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2022-05-22
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📍SOMMBack to try SOMM kind of brunch 3.0. I like that they do change up their menu every now and then so you won’t get bored coming back once in a while. But I am afraid that I like the earlier versions than this 3.0. I’ll just focus on the new items. The freshly shucked Christophe Gaboriau “Spéciale De Claire” Oyster is crunchy and not too salty.Cured Shima Aji with Green Tomatoes, Aloe Vera & Horseradish was refreshing. The Beef Carpaccio with “Bearnaise Emulsion” & Aged Parmesan Reggiano was
Back to try SOMM kind of brunch 3.0. I like that they do change up their menu every now and then so you won’t get bored coming back once in a while. But I am afraid that I like the earlier versions than this 3.0.
I’ll just focus on the new items. The freshly shucked Christophe Gaboriau “Spéciale De Claire” Oyster is crunchy and not too salty.
Cured Shima Aji with Green Tomatoes, Aloe Vera & Horseradish was refreshing.
The Beef Carpaccio with “Bearnaise Emulsion” & Aged Parmesan Reggiano was a bit over seasoned. Can’t taste anything else except the Parmesan.
The Smoked Pike Roe & Alaskan King Crab Egg Mimosa was cute and refreshing.
Overall, there are too much raw items in the starters.
Then come the mains, we opted for their Boston Lobster BBQ on the Binchotan with Kohlrabi & Shiso Sabayon. I am afraid the lobster is so dry and rubbery. Not my dish.
Ocean Trout with Kabu, Trout Roe, Bottarga & Junmai Sake Beurre Blanc was nice but the sauce is a bit too vinegary for my taste.
BBQ Beef Short Rib “Charsiu” with Broccolini, Celtuce was actually the best. SOMM’s beef char siu is actually much better than WING’s as it’s not too oily and it is very soft.
The desserts are as usual, the chocolate soufflé is still the best.
Overall, still a good brunch option but I think I will wait till the next menu to return.
Price: HK$1000 pp (brunch with add on)
Revisit: 7/10 (for this menu)
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