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2022-09-19
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This small restaurant pops out from my fd’s IG and it caught my attention. Grabbed few folks who all love wine and dine to join me for a casual dinner on a quiet Wednesday. We were the only table. Feel like in a private kitchen. Chef Luke prepared and explained every dish in details. Thumb up to that! Setting is simple, 2 proper tables and some counter seats. A dark navy green place mat, paper napkins and cutlery. Pickled watermelon, dried plum powder, mascarpone, walnut and basil oilFirst time
We were the only table. Feel like in a private kitchen. Chef Luke prepared and explained every dish in details. Thumb up to that!
Setting is simple, 2 proper tables and some counter seats. A dark navy green place mat, paper napkins and cutlery.
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Pickled watermelon, dried plum powder, mascarpone, walnut and basil oil
First time I have watermelon as a course was in Madrid. They serve it with a seared tuna fillet. Who could thought watermelon could be a course? This is a very refreshing dish and suitable for summer time. Like the dried plum powder made me think of how Taiwanese put it together with fruit. The mascarpone bounds everything. Interesting dish.
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Cordyceps flowers cream soup
Cordyceps flowers? Love! Cream soup? Love! Earthy, creamy and with lot of fragrance. Deep fried Cordyceps add a crunchy texture to the silky smooth soup.
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Braised sea cucumber in ginger yuzu soy dressing with coriander based risotto (+$140)
You can add $140 to change your first main to sea cucumber rissoto. Definitely my first time to have sour, acidic risotto. Quite interesting when you have a bite with the crunchy pomegranate seeds together with soft risotto. Can taste a light ginger yuzu flavour from the sea cucumber. It’s not bad! But I just wonder if the sea cucumber is really a good match with the risotto.
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Chinese Sausage carbonara with onsen egg
This home made pasta is made in a way making pasta and Chinese Dao Xiao Mian. I found it’s a bit harder than al denté. I do like the Chinese Sausage flavour. And do think it’s a good idea to use it for carbonara. And Onsen egg is always good with any kinds of noodles!
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Pan fried Queensland Grouper with pickled cabbage and chilli creamy sauce (+$140)
Ok! This is my favourite dish of the night!!!! The grouper is cooked perfectly. The skin is crispy while the fish is moist. And the pickled cabbage chilli creamy sauce is amazing! It takes my hat off! I finished all the sauce and wanted more!
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Slow cooked pork belly with sichuan pepper barbecue sauce, and lemon grass mashed potato
The porl belly is cooked slowly for 24 hours. It was tender but i did think it’s a bit dry. Sichuan pepper bbq sauce did give us a mild numb feeling on the tongue. Maybe not a good course for pairing the wine. Mashed is silky smooth, with a pinch of lemongrass flavour.
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Organe French toast with sabayon sauce
Up to standard dessert. The crust was great.
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Homemade sourdough pineapple bun, with peanut and cranberry butter
An interesting dish that attack me to come here. It’s sourdough based so the texture is firmer than regular pineapple bun. I do enjoy the chewiness. A good bite to finish the dinner.
Overall, there are few surprises and few great combinations in the dishes. Happy and warm to HK people injects the local food culture into western food. Look forward to their next menu.
One comment on the cutlery. Do prefer they change our cutlery after a course. Feel like it’s all of the dishes i had for the night already mixed on my fork and knife. We were the only table there so i am pretty sure they should have enough.
張貼
