavour. Then for the chef's omakase, the starter is foie gras mousse with fig and prune compote, topped with some crispy fried floral buds (the server did explain it's from Japan, but it's just impossible to recall the full description...). This starter is sure a winner -- the foie gras mousse is creamy and velvety smooth with a hint of mineral taste, the fresh fig and the compote works together to cut through the richness. Then the crispy bits and the green emulsion add contrasts of texture. Everything is well balanced and the presentation also looks pleasing.For the weekly tasting menu, the starter is seared Japanese mackarel (saba) sashimi marinated in kombu, served with fruit tomato and kombu stock. This is not bad, but quite expected. The fish tastes the way it should. The tomato is sweet, but not mind blowing. The plating, ugh, needs some work really.The second course in the chef's omakase menu is sous vide Hokkaido octopus tentacles, with seared chestnut, gingko, lotus root on a bed of pearl barley, in a seafood chestnut emulsion. Again, thoughts are put into each every component -- the octopus is tender and flavoursome. The vegetables are crunchy and add a different texture. The chestnut emulsion is very rich and tasty. The whole dish works well together.For the weekly tasting menu, the second course is mirin-marinated ikura wrapped in thinly sliced radish, over diced radish and crispy fried bits, with a tart emulsion (I can't recall what they used in it, but I don't think the taste profiles of those ingredients work too well anyway). Each ikura sac is like a pop of briny and winey concoction, which is quite interesting. The radish and the crispy bits actually add more complexity in texture, yet without adding to the flavours. The emulsion honestly doesn't work IMO -- it's sour, but without depth of any kind. I think some smokiness or even a subtle bonito or eel taste in the emulsion would echo with the ikura and add more depth.  Oh, did I mention the uninspired plating?For mains, we ordered the A4 wagyu beef tenderloin with $250 extra in the chef's omakase menu. The server said more than once that this is the chef's signature dish. The beef is marinated in mirin and stock, seared to medium-rare, served with a miso emulsion, a smoked eggplant puree and a marinated eggplant. Jus of the beef is poured at the centre. Hmmm, this is not bad -- at least it's perfectly seared and rested before sliced. But my wife thinks the beef is not fatty enough by wagyu standard, definitely not melt-in-your-mouth kind. I personally don't think the texture is a problem, but it's a course that lacks culinary vision. The marinade doesn't really make the beef too different. Both the smoked eggplant puree and the miso emulsion lack oomph. They just lie there without really giving the beef any character. I don't know. Maybe I'm asking for too much because it's a michelin-starred restaurant after all?And the disaster of the whole meal -- the main course of the weekly tasting menu -- pork tongue with Sichuan pepper, Japanese cabbage, turnip mash, and tomatillos (or some berries? not sure, again, can't remember every word the server said). I was expecting some chunky slices of pork tongue. But I was so disappointed to see the skinny oblong tongue covered in foam. The plating was so bland and lacklustre that I instantly lost my appetite. I know a whole pork tongue could look disturbing. But covering it up with some beige colour sour foam doesn't make it any better. Regarding the taste, the tongue isn't chewy and springy like grilled gyutan, but very soft and mushy. The Sichuan pepper taste is there and that's probably the only thing interesting about this dish. Then the cabbage is bland and doesn't work with the tongue in anyway. The turnip mash is creamy and buttery, but again it has no chemistry with the tongue... The desserts saved the meal a little. For the weekly tasting menu, a classic combination of chocolate in different forms (creme brulee, hojicha and choco gelato, dark choco sables, and a salted caramel and chocolate sauce) are juxtaposed with crunchy freeze-dried cheese bits, grains and nuts. Every component is impeccably made. The grains add a lovely crunch. Chocolate lovers should be pleased.Dessert for chef's omakase is grapefruit sorbet on frozen grapefruit vesicles and peel, in a frozen cheese cup, over flakes of meringue. Very strong taste of grapefruit with lovely contrasts in texture. The tartness is nicely balanced by the buttery cheese cup and the sugary crispy meringue. Again, it's a perfect combination of great presentation, nice balance of palate and interesting mouthfeels.Instead of petit four, we were served freshly baked madeleines and green tea macarons. Both are awesome -- madeleines are hot with crispy edges and tender soft centres and a light lemony scent. The macarons are of perfect texture, crispy shell and chewy centres. The matcha cream is bursting with green tea flavour and is of perfect sweetness. All in all, I really don't get the pork tongue main course -- looks like boarding school canteen food with foam. As you might have noticed, the weekly tasting menu is just some kind of filler to cater to a lower price range. I believe a dignified chef won't budge on his vision. If your culinary vision can't be realized at a lower price, just stick with one menu that you're really happy with. On the up side, service was thoughtful, detailed and very friendly. The wine was excellent and of good value. The room gets quite noisy when full. I think the ambiance is somewhat lacking. And the washroom is definitely not Michelin star-worthy. Don't use it unless you really need to.…Read More

The first venture of chef Bjorn Frantzen's outside of Sweden combines casual bustling vibe with exquisitely crafted food. It's a great pleasure to enjoy, but for this price, I would love the seats to be a bit more comfy and spacious... It's my wife's birthday and i booked a table online quite easily about 1 week ahead. It was around 12 pm and the restaurant was quiet and not too crowded. But all tables are filled by 1:15pm when it feels a little cramped and quite noisy. But of course, it never claims to be an exclusive "fine dining" restaurant, so that the noise and the crowd should be expected.The meal starts with a complement amuse-bouche which is available for Saturday lunches only -- soft-poached egg yolk with tangy cream cheese topped with caviar and edible glitters. The egg yolk is cooked perfectly -- not runny and not stiff. It's like onsen tamago. The cream cheese works with the yolk in terms of texture, while the caviar bursts with briny fish flavour.  This course really raises the expectation for the rest of the meal.For "snacks" (which are bite-size courses in Frantzen's Kitchen), we ordered oyster 63.4°C and Swedish sushi.Oyster 63.4°C is poached to perfect doneness, dressed in a smoked cream sauce and sea buckthorn oil, garnished with fingerlime and edible flowers. It looks amazing and tastes divine. The cream sauce isn't too thick, so that it's creamy without feeling greasy. And to be honest, I never tasted fingerlime and sea buckthorn elsewhere. The former is citrusy and tart to cut through the richness of the cream sauce. The latter is an orange oil tasting like sour berries.  All in all, a well-executed course with layers of flavours and contrasting textures.The signature Swedish sushi is lichens, raw roe deer meat, cep mayo, shavings of frozen bird liver and hay ash stacked on top of each other. The texture is amusing -- it's hard to compare it with any other food actually. The lichens are like dragon beard candy somehow -- dry, crisp, without strong flavour. Then the very thin slice of roe deer meat is like any venison. It's not gamey at all, but with a meaty taste. The cep mayo can do with stronger mushroom flavour in my opinion. It moistens the lichens when eaten together. Finally, I can't taste the liver shaving