Hue Dining (已結業)

Item: Hue Dining
Rating: 4
Author: clarasy

266 食評

味道

環境

服務

衛生

抵食

33039

尖沙咀

$201-400

澳洲菜西式

164

clarasy

等級4

119

Hue Dining Lounge & Bar is located at the newly reopened Museum of Art. As a modern Australian restaurant, It's certainly a welcome addition to the HK food scene given that we don't have a lot of Aussie food here apart from the eggs-on-toast sort of brunch. The restaurant has a nice chic interior with a wide view of the Victoria Harbour. We sampled a number dishes and were quite impressed/satisfied overall. For starters we had HUE Caesar, Beetroot Salad, and Carabineros red prawns. The HUE Caesar was a refreshing take on an otherwise boring old classic one would associate with the average bistro. It was made of lettuce heart topped with Caesar dressing, smoked egg, and anchovies. It was actually quite indulgent with the amount of dressing so one piece each was good but the overall combo was delicious. The beetroot salad was just all right. Apparently the smoked eel was shaved on top but I couldn't quite see or taste it. The goats curd was, well, goaty lol those who like it will like it, but it's not for everyone. Now the carabineros was really good. It was served half raw so the texture was slightly gooey and flavour all the stronger. The oozing juices and prawn oils from the heads was heavenly! The smoked herring butter underneath had a slight acidity to it which went well with the herring flavour. We cleared the entire plate mopping up the sauce with bread haha.

For mains we had Rangers Valley Striploin, Mackerel, and Buffalo ricotta dumplings. The rangers valley striploin was quite precisely cooked to medium rare, and had an unusually strong beefy flavour and a delightful chew (not chewy!). My favourite, however, was the Spanish mackerel, which was so thick and juicy and had a very pronounced sweet flavour. It was much less oily than the Japanese variety (saba) and very different in taste too. I would say it's even better than seabass or snapper. The fish was served with slices of abalone and poached winter melon in crustacean broth, which was so good I shamelessly drank it all lol. And as for the buffalo ricotta dumplings, these actually resembled gnocchi except they weren't made of potatoes but flour and ricotta cheese, and the texture somehow reminded me of halloumi. Quite an interesting thing to try out.

rangers valley striploin

buffalo ricotta dumplings

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Finally for desserts we had the 72% bitter chocolate tart and the creme fraiche mousse with earl grey ice cream. The chocolate tart had a really intense cacao flavour was for me was great and I wouldn't call it bitter. Texture was half-molten which made it all the more rich and indulgent. Absolutely loved it! The creme fraiche mousse was good too and i especially loved the earl grey ice cream because it really did taste of earl grey and wasn't too sweet at all. We had a lovely meal here and would love to come back