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2013-03-05
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Back again on Sunday night, just in time to catch Monsieur Robuchon as it was his last evening in HK~I was not expecting to have a heavy meal that night, but as usual it is always difficult to resist when you are presented with such high quality and beautifully plated dishes...To start the evening was their amuse bouche: From L to R, bacon mousse with a layer of port wine reduction and bacon foam and the other was a potato and leek mousse. The potato and leek mousse was light and creamy, gently
I was not expecting to have a heavy meal that night, but as usual it is always difficult to resist when you are presented with such high quality and beautifully plated dishes...
To start the evening was their amuse bouche: From L to R, bacon mousse with a layer of port wine reduction and bacon foam and the other was a potato and leek mousse. The potato and leek mousse was light and creamy, gently waking the tastebuds for the meal to come, while the bacon mousse was really quite smokey in terms of flavour.
My first course was a salad of burrata cheese, served with slices of avocado, tomatoes and a healthy shaving of black truffles. I have had this a couple of times before, but I can definitely say this was the best version I have tasted! The burrata was gorgeously creamy, with a delicate stretchy texture while the avocados were perfectly ripe with a buttery softness and the tomatoes were juicily tart, offsetting the heaviness of the other components.
I always seem to want to order soup as part of my meal and it was no exception that night. The daikon soup was recommended to me and I admit I did have some qualms about daikon soup as I was picturing it to be quite watery similar to Chinese style soups. Luckily I was wrong, as a creamy off-white liquid was served with three sliced circles of beetroot, daikon and black truffle. I was instructed to spoon down to the bottom where I discovered to my delight more shavings of truffles. A lot more. The daikon soup was purreed so finely, light and creamy to taste while the truffles added its own earthy fragrant dimension to this dish.
The next dish was something brand new that had just been created earlier that day so I felt extremely lucky that I was able to try it. As it was set in front of me, it reminded me unerringly of a traditional Chinese dessert of sesame soup and almond tea. In reality, it was a poached egg sitting in the centre of a ying yang pattern of cauliflower puree and black truffle puree. The egg was softly poached at 63 degree heat leading to its runny centre and barely set egg whites, both purees were wonderfully smooth with the the subtlness of cauliflower contrasting with the stronger aroma of truffles. As if that was not luxurious enough, crowned on top of the poached egg were sizable pieces of chopped truffles, which I have to admit made me a little speechless when I finally figured out what I was looking at
For main course I remained ever faithful to my slow cooked-lamb cutlets. Never disappointed with the delicate tenderness of blushing pink lamb rolled in truffle dust with a mixed herb salad dressed in a tangy vinagrette.
Dessert was something special as the manager kindly requested the dessert chef from Paris to create something for me. A cool quenelle of strawberry sorbet on a bed of vanilla speckled cream and chopped strawberries with a delicate fan of Japanese strawberries. Using Japanese strawberries, they were so so sweet and the alluring perfume of the fruit lingered on the palate long after the dessert was finished. Definitely a more high-class version of the traditional favourite of strawberries and cream~
And to finish? Of course petite fours and skim decaf latte~
It is definitely worth going to try the 'Robuchon Experience' when Monsieur Robuchon is here as you can really sense the energy and excitement resonating throughout the whole restaurant whether it be from the staff or patrons. He is personable, friendly, and more than willing to pose with guests for photos which are then printed and gifted as a souvenir with his signature. Despite having taken one with him on a previous dinner, I was still excited when he took one with me despite my worrying that I would have truffle in my teeth when I smiled, but upon checking later, thankfully not
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