at all. The one-bite course has interesting texture, but I won't mind if the liver or the cep tastes stronger.For "to begin" courses (meaning slightly bigger appetizers), we ordered Hokkaido scallops, Cold-poached blue lobster and veal tartare.The scallops are perfectly seared with an undercooked centre (just the way I prefer). The hazelnut butter and the burnt bread pudding surprisingly taste like some kind of meat or mushroom stock, which is interesting. The caramelized cauliflower foam and puree also add to the texture and flavours of the dish. Another highlight of the meal.The blue lobster isn't bad, but it's a bit expected in taste and texture, so that it's not as surprising as other courses. The lobster is poached to perfect doneness, dressed in an aromatic oil with herbs and mint, and tossed with marinated tomato and peach. It's fruity and tangy with a refreshing palate that complements the delicate lobster. The veal tartare looks like it's chopped-up beef with greens and caviar. But there's one surprise element -- the deep-fried crispy shreds of beef brisket. They add a lovely crunch and intense meaty flavour to the dish. The miso and hazelnut mayo is actually less intense than it sounds as the miso flavour is quite subdue. For "continued" course (meaning a small-sized main), we ordered the cod and the hay-poached chicken.The cod is perfectly cooked, juicy and tender. It is drenched in a creamy butter sauce with bits of morel mushrooms, spinach and pea sprouts. Again, it's not bad, but definitely not very memorable when compared with other courses. To put it plainly, it's just an ordinary fish dish in a cream sauce. The morels don't add any taste. The young pea sprouts are a bit grassy in taste. And the presentation could be better IMO... This is the let-down of the whole meal.On the other hand, the hay-poached chicken is a nice surprise. The chicken is silky and juicy. The scrambled egg is nothing like scrambled egg at all -- rich, creamy and tasty like a well-made mashed potato. The seasoning with white soy and wild mushroom is spot on, punchy, but not overpowering. And the crispy wafer of toasted chicken skin is the icing on the cake. All in all, a well-thought out dish with complex flavours and textures that complement each other.When I booked online, I mentioned it was my wife's birthday and the restaurant is kind enough to give us each a slice of complementary cake. It's chocolate mousse with mandarin panna cotta. Honestly, the desserts on the menu should taste better. But as it's on the house, I can't complain too much... Next time around, I'd try the set lunch instead as it offers great value (about $200 off the same items ordered a la carte). All in all, a great experience. The food is awesome, the sommelier was knowledgeable, only the seats are not very comfortable... …Read More

今年三月運動創傷入廠做手術，好朋友有心買咗La famille兩件餅黎探病，超感動！伯爵茶味較淡，我個人較喜歡柚子。蛋糕鬆軟，忌廉又香滑，當然仲有超可愛造型啦。…Read More

星期六想輕鬆嘆下午茶都唔容易，如果唔想排隊，又要坐得舒服就更難。咁啱朋友揀喱間少女花草系cafe，於是試下，但有啲失望呀。四個人叫咗兩個tea set for two. 每位$199再加一。如果食物質素好，其實唔算貴，不過可惜質素非常一般。鹹點有煙三文魚slider，同prosciutto tartlet；每人包一件cake（唔包最貴幾款）、fruit tartlet、macaron、啫喱、兩件madeleine、仲有花茶一壺。相片係幾吸引，但用太多魚膠，全部似食啫喱糖，彈下彈下。我地話跌咗落地都會彈番上檯面。粉紅心形話係山梨縣蜜桃，但無桃味。內裡一層mousse一片sponge，成舊口感無層次，絕對唔值48蚊。綠色嗰件話係綠茶，同樣綠茶味唔夠，入面個mousse太實，外面圈住蛋糕鞋柴兼無味，真係得個樣。Fruit tartlet 不過不失，生果新鮮，撻底鬆化，但我覺得custard個 consistency 唔啱，似一pat溶咗嘅cream。個啫喱 -- 除咗實淨得滯之外，根本就係羅拔臣啫喱啦，痴塊金箔都救唔番。最恐怖係紅花綠葉madeleine，質地算濕潤，但連madeleine應有嘅牛油味、蛋味都冇，純食色素。Macaron亦唔合格，太脆，皮太厚，內裏不夠煙靱。最後發現，原來鹹點最合格... 雖然煙三文魚同prosciutto 都不是自家製... 各位打卡呃like無罪，但打卡叫一件餅就好。仲有我老婆話啲男員工幾靚仔喎，見仁見智啦。…Read More

可能全世界凈得我同老婆唔知，原來梳乎厘厚pancake咁巴閉，限時限量發售。今日我地剛巧都在尖沙咀工作，所以打算試下大阪名物，點知原來lunch hour冇得食...  我地於是一人一杯 Matcha green tea latte -- 好濃，帶甘，我好鍾意，絕對不是Starbucks那種假茶味。老婆點咗紅豆綠茶pancake，算唔錯，但略嫌綠茶味淡啲。而且粒士多啤梨好唔夾味，唔要好過。我就點咗長通粉set，有煙三文魚、厚燒bacon、carne con chile、同pancake墊底。Bacon好燶，juicy又有煙燻味，好好味。煙三文魚就是一般煙三文魚。Chile就唔正宗，好乾，spices唔夠。整體來說，一般成年男人都食得飽，但又唔算好好味。淨叫厚燒bacon通粉加pancake應該好啲。臨走前見一條長龍等梳乎厘厚pancake，可能等退咗休唔駛做先試到嘞。…Read More

