PeterChoy的个人专页

Thinking of trying something traditional, tonight we went to Lok Hau Fook, a Chiu Chow restaurant with long history in the Kowloon City neighborhood. At an old building on Hau Wong Road, it has a neon light hanging out, probably one of the very few remaining.Seated on the lower floor, the marinade station beside the entrance is where the chef manages signature Chiu Chow delicacies. The main dining room is packed with round tables, with the traditional dragon and phoenix décor on one side.Starting with Marinated Goose and Intestines 滷水鵝片鵝腸 ($250), the goose meat has a nice taste, not salty, showing a fragrant marinade note. The goose intestines are crunchy with deep flavors. And the tofu is silky and soft. A really nice marinade.Pan-fried Whitebaits Omelet 香煎銀魚蛋 ($108) is my favorite on the evening though. While it might look a simple dish, the omelet is so good, cooked perfectly, with a nice egg taste, plenty of scallions to add to fragrance, and the whitebaits large in size.Per their suggestion, we have Bombay Duck Sponge Gourd Soup 九肚魚水瓜湯 ($158). The fish is very fresh, meaty and big, with its umami adding to the delicate sweetness of sponge gourd to make a very delicious soup.  Deep-fried Shrimp and Crab Balls 酥炸蝦蟹棗 ($112) are also nicely done, with four pieces each, deep-fried to an appealing golden color while not feeling greasy. We also applaud that they continue to use authentic ingredients to prepare.Service is quite good as well, with the staff friendly and helpful in recommendations. The bill on the night is $764 which is very good value for money. Many years ago I heard that this is an expensive restaurant but certainly it is not the case. Definitely worth visiting.…查看更多

This traditional Cantonese restaurant is located at Lockhart Road in Causeway Bay, and frankly while I have passed by many times in the past, I have no idea what they offer and only until recently when their chef went on the TV show, I got to know more about Hau Tak Restaurant. Today, we came here to enjoy Chef Lau’s famous dishes, honed from his 17-year experience at the famous Kowloon Fook Lam Moon.The restaurant has multiple floors, and on the ground floor it is mostly for smaller groups. We get a table at a corner, with good space and privacy. The décor is neat, brightly lit and uses plenty of wood on the walls to create a warm and comfortable setting. We are served by restaurant manager Johnny Fung, who also came from Wanchai Fook Lam Moon. He shared with us the history of how this restaurant came about.To start, we have Appetizing Clams 醒胃凍花甲 ($248). The clams are meaty and without any sand, cooked perfectly and does not have any rubbery texture. The magic is on the sauce though, which is made from green chili, bird’s eye chili, rattan pepper, and lemon juice, having an amazing taste with hints of spiciness but not excessive, and able to bring forth the umami of the clams to another level. Fantastic.Next, we have the pre-ordered Stuffed Pigeon with Shark’s Fin 仙鶴神針 ($1,080). A traditional dish that has now virtually become ‘extinct’ in local restaurants, The chef has meticulously removed the bones of the pigeon and then stuffed with shark’s fin, before braising it to great tenderness. Together with an abalone sauce that is so rich in umami and flavours, the pigeon is good to share for two people and is a must try.We also have a small portion of Honey-Glazed BBQ Pork 蜜餞叉燒皇 ($140). With four pieces, it is just right for two people, with the char-siu nicely glazed, having some scorches on the surface, while the meat is very tender and juicy. The marinade used is also slightly different than other restaurants, having a richer fragrance. Very nice.Knowing that we are foodies, Johnny has recommended us to also try Stir-fried Snowflake Chicken with Ham 燒雲腿拌雪花雞片 ($980). Using conch of smaller size, they can offer this at a more friendly price. The chef thinly sliced the conch and cooked just right to retain the perfect texture, and likewise the chicken are also sliced equally thin, very tender and delicious. The Chinese ham on the side offers a nice savoury note, with the scallions and vegetables adding visual appeal and flavours. Another fantastic dish.Feeling we still got a bit of room, we asked Johnny for recommendation. He suggested us to try the Crab Meat Yi-Noodle 懷舊蟹肉伊麵 ($168). The staff helped us to split into two portions, with the noodle nicely done, great in texture and not soggy. The soup is also very good, rich in flavours and umami, without MSG. With the delicate crab meat, bean sprouts and garlic chives to add to texture and fragrance, another fantastic traditional delicacy.Johnny has kindly offered some complimentary desserts for us, starting with Aged Mandarin Peel Red Bean Soup 陳皮紅豆沙. Not too sweet, there are plenty of beans which provide the substance to the dessert, with the fragrant mandarin peel very appealing. We also like the inclusion of lotus seeds which give another layer of texture.The other dessert is Red Bean Paste Silver Leaf Wrap 豆沙銀葉角. Wrapped inside the Chinese chestnut leaves is a soft and munchy rice dough with nice red bean paste inside. It was the first time we have heard and tried this, and Johnny shared that there is only a few restaurants that are still offering it, not because it is particularly difficult to make, but because it cannot fetch a good price. It is a pity as they are so delicious.Service is very good, with Johnny very attentive and came to our tables repeatedly to check in, also sharing his stories of his interactions with the many celebrities and tycoons who were regular patrons. We can all feel his passion. The bill on the night is $2,977 and very reasonable. I look forward to returning, to also trying out their dim sum next time. A great place to experience the nostalgic Cantonese dishes.…查看更多

