更多
2018-08-03
460 瀏覽
I got lured into trying to go to this place sometime seeing a friend’s photos on facebook. They have the Emperor’s Pie that I’ve always been craving for and a tucked away location that promises extra room and cozy seating that’s becoming a luxury in the local dining scene, even in fine dining.Causeway Bay has been scorched that Saturday evening. Unlike the rich and famous living in Jardine’s Lookout, we rode the mini-bus to climb uphill. I suppose this is the way of commute for their domestic he
Causeway Bay has been scorched that Saturday evening. Unlike the rich and famous living in Jardine’s Lookout, we rode the mini-bus to climb uphill. I suppose this is the way of commute for their domestic helpers as well. Gradually we left the ground and overlooked the Hong Kong Stadium. At dusk we arrived and were welcomed by a staff at the entrance. Surprisingly the place was not full. The bar was the focal point of the main hall. We were led to another chamber and were told we could choose our table. I was impressed by the high ceiling fit for rows of wine rack and a fireplace. Wooden wall panels, photos of Mont-Blanc and deer mounts, deer horns and animal skin portrayed a winter hut in the snow, giving me a break from the city downhill.
Apart from the Emperor’s Pie, I also appreciated the homey menu choices that was no cookie-cutter and needed much effort and time to prepare. We both chose the lobster soup. I forgot to try the French onion soup which was a rarer find. The lobster soup was rich in lobster flavor and appetizing. My friend enjoyed the foie gras crème brulee well-balanced with salad. My first pastry in the meal was crusty escargot pastry with parsley cream. Generously filled with escargots, the pastry was flaky and buttery. The second pastry is the beef Wellington. To me it really was an intricate dish that called for exceptional technique. I ordered medium which was a bit hard to slice and chewy, and I started to be overwhelmed by the buttery richness. My friend’s Bar en croute de sel (baked fish in a salt crust) was a show to behold, coming in a trolley with the skin and crust dedicatedly removed by the table. Lightly salted, the fish was fresh and flaky.
Although I should choose a non-pastry dessert for a change, I still took the Emperor’s Pie, which was my third pastry in the meal (!). They actually had four choices, while my friend chose Mont-Blanc, another signature of theirs. Still buttery and rich, the almond pastry is lightly sweet for a fresher taste. I finally got to taste this dessert which was usually only available by New Year. The look of my friend’s Mont-Blanc matched well with the décor of the restaurant. I am not a fan of egg white dessert floating on vanilla sauce, though the texture was interesting.
We enjoyed a nice chat away from the city crowd. Service was reserved and friendly. The owner said they were moving next year. Hopefully this restaurant will find another venue to keep up the good food and ambience.
張貼
