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2020-01-21
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Even though G Place is a tough spot to find being hidden away in a secret garden behind a dark alley not too far away from the busy city center near Nathan Road, the journey is surely well paid off when you finally arrived at this gem that is almost off the grid.As it is a speakeasy, we trusted our chef to decide our menu for the night, and we have not been let down. Starting off was an appetizer with two cold cuts with salsa filled mushroom. Alongside with the characteristic sweetness that Parm
As it is a speakeasy, we trusted our chef to decide our menu for the night, and we have not been let down. Starting off was an appetizer with two cold cuts with salsa filled mushroom. Alongside with the characteristic sweetness that Parma ham naturally gives was the fresh sour of the cucumber salsa. Eatable rose paddle was a cherry on top.
Followed by another signature appetizer of Beetroot Cured Salmon Gravlax. Naturally colored by beetroot, and with the chef’s creative effort, the salmon was beautifully arranged as rose peddles. It went perfectly well with the cream sauce and the dashes of lemon juice that lingered...
The pumpkin soup that followed was a lovely surprised. Containing five kinds of pumpkins together with stir-fried onions and garlic, the creamy soup was a savory and mouth watering.
For main dish we had cochinillo and mushrooms spaghetti. The pork was smoked with beer and slow cooked for 10 hours, giving it a crispy skin and heavenly juicy meat. Spaghetti was fried with mixed herbs and mixed mushroom. The relatively lightness of the flavor was the perfect choice to balance out the heaviness of the pork.
Lastly we had a Chinese twist for our dessert as our chef prepared an unorthodox Chinese dessert to end our western menu. The dessert is called Water Chestnut Cake, which is a traditional snack for Lunar New Year. What was different from the typical cake was how the chef added “monk fruit” into the cake, giving a certain effortlessness to its sweetness and it is known to be very healthy too!
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