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2021-10-14
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Gaddi’s opened in 1953, the first and the longest-standing fine dining restaurant in HK. It is truly a living heritage that I am honoured to pay a visit to. They are also newly crowned with a Michelin star but I think they definitely mean a lot more than this establishment. 🥖𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁At lunch, they serve 3 different breads including a sourdough that was freshly cut on the table side, a bacon brioche roll and a mini baguette. I love the espelette chilli butter a lot. It gave a pungent touch of
🥖𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁
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At lunch, they serve 3 different breads including a sourdough that was freshly cut on the table side, a bacon brioche roll and a mini baguette. I love the espelette chilli butter a lot. It gave a pungent touch of spice followed with an aromatic buttery flavour. A very nice start of the meal.
🐓𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗧𝗲𝗿𝗿𝗶𝗻𝗲 𝘄𝗶𝘁𝗵 𝗧𝗲𝘅𝘁𝘂𝗿𝗲 𝗼𝗳 𝗙𝗶𝗴𝘀
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A very delicious terrine and jelly, sauce and puree of fig. Chef also added some chicken oil on side as a sauce which was genius. I can’t recall eating anything similar in Western cuisine. Brilliant😋
🐟𝗡𝗼𝗿𝗶 𝗚𝗿𝗮𝘃𝗹𝗮𝘅 𝘄𝗶𝘁𝗵 𝗦𝗺𝗼𝗸𝗲𝗱 𝗛𝗮𝗱𝗱𝗼𝗰𝗸 𝗖𝗿𝗲𝗮𝗺
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Gravlax is indeed cured salmon and Chef added nori in addition. The dish was good but not so memorable except for the lavish presentation.
🥚𝗣𝗲𝗿𝗳𝗲𝗰𝘁 𝗘𝗴𝗴 𝘄𝗶𝘁𝗵 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗥𝗼𝘆𝗮𝗹 𝗮𝗻𝗱 𝗜𝗯𝗲𝗿𝗶𝗰𝗼 𝗛𝗮𝗺
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I just loved the impeccable texture of a perfectly cooked egg. The mushroom foam was very aromatic and intense, almost like truffle. The ham gave the savoury flavour that embodied the profile of the dish. A straight forward and tasty dish.
🧈𝗦𝗰𝗼𝘁𝘁𝗶𝘀𝗵 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝘄𝗶𝘁𝗵 𝗕𝘂𝘁𝘁𝗲𝗿𝗻𝘂𝘁 𝗦𝗾𝘂𝗮𝘀𝗵
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The first dish from the Chef. It was a starter that needed extra cost which we didn’t opt for. I am not a big fan of scallop and it didn’t sound like a good match either. But Chef didn’t play by the book. He cut the scallop and stuff slices of butternut squash in between. It created an surprising texture: tender and soft with gentle crunchiness. It was a 💯 dish that Chef has perfected.
🐟𝗧𝗼𝗼𝘁𝗵𝗳𝗶𝘀𝗵 𝘄𝗶𝘁𝗵 𝗠𝘂𝗹𝘁𝗶-𝗰𝗼𝗹𝗼𝘂𝗿𝗲𝗱 𝗖𝗮𝗿𝗿𝗼𝘁 𝗮𝗻𝗱 𝗚𝗶𝗻𝗴𝗲𝗿 𝗙𝗼𝗮𝗺
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Another amazing dish from Chef. The fish was very perfectly cooked. You could separate the flesh easily with utensil. The fish was fatty as you could see the marble in it. The pairing was innovative and very workable. The ginger foam reminded me of steamed fish in Chinese cooking. It was like a fish flavour enhancer and it eased the fattiness of the fish. Dish of the day😋
🐃𝗔𝟱 𝗞𝗮𝗴𝗼𝘀𝗵𝗶𝗺𝗮 𝗦𝘁𝗿𝗶𝗽𝗹𝗼𝗶𝗻 𝘄𝗶𝘁𝗵 𝗘𝘀𝗰𝗮𝗿𝗴𝗼𝘁 𝗮𝗻𝗱 𝗣𝗮𝗿𝘀𝗻𝗶𝗽
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A5 wagyu was very fatty, to a point that the texture was somehow lost. Therefore, Chef added a layer of escargot on it for extra texture. It was thoughtful but I didn’t find it too useful. I would prefer the steak coming simpler with pepper and salt. PS I personally do not like A5 wagyu, A3 the most for me. So it is just my opinion🤭
🦆𝗖𝗮𝗻𝗮𝗿𝗱 𝘀𝘂 𝗦𝗮𝗻𝗴 𝘄𝗶𝘁𝗵 𝗧𝗲𝘅𝘁𝘂𝗿𝗲 𝗼𝗳 𝗤𝘂𝗶𝗻𝗰𝗲
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Pressed duck is a very classic French dish that you need to try. This one was not the best I had but I guess it was just too hard to find a similar one in HK given the ingredient and equipment constraint. So you could definitely come visit Gaddi’s if you wanna try this classic!
🥭𝗠𝗮𝗻𝗴𝗼 𝗧𝗮𝗿𝘁 𝘄𝗶𝘁𝗵 𝗣𝗮𝗯𝗮𝗻𝗮 𝗮𝗻𝗱 𝗖𝗼𝗰𝗼𝗻𝘂𝘁
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A super refreshing dessert in cute presentation. I somehow couldn’t recall the structure inside since it was so good that I kept eating and then it’s gone!
🥚𝗩𝗮𝗻𝗶𝗹𝗹𝗮 𝗖𝗿𝗲𝗺𝗲 𝗕𝗿𝘂𝗹𝗲𝗲 𝘄𝗶𝘁𝗵 𝗔𝗹𝗺𝗼𝗻𝗱 𝗥𝗶𝗻𝗴 𝗮𝗻𝗱 𝗥𝗲𝗱 𝗙𝗿𝘂𝗶𝘁𝘀
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A signature dessert here with super creamy custard texture and just right sweetness. I love the almond ring a lot that it enhanced an ordinary looking dessert to another level🥰
🍫𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗥𝗼𝗹𝗹 𝘄𝗶𝘁𝗵 𝗛𝗮𝘇𝗲𝗹𝗻𝘂𝘁 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺
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A rich chocolate indulgence. It was just so satisfying to have the chocolate cloying your mouth followed with a sip of chilled ice cream. Divine creation!
🫖𝗣𝗲𝘁𝗶𝘁𝗲 𝗙𝗼𝘂𝗿𝘀 & 𝗣𝗲𝗻𝗶𝗻𝘀𝘂𝗹𝗮 𝗕𝗿𝗲𝗮𝗸𝗳𝗮𝘀𝘁 𝗧𝗲𝗮
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A very beautiful tray that matches with its decency and legacy. It include a blueberry financier, a cinnamon macaron and a signature premium chocolate. I just love their tea service. Always so British, so classy. You could find this tea set across all the restaurants in Peninsula. Just feel like as if I were the royal family for a moment 👑
I was quite surprised with the high quality of the food here since they are kinda off the foodie’s radar so I suspected there might be a reason. But after this visit, I am confident to say they deserve more instagram posts than they are having. If you trust my taste bud, do give them a try and you will not regret😉
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