My first visit to this French restaurant was back in 2020, and I was very impressed with the wonderful food and services. Now already a Michelin 3-star, today we came back to The Pottinger Hotel to experience what Chef Hideaki Sato has prepared to showcase in his menu.Stepping out from the elevator, on the wall is the board showing the restaurant is celebrating its 10th anniversary. Led to the innermost table, its décor has not changed, with a white and dark theme, dated wooden shatters on the windows, aged wooden floor tiles, and different oldies gadgets re-creating a vibe of nostalgia.The Seasonal Tasting Menu costs $2,980 each, and I also go for the wine pairing at $1,980. Starting with an aperitif, Maison Mumm RSRV Blanc de Blancs 2015 ($298). Chef Sato has been appointed by the champagne house as their Gastronomic Global Ambassador, and it is best to start the dinner with this BdB, refreshing and subtle, having a delicate minerality.The House-made Sourdough has been served since the restaurant’s opening in 2015, crunchy on the outside while soft and moist inside, one of the best sourdoughs I have eaten in HK. Chef Sato has also prepared house-made butter as well as ricotta cheese which is freshly made everyday at their own kitchen. The cheese and olive oil spread was phenomenal.The first wine is Cave d’Occi Albarino 2023, from Niigata in Japan. While the prefecture is famous for sake rice, the winery focuses on grape cultivation and this Albarino delivers a nice perfume nose, with good acidity, rich minerality to match with the geoduck.The first course features Shiromiru White Geoduck, which are prepared two ways, raw and grilled. Seasoned with lemon juice and olive oil, the geoduck is tossed with julienned vegetables and jalapeno pickles for additional flavors and texture, while setting on top of a terrine made from cucumber, celery and seaweed. Together with a geoduck sauce, with some capers and vinegar to give the necessary acidity, resulting in a fantastic dish with wonderful taste and texture, appetizing with the umami of the geoduck shining through.The second wine is Maison Mumm RSRV Cuvee Lalou 2013. The bottle is the house’s flagship champagne, this wine features a 50/50 blend of Pinot Noir and Chardonnay, with a nice buttery, ripe yellow fruit, toasty nose, and the hazelnut and rich flavors made it a good match with the blue lobster.The second course is Crispy Blue Lobster Paella, presenting the crisp bottom of the paella upside down. Inside with the diced lobster meat with the rice and shallot, cooked in lobster broth and saffron. On the side is Rouille red bell pepper and tomato sauce, together with parsley oil infused with lobster shell extracts. Mixing everything together, the paella is amazing, with the different components integrating perfectly in taste, and each component are showcased to its full extent. Another phenomenal dish.Another bread served is their other signatures, but I cannot remember its name. Made from wheat flour from Hokkaido, with a thin crunchy crust while the inside is airy and chewy in texture.The third wine switches to a Japanese sake. From Gochouda Brewery in Saga, Azumaichi Junmai Ginjo is made from 100% Yamadanishiki, with rich umami flavors that goes well with sea urchin and the richer sauce in the upcoming pasta.The third course features House-made Fresh Pasta, and the chef cooked the pasta together with Aonori butter sauce, topped with some fresh Yamaguchi uni. The pasta has the perfect al dente texture and picking up the rich flavors of the seaweed butter sauce, supplemented further by the umami and sweet taste of the sea urchin. It might look simple, but the flavors are amazing.The fourth wine is Domaine Tollot-Beaut Corton-Charlemagne Grand Cru 2022. The prized Burgundy white has a complex nose, with a clear buttery oak on top of the citrus, white peach, pear and honey, as well as the strong minerality and almond characters. An elegant wine with body and richness that goes well with the corn and its butter sauce.The fourth course is a seasonal dish featuring Crab & Corn. The chef used Hokkaido Kegani crab, removed the meat and made it into a dumpling. Together with steamed sweet corn from Hokkaido, some deep-fried pasta made from corn flour on top, it is dressed with Cajun spices butter sauce to give a hint of spiciness. Again, both the quality of crab and corn are showcased impeccably, true to Chef Sato’s belief in pure, simple, and seasonal.The next bread served is Pain de Campagne, with distinct flavors of roasted chestnut. All the bread were so good that we finished all the pieces straight away.The fifth wine is Hospices de Beaune Volnay 1er Cru Santenots 2015. The wine has a beautiful ruby red with a fresh nose of berries, nice mineral notes of earth, with also silky, elegant tannin to go with the veal.The fifth course is Roasted Limousin Veal. The nicely roasted veal is cooked to medium rare, juicy and seasoned beautifully with garlic and herbs, together with a rich and flavorful veal jus with Madeira wine reduction, along with some shaved black truffle on top. On the side is a mashed potato stuffed with beef ragu, along with sauteed spinach and brown butter confit carrots, top with roasted hazelnuts. Everything is harmonized, on the texture, flavors, and it is like a orchestra of delicacies. Fantastic.To transition to dessert, the chef has prepared a Signature Flower Tea to cleanse our palate and helps to remove the heaviness in stomach. Made with Roselle flowers and dried blood orange, it is fragrant and soothing to the palate.The sixth pairing is not wine but a cocktail instead. Guava Salty Dog is an original cocktail concocted by the restaurant, to match with the seasonal fruit of guava and white peach featured in the dessert. Refreshing and not too sweet, it is a nice cocktail I am happy to order on its own.The sixth course is Peach & Guava Sorbet with Soda Mousse. With a beautiful pinkish crispy peach scarf covering, the sorbet has rich flavors of Yamanashi peach and pink guava, covered with guava jelly. The combination of the two fruits is surprisingly complementary, enriched by the different textures of sorbet, mousse, and crisp. Very delicious.The seventh and final pairing features Prototip Raki Lot 2023, a liquor from Turkey, made from distillation of fermented must, like grappa. There is fragrant star anise aroma, with a smooth palate and while the alcohol level is high, it does not have a burning feeling on the swallow.The seventh and final course is Pineapple Compote with Anise, dressed with anise liqueur from South of France. On top are some mousseline creams and a piece of crispy puff pastry and meringue for additional texture. On the side is pineapple sorbet, together with pineapple mint sauce and vanilla yogurt sauce. The chef also provided a fizzy drink made from pineapple, anise and lime juice to go together with the dessert. A great finale.After a cup of nicely brewed coffee, the Petits Fours is Chocolate Praline serve in a jar. The rich chocolate goes perfectly well with the coffee, and wraps up the night for us with a happy, satisfying contented feeling.Service is very good, with the staff all very polite and courteous, as would expect in typical high-end Japanese restaurants. It is great to see Chef Sato and his wife come to the table repeatedly to introduce the dishes and wines. The bill on the night is $9,610 and while it is not cheap, it is one of the best French restaurant in HK in my opinion to experience the pure and true flavors of the top-notch ingredients in perfectly crafted dishes. Impeccable overall.…查看更多

When I was still a secondary school student, I usually went to the bus stop in front of this restaurant to take the bus home. Just knowing that it is a veggie restaurant, and I was not particularly interested in the cuisine, I did not pay any attention then. I was surprised to know later that they had such a long history, opening in 1905. Today, we came to Wanchai to try it out.Even though it was already 1:30pm, the restaurant was packed, but the staff helped to arrange a table for us. Having renovated, it has a neat ambience, with bright lighting, and some Chinese calligraphy decorating the walls.Starting with the most common, Buddha’s Vegetarian Pot Stewed Delight 佛門齋滷味 ($72 for small), it is an assorted mix of different delicacies, using wheat gluten to make vegetarian char siu, duck kidney, chicken, plus the different flavors of sweet and sour, curry, and oyster sauce gluten. Apart from the sweet and sour gluten, which is quite nice, the rest are only mediocre.  We also order two dishes, including Fried Pipa Bean Curd 琵琶豆腐 ($88) and Braised Monkey’s Head Mushroom with Broccoli 鮮猴頭菇扒西蘭花 ($90). The pipa bean curd is quite nice, with the deep-fried minced bean curd balls soaking up the oyster sauce which is quite nice, and there are also some choi sum on the side for complement.The monkey’s head mushroom has a good texture, and no wonder many people would use this to replace meat as it has certain similarities in taste. The chef cooked this together with some straw mushroom and broccoli, but the broccoli unfortunately has not been soaked and cleaned well, and we did find a worm which apparently put us off.To go with the dishes, we have Congee with Sweet Corn and Diced Mushroom 粟米菇粒粥 ($55). The portion is enough for two people, with the congee having a nice cotton texture, with the sweet corn and diced mushroom giving a bit of crunchy bite and fragrance.Service is decent, but we can at the same time see a neighborhood ambience from the chats and dialogues between the staff and customers. The bill on the day was $329 and while the food is not particularly impressive, it is an anchor and should be cherished as an old HK establishment.…查看更多

