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2017-04-25
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"Spoiler alert" - this is a pretty detailed review, so please skip this if you don't want to spoil the surprise! ;) The cute welcoming nibbles were the first thing that caught my eyes as I was taken to my seat at the kitchen counter - "Leaves" made of spinach cracker and pepper grissini "branches", served with a "flower" of butter seasoned with paprika pepper. While its taste wasn't particularly remarkable, it's quite a clever idea to keep the guest occupied with something to play around with wh
The cute welcoming nibbles were the first thing that caught my eyes as I was taken to my seat at the kitchen counter - "Leaves" made of spinach cracker and pepper grissini "branches", served with a "flower" of butter seasoned with paprika pepper. While its taste wasn't particularly remarkable, it's quite a clever idea to keep the guest occupied with something to play around with while s/he was waiting.
As soon as my friend arrived, we were presented with the first welcoming snack of the evening...
Welcoming Snacks - <mini cones of edible Flowers with Ginger puree at the bottom>, <bite-sized "Chinese Pork Knuckle" (南乳豬手)> and <Smoked Quail Eggs>
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Mini cones of edible Flowers with Ginger puree at the bottom
-- bitterness was good for me, too much for my friend.
I like how it started off as a light crispy bite and ended with the tangy ginger puree
-- gradually building up the intensity for the next snack, which was inspired by Chinese Pork Knuckle (南乳豬手).
While my friend found the crispy bite-sized bowl a bit too big, I found it alright visually and taste-wise --- just the right proportional of crunchiness and melt-in-your-mouth fat, and just the right portion for finishing in one bite. The fermented tofu (南乳) seasoning was not overpowering.
Next was Smoked Quail Eggs -- my favourite of the three snacks
Our friendly waiter reminded us to get our cameras ready...
They smelled so good indeed!
Aromatically smoked quail eggs with oozy egg yolk that was flavourful with a hint of vinegar. Savouring my mouthful of this little gem, I asked our server how were they prepared. He happily explained to us it was like taking time to make Chinese tea leaves eggs (茶葉蛋). No wonder they were so flavourful!
This was when our little running joke that evening of "what can be and what cannot be eaten" recurred for the first time -- the "mini-test tube" towel at the beginning, the two unshelled decorative eggs.
^ "Teamwork makes the Dream Work"While it was enjoyable to watch the team do their magic, we did not have to wait for long before our first cocktail was served.
<<Jasime>> marshmallow, pandan, vodka.
It was lovely -- such a sweet and smooth start to our dinner!
<Jasime> marshmallow, pandan, vodka.
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-- "toning down" as the (cocktail server said), the mild spiciness of our first dish
<Scallops> in 2 ways (sashimi and lightly char-grilled), with firefly squid, finger lime and finger grape.
<Scallops> with firefly squid, finger lime and finger grape
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Love the Thai twist of the Scallops' seasoning - limey - went well with the hint of pandan in Jasmine.
Although I can’t take super spicy food, this was just right even for me -- not overpowering -- in fact, the spiciness elevated the freshness, sweetness and juiciness of the scallops (which was in pretty generous portion), and was in any event well balanced by the tangy lime juice and sweet finger grape. The little firefly squid was seasoned just right too, and didn't overpower the delicate and naturally sweet scallops.
Frozen Longan + <Scallops> with firefly squid, finger lime and finger grape
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Here comes our second cocktail...
<<Red Dates>> pear, cognac and maotai
I found this (and the “Red” which went with the Wagyu) tied for the 2nd best cocktail pairing that evening. "Maotai" added a Chinese twist to this earthy cocktail, and went very well with the <Mushroom>.
<Mushroom> with yeasted cauliflower and seaweed "moss", paired with the cocktail <Jasmine>
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it’s a symphony of colours, resembling the forest bed in the morning.
The yeasted cauliflower sauce was very flavourful and aptly buttery, such that I could actually taste the cauliflower.
I didn’t manage to capture the dehydration of the seaweed sponge (“moss”) in the joyfully decorated ring, which was visually spectacular, but I did manage to capture this misty forest bed at dawn...
Wakey-wakey!
<Mushroom> with yeasted cauliflower and seaweed "moss"
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My favourite was the big fat Chinese white mushroom - thick, tender and juicy - and smooth like good toro which melts in your mouth. Yes, I'm aware that I'm talking mushrooms here!
The “mud” was tasty too - robustly flavoured with truffle and not outshone by the cauliflower sauce, which was in my opinion just the right amount.
Following an earthy cocktail and a foresty dish, the next cocktail was described by the cocktail server as "a ladies’ favourite"...