老友飯聚，為求方便實際，上次光顧覺得價錢合理，環境算ok，所以再黎。（但深水埗大排檔年代我沒幫襯過。）其實都係叫招牌菜：鹵水掌翼，入味，軟硬適中。蝦餅：彈牙，好味。天下第一咀：香脆鬆化，好乾爽，唔油唯一有少少遺憾係上湯焗龍蝦，肉爽鮮味，但竟然只有四舊肉，五個人唔夠分，女士只能食腳同頭... $398一份唔划算。另外還點咗燒腩，魚腐雜菌浸勝瓜，都不俗。下次再黎唔會點海鮮。後話：坐隔離張檯有一家人，點咗海蝦發現唔新鮮退番入廚房... 所以再係叫大排檔小炒類比較穩陣。…Read More

It was our anniversary and my wife and I dined here. I have to say I'm stunned by the attention to details -- down to every piece of tableware and the washroom as a surprise. Service is attentive but never intruding. The food is delicious and well thought-out, but at times being too creative to my liking.The dining room is elegantly furnished, with a colour scheme of white, cream, dusty pink and brushed brass. A taupe/tan-coloured sheet of lamb skin is used instead of tablecloth, lavish but tasteful.My only critique would be the flowers being fake... The wines for pairing are on display.The owner-chef being a graphic design, even the menu is creatively and playfully presented, like a hardcover book. In line with the floral theme, there are dried flowers and moss under plexiglass.We ordered the standard menu. When you book a table online, you may specify what items you don't eat and they could serve a different course instead. My wife doesn't like eel, but the server told us there are only two dabs of smoked eel mousse to go with the Chinese yam dish. My wife gladly accepted the dish as is.I also ordered the wine pairing with three glasses of wine for course #1, #4 and #6.You can choose your knife from many options. I picked one with Japanese Seigaiha motif. Note the gilded bamboo leaf cutlery stand.The first bread: homemade sourdough with seaweed butter. The bread was really crusty and I loved it. Though a bit too strong on its own, seaweed butter works really well with the sourness of the bread.  Note the hand-painted plate, which is part of the fun dining here.The first course: Ode to Tomato. The picture doesn't do justice to the bowl -- it looks like poppy flower with subtle veins and lines plus an organic rim. A very graceful piece. Onto the food, it's tasty, but a bit too flavourful as the first course... The Kombucha jelly, prawns and tomato have a nice contrast of texture and taste. But I found the seasoning a bit overpowering -- I'm not sure if it's a dressing or just the juices from the ingredients, but there is a strong meaty undertone to it. As I've said, it's delicious and impeccably done. I was just expecting something lighter. Paired with Charles Ellner Grande Reserve champagne which has strong acidity and green apple nose, is refreshing and crisp with lasting finish. I think they worked wonderfully together.The second course is Chinese yam with caviar on a cauliflower cream with two dabs of smoked eel mousse. It is delicious and exquisitely presented. The crispy flowers are dried beet. The nutty and salty taste of the caviar balances nicely with the Chinese yam. The cauliflower cream is also a bit sweet to cut through the richness of the caviar.The second bread -- brioche cube with fermented tofu腐乳 butter. The bread is flawless -- buttery and crispy on the outside with fluffy crumbs. I personally like the fermented tofu butter, but my wife doesn't dig it.The third course is a scallop on a aged kumquat sauce, garnished with Japanese daikon and chrysanthemum petals. The presentation is just so-so -- this one needs to be jazzed up. (Esp if your expectations are high after seeing their PR photos of dishes no longer made...) Onto the taste, the scallop is lightly seared with very juicy centre. The sauce is citrusy and creamy, working nicely with the delicate seafood taste of the scallop (kind of a variation of tartar sauce with dill pickle). The daikon adds a crunch and the chrysanthemum does nothing. It tastes good, but it needs to be plated more artfully.The fourth course is a seared kinmedai金目鯛 fish on dracontomelon 仁稔 jam and olive sauce, garnished with jalapeno and a pickle. My wife doesn't like this dish because she's not a fan of olive. I personally don't mind