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My All Time Favourite!
2018-07-23 391 瀏覽
I am back to my favourite spot in Hong Kong where they have a new head chef, Danny Grimshaw, and he has brought some new dishes to the restaurant. I gotta say before the food was nice, but now it's AMAZING!!

Starting with a Porchini Veloute, it is topped with a layer of foam and a cheese puff stick. Take a sip, I am in HEAVEN!!! The strong porchini mushroom flavour is just overwhelming, it totally enchanted my stomach and heart! Its creamy texture is absolutely pleasant and we refilled another
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 I am back to my favourite spot in Hong Kong where they have a new head chef, Danny Grimshaw, and he has brought some new dishes to the restaurant. I gotta say before the food was nice, but now it's AMAZING!!

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Starting with a Porchini Veloute, it is topped with a layer of foam and a cheese puff stick. Take a sip, I am in HEAVEN!!! The strong porchini mushroom flavour is just overwhelming, it totally enchanted my stomach and heart! Its creamy texture is absolutely pleasant and we refilled another bucket of bread to pair with it~

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We wanted to order the Quenelle de Brochet Grantinée (fish dumpling), unfortunately it was sold out. So we selected Hokkaido Scallops instead and it another smart move. The medium cooked scallops are moist in the middle, and they are being cooked perfectly. They are bottomed with mashed potatoes and paired with pink beetroot dressing, look delightful and taste flavourful.
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Next was the Butter Poached Salmon Fillet, the salmon fillet was wrapped with ham and baked in the oven. I love how juicy and moist the salmon is, it isn’t fully cooked and that’s why its texture is fabulous!! Plus it isn’t fishy at all, add few drops of the lemon juice to get out the freshness. The crispy ham wrapping is rather salty, hence you must eat it with the fish. The potato on the side cannot be underestimated as well, diced potato with herbs is delicious.

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The following main course is Garlic & Herbs Roasted Chicken and it is another enjoyment. The long wooden board served with roasted chicken rolls, they are the chicken breast rolled with garlic and herbs. That impactful rosemary smell is completely appealing, it is quite tender and not rough and chicken skin has absorbed the flavours, so yummy! A magic touch of the grilled shallot, its sweet flavour works so well with the chicken.

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I was surely satisfied with the dishes served thus far and then it was time for the DESSERT!! Raspberry Fruit Tart is one of their new desserts, it is paired with a big scoop of lavender and yogurt ice-cream. But sorry I am not a big fan of lavender, I always think it is for smell only. The lavender taste overtook the raspberry tart, personally I prefer to just eat the tart. The tart crust is crunchy and slightly buttery, the custard and sweet and sour raspberry make a good pairing.

Awesome dishes, great service, nice environment, Scarlett just never failed me once!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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