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2011-06-30
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I did not do a thorough background check on this new Wanchai restaurant Madam Sixty Ate, but I did hear that the Chef was the equivalent of a Michelin 1 Star Chef back in Sydney of Australia already - then after spending some time in a HK boutique hotel which doesn't allow him the liberty to express his inner talents and remains too constrained within the game rules of profit margins and dish complexities, Chef Chris Woodyard decided to finally open a Restaurant that he and his friend Chef Br
I did not do a thorough background check on this new Wanchai restaurant Madam Sixty Ate, but I did hear that the Chef was the equivalent of a Michelin 1 Star Chef back in Sydney of Australia already - then after spending some time in a HK boutique hotel which doesn't allow him the liberty to express his inner talents and remains too constrained within the game rules of profit margins and dish complexities, Chef Chris Woodyard decided to finally open a Restaurant that he and his friend Chef Braham were comfortable with and to fulfill their own vision ! If I had to summarise the food, it won't take much effort because all I need to say is - Absolutely Stunning.
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Home Made Bread -Served with Smoked Butter, which had a strong hickory like taste. The bread is homely and simple, no pretentiousness but does its job! 7/10
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House Made Pate with Shallot, Pear Chutney and Cumin Crispbread - $100A 3 layered pate made with Goose, Duck and Pork, topped with some beautiful micro-herbs. The pear chutney worked wonders together with the slightly spiced bread sticks. A very good start to the meal. 9/10
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Terrine of Game Birds, Fresh Nectarine and Baby Herbs - $110This was quite gamey but in a summery way, served with a side of herbs salad, a crispy crepe and nectarines and olives. Needs a little more 'salt seasoning' but otherwise, lovely! 8/10
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Baby Vegetables spiced in their own Juices, Anis Scented Fennel and Manchego Cheese Cream - $85Another stunner of a dish in taste and presentation. I think the baby veggies, consisting of Shimeji mushroom, baby carrot, radish, yellow and purple beet, etc - could have been less 'sour pickled' as it was slightly too acidic for me. YET, this worked so well together with the anis scented fennel cream beneath, as well as a quenelle of manchego cream taking centre stage ! A few more tweaks and this will be a perfect dish ! 8/10
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Sophie-braised Rabbit with home-made Pappardelle, Feves Beans, Green Olive and Lemon Foam - $180The server explained this to come with a Lemongrass foam but in hindsight it was a lemon foam, no wonder we were arguing why we couldn't detect this! This was a GENIUS of a dish and everyone agreed on how the chef had managed to turn a wintery meat into a very summery dish. The rabbit was gamey but not overly so, and with the sliced olives and fava/feves, and a very well textured pasta. This really was a winner! 10/10
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Slow Roast 'Woolly Pig' Shoulder for two, Pear and shallots, Organic Carrots and Fat Chips - $390The woolly pig refers to the hairy Mangalitsa pig that this pork meat is derived from... this special pig breed is a rare sight to find in Hong Kong (On Lot 10 also uses this pig), known for its full flavour and very good quality fat! The pork was flavourful but slightly under-seasoned for me, and was also too lean and therefore just a tad too dry. The gravy helped to lubricate this a little more, and the pear and shallots chutney also worked well here much like in one of the dishes above! The Fat Chips are made from floury potatoes but are not crispy (probably deliberately so by the chef?). I think to be safe, they should make these crispy in the future as local customers might think they're under-fried but not really understanding its usage here! But the pork texture itself was a bit disappointing and the garnitures brought no surprises - even if it was the only dud dish for the day. 4/10
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Rose from Corbiers, France -This is good ! I don't normally order Rose (actually I am lying I do a lot during summer, but it's not my favourite drink in the world). And I would say this is definitely a keeper!!
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Gianduja Mousse, Kahlua Cream, Cardamom Froth. With Espresso Jellies and Fried Cinnamon Donuts - $55A bargain and sooooo tasty! The slightly spiced cardamom froth worked so well with the Hazelnutty Chocolate mousse and the Kahlua cream layer. The cinnamon donuts and espresso jellies complimented the whole dessert so well together. Utter perfection! And at only $55..... amazing stuff. 9/10
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Petits Fours + Tasting Size of 2 DessertsThe one in the cup is a Honey Parfait dusted in Salt Caramel on Honeycomb, Pop Corn and Chocolate Mousse. This was unbelievably good. The green one on the top-right hand corner is their dehydrated Crisp Apple mille-feuille with Vanilla & Rice Pudding mousse, and Milk Sorbet. Which was also refreshing.
The rest of the Petits Fours were Cinnamon Macaron with Pistachio shortbread, Chocolate Truffle with shavings and feuilletine, Pate de Fruit of Banana & Guava, and a Passionfruit & Blood orange cream with Creme Anglaise and Biscuit. All lovely. Macaron could have been slightly less sweet for me though! 8/10
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CONCLUSION:
Nothing very constructive on offer from me today haha, except please come and eat ! We definitely highly enjoyed the meal, except for the sole exception of the dryish pork and some soft chips - this dish could have been pushed to another culinary level. Definitely at least Michelin 1 Star quality food yet all the while being so casual and relaxed at the same time. We will be back very soon!
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