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2014-03-31
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I knew it was only a matter of time that I would be visiting Gaddi's. The grandpapa of French cuisine in Hong Kong serving patrons for over 60 years and possibly the most traditional in terms of dress code, gentlemen do not even think of stepping inside without a suit on, while for ladies please leave your denim and sporty footwear at home.Simply elegant would be the words I would use to describe the dining room. White walls contrasting against the royal blue carpet with a gold Chinese symbol pr
Simply elegant would be the words I would use to describe the dining room. White walls contrasting against the royal blue carpet with a gold Chinese symbol printed all over it, a little East meets West style I suppose.
I have never been impressed by the bread served at The Peninsula, but the baguettes at Gaddi's were decent. An adequate vehicle for the lovely butter, salted, unsalted and one with spices tasting like curry.
Ocean trout terrine with caviar was the amuse bouche. A little bland.
His starter of poached egg with I think prawns. I had a bite of the egg white which was cooked quite solid, but at least the yolk was still gorgeously runny.
I am quite fond of duck liver terrine. I remember The Verandah used to serve it during their Sunday only lunch buffets a couple of years ago and it was dreamy. Seeing it on the menu at Gaddi's meant I had to order it. Beautifully presented and a large portion too, it was not entirely smooth with noticeable chunks of goose liver inside. The layer of port jelly was not too sweet yet just enough to cut through the gaminess. Paired with a large slice of toasted brioche... let's just say I ate a lot of bread that evening.
We shared a serving of lobster bisque. For some reason the bisque looked and tasted quite oily with a strong aftertaste of alcohol. I liked the lobster ravioli though, sweet chunks of lobster with the al dente wrapper.
A serving of turbot was ordered on top of our individual mains. Perfectly cooked at the right temperature, the snow white meat was soft and flakey covered in a truffle crust. A sprinkle of salt was needed to enhance, but the smell of truffles was wonderful.
He went with the lobster. An absolutely striking dish filled with chunks of well cooked crustacean. All I can say, the flesh was very sweet and he polished it off in no time.
Baby lamb is in season so it seemed appropriate that I ordered the lamb saddle. Very tender and do you see that disc of lamb crackling? Well, it was just sinful~
And for dessert?He suggested that I should try the more traditional French desserts as not many restaurants serve them, but I was fixated on having something chocolatey so he took his own advice and ordered the cherry jubilee. Cooked table side, there is just something so fixating about seeing flames flare up from the saucepan.
It didn't look like much, just a bed of cooked cherries with a scoop of vanilla ice-cream, but it was good. SO good. I couldn't believe I was envious over some cooked fruit, but something so plain was immensely flavourful. Oh and of course the ice-cream being Movenpick didn't hurt either
My chocolate tart was something I saw on the tasting menu. Disappointing. The sponge cake was very dry, but at least the chocolate ganache was moist and rich. The espresso ice-cream was nice and refreshing, but I should have ordered the crepe suzette...
Petit fours~ The lemon meringue tart was too enticing, so much that I had to eat it even though I was so full. A sweet finish to quite an enjoyable meal.
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