<<Blood Orange>> apple, orange liquor, elderflower
-- Simple and Elegant. Not my favourite of the evening though ; )
Paired with <Sea Cucumber>
<Sea Cucumber> served with langoustine and white asparagus, paired with the cocktail <Blood Orange>
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<Sea cucumber> served with langoustine and white asparagus
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Melts in your mouth.
It reminded me of braised dried abalone in Chinese style with a melt-in-you-mouth honeydew taste (糖心鮑魚) which I was very fortunate to have had a taste of (and have always remembered the taste of it).
Stuffed with langoustine delicately minced and wrapped together with the white asparagus, the sea cucumber was so fresh and nicely done like fresh and good quality minced cuttlefish paste (爽口彈牙蝦滑 / 墨魚滑) at Chinese hotpot places
The white asparagus was delicate and sweet.
The langoustine bisque was aptly rich, and went very well with the whole dish.
A side note --- I was pleasantly surprised with the tenderness of the sea cucumber! When we were waiting and watching the team buzzing around, I thought the sea cucumber looked a bit "hard and dry" from afar - turned out that I was completely mistaken!
Here comes my favourite cocktail of the evening, which was actually a gentlemen’s favourite according to the cocktail server
<<Shiitake>> whiskey and consomme
--- paired with the <Egg>
served with Chinese Churro (油炸鬼) "deep-fried" with truffle oil.
<Egg> served with Chinese Churro "deep-fried" in truffle oil, and paired with the cocktail <Shiitake>
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If you like something earthy you will love this!
The <Egg> with truffle, parmesan and caviar
--- I’ve never been to LPW but apparently this is an all time favourite!
The Egg
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As I carefully placed my spoon in the middle of this Egg Ravioli …
the Oozy egg yolk went blending in perfect harmony both visually and aromatically, with the caviar, truffle and parmesan.
It was so deliciously rich that I could hardly taste the egg yolk, but the freshly made ravioli went beautifully tangy with the egg yolk (fresh homemade pasta is the best!) and made up for it. Dipping the Chinese Churro into that heavenly blend of rich sauce was another highlight of this dish.
If you have watched Pixar's <Ratatouille> you’d know what I mean -- Remy tasting strawberry and cheese with those fireworks suddenly bursting in the background.
It was oh-so-good, making your feet feel light
-- I had my half of the egg in one mouthful, it was heavenly and I took my time to savoured it, reluctant to swallow.
<<Shiitake>> did it job well -- an earthy and oaky cocktail bringing you down to earth for the next course.
<Langoustine with Uni and handmade Pasta>
-- handmade pasta served with fresh and sweet uni (sea urchin) and langoustine in a bisque prepared with shell of langoustine.
Fresh and matching ingredients. Can't go wrong.
<Langoustine with Uni (sea urchin) and handmade Pasta>
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Knowing my preference of fish over game, my friend had kindly notified the team in advance. I was offered a replacement of the Pigeon with <Amadi Fish>, and that of the Wagyu Beef with Smoked Mackerel. I decided to replace the pigeon only.
<Amadi Fish>
Amadi Fish
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The Fish was nice and fresh -- but after the Egg which came as such a wow dish, the fish didn't come bursting with flavour. For that reason, it wasn't particularly remarkable and I'm out of words to describe how pleasant it was. Nevertheless, it was one tasty Fish course. And the veggie plating was pretty in a cute way. The fungus was marinated with a smoky taste, and stood in stark contrast with the thinly sliced, fresh and "naked" courquette. The delicate fish went well with the marinated fungus and the sweetcorn paste which was naturally sweet.
<Amadi Fish> paired with the cocktail <Earl Grey> (on the right)
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As for the <Pigeon>, I only tried a small bite.
It was rich and robust in flavour.
Nevertheless, since I’m not a big fan of game, I can only say it tastes alright to me.
<Wagyu Beef>
Surf and Turf with a Chinese x Japanese twist.
<Wagyu Beef> served with white eel, snap peas and crispy egg noodles, paired with the cocktail <Elderflower>
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I don’t want to sound like a perfectionist but after all we are talking about a Michelin-one-star restaurant : P
Having said that, I really like how the “surf” and “turf” were separated by the “pastures” of fresh snap peas -- Well, actually both of them sit on the lush green pastures green pea mousse!
The peas gave a refreshing and smooth transition to the rich Wagyu beef to the comparatively delicate white eel.
The crispy egg noodles were good too!
It tastes just right to me, but one preferring a crunchier texture may not be satisfied.
The cocktail <<Elderflower>> had a red base - with dark rum and red wine - can’t go wrong with beef - nicely matched!
Winding down with a sweet note...
<Strawberry>
Absolutely delicious
-- credits to the team for the sourcing, all the explanation and presentation.
<Strawberry>
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p.s. Both of our choices required a supplementary charge
The White Strawberry was so, so, sooo delicate -- it was like distilled to the purest and most natural form of sweet aroma that no perfume can replicate.
