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2008-05-31
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We chose the tasting menu to make things easier for ourselves. The amuse bouche had a cup of delicious cauliflower cream topped with a thin slice of summer truffle, and a small cube of foie gras.The Kangaroo Island giant king crab - as stated on the menu - came in "5 textures and 4 temperatures". I recall having something similar on an earlier visit to Amber, but it was pretty good nonetheless. The bisque with foam on top had sprinkles of red chilli pepper granules, adding a little extra in the
The Kangaroo Island giant king crab - as stated on the menu - came in "5 textures and 4 temperatures". I recall having something similar on an earlier visit to Amber, but it was pretty good nonetheless. The bisque with foam on top had sprinkles of red chilli pepper granules, adding a little extra in the mouth. Was the chef trying a bit too hard with this dish? I think so...
The Tasmanian salmon came with a glass cover, and as it was lifted by the waiter, the smoke that was trapped inside was released, filling the room with the smell of charcoal-smoked salmon. The block of salmon was, of course, tender, and blackened grains stuck on one side provided the smoky flavor.
The John Dory was pan-fried and was OK, and the duck foie gras emulsion was nice. But again I think the chef was trying to do too much with the black truffle potato mousseline, plus the combination of celeriac, granny smith apple, and shallots on the side.
The New Zealand langoustine was nice, fresh and sweet. The block of pork belly at the bottom of the dish was fat, juicy and yummy. The gnocchi also worked well in the overall scheme of things. Not so sure about the artichoke.
The lamb neck tasted reasonably nice but was a little tough - I prefer my lamb to be tender.
Like other top restaurants in Hong Kong, Amber has a good selection of cheese. Unfortunately, today wasn't a day when we really had capacity to enjoy the platter that was put in front of us.
The first dessert was the yuzu - egg white cream topped with a large "yolk" of mango sauce, sitting on top of yuzu-flavored meringue inside an open egg shell. Very nice - as is the basil sorbet on the side although I'm not quite sure why the two were put on the same plate.
The second dessert was medjool date and rum souffle. This was almost like the rum raisin ice cream and was lovely. The Oriental spiced Greek yogurt sorbet packed a punch with the star anise flavor, and I thought this worked well with the souffle.
The last dessert was full of chocolate...and wasn't so impressive. Or maybe it reached a level of overkill and I simply couldn't eat anymore.
While I have no doubt about the skill of Richard Ekkubus, I find that he's too intent on blending many different flavors together, and it doesn't always work...
original blogpost: http://chi-he-wan-le.blogspot.com/2008/05/revelation.html
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