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2012-04-13
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I cannot picture where diners can enjoy fresh lobster in every single dish – steamed, boiled, grilled or raw - and I am sure that I am not alone. Lobster Bar and Grill at Island Shangri-la not only will do the job for you, and the savoury taste of this crustacean will linger around without your imagination. In addition, both the lunch and dinner services are accompanied by live music performance. For me, it was the perfect choice for a Easter Sunday lunch with my mother.Cuisine: EuropeanFood rat
Cuisine: European
Food rating: 4/10*
Service: 9/10
Ambiance: 8/10
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin stars
Avocado with green apple salad and lobster tarragon jus
The lobster was fresh and poached nicely. The avocado is slight sweet and buttery, the texture is smooth, definitely is a well ripe one. The apple brought the salad some freshness to the dish, it mixed well with the lobster sauce and avocado. It is very seasonal salad.
Prawn and avocado saladThe prawn was fresh and presented beautifully. The avocado is slight sweet and buttery, the texture is smooth, definitely is a well ripe one. The dressing is the same as the lobster salad. I really didn’t see or taste the different between the salads, other than the prawn and lobster.
Mushroom minestroneThe broth has a deep and rich flavour, together with the mushroom was brilliant. I don’t think you can stop after you started drinking.
Lobster bisqueIf you are not an alcoholic, please avoid the bisque. The soup is full of the lobster flavour. However, the chef has poured a bottle of brandy instead of a table spoon for a tiny bowl. As you can imagine, the alcohol has redefined who the boss is. The waitress (Karlina) has offered for a substitute, handled the situation very nicely.
Risotto and morelsLike the other restaurants at Shangri-la, slightly overcooked. I believe it could be slightly creamier and season a wee bit more. The lobster claws were slightly bitter. Rather disappointed.
ThermidorOne of the best Thermidor I ate in Hong Kong so far. Personally, I would have grilled the lobster a minute or 2 more with more parmesan on top. The sauce was well balanced between egg yolks, crème fraiche, mustard and cheese. It would be even better to serve with some chopped herbs, such as chives and chervil.
Crepes SuzetteIt was an exciting dish to order. It was cooked at the dining room, where you can see everything and the smell was lovely. It would be even better if they flame the alcohol and let it burn off; it would have intensify the flavour too. The crepes were spongy and buttery. The sauce was sweet and full of orange flavour, yet the orange zest gave a slight bitter. A well made crepes suzette!
Exotic fruit salad flavoured with lemon grass, mango sherbetThe fruit was extremely sweet and fresh, especially the pineapple! For the fruit to go with the sherbet, it is a very healthy and light dessert for a spring lunch. I loved it.
The waiters and manager were extremely attended to details and friendly. They have handled everything with care, Matthew definitely worth a mention. The only thing to catch is they don’t know much about their own menu (how does it cook or prepare). Nonetheless, on service itself, 56th Floor (Petrus) should be learning from the crew. 張貼
