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2017-11-06
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This used to be one of my favorite fine dinning restaurants in Hong Kong, but unfortunately I really feel that it lost its touch in the past few years. They allow a flexible approach to its degustation menu which is comprised of its signature dishes over the years. The menu offers a pretty full dinner with different ingredients. But by now I must say, their sommelier and wine related staff are pretty pushy. They must've asked me more than 5 times if I needed any wines. Regardless of what their m
The menu offers a pretty full dinner with different ingredients. But by now I must say, their sommelier and wine related staff are pretty pushy. They must've asked me more than 5 times if I needed any wines. Regardless of what their markups are (which is not exactly that low), this is probably too much by any standards.
Started with a round of amuse bouche, looks fancy but tastes alright.
$2500
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The first dish was a caviar tart, which in my view was probably the best dish of the night.
Then the heirloom tomato, quite refreshing but very far away from good.
Then an oyster dish which I'm not a big fan of.
Next the langoustine which is pretty nice and tastes pretty fresh. Also with caviar but they used a silver spoon
A grilled octopus came next which I must say was pretty impressive and delicious, especially the bell pepper sauce.
Main dish was a wagyu beef. Pretty disappointed, all I felt was the fat, wasn't juicy at all.
Not a big dessert fan plus it wasn't marginally near good so not worth talking about it. Same goes to the petit four.
I haven't been back here for 2 years and I doubt if I'll come back again in the next 2 years. Given the price they charge, the CP ratio is very low.
张贴
