Updated April 16, 2010 – website back online

If we just showed you pictures of this place, not in a million years would you guess that this small restaurant is in Hong Kong. Located in Sai Kung, New Territories, it took us only about 40 minutes to drive from Central on a beautiful sunny Sunday morning. Top down in our C’s Z4 made the drive even more enjoyable.

Recognized as one of Asia’s finest restaurants in the Miele Guide 2009/2010, we haven’t been back here for years. Not sure how the food will fare, but at least the environment will not disappoint. It was such a nice day we asked whether we could sit outside. We didn’t mind the sun and the waiters kindly moved our table out onto the patio. The restaurant has only four tables inside and two outside. It ended up that everyone wanted to sit outside, leaving the main indoors dining room empty.

Garlic lovers rejoice. Even before lunch started, we were given plenty of fresh garlic to liven up our palates. Soaked in olive oil, it made a great dip for the fresh bread that accompanied it. The lunch menu was set (HK$500/US$64 per person) and no à la carte. However, they did ask us our dietary preferences when we made the booking (and reservations are a MUST).

We couldn’t resist some wine in such a beautiful setting. But since we had to drive, we ordered a half bottle of Domaine des Sénéchaux Châteauneuf-du-Pape 2006. Just right for the warm spring afternoon. We started off with a block of duck foie gras that was a bit hard at first, but once at room temperature it was perfect – very smooth and buttery. Great with the brioche. The truffle-scented port jelly was very strong on the port. A bit overwhelming, but refreshing, perfect for the 27 degree weather. The side duck confit was also very nice.

We knew the cappuccino soup of wild mushroom was arriving as we could smell the French black truffles miles away. Very fragrant and smooth. Lovely. Before the main course, a Calamansi Sorbet was served to cleanse our palates…C of course passed. The slow cooked USDA prime beef sirloin was very juicy, but the Australian Wagyu beef cheek was out of this world…even better than what we had at Otto e Mezzo. It was so tender and soft it almost melted just when cutting it not to mention when it reached our mouths.

C enjoyed a fine selection of French cheeses as her dessert while R had the Cointreau macerated Californian long-stem strawberries with clover-honey ice yogurt. A nice finish to a perfect afternoon.

This was no doubt an excellent way to spend a Sunday afternoon. Everything was perfect. We wonder why it took us so long to revisit this place. We must make this a frequent routine from now on.

– 18.5/20

one-thirtyone
131 Tseng Tau Village
Shap Sze Heung
Sai Kung, Hong Kong
T: +852 2791 2684
E: onethirtyoneinhk@gmail.com
W: www.one-thirtyone.com
Closed Mondays

100321 one-thirtyone - Gate entrance through Garden Farm

100321 one-thirtyone - Entrance to the restaurant

100321 one-thirtyone - Indoor dining area

100321 one-thirtyone - Miele Guide 2009/2010

100321 one-thirtyone - Spectacular sea view

100321 one-thirtyone - Outdoor patio area

100321 one-thirtyone - Our set lunch menu

100321 one-thirtyone - Fresh garlic soaked in olive oil

100321 one-thirtyone - Domaine des Sénéchaux 2006

100321 one-thirtyone - Block of duck foie gras

100321 one-thirtyone - Cappuccino soup of wild mushroom

100321 one-thirtyone - Calamansi sorbet to cleanse our palates

100321 one-thirtyone - USDA sirloin & Wagyu beef cheek

100321 one-thirtyone - Selection of French cheeses

100321 one-thirtyone - C's dessert of French cheeses

100321 one-thirtyone - Cointreau macerated strawberries