Plump and Juicy -- the White Strawberry was so plump and "meaty" that it did not have a "white core". Every bite was equally heavenly.
(Recalling the Ratatouille Remy-eating-strawberry scene) So the tasting menu did come with strawberry and cheese ! The two bright red "strawberries" were actually Strawberry Cheesecake -- really tasty but I didn’t go Remy-tasting-strawberrry-and-cheese as I had the (real) strawberries and the cheesecake separately, as rightly suggested by the server (or else the cheesecake would be too overpowering).
The Sorbet and Strawberry cheesecake were nice, but after having the oh-so-fine strawberries they tasted overly sweet for my liking.
The Yoghurt and Baby Kiwi were tasty though not particularly remarkable, and the crunchy almond went well with them.
The Dessert Wine - a fruity one with a red base - presented in an English teacup.
Another beautiful fusion of the evening.
Resembling the Chinese way of ending a sumptuous meal with fruits and tea, it was aptly fruity and sweet. I enjoyed it, and I think you would too if you are the type who finds the sweetness of port too strong for your liking.
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served with burnt milk, jujube and coconut (ice-cream)
Chinese Olive
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When I first saw this on the menu I was bit sceptical about a "savoury" dessert with a Chinese twist, and with great delight I realised that was just my misconception.
The pebbles varied in taste and texture -- with chewy marshmallows in white, and crunchy meringue in olive flavour.
The coconut ice cream was aptly sweet -- the subtle and natural sweetness was elevated by the mild saltiness of the pebbles. What a wonderful match! Personally, I found the coconut ice cream a bit too cold for my liking (with very slight traces of ice) -- it was really tasty and had it not been too cold, I could have savoured it with the pebbles for a bit longer to enjoy the elevated sweetness.
Coming to the final sweet round up of the evening...
<Petit four>
Petit Four <Orange & Eark Grey Madeleine>, <Red Bean Soup>, <Coffee Macaron> and <Condensed Milk Mochi>
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Orange & Eark Grey Madeleine
-- Freshly made, aptly buttery, light, and fluffy.
Wasn’t as tangy as I had expected though.
It was good but not the most impressive among the four.
Coffee Macaron
-- Aromatic coffee. Well-balanced with the taste of almond.
Chewy enough for my liking too!
Red Bean Soup
-- Love this! Bursting with smooth and delicate sweet red bean paste, in a thin layer of soy milk white chocolate. Contrary to the impression white chocolate often give, this was not overly sweet.
The sweetness of the chocolate was so subtle that it didn’t overpower the hint of soy milk.
Wish I could take some of these home for my grandma
Condensed Milk Mochi
-- Love, Love, Love this so much!
I'd have to say, that was the best mochi I’ve had in my life.
At first I was sceptical and bit worried that the use of condensed milk would make this mochi way tooooo sweet -- again, I was wrong.
I found the ratio of condensed milk to mochi on point
-- the condensed milk filling only took up about a quarter of the mochi, and no, this did not mean the mochi wrapping was too thick or sticky. In fact, it was light and soft like feather.
No wonder I heard praises from the diners next to us too!
The surprises didn’t end there… A surprise ending with echoing effect (首尾呼應) -
It all began with a rosewater towelette
and ended with oolong tea served with a … marshmallow!
Rose and Oolong tea are good matches -- they are often served together in Chinese tea drinking.
The towelette and the marshmallow literally looked the same -- that's the little running joke throughout the dinner on what’s edible and what’s not.
I was pleasantly surprised by how rich in aroma that cute little tube of crystal clear “oolong tea” was, and asked our waiter why wasn’t it brown in colour after brewing. Turned out this Oolong “tea” was carefully obtained from multiple distillations with Vea’s special machines at their lounge on 29/F.
At the end of the dinner, I was presented with a “gift” from Vea -- a pretty envelope containing the polaroid taken when they served the complimentary surprise (I’m omitting what that is - don’t want to spoil your surprise!), the menu of the evening and a voucher for cocktail. How sweet of the team! Thank you so much Can’t wait to try more cocktails and check out all the interesting machines for cocktail making!
Services -- Excellent all in all, and met our expectation. The waiters and waitresses were attentive to topping up my glass of warm water, helped me to get on the stool, explained each dish patiently and were happy to tell us how dishes were prepared so we got our curiosity satisfied, and poured the little tube of water over that self rising towelette when both of us were too indulged in sharing the pasta. All dishes were served at right timing, and both of our dishes were always served at the same time.
Ambience -- Smart. Appropriately casual. Intimate.
Sitting at the kitchen counter and watching the team do their magic was an enjoyable and exciting experience!
The team was also very friendly and fun to chat with.
All in all, it was a very enjoyable culinary experience!
張貼
