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2024-10-21
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If you’re looking for a hidden gem where the vibe feels like a private club, AOAO is your spot. Tucked away on the top floor of a sleek building in Central, this place transforms into a cozy retreat as the sun sets. Picture this: dim lighting, a chill atmosphere, and stunning city views. Whether you're out for a laid-back night with friends or a special celebration, AOAO nails that intimate, exclusive feel😎The menu at AOAO stays true to its Japanese roots, but with a contemporary twist. We had t
The menu at AOAO stays true to its Japanese roots, but with a contemporary twist. We had the chance to try several standout dishes, each showcasing remarkable flavors and thoughtful presentation.
HAMACHI
Yellowtail, Salted Egg Yolk, Bitter Melon, Pumpkin Purée
This dish was an absolute highlight. The Hamachi (yellowtail) was fresh, delicate, and perfectly balanced by the salty richness of the egg yolk. The slight bitterness of the melon cut through the richness, while the smooth pumpkin purée added a touch of sweetness, creating a harmonious blend of flavors. A fantastic start to the meal.
PICKLED TOMATO SALAD
with Tomato Consommé Cream
The pickled tomato salad was light and refreshing, with a tangy kick from the pickled tomatoes that paired beautifully with the creamy, umami-rich tomato consommé cream. It was a simple yet elegant dish that cleansed the palate between heavier bites.
CARAMELIZED PUMPKIN
Almonds, Cinnamon
The caramelized pumpkin was a delightful surprise. Soft and sweet, with a caramelized exterior, the dish was further elevated by the crunch of almonds and the warmth of cinnamon. It had a comforting, almost dessert-like quality while still feeling light and balanced.
TONKATSU
Iberico Pork Collar with Plum Yoghurt Sauce
The Iberico pork collar was the star of the evening. Perfectly golden and crispy on the outside, the pork was tender and juicy inside. The plum yogurt sauce was a revelation—its tangy, slightly sweet profile complemented the richness of the pork, making each bite deeply satisfying.
HAIRY CRAB BUTTER UDON
Shiraga Negi, Sesame, Egg Yolk
The Udon dish was luxurious and decadent. The thick, chewy noodles were coated in a rich, buttery sauce infused with the sweetness of hairy crab. The addition of sesame and egg yolk brought depth and texture, while the shiraga negi (julienned green onion) offered a fresh, vibrant contrast. This was a comforting and indulgent end to the meal.
Be sure to explore their extensive selection of cocktails and wines—you won't want to miss it!🤣
張貼
