Posts Tagged Restaurant
Review – La Crêperie, Hong Kong
After our delicious dinner at Chez Patrick Deli, we walked a few blocks to La Crêperie for dessert. R immediately went for the Crêpe Suzette, which was flambéed in front of us. The crêpe was very good, thin and a little crispy on the edges. However, it was a bit dry and maybe more sauce would have been better. C had the Banana Crêpe with Caramel Sauce…a bit too sweet.
Nonetheless, this was long overdue as good crêpes are hard to find in Hong Kong. Thanks to Yann, the owner, for bringing La Crêperie to Hong Kong after Shanghai to satisfy our crave.
– 18/20
La Crêperie
1/F, 100 Queen’s Road East
Wanchai, Hong Kong
T: +852 2529 9280
110126 La Crêperie - Menu cover
110126 La Crêperie - Crêpe Suzette
110126 La Crêperie - Banana crêpe with caramel sauce
Review – Classified Wanchai, Hong Kong
Taking a day off regular Sunday golf, we headed out to Wanchai, Hong Kong for a nice lunch at Classified.
C read about the baked Camembert with truffles, which was another reason to come back here. A sister restaurant to Classified on Hollywood Road, this is a smaller place and perfect for a Sunday lunch. With just a few tables and bar stools, you would have to share a table with others, but it is this intimate environment that makes it special.
We shared an Egg Royale and the Baked Camembert. The Former was OK, the egg wasn’t as runny as we like and the hollandaise sauce was a bit too sour for C. Nevertheless, the 15 minute wait for the Baked Camembert was well worth it. Although it didn’t look too appealing when it arrived, digging in to the cheese oozed lots of melted cheese with truffles and garlic that was perfect with toast. As one of the owners is also the owner of wholesale wine company Altaya Wines, you won’t have problems choosing something nice to complement the food. We sipped on a nice Chardonnay.
A nice relaxing lunch. C is already hinting to come back soon…or maybe try their other outlets in Sheung Wan, Central or Sai Kung.
– 18/20
Classified Wanchai
31 Wing Fung Street, Wanchai, Hong Kong
T: +852 2528 3454
E: info@classifiedfood.com
W: www.classifiedfoodshops.com.hk
101017 Classified - Intimate restaurant
101017 Classified - Chardonnay by the glass
101017 Classified - Egg Royale with smoked salmon
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Review – The Soup Bowl Hot Pot Restaurant, Hong Kong
This hot pot restaurant is in an obscure location. In the middle of the one way downhill Hill Road in Western District, Hong Kong, getting off on the wrong end on Queen’s Road West means walking more than 100m/328ft up the steep slope. We later learned that if you are going by taxi, tell the driver that you are going to Po Tuck Street (保德街) and get off just at the junction with Hill Road.
Famous for its beef, this is not your typical hot pot place. Famous for its 肥牛腋 (from the armpit area) was very nice as it was not as fat as the common fatty beef but still just as tender. We ended up having three large dishes! Another interesting complement to the 肥牛腋 was the 牛胸尖 (the soft bone near the ribcage). Slightly crunchy and when matched with the 肥牛腋, makes for an excellent combination.
We also tried the sashimi-grade 象拔蚌 (geoduck), which was very reasonable at HK$298/US$38 a dish. To round out the dinner, we had the 墨魚滑 (minced squid paste) served in a bamboo container. It was very nice and chewy.
Although we are not veggie lovers, those used under the beef were surpisingly fresh. Enough to satisfy our fiber intake for the night 
Well worth it as it’s not often that you get to try all these different parts of the cow. Just make sure that you get the right direction and don’t have to walk up the long slope.
– 18/20
The Soup Bowl Hot Pot Restaurant (煲皇)
54-66 Hill Road
Western, Hong Kong
T: +852 2291 6368
101001 Soup Bowl Hot Pot - Entrance
101001 Soup Bowl Hot Pot - Lots of garlic
101001 Soup Bowl Hot Pot - Mixed sauce
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Review – L’Atelier de Joël Robuchon
We haven’t been here for years, so when we saw on their website a new outlet, Le Jardin, it sounded like a nice informal place for a Sunday lunch. However, it turned out to be the old formal dining area of L’Atelier. Maybe it was called Le Jardin back when it first opened, which was when we were here last. Anyway, the jardin part came from their outdoor terrace area that was well landscaped to shield all the surrounding skyscrapers. We would have sat outside if they had some fans…didn’t think that we could stand the 30°C/86°F plus heat. And their dress code was for no shorts! Anyway we changed tables to the bar area near the entrance, which is L’Atelier. Instead of sitting at the bar area surrounding the open kitchen, we sat at a table with high bar chairs. Much more relaxing and appropriate for our Sunday lunch. We ordered the four course set menu, from which you can choose an appetizer, a soup, a main course (fish or meat) and dessert for HK$498/US$64.
