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2025-08-17
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Seated at bar counter watching chef at work, who PickyEater recognized from Sanka. 2 sets to choose from; either 3 Courses ($480 pp) or 4 Courses ($600 pp). Went for the latter.Here’s what we had.Amuse-Bouche: Spring Roll wrapped with sweet and bouncy shrimp.House made bread.Cucumber Soup, blended into a silky velouté with Bacon Bits adding a salty crunch.Smoky and sweet Red Paprika Mousse (which PickyEater mistook as uni), paired with briny chew of cubed squid and cuttlefish; sundried tomatoes
2 sets to choose from; either 3 Courses ($480 pp) or 4 Courses ($600 pp). Went for the latter.
Here’s what we had.
Amuse-Bouche: Spring Roll wrapped with sweet and bouncy shrimp.
House made bread.
Cucumber Soup, blended into a silky velouté with Bacon Bits adding a salty crunch.
Smoky and sweet Red Paprika Mousse (which PickyEater mistook as uni), paired with briny chew of cubed squid and cuttlefish; sundried tomatoes and bits of Lemongrass Jelly adding acidity.
(+HK$100) Caramelized Foie Gras seared to a toffee-crisp exterior; its richness cut by the earthy sweetness and bright acidity of the Beetroot and Dragon Fruit Vinaigrette.
1.5-catty Grouper(東升斑) sourced from Yau Ma Tei market, with super crispy skin, its flesh buttery and pristine. Paired with fermented tofu purée and beurre blanc bringing French richness.
(+HK$80) Lobster perfectly roasted with shell-based, bisque-like American Sauce, with a subtle vanilla note.
Zhongshan ShiQi Pigeon with delicate flavor and firm texture roasted to bronzed perfection; paired with Chiu Chow Spice Sauce.
Succulent Black Pork Loin with Mustard Sauce and Green Sichuan Pepper adding citrusy numbing heat.
Basque Cheesecake with caramelized edge; paired with floral, nutty, and ever so slightly boozy ShaoXing Wine Ice Cream.
(+HK$50) Cheese Plate including Roquefort and Comté, served with Crackers.
Coffee/Tea was included but we declined. So we didn’t get served any Mignardises. Would have loved to see what was available though.
In summary: a journey through modern Hong Kong; focus was local produce, market was the muse, with every ingredient sourced with intention. Each dish glowed with confidence, modern French technique and Cantonese sensibility.
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