One Star House Party (已結業)

Item: One Star House Party
Rating: 4
Author: Kumabeardiary

此店為每月開一星期的Pop-up店

228

上環

$401-800

西式多國菜

Kumabeardiary

等級3

One of the rare pop-up restaurant in Hong Kong, the team only come to Hong Kong twice in 2016. I was a bit late and wasn't able to book anything when they visited HK in June. After travelling to Korea, the team confirmed to come back to HK in Aug.

The team is led by James Sharmen and the menu is usually related to the previous country they visited. They learn, they absorb and improvise to create the new menu. Last time in June was Taiwan menu and this time, we are trying the Korean menu (which i'm sure they will change again when they come to HK next time). It is a 7-course menu and cost exactly $1000 and no extra hidden costs. (remember to visit their website for the lastest news http://www.onestarhouseparty.com/ )

Just to let you guys know that it is BYOB (bring your own bottle)... although they still provide water, you really want to bring some good wine to pair with the amazing food!!

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Upon arrival, Trisha McCrae, one of the team, brought us to our seats. Just next to their work space, feeling like you are the special guest

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I e-mailed Tris around a week earlier before the meal and asked for wine suggestion.. .. and she replied "i would recommend a crisp white wine or a light- medium bodied red to go with our menu." .. I choose a non Grand Cru chablis

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Right... Let's Crack on for their first dish - Urchin 7.5/10

Urchin is the first course that they serve and they choose overriped cucumber to pair. They did not add any salt for seasoning, instead, they used the seaweed's own taste to add the flavour.
The is very fresh and not "fishy" at all. Thin cut cucumber is defo a good call as it creates a smaller gap in texture compare to the urchin. Taste is quite balanced with the pickled veg and seaweed while not overriding the main character.

Second course is Special sauce Scallop 9/10

Diced scallop in chewable size topped with some seasonings and herbs from seoul . Merged in barley sauce with highlight of scallop essence. This is one of my favorite dish due to the surprise attack by the barley sauce. The nutty and creamy taste unified the scallop nicely.
The wildfire flavour from the herbs and the sweetness from the scallop, every bite in a small niesh fragment, does guide your palate to taste every bit in this dish.
There is also a small dish of relish to refresh your palate before every mouthful of scallop. After all, barley with scallop just not something u try all the time.

Third course is Mixed Grain 6/10

There seems to have a lot of history behind this dish, absorbing the culture from korea and reflected by using a style, this dish will defo get a 10/10 in creativity.
The mixed grain with different kinds of beans added with wolfberry, sesame, seeds and nuts, surrounding the tofu custard does look very good.
Each grain is well cooked and custard is smooth. But after mixing, the taste fight with each other and lack of highlight and diminished the climax in the mouth.

Fourth course - Prawn Mushroom broth 7/10

Mushroom is fine sliced into steaks and submerged into seafood broth. The mushroom texture is optimal, not too soaked and not too hard, mixed with crab meat doubled the chewiness.

On top, there is a large prawn that adds alot of seafood element to the dish. Not using any fancy ingredients but bringing the simplest original taste to the palate. I think the prawn can be more fresh but overall, simply yet difficult.

Fifth is the main course - Smoked Pork Shoulder - 8.5/10

This smoked pork shoulder is slow cooked for around 18hr. Using fermented soy beans to coat the smokiness of the pork shoulder.

Sliced into thick cut, the pork is not further marinated. Putting several different dips, the dish is ready for mix and match. Infront, there are three different kind of salts: kimchi, pine salt and doenjang (soy bean), a shallot plate, strawberry butter dip, egg plant with black seaseme type sauce and some grilled veggies. Each has its own characteristics and we finished everything.

I particularly like strawberry butter, followed by another bite of pork dipped into the black sauce + soy bean salt. The kimchi salt is very unique as well. The altering taste within the dish is what i like most.

Before the dessrt, it is the sorbet - 6th dish - 7/10

After a heavy dish, it is time to clear your palete before the dessert. Beneath the sorbet, there are korean melon that merged into the syrup.
The refreshing sorbet infused with some ginseng on the top is nicely balanced with the syrup melon in sweetness. The sorbet gradually melting, mixed with the melon gives a 2nd impact to the palete.

Last but not least!!! the Dessert!! 8/10

This dessert is cream burlee style with alot of vanilla element. Adding a sweet crust on top of some dried fruits from korea, this impromtu piece is facinating in colour, taste and texture.
On the side, there is a cold concentrated milk icecream with relavant powder to enhance the taste. However, this does melt abit too quickly but used this opportunity to scoop the melted milk with the cream burlee also added abit of flavour.
Will pair well with any botrytis or late havest wine. Strong sweet lingering between the teeth gives a long. Really regretted for not brining a sweet win with me!!!

Overall a superb experience and I really liked it. Memories that can last for life!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2016-08-17

用餐途徑

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人均消費

$1000 (晚餐)

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