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2021-06-17
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Excited to have dinner at this new Singaporean/European fusion restaurant. Singaporean chef formerly at Beet. 2 set menus ($890/$1190) to choose from. We picked the longer one. Warned French manager that I couldn’t take spicy. Wine list was ok. Recognized sommelier from Louise. Ordered a glass of burgundy red.First to come was a trio of hors d'oeuvre, being:Roll with beetroot and green papayaGolden cup filmed with pomelo etc andChicken skin cracker- very interesting. Cd taste hint of coffeeNext
Wine list was ok. Recognized sommelier from Louise. Ordered a glass of burgundy red.
First to come was a trio of hors d'oeuvre, being:
Roll with beetroot and green papaya
Golden cup filmed with pomelo etc and
Chicken skin cracker- very interesting. Cd taste hint of coffee
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Next came the cherry tomato with ginger flower from the New territories and cape gooseberries. Cape gooseberries (燈籠果) are like small orange berries, acidic like tomatoes with a hint of peachy flavor.
Server placed a bowl of the ginger flower on the table, so we could have a feel and smell. I didn’t like it. Smelt like detergent. Tasted the tomato- same detergent taste. Had to give mine to Picky Eater (who didn’t seem to mind the taste).
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Next was (smallish) oyster from Fukuoka with caviar, local sweet peas and lemon.
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Clams and bamboo shoot cut into long thin strips in soup came next.
Then came 2 kinds of bread: brioche made with black nut, together with a plate of black nut paste and sour dough with cultured butter. Server came to explain that black nut was widely used in curries and braised dishes; had to be soaked for 3 days to wash away the toxins. Tasted a bit like fermented black garlic. Very well made.
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Next was Hoikkado scallop with creamy jackfruit sauce with 蝦子粉 sprinkled on top.
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Then came the charcoal grilled pre/marinated kinmedai. In the middle was sauce with diced cuttlefish. On the far left was a roll made of slow cooked 大蒜 and臭豆 from Malaysia.
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Main courses came:
A3 wagyu strip loin with homemade satay sauce and green paste made with kaffir lime (蜂巢青檸). On the side was a 沙葛 (jicama/yam bean) cake. Tasted very 爽 and fragrant.
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Forgot to take a picture of the wagyu beef tongue skewer on the side. Very thickly cut. Good.
Pork rib was very fatty.
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Next was rice made with konjac (蒟蒻), topped with strips of flower crab meat mixed with khumbu (昆布) and steamed garlic. Server assured me that it was only slightly spicy; cos everything had been premixed- I should try. I listened, tried a bit and my mouth felt like it caught fire. Drinking water did not help. Server made me a yuze soda. Better. Gotta say, texture of the rice was very interesting. I think I would have loved the dish had it not been so spicy.
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Soursop (刺果番荔枝/紅毛榴槤) sorbet as palette cleanser, served on a piece of coconut. First time I’ve come across this fruit, quite acidic but interesting.
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Brown butter ice cream as dessert- yummy.
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To close, a trio of petit fours-
Coconut red bean cake
Pandan cheese cake
Cinnamon crepe pie
All very creative.
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Picky Eater noted that the plating at Beet was much more appealing. I thought it was a very educational experience- being introduced to a lot of fruits/plants I havnt encountered before. Menu/ingredients had a very strong personality. Since a lot of Singaporean/Malaysian spices were used, which were quite strong in flavor, we wondered if they would be welcomingly embraced by the HK public.
In summary, interesting experience. Worth trying.
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