I was pleased to receive invitation from PR to try their new menu for Chinese New Year of public relations. Though it is a bit late to post it here, I believe that this would still let other tourist to think whether they want to try this restaurant in general.
In fact, I really felt strange and curious when I know that the eight courses menu contains both French style and Chinese style food. Said eight dishes, of which a significant proportion are Chinese, some is French, also infiltrating Japanese elements. Thanks to Chef’s Papa, who is a Chinese chef, teaching this restaurant’s French Chef to cook Chinese Food in some French way.
Let’s skip the bread basket and the house red I took in that evening, which they are averagely well. We started the appetizer after some bread. The presentation of appetizers looks like Shanghainese cuisine. Eight small dishes of food are placed above the same black colour wood plate. Said eight dishes are honey barbeque pork, the Japanese shichimi tofu, foie gras on toast shrimp balls in mayonnaise, braised Pork Belly in honey soya sauce, abalone dumplings, jellyfish and sweet & sour baby cucumber.
We had a soup after the appetizers. The gold-like crab meat soup is so creamy and with a heavily sweet note from pumpkin. The secret lies in the effort of the chef using ground cooked pumpkin but no flour added in the soup. Plus the occasionally bite of crab meat resulting in double sweetness and I found it is so enjoyable.
A big prawn is waiting for me after the soup. The chef uses a local familiar soya sauce, that we call it Maggi, to treat the prawns. Maggi is so aromatic but it seems that her tastes cannot penetrate in the cell of the prawn. Though the prawn is chewy, I feel a little bit disappointed about that.
I found that the next dish is so Chinese that you can find it every Chinese restaurant in HK. The chef uses a lot of dried scallop to come with the vegetable that I would call it pea shoot. Since it is a young growth from pea, the tissue is so delicate. Combining with tasty sauce with umami taste from scallop, this is a good one but too salty.
Before eating the last red meat dish, we have a dish of steamed sea bass fillet with white asparagus in sea urchin sauce. Again, this dish was cooked with infiltration of Chinese elements. With the soy sauce and scallions, the steamed Australia seabass is sweet and aromatic. The two small underlying asparagus is also delicate in texture. However, the taste of urchin cannot be felt in the whole dish.
The last main course is Sauteed US Beef in Garlic. By frying the beef cube with garlics and scallions, a bite of it is fleshy but strangely soft. Nevertheless, we got garlic and scallions for the beef. The taste would be good as usual, but I really dubious to believe that the beef is a dry-aged one.
The beef comes with the Fried rice in Lotus Leaves. By using abalone seafood sauce, the rice itself, in theory, should be tasty. Unfortunately I found the rice has no smell of lotus leaf as well as abalone taste. The Chef explained that this is because they want to make the taste of beef outstanding. Whether you believe it or not, I would be sorry to say that I don’t buy this idea.
The final course is a dessert that combines Chinese and French food. We got some Caramel Brulee inside the deep fried dumpling. Deep fried dumpling is a dessert for Chinese New Year. With its crispy texture and taste of seasame, it is always good enough to eat alone, but now we have creame brulee inside. It tastes like sweet egg custard sauce that it is a bit too sweet for me. In conclude, you might found that this dish is not as good as fried dumpling and cream brulee in separate, yet creative.
Last but not least, please be noted that this meal was invited by the Hotel and I was charged in nothing. But I really hope that this review helps.
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