Even though there is a large Filippino population in HK, when talking about their home cuisine, it is not very common. Having spent a year working in the country I have some fond memories of the people and food, and today, I came to Sai Ying Pun to try out this Filippino restaurant called Dara, located on G/F of Soho 189.Arriving early in the evening, we are the first table of customers. Apart from the dining area, there is a bar section on one side. The décor is modern, smartly using wood and rattan to create the tropical and SE Asia ambience. There is also a pop-up store selling used clothing at the back.Starting with some cocktails, I have picked Buko Colada ($118) while Ivy has chosen Pandan Guava Fizz ($88), cool and refreshing. For the food, we opted for the Tasting Menu ($298 each), considering that it has several dishes I want to try, and saving me time to think.The first starter is Ensaladang Talong. It is a salad with roasted eggplant, cherry tomato, mango, coriander, red onion, and finishes with calamansi dressing. While it might seem simple, the flavours are truly wonderful, with the smokiness of the eggplant adding an extra layer of fragrance to the different ingredients, and the citrus acidity from the dressing helps to integrate everything together impeccably. A must try.The second starter is Inihaw na Baboy. The pork shoulder is prepared on skewer to grill, very flavourful from the delicious soy sauce and garlic-based marinade. Scattered on top are some crushed pork rinds for additional texture, while on the side is green mango salsa to provide a refreshing condiment to go with the pork. Another wonderful dish.There are three main courses, beginning with Sizzling Sisig. The staff recommends squeezing calamansi juice onto the dish while it is still hot, to the charcoal grilled pork maskara and chicken liver. Maskara is pork face and head meat, which are treated as discards in most other countries. But in Philippines the food is put to best use, smartly using calamansi, garlic and chili to season, and becomes a national dish, with unique texture, and delicious. Another must try.The second one is Kare-Kareng Baka. The curry is made with a thick peanut sauce, not spicy at all, with beef rib finger, deep-fried beef tripe, baby eggplant, French beans, and pak choi, for a more balance of meat and vegetable. Scattered with some crushed peanuts and annatto oil, the dish also has shrimp paste as a condiment to provide savoury and saltiness if needed.The third one is Inasal na Manok. The chicken leg and thigh have been marinated in lemongrass and ginger, quite tender on the bite. On the side is annatto oil and vinegar dipping sauce, it is served also with Ensaladang Mustasa, a salad of fresh mustard green, together with anchovy dressing.Together with the three main courses, Garlic Rice is also served.Dessert is Mango Graham Float, which is made with layers of whipped cream, fresh mango, and graham crackers. Dusted with cashew nuts powder on the surface, there are some mango pearls on top. We both like it as it is not too sweet, with the crunchy crackers giving a nice bite. A good finale for the meal.The bill on the night is $935, which is very reasonable. Service is good, with the staff friendly and cheerful, always eager to help. After knowing that I did spend time in Philippines we have some good conversations. and share that the restaurant will offer my favourite dish Bicol Express when they change the menu. Looks like I have more reason to return in the near future.…查看更多

This Michelin 2-star French restaurant is located on 3/F of The St. Regis Hong Kong, led by Chef Oliver Elzer. My last visit was already four years ago, and I was surprised the staff greet and welcome us back, apparently having kept records of all prior visits.Seated comfortably at a large table, the décor and ambience has not changed much from my memory, with a premium and refined vibe, elegantly furnished with everything carefully arranged to create an ambience suitable for special occasions.We have chosen Les Heritages ($2,988 each), with also the 7-Glass Wine Experience ($1,888). To start, I have an additional glass of Pierre Gimonnet Oger Grand Cru ($320). The chef has prepared some Israel Spice Crisps, together with a dipping sauce made of shallot and vinegar emulsion. A nice snack to enjoy with the aperitif.The Amuse Bouche is a Duck Terrine, with a layer of foie gras on top, plus some slices of peach. The terrine and foie gras are immensely flavourful, with a creamy softness in contrast to the crunchy bite of the peach. Interesting and delicious, a very good start.A ‘new’ service which I did not experience in the last visit is that the butter is prepared tableside, by scooping some prized caviar to put inside the scooped house made butter, which has been mixed with Champagne, to enjoy with the brioche, sourdough and batard. They are so good I cannot help finishing all the bread even before the first course.To pair with the food, the first wine is Pierre Brocard Coteaux Champenois Blanc 2021. An interesting choice, a still wine from Champagne with a 50/50 blend of Pinot Noir and Pinot Blanc, it has good acidity and minerality, plus some ripe fruity notes. A good match with the razor clams in the first course.Presented on a long dish is Le Caviar Oscietre Perseus. Featuring Brittany razor clams ‘a la mariniere’, it is served in two ways. First, on a puff pastry, are the thinly sliced clam protrusion, with jelly in the middle, scattered with dried caviar on top, resembling a sunflower. The other highlights the high quality ‘No. 2 Superior Oscietre’. On the razor clam shell is the smooth, rich flavour pressed caviar cream, with additional caviar on top, plus some lightly seared razor clam slices. The flavours are amazing, the clam is sweet in umami with a crunchy bite, while the caviar is smooth and has a wonderful touch of brine and elegant in taste. A dish that is fit to serve to the royals.The second wine is Pierre Menard Laika 2022. The Anjou producer uses old Sauvignon Blanc vines to make this wine, with a nice floral and quince nose, evolving to more stone fruit. Fresh with a good length, it has a riper fruity note than the typical Sancerre to pair well with the prawn in the second course.One of the other signature dishes of the restaurant is L’oursin d’Hokkaido. Inspired by a dish from the renowned Joel Robuchon, whom Chef Oliver has worked with, the beautiful and delicious Hokkaido sea urchin is arranged and served beautifully in a caviar box, on top of the sweet and flavourful gamberoni prawn tartare, mixed with some finely chopped crunchy fennel for texture. With some chives scattered on top for additional fragrance and decoration, each spoon is pure wonders and enjoyment. Not to be missed.The third wine is Domaine de la Nouvelle Donne Neo Nervis. A nice Languedoc biodynamic wine made from Macabeo grapes, it has more body than the last few to match with the food, plus good minerality and citrus, with also flinty notes on the palate.The La Maison Nordique Caviar Oscietre Imperial de Sologne is another piece of art. Sandwiched between the meaty and bouncy textured blue lobster that has been slow cooked and then pan-fried in clarified butter, are brandy ‘blanc manger’, with a gelatin texture. Underneath is the lobster sauce seasoned with tandoori masala spices, with some caviar on top. The elegant, sweet taste of lobster combining with the slight spiciness in the sauce is memorable and excellent in taste.The fourth wine is from Italy, Cantine I Favati, Greco di Tufo Terrantica Etichetta Bianca. Made with 100% Greco Bianco, an old variety that originally was cultivated on the slopes of Mt. Vesuvius, this wine has shown some oxidation characters in addition to mostly citrus and orange blossoms, plus yellow fruit. Good acidity and body to match with the fish.Ombrine de Mediterranee features line-caught ombrine from the Mediterranean Sea, a type of croaker known for its high-quality meat. On the beautifully grilled and seasoned fish steak are some lemon condiments to give acidity to freshen the palate, with the chef adding some tender chili leaf as the side. Together with the delicious butter sauce the rich fish flavours are elevated wonderfully.The fifth wine is Nicolas Reau Garance from Chinon, a natural wine made from Cabernet Franc, macerated for three weeks without any chemical additions and then aged in old foudres for 18 months. The herbaceous characters match well with pork in the main course, with the red fruit also complement with the sauce.For the main we have a choice of pork or beef. Both of us chose Le Porc Iberique ‘Joselito’, with the prized Joselito Iberico pork slow cooked and then glazed with butter to give a caramelized surface, while keeping the flesh perfectly medium rare, juicy and tender. The watercress is prepared in both puree and stir-fried format on the side, with raspberry condiment, pork garlic emulsion, and pork jus combining to give a harmonious symphony. Together with a small snack with braised beef cheek in tiny taco wrap with watercress on top. Excellent on all fronts.The sixth wine is La Maison Romane Manoir du Bais 2013. A nice twist to use cider instead of wine, this bottle comes from Cote du Nuits, with deep notes of ripe apples, aromatic spices and ginger. A lighter and refreshing match with the first dessert.La Douceur Surprise, the pastry chef’s surprise delicacy, uses French figs for different texture. With almond crisp at the bottom, holding the fig sorbet, and surrounded by fresh fig slices, there is berry jelly sheet on top, with poached fig, vanilla cream, and fig jam creating a pyramid of flavours, stylistically showcasing the different elements using fig as the core. Creative in the idea, and amazing in taste.The seventh and last wine is Quinta do Noval Vintage Port 2017. From a renowned port producer in Douro, the young port has a good balance, without feeling too heady in alcohol or sweet, having an abundance of black and red fruit, as well as cocoa characters, to match with the souffle.For the dessert there are two choices as well. I picked Le Chocolat, using 76% single-origin bitter chocolate to prepare a souffle, with chocolate sauce added inside to bring a contrast in texture. On top is a cherry sorbet to provide the acidity to balance, infusing into the souffle as it melts. An indulgent and highly satisfying dessert for chocolate lovers.My wife has Soleil a Nice, with some crispy rice underneath the delicious vanilla rice pudding infused with tea sorbet and espuma, in a casing of meringue. On top is a gold-coloured sphere with some fresh pomelo on the side, as well as white chocolate petals, to present a fairytale and beautiful dessert.Soon after we finish the dessert, the staff wheels a trolley with different Petits Fours to our table. I picked Almond Chocolate and Coconut Tartlet, both are good in taste, but I like the tartlet more, with rich coconut flavours and some beautifully crafted white chocolate pieces on top. Together with Miso Yuzu Madeleine, which is a perfect complement with coffee, it wraps up a delicious and fantastic dinner.Service is very good, with all the staff very professional, knowledgeable on the food and wine, friendly and able to interact with customers well. The bill on the night is $9,374 and while it is in the high-end, considering the quality and premium ingredients used, and overall experience, it is still a French restaurant I would highly recommend in town.…查看更多

