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2015-12-15
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As an English reading person, I thought it would be helpful for anybody (I'm BBC) who wants to read about this place (in English, obviously). I'd like to start off with something unrelated to the eating: Open Rice states that getting off from the MTR station at exit L5 is best, but I got lost and later found out that it's maybe a bit simpler to exit the station from i-Square and immediately turn right; maybe it will help you if you're direction-less like me.Situated on the 19th floor, the place
Situated on the 19th floor, the place is cramped, but it delivers well when it comes to the business end of its cuisine. We had the 6 course tasting menu which was simple, yet thoughtfully compiled. The salad was bog- standard, but the scallops were fresh with the honey miso sauce giving it depth. The highlight for me was the baked fillet of sea bass. Delicately baked, the meat was firm and moist, the sweet potato purée really complementing this fish.
Japanese rice cake in black truffle cream was a typically simple, yet well- thought dish (did I mention that the mark of a good chef is in their ability to take a few ingredients and marry it together to make something original?) that made me think "Why hasn't this been done before?"
We both chose the beef rib eye as our main course, and while we asked for it to be cooked medium rare (Chinese: 30% cooked) the steak we were given (it was medium well done- about 50- 60%) was succulent- as befitting as you would get from any rib eye. Personally, I like my steak a lot more rare than what I was given, but I can forgive that slight oversight, because what I was given was a nicely roasted and salted steak. I found the gravy that came in its own gravy- boat salty, but I'm sure some of you like to have some gravy (it's not jus) to help it along. As a steak purist, I found the cut to be best eaten without any helping hand, as the meat was tender- and it was quite a large slice! I haven't added any pictures on here because I don't want to flood your phone with unnecessary imagery that you can easily find on the images tab, and besides, what I received looked more or less exactly what other people have posted. I wonder why there's about 64 pictures of the same 6pages of the menu?
Staff were polite and I enjoyed that they weren't in our faces (you know what I mean, the ones who always ask you if everything is to your satisfaction when you're in the middle of a conversation or you're munching on a scallop). I recommend you to try it, and certainly savour that sea bass-it's divine!
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