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2022-12-04
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It's been a while not go dine out with my love. We want to go for western food and have some wine, but we are afraid of crowded and loudly place, especially during the "World Cup" period.Fortunately, we found this place in Happy Valley.The outlook of the restaurant is cool and with very low profile. We missed once when we passed by. Inside, there's only around 5 tables. Behind, it is an open kitchen and you can see chefs working hard on your food.Although no fancy setup, the simple decoration a
It's been a while not go dine out with my love. We want to go for western food and have some wine, but we are afraid of crowded and loudly place, especially during the "World Cup" period.
Fortunately, we found this place in Happy Valley.
The outlook of the restaurant is cool and with very low profile. We missed once when we passed by. Inside, there's only around 5 tables. Behind, it is an open kitchen and you can see chefs working hard on your food.
Although no fancy setup, the simple decoration and lighting makes the restaurant a comfortable and quiet place. You can pay all your attention on the food and your partner.
Dinner was a French fusion set. Each dish was an art piece. To better match with the seafood and steak in the set, we picked the "all you can drink”. Starting with fresh sparkling wine, we enjoyed a relax dinner.
It came the soup which was a fusion of western morel and Chinese mushroom soups.
The taste of soup fill your mouth full of nice smell of mushrooms.
The second came a Puff Pastry with Japanese scallop and black truffle in a sauce cooked by the parts of Japanese scallop.
The restaurant provided vanilla bread so that you can dip the sauce. The dish was well matched with a slightly sweet white wine from California. I enjoyed this dish very much and polished the dish off.
The third dish was an abalone being slowly cooked for 4 hours. The sauce was also cooked by the parts of abalone. The abalone was softly bouncy. When came white wine from Australia, there was a fresh and juicy taste. When came with the sauce, the taste became creamy just like crab cream.
Later, it comes the main dish of steak and goose liver. We asked to fill red wine. The steak was pinky, soft and juicy. The goose liver was well cooked. Surface was crispy and in the middle, it was melting. The red wine was a good one for the dish.
Risotto was a 3-dish set with a creamy one which I would say a traditional western one, and another one comes with abalone sauce in Chinese style and the last one comes sauce of Chef’s choice (or I should call it “omakase “ risotto).
The dessert was an innovative fusion of ice-cream with goose liver. The ice-cream was creamy and smooth, although I did get the taste of goose liver, but it fresh me up after a full dinner.
Holding hands with my love, walking in the street with a slightly drunk, seeing the beautiful night scene of Hong Kong, a wonderful dinner and night!
張貼