This restaurant is located on 16/F Cubus at Causeway Bay, a collaboration from two chefs Donovan Cooke and Scott Pickett. Previously known just as Donovan, the restaurant was closed for four months when Chef Donovan returned to Australia for a surgery and recovery. I was glad to see him return to HK and restart this business since April.Stepping out from the escalator one would see the wine cellars with a wide selection, and the staff leads us to the main dining room, able to accommodate around 30 guests. Seated at a booth, the whole ambience offers an intimate and cozy vibe, with warm lighting, comfy banquette, plenty of wood and brass in the furniture and decors.The Tasting Menu is $988 per person, and I also open a bottle of Marc Colin St-Aubin 1er Cru En Remilly 2021 ($1,280). The wine has nice citrus and green apple notes, with good acidity and a refreshing palate of minerality. A straightforward wine of finesse, it is best to serve slightly chilled but not too cold, to allow more aromas to blossom.The Amuse Bouche contains three bite-sized snacks. The first one is a Puff with Smoked Eel, with pomelo on top. The creamy filling inside the crunchy puff, together with the fragrant smoked eel, is enticing, with the pomelo giving a bit of sweetness.The second one is Shell stuffed with Diced Trout and Fennel, together with cream, dill and salmon roes. The perfect combination of trout and dill create wonders on taste, with the poppy salmon roe adding umami to this nicely done starter.The third is Chicken Liver Pate that is spherical in shape, coated with a glaze to resemble blackcurrant, and providing some acidity plus sweetness to balance the rich and indulgent liver pate. Served on a crispy chicken skin, it is a thoughtful presentation, not only pretty but also facilitates in picking up. More importantly, it is also delicious.The meal officially starts with Tsukuji Kanisho. The delicate Japanese king crab meat is mixed with Iberico ham, tomato and basil, before pouring in a tomato and vegetable consommé. On top is a tomato sorbet, sprinkled with some dehydrated black olives. A refreshing cold dish with lots of flavors, and nice appetizing acidity to start.The second course is Hokkaido Uni Chawanmushi. Under the silky-smooth egg custard are some Hokkaido sea urchin which are nice in taste, as well as pickled cucumber for a contrast in texture. On top, apart from the crunchy razor clam with nice umami taste, the chef has prepared a caviar and clam sauce with dill oil which are truly amazing in flavours.The bread served is one of the highlights on this meal. With a crunchy crust having a nice brown sugar caramelization, the brioche has a mild miso flavor embedded. Either on its own or paired with French butter infused with seaweed, it is very good.The third course features local Scallop seared beautifully while keeping the inside moist and soft. With some diced celeriac and apple to give a crunchy contrast, the sauce is made from the skirt of the scallop to provide umami flavors. Together with pepper and celeriac puree, and a bit of vanilla seeds, the black truffle shaves further adds to the rich taste.The fourth course is King Salmon, which has been slow cooked in olive oil, very tender and flavorful. On the side are some diced zucchini and tomato, plus the small but very sweet and delicious Bouchot mussels. The sauce is a blend of saffron and basil oil, and everything is harmonized in taste and super tasty. One of my favorites tonight.The fifth and additional course features Spanish Carabinero (supplement $180 each). Fully using every part of the prized red prawn, the prawn is half cooked to maintain its texture and sweetness, and a sauce made from espelette pepper and the prawn head with intense flavors, with grated yuzu to balance with acidity and refreshing palate. Very nice.The sixth course serves the prime Iberico Pluma, a special cut of pork known for its juicy and tenderness. Cooked perfectly, the pork is paired with a spiced sauce that brings forth a nice cumin fragrance but not the heat. Together with some butternut pumpkin, in the form of dice and puree, for a bit of sweetness. Very enjoyable.The seventh course features Bresse pigeon. The pigeon breast has been marinated with madeira, port and Armagnac, before slow cook and pan-searing to caramelize the skin. Fantastic in taste, with the meat tender and juicy, it is paired with a tasty sauce made with beetroot and blackcurrant. On the side is a beetroot tart, and finishes with a grilled pigeon leg, stuffed with pulled meat and tarragon. Another of my favorites on the menu.The eighth course is Pistachio and Cherry. Inside the bowl are cherry compotes of nice sweetness, with pistachio pieces to give a crunchy bite. On top is the cherry sorbet for its rich flavors, also providing the acidity to freshen the palate, along with pistachio cream at the bottom, helping to transition to the dessert and the final dish of the menu.The last course is a Valrhona Chocolate Coulant. The molten lava cake is perfectly baked, with the chocolate oozing out once the crust is broken. The rich 75% dark chocolate has the right balance of bitterness and sweetness, while the Mandarin Sorbet on the side provides an interesting contrast in temperature, and the acidity to balance.A Lemon Cream Madeleine is served as petits fours to wrap up the dinner. Service is very good, with the staff friendly and attentive, the sommelier is also knowledgeable on the wines. The bill is very reasonable at $4,281. With the good food quality, nice service and cozy ambience, it is a place I would like to return, to perhaps try the fours hand at the end of the month with Chef Donovan and Scott working together.…查看更多

