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2019-09-14
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This restaurant is located on the top floor of Hyatt Centric Victoria Harbour Hong Kong, formerly known as Hotel Vic, with a gorgeous harbour view and contemporary setting. We were assigned to sit at the corner with a nice round table and sofa, comfortable and relaxing, and the staff warmly greeted us and explained the menu, featuring mainly Asian cuisines. After ordering a cocktail to start, we ordered the Pomelo Salad ($80) as appetizer. It is prepared with tamarind sauce, onion, fried shallo
This restaurant is located on the top floor of Hyatt Centric Victoria Harbour Hong Kong, formerly known as Hotel Vic, with a gorgeous harbour view and contemporary setting. We were assigned to sit at the corner with a nice round table and sofa, comfortable and relaxing, and the staff warmly greeted us and explained the menu, featuring mainly Asian cuisines.
After ordering a cocktail to start, we ordered the Pomelo Salad ($80) as appetizer. It is prepared with tamarind sauce, onion, fried shallot and shredded coconut. Very refreshing, the pomelo is plentiful and sweet, with the slightly sour tamarind sauce complementing perfectly. The chopped spring onion and coriander added extra flavors. Although it seems simple, the taste is quite good.
There is a sushi bar in the restaurant and so we tried out the Assorted Sashimi ($350). The sashimi are all very fresh, and beautifully arranged on the plate. There are two pieces for each type of sashimi so it is just perfect for two persons. It is a pleasant surprise on its good value for money.
For the main course we had two dishes. The first is Green Chicken Curry ($110), with eggplant, tomato, chili and Thai basil. Comparatively this one was a bit disappointing, and I found it is lacking the spicy and fragrance the green curry is known for. The chicken texture is also quite tough. Not exactly something I would recommend.
The other main dish was Peps Ikan ($160), with the sustainable barramundi wrapped in banana leaf, coated with a paste of sambal, shallots and lemongrass. The fish flesh was tender and juicy, with the banana leaf keeping the moisture. This signature Singaporean dish is a much better choice than the green curry in my opinion.
Wrapping up we have the Seasonal Fruit Platter ($90), with different types of fruit including watermelon, melon, dragon fruit, pear, and raspberry. Apart from the pear all the fruit are sweet and tasty, but the pear is rather bland.
The other dessert was Caramelized Baked Japanese Cheesecake ($80) with some market berries added. The cheesecake is decent in taste, not too sweet and the crusty caramel on top certainly served as a nice addition to the flavors and give a nice contrast on texture. The berries are fresh and having nice acidity to balance the weight of the cheesecake.
The bill on the night was $1,144 which was after the credit card discount of 15%. Considering the view I would expect the price tag to be higher and not sure why the hotel decided to change the format of the restaurant recently, aiming more to the mass market than go for high-end. But is this the right strategy? I am not too sure...
張貼