We started off with a nice pumpkin mouse for our amuse bouche and opened a half bottle (it is lunch after all) of a 1998 Châteauneuf-du-Pape, Château de Beaucastel. For appetizers, R had Le Guacamole that had a good citrus zing to blend in the flavors of the fresh crabmeat and the creamy avocado. C’s Le Saumon was right up her alley with the salmon marinated with truffle oil. For the soup, they both chose Les Ravioles, a clear chicken broth with incredibly thin ravioli wrapped with small pieces of foie gras. A separate bowl of cream accompanied the dish and adding a little made the broth nice and creamy. For main course, R had Le Bœuf – beef cheek braised with red wine that was very tender and matched perfectly with the Parmesan polenta, which was soooooo smooth. C had Le Porchelet – spit-roasted baby pork, which was OK but nothing special. We were so full we wondered if we had any room for dessert – Tiramisu L’Atelier style. Maybe we had too much of the freshly baked bread and we were too full, but the ladyfingers were quite distinct and were not soaked enough with either coffee or rum. It came with a coffee ice cream on the side, which did help to blend in the flavors.
Maybe it fell a bit short of our high expectations, but nevertheless, we had an enjoyable lunch. Probably we should pop down and get some Coco Tuile while we’re here…
– 17/20
L’Atelier de Joël Robuchon
Shop 401, The Landmark
Central, Hong Kong
T: +852 2166 9000
E: reservation@robuchon.hk
W: www.robuchon.hk
100926 Le Jardin de Joël Robuchon - Outside seating
100926 L'Atelier de Joël Robuchon - Menu cover
100926 L'Atelier de Joël Robuchon - Open kitchen
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Review – Miyabi (雅), Hong Kong
We hopped over the harbor to try this new Japanese restaurant in Tsim Sha Tsui, Kowloon, Hong Kong. Located in a new building, The ONE, there are plenty of new restaurants here, so I’m sure we’ll be back very soon. We knew that Ah Fook, our favorite tempura chef from Inagiku moved here, along with quite a few of his colleagues. But we were told that for him to cook in front of us, we had to book the private room that had a HK$12,000/US$1,540 minimum charge! So we opted for a sitting at the sushi bar.
We ordered a slew of the regular sashimi/sushi, starting with the tsubugai (whelk) sashimi. The chef separately served us the stem that directly connects to the shell and highly recommended it. And he was right, this was surprisingly very crisp and sweet.
Then all of a sudden, Ah Fook came out to greet us and offered to let us savor his cooking once again. We were lucky that they weren’t very busy, otherwise we wouldn’t have had this opportunity. So we immediately halted our orders at the sushi bar. We narrowed the selection to focus on specifics that we like. One of them was of course the botan-ebi (shrimp) sashimi that was not very big, but very sweet and had a distinct fresh shrimp flavor. Many other places have the size and texture, but lacks in taste. Next on the must try list was the uni (sea urchin) in the whole shell. Unfortunately, this was a bit disappointing despite its beautiful presentation. It was a bit too chilled and therefore, the taste did not come out. We saved the best for last and the chūtoro (medium-fat bluefin tuna) was superb. We prefer this to ōtoro, which although very fat, normally has too many tendons for our liking.
Now off to the private room to enjoy the rest of our dinner. The room had spectacular views of Victoria Harbour with a long table capable of seating 8-10 comfortably. Although we only tried the tempura, there was also a teppanyaki grill to provide more variety. Too bad there wasn’t a sushi bar, otherwise, we’d be all set. We had the usual tempura dishes that Ah Fook made for us at Inagiku – shrimp, mantis shrimp, abalone, uni, yam and Mitake mushroom. Although Ah Fook’s technique and finesse was up to our high expectations, we somehow felt that the oil was not as fragrant as that used at Inagiku. Nevertheless, it was still very good. This time, we still had some surprises. Japanese tomato tempura? Very quaint…however, the sweetness and the juices did overwhelm the thin tempura batter. The highlight was cheese tempura. First wrapped with a shrimp paste and then just on its own. A very interesting and creative combination…that worked very well.
Next door, they also have a bar called Cocky Bar (???) that has a wonderful terrace that overlooks the harbor with a magnificent view. A great place for an after dinner drink…or two.
Despite being in Kowloon, we will definitely make it over the harbor more often.
– 17/20
Miyabi (雅)
L18, The ONE
100 Nathan Road
Tsim Sha Tsui
Kowloon, Hong Kong
T: +852 2724 6222
E: miyabi@ambrosia.com.hk
W: www.miyabi.hk
100829 Miyabi - Entrance signage
100829 Miyabi - Main entrance
100829 Miyabi - Main dining area
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