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2023-12-31
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Dinner. Invited to sit at the lounge on entrance level for a welcome drink (mulled wine), and listen to the live band. Eventually led upstairs in the elevator to our table. Some familiar faces from the Ecriture team. 2 menus to choose from; either 6 courses of 8 Courses. Went for the latter, ($2,488 pp).Here’s what we had. Shrimp crackerRazor clam with kiwiCaviar with Seaweed Sea urchin with truffle Morel tart with honey Homemade bread with Sea lettuce olive oil. Very dense texture. Kinmedai, dr
Invited to sit at the lounge on entrance level for a welcome drink (mulled wine), and listen to the live band.
Eventually led upstairs in the elevator to our table.
Some familiar faces from the Ecriture team.
2 menus to choose from; either 6 courses of 8 Courses. Went for the latter, ($2,488 pp).
Here’s what we had.
Shrimp cracker
Razor clam with kiwi
Caviar with Seaweed
Sea urchin with truffle
Morel tart with honey
Homemade bread with Sea lettuce olive oil. Very dense texture.
Kinmedai, dry aged for 3-4 days charcoal grilled with crispy skin. On the side: papaya panacotta, tomato sauce and chili jam.
Beetroot fresh from New Territories with Caviar and cream. Heavy blend of flavors.
Sparassia Crispa (aka cauliflower mushroom, known for its healing properties) made 2 ways: slow cooked and carpaccio on a bed of seaweed salad. On the side: mushroom butter sauce with pomegranate. My favorite dish of the night- loved the crunchy texture coupled with the smooth buttery sauce. Unfortunately the plate it came in was highly reflective. Blinded a few times by the reflection of the overhead lights.
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Abalone on Risotto topped with shaved White Truffle. Sauce made with liver and herbs. Abalone was overpoweringly sweet so the truffle seemed a bit redundant.
Smoked Eggplant in a creamy emulsion with xo sauce. The eggplant by itself was excellent but taste of the accompanying mixture was too strong.
Monkfish, chargrilled then cooked in the oven. Sauce made with various shellfish.
Pyrenees Lamb (40 days old) with lamb jus. Didn’t like the flavour combination with the bottarga with its excessive umami.
Palate cleanser- cactus with chili pepper and seaweed in a green apple and green grape soup. Interesting and refreshing.
IceCream with Rosemary, chocolate etc
To finish off: Baileys with coconut IceCream, Yuzu macaroons, Black sugar Madeline (YUMS YUMS), Pandan mochi and Chocolate cigar.
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In summary: disappointed with some of the flavor combinations. Esp from a “world-renowned 3 MICHELIN Stars Chef”. Or maybe my palate has been completely destroyed by all the holiday drinking. Impeccable service by MOST servers. The one with the condescending attitude needs to be retrained.
張貼