Middle Eastern cuisine is still relatively unfamiliar for most HK people. Having visited Bedu and Francis many years back, we both love the food very much, and I think it is only because of unfamiliarity many are hesitant in trying. When I heard about Bushra, located in TST East, has received some nice reviews, we decided to try it out.Occupying two floors in Tsim Sha Tsui Centre plus outdoor seating, the restaurant has access to the fantastic view of Victoria Harbour. We have opted to sit indoor because of the hot weather, the restaurant has comfortable banquette seats, trendy décor with a pinkish hue and plenty of Middle Eastern memento decoration the space.After checking with the staff, who made some recommendations for us, we decided to start with Bushra Mezze Platter ($198), which include Classic Hummus, made from mashed chickpeas blended with tahini, lemon juice and garlic; Muhammara, a blend of roasted red capsicums, pomegranate molasses, crushed walnuts and cashew nuts; and Baba Ghanoush, made with smoky charcoal grilled eggplant mixed with tahini. All of them are very flavourful and delicious, and I am more a fan of the Baba Ghanoush because of its fragrant smoky note. It comes with Pita Bread, and they are so good we ordered extra ones ($58) to finish all the dips. A must try.We also had Bushra Kofta ($248), with the ground lamb mixed with different spices before grilling to perfection. It is tender, juicy and moist, and served with flat bread and Arabic salad, together with tahini sauce. Another wonderful dish not to be missed if you like lamb meat.Finally, we have Chicken Kapsa ($248), which includes marinated roasted chicken (half) served with mixed nuts and Kapsa. In fact, the mixed rice dish is regarded as the national dish in all the countries of the Gulf Cooperation Council. The chicken is nicely done, but the rice is the true highlight, very flavourful, with raisins, pine nuts and almond slices supplementing some sweetness and additional texture.Service is good, with the staff friendly and able to make some great recommendations for someone like us who have very limited knowledge about the Middle East. Together with two beverages, the bill on the night is $1,063 which is also very reasonable. A great place to enjoy and experience what Middle Eastern cuisine can offer.…查看更多

Having tried Chaat a few years back we have good memories about the India cuisine Chef Manav Tuli has mastered. Hearing that he had left and now starting his own restaurant Leela, today we came to Lee Garden Three in Causeway Bay to see what magic he had prepared for us.Passing through a corridor the staff leads us to a booth located at a corner which offers good privacy. There are also tables along the windows looking down at the busy district.  Using plenty of wood in the decor and furniture, it has warmth and relaxing ambience, with lots of details of subtle luxurious sophistication.We order the Royal Experience Menu ($1,188 each) along with Saicho sparkling tea pairing ($260 each). To start, there is a complimentary papadum, made with wheat flour, having a nice crunchiness. On the side is garlic chutney for dipping, having good flavours and the yogurt helps give a bit of acidity to stimulate appetite. A good start.The first course is Rasam, a type of spicy Indian soup-like dish made with warming spices. There are noticeable flavors of tamarind, with good, refreshing acidity, which is highly appetizing, together with some fish cheek meat. The soup is also medicinal in properties, helping digestion and other health problems according to local wisdom.The second course is Vataka, which is an ancient dish without recipe. Through research, Chef Manav has re-created the dish. Essentially a deep-fried crab and lentil cake with tomato chutney underneath, it has nice flavors and does not feel any greasiness. The edible flower on top adds an extra layer of appeal on the visual too.The third course is Shishranga Murg. The dish is a favorite of Shah Jahan, the Mughal emperor who built Taj Mahal in memory of his wife. Virtually translating to ‘six-color’ chicken, it is like a dry curry, with the six colors coming from egg white, egg yolk, pistachio, almond, apricot, and raisins. Together with some lacha naan, the chicken is tender, delicious with complex flavors, and I can see why the emperor liked it so much.The fourth course is Aash-e-Bawardi. Served in the oval-shaped bowl are some delicious beef curry stews, with mint and other herbs plus some yogurt, and a beef and lentil dumpling on top. The dough of the dumpling is a bit thick if comparing with the Chinese version, but the taste is certainly amazing.   The fifth course is Kola Urandai, traditional mutton meatballs designed as food for the princes on the marching when they go to war. There is a poet which tells the story of a prince who fell off a cliff and survived while waiting for help for three days because of having this as provision. Looking like lamb croquette, with a crisp crust and soft inside, it has more spiciness from the masala mixed in the meat. Very good in taste.Then comes the main courses. Qaliya Shirazi is a Persian lamb stew, originated from Shiraz in Iran. The meaty lamb rack is braised to great tenderness, with the curry permeating appealing aromas of spice and ripe tomatoes.Lehsuni Palak is meshed spinach added with generous amounts of garlic, a very smooth and delicious curry to enjoy with bread. This is my wife’s favourite one.And Aashsham Khichdi is a stew made with barley and lamb kedgeree, with flakes of mutton and the barley providing different texture, and again very delicious with complex flavours.To go with the different main courses there are some freshly baked Naan on the side. One of the best Naan I have tried, the bread is soft, not drying out on the inside, and does not have any floury notes that will surface if the bread is not baked sufficiently. Really wonderful.The final course is Khaja, a type of Indian deep-fried pastry, with the chef piping some pistachio cream on top and decorated with edible flowers. The creamy smooth pistachio puree has good intense flavours, not too sweet, with everything in good balance.Service is good, with the staff friendly and eager to help, explaining the dishes in detail to make us more engaged with the dinner and the food. The bill on the night is $3,269 which is of good value. Perhaps next time we should also try its tasting menu to compare.…查看更多

