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2020-01-27
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G Place was a hidden little place that boyfriend took me to one evening for date night as we haven't done one in a while. Located in Tsim Sha Tsui, it was definitely hidden. In fact, it's located on top of the set of stairs next to the Best Western Hotel. Once going up the stairs, there were a number of other hidden restaurants there! G Place was found among one of them. This was definitely an area of Tsim Sha Tsui I've never been to even though we've walked in this area many many times.When we
When we entered, we were surprised the place was full! Thankfully, boyfriend made a reservation as reservations are a must. They do not take walk ins! The place wasn't very big and decor was a bit every where.
They offer only an 8 course tasting menu for $498 per person or a 10 course tasting menu for $598 per person. Menu is merely a guide as ingredients may change due to whatever is in season. Menu is in English and Chinese. We decided on the 8 course tasting menu.
We started with tapas. Which was a stuffed mushroom with tomato and cucumber salsa with balsamic vinegar, prosciutto and salami. A nice little start. It was simple. Not too mind blowing.
The cold appetizer was beetroot cured salmon gravalax. This was the best of the night. The salmon had the texture of a smoked salmon. The beetroot gave it a beautiful red color. There was some mustard seeds to offset the fish taste and there was nice sharp sour cream as well.
The hot appetizer was a fried asparagus with hollandaise. I somehow lost the photo. But it was definitely interestin. The asparagus was breaded and cruncy. The hollandaise gave it a nice cool balance.
The soup was a cream of pumpkin soup. The staff told us it was made using several differnt types of pumpkin. This was interesting and perhaps gave the soup more dimension. It was nutty and rich. Very creamy and smelled and tasted fantastic. Definitely a step above the usual pumpkin soup.
The seafood course was a fried seasonal clams with saffron. I have no idea where this photo went also. I swear I took a photo. But none the less, the clams were perfectly cooked and came with a beautiful saffron sauce.
The pasta dish was spaghetti with mushrooms. Not on the menu but the chef had just bought a bunch of fresh mushrooms form the market and decided on this dish instead. The pasta was cooked perfectly and the sauce coated each strand well. There sauce was rich and creamy with a strong woody taste from the variuos mushrooms used. And there was quite a variety of them. From morels to porcni to white button. It was a good variety.
The main sharing portion was not on the menu as the chef deemed this to be more seasonal. It was a pan seared halibut. It looked nice. The fish was cooked well with though the skin could be a bit more crispy. I like a very crispy skin. The sauce was a wonderful sweet potato and quinoa mash. Underneath was a sweet roasted peppers and carrot.
All of it was ended with dessert. As it was nearing Chinese New Year, the chef presented a chestnut monk fruit goh. Seared and piping hot, it was sweet and sticky. A nice small little ending to dinner though it didn't really match with the menu as a whole.
Though hidden, it was surprisingly full on weeknight so I assume there is some buzz on this place. And I can see why. The food was delicious and thoughtful. Price was not overly expensive for the amount of food provided. A g reat little place for a special evening out.
張貼