it, but it's one of less memorable course -- the fish is juicy and soft on the inside, but the dracontomelon jam is a bit overpowering so that you don't taste the fish. The jalapeno, on the other hand, is a nice touch to give it a bit of a kick, cutting through the one-toned-ness of the whole dish. Paired with Clos Teddi Grande Cuvee blanc, Patrimonio 2014. The wine has fruity aroma, full palate and a complex mineral-like aftertaste. The server says it has olive aroma, but I don't get it.This is my wife's favourite dish -- steamed blue lobster on ginger scallion sauce, with vin jaune and Shaoxing wine foam, garnished with lily bulb and pineapple compote. This is essentially a ginger scallion lobster dish deconstructed. Basically, it's good, but I really don't find the pineapple doing anything to the dish. The tangy fruity flavour just doesn't work with scallion IMHO.Wagyu raised in Australia fed with gummy bear and candies is tender with robust meaty flavour. But this is actually the least creative dish. Shiitake mushrooms taste like what my mom would make for Chinese New Year. The asparagus is grilled nicely, but tasted like anywhere else. The two freeze-dried beet flowers are the most surprising element, but it's really an anti-climax for a main course. A cup of broth made with 10 different veggie is served together with the beef. It is very sweet in taste and cleanse the palate well. Paired with Les Hauts du Tertre Margaux 2009, with roasted oakiness, rich dark berry taste and a hint of spiciness. An excellent wine with the beef.The pre-dessert blows our mind: the ceramic box itself is gorgeous, echoing with the floral theme of the whole meal. The sorbet is tangy and fruity. The pear juice is refreshing while the sago pearls add a contrast in texture.Ode to tofu is also great -- tofu espuma, lemon mint compote, longqing tea ice cream in a wafer-thin sugar globe, over longan puree. Each component tasted exceptional on its own, except the longqing tea ice cream really isn't that flavourful. Of course, the stunning presentation is part of the thrill. The last course is a mignardise selection -- honey jelly, sour berry puree coated in white chocolate, honey sponge cake with fruity jam, crispy langue de chat coated in honey white chocolate, and runny ganache in a crispy choco shell. All tasted great with the langue de chat standing out for its sheerness and crispiness. But the bee buzzing sound is quite annoying after a while and you'll have to find a way to turn it off.Besides coffee, there are 6 different teas to choose from. And once again, the tableware is exquisite and elegant. My verbena tea is not particularly tasty. But my wife said her Iron Buddha tea was fragrant, but a bit too weak to her liking.All in all, a great meal. But just like the headline of this review -- there are misses, which shouldn't happen for a meal of this calibre and with this price tag. Some garnishes/taste combinations don't work IMHO. The beef course is too expected in palate and texture. The plating in general doesn't live up to their PR photos. It's okay to splurge once on a special occasion, but it's hard to justify another visit.…Read More

是日行街經過，看見有Green Tea Creme Brulee，身為綠茶控的我，通常不會放過試一試，豈料今次中伏...首先，面層脆糖偏薄，但起碼是脆的，所以也沒投訴。第二，個custard質地「鞋」，咁就已經唔OK，會在Paul Lafayet買Creme Brulee是對佢地個custard有信心，奈何這個真的不行。老婆問會唔會因為綠茶粉太粗？但我自己都整過綠茶tiramisu同綠茶芭菲，如果篩過綠茶粉，根本唔會粗成咁。我懷疑係做custard時overcook咗，有炒蛋質地，不夠流質。又或者whipping cream加得唔夠。第三，亦係致命傷：調味唔掂。雖然夠綠茶味，但唔代表雲尼拿籽可以慳番唔落，糖又唔夠。而家個custard直情有少少似sour cream嘅鹹香，加埋太薄的脆糖面，都唔知自己食緊甜品。…Read More

老婆在等船時買了兩件cake請我食。Landmark的Joel Robuchon去年生日才幫襯過（請看本人詳細食評），但Le Salon de The呢？恐怕上次光顧已經5、6年前，不竟近年食甜點的高檔餐廳有不少選擇，所以遺忘了它。老婆買的兩件餅是經典款：La Rose是紅彤彤的dome，非常女性化，但玫瑰味竟然不是太濃，或者是passion fruit太搶戲，有點失望。論口感，內饀十分幼滑，但屬單一口感，蛋糕底和mousse幾乎混為一體，趣味欠奉，但也不是不好吃，只是出自米芝蓮三星的手筆，而且$52一件，與期望有點距離。Le the au Earl Grey我以前一定食過。可能是10年前，Earl Grey mousse也是非常幼滑，earl grey味濃，sponge cake 上加上一滑朱古力薄脆，口感比La Rose豐富，較合我心水。總括而言，不是不好味，只是太expected。也不一定是壞事，可能比較適合吃東西較保守的人。…Read More