This Korean restaurant is located at Pret Avenue in TST, specializing in Korean BBQ, with a range of dry-aged beef, pork belly, and other types of seafood. Adjacent and sharing the same floor is another restaurant Bong Ru offering Korean Chinese cuisine. Today, we go to Hancham for dinner before my trip to Vietnam on the next day.We are the first group of customers to arrive and are arranged to sit at a booth. The setting is quite standard, with the stove in the middle of the table, and the ventilation fans on top to suck up the smoke. We have decided to go for Set Menu A ($1,580 for two), and quickly the staff brings us the different side dishes. I like kimchi most.The menu starts with Mushroom Dubuseon Yuzu Salad. The salad is fresh, drizzled with yuzu sauce which brings a nice balance of acidity and sweetness, and is appetizing. There are some stuffed mushrooms which provide additional flavors and texture to the salad. Pleasant and a nice start to the meal.Next is Egg Bomb, which is like a mini-stainless steel pot with fluffy steamed egg, with an interesting taste that reminds me a bit on salted duck egg but minus the saltiness. With cheese on top and some flying fish roe, it is a hearty dish that is delicious and appealing to all ages.For BBQ, the plate has different components, including a large piece of 90-Day Dry Aged Hanwoo Ribeye Steak, Marinated Rib Fingers, Chuck Flap Tail, Jeju Black Pork Belly, plus some other vegetables like asparagus, potatoes and shaggy mane. The quality of the meat is very good, and I like the chuck flap tail most for its flavours and less fattiness. There are also lettuce and shiso to wrap the meat, plus other condiments for seasoning. The meat are of high quality, and we can taste the original flavors. Apparently they are confident and proud of the meat.Then it is Kimchi Fried Rice, which came when we were still half-way on the BBQ, so by the time we enjoyed it, it was not as steaming hot and became less tasty. The flavors are good though, with some melted cheese on top, and if the restaurant can time it better it would be perfect.Service is decent, with the staff attentive and helpfully asking whether we want to refill the side dishes. I think she would like to help us do the BBQ as well. The bill on the night is $1,788 and if you like to have some nice Korean BBQ, this is one of the places to go.…查看更多

With typhoon signal number 3 in effect, and the HKO announcing the number 8 to be hoisted later in midnight, we braved the winds and rains (not that much really at the time) to come to Thomas & T’s, located at 22/F of FOCO in Central, a fusion cuisine combining Japanese and French elements, under the helm of Chef Thomas Tam.Seated in the middle of the long counter, facing Chef Thomas and his team busy in preparation, the staff welcomed us warmly. The Omakase Menu is $1,680 each and I also order a bottle of 林本店 SOLDIER BLUE 純米大吟醸 無濾過生原酒 ($880). The aromas are elegant, with a nice balance of acidity and sweetness, and slightly fizzy on the mouth.The first course features Toyama Bay Amaebi which has been marinated with kombu to remove water contents to enrich the shrimp flavors. In the middle layer is a lemon sponge, a lemon gelatin with the chef inserting a needle to pump air in, to give its unique Q texture. On the bottom are Aomori apple slices for crunchiness and finish with some prized caviar and gold floss on top.The second course features delicate Matsuba crab meat together with white corn, which supplements sweetness and crunchy bite. With Shiso flowers and vinegar jelly as condiment to pair, Chef Thomas jokingly said that he originally planned to make a jelly to match, but he ran out of that, so replacing with bird’s nest instead. While enjoying his sense of humor, we also applaud his skill to harmonize the different components in taste.The sous chef then prepares a couple of sushi for us, starting with the seasonal Ishigaki-gai. The Bering Sea cockle has a wonderfully crunchy texture, sweet and rich in umami, with a few drops of citrus juice to freshen the palate. Very delicious.The second piece of sushi features Shiro-Ebi. Coming from Toyama Bay, the small white shrimps are very small in size and has been marinated in kombu to remove the excess water in the body before kneading into sushi. Paired with a bit of charcoal salt. Nice.The fifth course showcases Hokkaido Hotategai, with the jumbo-sized scallop having a soft and sweet taste. In the middle are some Bafun-Uni to offer further umami and flavors. On top the chef shaved in an abundance of Karasumi, with the pollock roes giving rich savoury taste. An interesting twist is the conpoy powder at the bottom, with the chef steaming the dried scallops, air-dried, and grounded, to further enhance the taste.The sixth course uses Japanese chicken liver, soaked in whisky for four hours, and made into a puree. Using the preparation technique of pate, together with some pomelo, the liver puree is sandwiched by two white toasts, and then dusted with the snow-white, white truffle powder, for its aromatic wonders. The chef has made a lot of effort to prepare the powder using molecular cooking techniques. Rich and flavorful.The seventh course features Hokkaido Kegani. Picking the meat from the horsehair crab right before dinner, the chef added in some homemade pickled pinenuts for additional texture, the crab mustard for its delicious flavors, and a sauce made with bonito and seaweed, for complete culinary enjoyment. Very good.Next comes the eighth course, with the chef grilling a fatty Hyogo Kinki to put on a nori sheet to serve. The channel rockfish is seeping with fish oil, highly fragrant and delicious with the Sakura shrimps on top adding intense flavors. The chef has marinated some Japanese shiitake mushroom with soy sauce and then chopped into small pieces to substitute sushi rice, offering a nice bite with additional flavors.With Matsutake in season, Chef Thomas has prepared a few dishes featuring them. Finely chopping into thin slices, he put the prized mushroom on the Awabi, adding some fresh lily bulb and sushi rice, before drizzling with a rich abalone liver paste. The abalone is tender and not rubbery, full of umami richness, plate-licking good in taste.The tenth course is a Clear Chicken Broth with Shark’s Fin. Chef Thomas again jokingly said that the shark’s fin was used as vermicelli had run out. He also put in some matsutake mushroom slices to add to the fragrance. The soup is delicious, full of flavors, and hot in temperature, warming the stomach comfortably.Continuing with some sushi, the chef took out a slab of 10-day aged tuna, and after trimming the sides, prepares a slice of Chu-Toro for sushi. On top of that the chef further cut another slice from a dehydrated and air-dried lean tuna meat, having aged for four months, reminiscent of tuna ‘ham’. The rich flavors was amazing, and it is a big investment because of the need for temperature control and high cost of tuna.The twelfth course features Hokkaido Shiro-Uni. Using a nori sheet to hold, the chef has put in a generous amount of white sea urchin for this sushi. The sea urchin has a rich taste, and generally I would consume the whole sushi in one go, but this one is so big in size that I must take in a few bites to finish. Highly satisfied.Then comes the Claypot Rice, where Chef Thomas again put in his secret ingredients, this time it is Fish Maw and Matsutake. A luxurious version with the prized mushroom, the fish maw is very soft, and they have deliberately scooped more burnt rice crisps at the bottom of the pot for us too. Paired with his homemade chili oil of good spiciness, it is just amazing.The fourteenth course is Tuna Hand-Roll. Using different parts of tuna and finely chopped into small pieces, the chef mixed them up and prepares the hand-roll, with rich flavors of tuna, pleasant and rewarding.The Tamagoyaki has a fluffy and spongy texture, with a tiny bit of sweetness besides umami in the egg mixture. Nicely done.Instead of the typical miso soup, Chef Thomas prepares a Crab Bisque Espresso, roasted the shells of the different crabs and then adding tomato, celery and other vegetables to saute, along with whisky, to prepare a broth. After blending them together, it is served in an espresso cup. It is intense in flavors and super delicious.Coming to an end, the dessert is Pistachio Ice-Cream. The homemade ice cream is creamy and good in sweetness but not excessive, rich in nutty pistachio flavors. With some egg roll crisps underneath to provide additional texture, Chef Thomas shared with us the philosophy why he put the effort to make the ice cream himself, to use the best natural ingredients for the health and food safety of customers.Service is very good, with both Chef Thomas and the manager having continuous conversations with us, interacting on both the restaurant and food, plus casual matters. The bill on the night is $4,664 which is reasonable. A good place to enjoy Japanese-forward fusion cuisine in a nice ambience.…查看更多

This Chinese restaurant is in Asia World Expo in Chek Lap Kok and seeing that they are now offering a special Crab Feast menu at $788 each we decide to come on this Friday evening to try. If you are driving, remember to register with the restaurant beforehand to arrange a parking spot at the East entrance.The restaurant is very nicely designed, with plush carpet, spacious tables and comfortable chairs, and command a gorgeous view looking out to aircraft descending towards the runway, and Tung Mun further out. The restaurant is quiet that evening, with only a few tables. There are a few VIP rooms also.The first course comprises of three starters: Marinated Eggplant with Sesame Sauce 胡麻醬茄子, Chilled Sea Cucumber with Chinese Yellow Wine Jelly 酒醉海參, and Deep-fried Soft Shell Crab with Spicy Salt 酥炸軟殼蟹. The eggplant is tender, perfect match with sesame sauce flavours, while the sea cucumber has a crunchy texture and the jelly adds to the refreshing palate. The best is the soft shell crab in my opinion, great in taste, crispy but not greasy. A wonderful start.The second course is Double-boiled Winter Melon Soup with Conch and Conpoy 瑤柱螺頭燉科甲瓜. The soup is boiled for three hours, with a large conpoy, conch head, dried longan, Chinese ham and pork, together with the seasonal winter melon, intense in flavours of fantastic taste.The third course is the highlight of the night. Salt-crusted Baked Whole Mud Crab 古法鹽瓦焗奄仔蟹. Sharing one crab among us, the Vietnam crab is about 12 tael in size, top notch in quality, bursting with meat and fat. Baked in rock salt allows us to enjoy its original flavours to the full extent. Whether a crab fanatic or not, this cannot be missed.The fourth course is Wok-fried Crab Meat with Egg and Dried Sakura Shrimps 櫻花蝦桂花炒蟹肉. The scrambled egg is cooked to small pieces, which looks like osmanthus. Together with delicate crab meat, bean sprouts and Sakura shrimps, the dish is elegant and refined, with also wonderful flavours in good harmony.The fifth course is Crispy Iberico Pork Fillet with Black Vinegar Sauce 黑醋西班牙豬柳. The tender pork fillet has a nice sweet and sour taste, very appetizing, with a crispy crust. On the side is the deep-fried shiso leaf which is crispy and fragrant, as well as fresh strawberry for a beautiful presentation and supplement with delicate sweetness.The sixth course is Clay Pot Rice with Hairy Crab Coral 砂鍋蟹粉拌飯. Pouring the fragrant and rich crab coral onto the steaming hot rice in the clay pot, mixing them up, while scooping the rice crisp at the bottom, is a real treat. We savour the whole pot of rice to the last grain and enjoy it tremendously.The final course is Double-boiled Sweet Soup of Coconut Jelly with Snow Fungus 冰花椰果燉雪耳 and Steamed Red Dates Pudding Flavoured with Coconut 天山棗皇糕. The healthy snow fungus, the coconut jelly with a nice bite, and the soup having appropriate sweetness, all combined to offer a satisfying and wonderful dessert. The red dates pudding is also very nicely prepared.Service is great, with the staff friendly and helpful. The bill on the night is $1,789 and considering the quality of food and overall experience, it is very value for money. We also have a nice chat with Chef Lee before leaving, and are already planning to return for try the dim sum and the upcoming special menu in partnership with Laojishi.…查看更多

I have forgotten when my first visit to Singapore was, but it was at least 25 years ago. One thing I still remember, however, was going to the Mandarin Hotel for chicken rice. It was very expensive, but I did not regret the decision. While I did visit a few times afterwards, more recently it was no longer on my list, but knowing they are having outlets in HK, today I came to Kai Tak Airside to see how it compares.The design is casual and fun, with rattan chairs and banquette seats, a cartoon style mural on one wall depicting the Singapore neighbourhood and signature dishes like laksa and chicken rice. The restaurant is quite big in size, with even some private rooms which can accommodate groups who want more privacy.We ordered the signature Mandarin Chicken ($188 half). The Hainanese chicken is very tender, and paired with the homemade chili, ginger, and dark soya sauce. However, compared with my memories I found the chicken here having less flavours, not sure because of the marinade or the time of cooking. Still quite good.We also had the Double the Yum promotion, offering at a special price of $128 we are able to choose two snacks, picking Pan-Fried Carrot Cake and Otah-Otah. The carrot cake is pan-fried together with sweet soya sauce and prawns, good in savoury taste. Personally, I would like to add some chili sauce to stimulate the palate even more.The Otah-Otah is a Malay dish, essentially seared spicy fish cake wrapped in banana leaf. The patty is made to a thin sheet, nicely seasoned, and served with white toast on the side. Tasty but is quite spicy, so need to consider whether you can take that before choosing.We finish with Char Kway Teow ($128), with the wok-fried rice noodles nicely cooked at high temperature, with prawns, scallops, squid, Chinese sausages and crispy silverfish. The amount of sweet soya sauce is also appropriate to make a good balance of savoury and sweetness.  Service is decent, and the bill on the night is $488. Compared with the price at Mandarin Hotel here is more affordable, but the overall experience is much better in Singapore. Perhaps next time when I visit the country, I should revisit the restaurant again to compare. Hope that will be soon……查看更多

This restaurant is located at 4/F Harbour City, specializing in seafood. It is part of the Maxim Group, and while we have visited the adjacent Singaporean restaurant a few years back, it is our first time coming to 818 The Seafood.Walking past the fish tank at the entrance, the staff leads us to the main dining room, with a few VIP rooms which offer more privacy on the side. The décor is nice, classy but relaxing. The highlight is certainly the harbour view, and we are fortunate to get a table on the window side, allowing us to enjoy the sunset and beautiful night scenery.To start we have Deep-Fried Shrimp Roll 酥炸五香蝦棗 ($78). Thinking it would be like those we have in Chiu Chow restaurant, it turns out to be quite different, more akin to the style for the Cantonese deep-fried oysters with crispy batter. The taste is decent, but the shrimp roll has too much fatty pork in my opinion.We also order a Combo Set ($1,888), which includes Braised Hanasaki Crab with Sarawak White Pepper 砂撈越白胡椒花咲蟹半隻. The hard and spiny shell has been cracked open to make it easy to enjoy, and the meat is sweet, with firm texture, where the white pepper sauce gives fragrance but not spicy. The other dish in the Combo Set is Stir-Fried Chinese Kale with Garlic and Pork Lard 拍蒜油渣炒芥蘭. The vegetables are tender, nicely seasoned, with the pork lard in particular giving rich aromas and flavours. While it looks simple, it is a wonderful dish.Feeling still a bit empty, we also ordered Sauteed and Deep-Fried Flat Rice Noodles with Clams 酥炸花蜆鴛鴦脆皮河粉 ($198) to wrap up. The rice noodles are served in two styles, one deep-fried to offer a crisp texture, the other stir-fried with sauce to remain soft and moist. Cooked together with the large clams so the noodles can absorb the umami flavours, it is delicious. I would prefer less deep-fried and more sauteed noodles, but we applaud the creativity that goes into this dish.Service is decent, with the staff being courteous but did not offer much introduction to the dishes. The bill on the night is $2,428. The customers are basically all tourists and business people, but I think it is a good place for bigger groups to enjoy fresh seafood. Not exactly wow, but can try it out.…查看更多

There are not a lot of restaurants offering Nordic cuisine in HK, and many years ago I went to one which was memorable. Unfortunately it was closed now, but their Chef Jim Lofdahl has since opened Embla at the same spot, and today we came to Upper Station Street to see whether the restaurant can still maintained the magic that took me away in the prior visit.The general layout and décor looks familiar. Apart from the dining tables, there is a preparation space with counter seats where the diners can look at the activities closely and enjoy conversations with the chefs. In no time the whole restaurant is fully occupied, testimony to their popularity.The Dinner Menu ($1,288) has four courses, with each course having two options so it allows diners plenty of choices. I also go for their wine pairing ($1,088), as well as the traditional Swedish dish Gubbrora ($850), or ‘Gentleman’s Delight’ as a canape. To pair, we have a shot of the award-winning Gustav Dill Vodka from Finland.Served on a glass bowl, Gubbrora is a mixture of smoked eel, pickled herring, eggs, dill, and chives, with complex and great taste. On top are a layer of prized Ossetra Caviar from the Royal Caviar Club, with interesting nutty flavours plus savoury. The dill puree further adds a layer of fragrance. Scooping a small spoon onto the crisp rye bread, it is so delicious I cannot help but want to lick the whole bowl clean. A must order.Pairing for the starters is Champagne Charles Heidsieck Brut Reserve. This champagne has fine and persistent bubbles, with nice aromas of freshly baked brioche, citrus and green apple, along with some almonds and nuts. A good versatile NV champagne.The first Amuse Bouche is a Broccoli Tart, with some shrimps and a touch of the prized Ossetra Caviar on top. The crunchy tart has a nice contrast with the soft texture of the shrimps, while its sweetness are complemented with the savoury from the caviar. A very nice starter.The second Amuse Bouche is Danish Pancake, being in a classic ball shape, warm and buttery, with some rainbow trout shreds inside. On top is a slice of smoked rainbow trout fillet, further with some rainbow trout tartar on top. Of its size, eating the whole piece in one bite poses a big challenge for even the guys, but it is so tasty I want to order another one straight away.Pairing for the first course is Stellenrust Barrel Fermented Chenin Blanc 2023, from South Africa. This bottle uses grapes from a single vineyard planted in 1964, exhibiting rich and creamy body, with notes of lemon rind, flint, peaches and some development of honey.While my wife has smoked shrimp, for the first course I go for Cured Yellowtail (supplement $200). The fish fillet is thinly sliced, and together with mandolin-sliced spring radish, are made to a flower shape, and decorated with some trout roes. Finishing with the essence of the elderflower which provides nice acidity and freshness, it is elegant on presentation, with wonderful taste. Amazingly good.Next comes the Sour Milk Bread. This Swedish bread is irresistibly delicious, with a crumbly crust, a soft and sweet inside, and together with a bit of butter applied, the rich flavours are simply fantastic, and I told the staff that they should consider selling these like a bakery.Pairing for the second course is Domaine Joseph Pascal Puligny-Montrachet 2023. With the white Bourgogne beautifully highlighting the terroir of the village, it has a crisp acidity, with lime blossoms and yuzu leading to apple and some subtle oak.For the second course my wife has chosen turbot while I picked Norwegian Langoustine. The langoustine is rich with umami and sweet in taste, with the poppy slow-cooked teardrop peas to provide a great contrast in texture, sitting on a sugar kelp bouillon with pea oils. The peas are also mixed with peaso, a miso-like fermented paste made from peas, adding its unique flavours. Very nice.Pairing for the third course is R. Lopez De Heredia Vina Tondonia Vina Bosconia Reserva 2021. With a deep ruby colour, this Rioja wine has a nice nose, full-bodied with lots of mature fruit. Perfect match with lamb.For the third course my wife has picked the wagyu striploin while I go for Dry Aged Lamb. The lamb has been dry aged for 10 days to intensify the flavours, then wrapped with wild garlic leaves to roast to medium rare, very tender and succulent, and paired with a lamb jus with rosemary sauce. On the side is stuffed morel mushroom and green asparagus. This I think is the better option compared with the wagyu.Included in the menu is coffee or tea, with the inspiration from the Swedish ritual of ‘Fika’. Served in a French press, the 100% Kenya coffee is roasted in Sweden, fragrant and nice, and paired with Madeleine. Its size is much larger than the typical ones from French restaurant, but very nicely made, soft and fluffy, with dusted sugar on the surface.The dessert is Rapeseed Oil Sorbet with some rose water poached rhubarb at the bottom, having a nice sweet and sour balance of the rhubarb to add to the delicate taste of the sorbet. Decorated with a few meringues in the shape of twigs, and further supplemented with a vanilla and rose mousse, it is a great finale to a wonderful meal which we enjoy every individual course to the full extent.Service is very good, with the staff friendly and eager to chat with us, introducing the dishes and making fun, creating a lively and happy dining experience. The bill on the night is $5,680 and a bit on the high side, but considering the quality of the food, it is still a place I would recommend, especially if you would like to try Nordic cuisine.…查看更多