Tuesday, March 24, 2015

SOI 7 Hong Kong


 SOI 7 

 BEEF SALAD
ASIAN BEEF SALAD, TOMATO, CHILI DRESSING

 SPRING CHICKEN
SATAY GRILLED, MISO-COCONUT MARINATED, PEANUT SAUCE

 TUNA TARTARE WONTON "TACOS"
TUNA TARTARE WITH CHILI-LIME TOMATO DRESSING IN A CRISP WONTON SKIN

 STEAMED FISH IN CHILI-LIME BROTH
STEAMED SEA BASS IN A BROTH OF CHILI, LIME JUICE, GARLIC, CORIANDER, CORIANDER ROOT AND PICKLED GARLIC

 PAD THAI LOBSTER
PAD THAI WITH WHOLE BOSTON LOBSTER, BEAN SPROUTS, GARLIC CHIVES, DRIED SHRIMP, TOFU AND PEANUTS

 LAMB RACK
NEW ZEALAND LAMB RACK LEMONGRASS-CRUSTED WITH A FRESH HERB SALAD

 MANGO CHEESECAKE
CLASSIC TANGY AND SWEET MANGO CHEESECAKE

 CINNAMON SPICED OLD FASHIONED
JIM BEAM BOURBON, INFUSED CINNAMON AND STAR ANISE SYRUP, A COUPLE DASHES OF BITTERS AND A CINNAMON STICK 

 BETEL MARTINI
GREY GOOSE VODKA, PERNOD, FRESH LIME JUICE AND HOUSE SUGAR SYRUP MIXED WITH BETEL LEAVES


SOI 7, the new Thai spot to hit Wyndham Street, is the perfect mix of lively atmosphere, delicious fare and fun cocktails to match. We loved the industrial and stylish interiors and were excited to start our meal off with a few fresh and innovative cocktails such as their Betel Martini using Grey Goose Vodka, Pernod, fresh lime juice and house sugar syrup with betel leaves, and, our favourite cocktail of the night, the Cinnamon Spiced Old Fashioned with Jim Beam Bourbon, infused cinnamon and star anise syrup, bitters and a cinnamon stick. Their menu incorporates authentic Thai dishes with a modern twist and we loved the crispy and sharing friendly Tuna Tartare Wonton "Tacos" and the juicy and flavourul satay grilled, miso-coconut marinated spring chicken with peanut sauce to start. Must try mains are their impressive Pad Thai Lobster using a whole Boston lobster, bean sprouts, garlic chives, dried shrimp, tofu and peanuts, and their very flavourul Steamed Sea Bass in a broth of chili, lime juice, garlic, coriander, coriander root and pickled garlic. A great addition to Wyndham Street.





Soi 7, G/F, 57 Wyndham Street, Central
2840 0041


ON LOUNGE BRINGS SALVATORE CALABRESE TO HONG KONG


 ON LOUNGE

 THE BRANDY CRUSTA COCKTAIL
$35,000HK PER COCKTAIL
MAISON PRUNIER COGNAC 1850 AND DOBBS CURACAO 1860

 MARGARITA SHOT
GRAN CENTENARIO REPOSADO, BERGAMOT, HIMALAYAN SEA SALT, THE REST IS SECRET

 GRAN MILANO-TORINO 2ND VERSION
MANCINO VERMOUTH ROSSO, NARDINI BITTER, RHUBARB BITTER, EARL GREY FOAM

 BREAKFAST MARTINI
D1 LONDON GIN, COINTREAU, LEMON JUICE, ORANGE MARMALADE

 SPICY FIFTY
VANILLA INFUSED TITO'S VODKA, CHASE ELDERFLOWER CORDIAL, LIME JUICE, HONEY, RED CHILLI PEPPER

 SALVATORE CALABRESE AND THE TEAM AT ON


We recently visited ON Lounge to sample cocktails created by one of the world's leading bartenders. On's very own Giancarlo Mancino introduced his mentor and world renowned bartender Salvatore Calabrese to Hong Kong and invited him to serve a few of his most well known cocktails. Calabrese otherwise known as "Il Maestro" visited On Lounge for a fun weekend where he played guest bartender and gave us a sneak peek of what he would be serving. We loved his classic, marmalade inspired "Breakfast Martini" and the chili and citrus "Spicy Fifty". We were also lucky enough to sample the awe inspiring "Brandy Crusta" featuring Maison Prunier Cognac 1850 and Dobbs Curacao 1860 and cost $35,000HK per cocktail, which was a truly unforgettable experience. Other favourite cocktails of the afternoon were Giancarlo's unique and refreshing "Gran Milano-Torino 2nd Version" using his own brand, Mancino Vermouth, and his party ready "Margarita Shot". On Lounge is definitely a must visit spot if you appreciate the fine art of cocktail making. We loved that much thought went into each drink and every sip showed the quality of the ingredients and liquours utilized. 






ON Dining Kitchen & Lounge, 28-29/F, 18 On Lan Street, Central
2174 8100


Sunday, March 22, 2015

CRAFTED SIGNATURE DISHES BY CHEF ALAIN SOLIVERES AT RESTAURANT PETRUS Hong Kong




RESTAURANT PETRUS

 AMUSE BOUCHE
LOBSTER CONSOMME JELLY WITH SEA URCHIN AND CAVIAR

 BLACK TRUFFLE AND DUCK FOIE GRAS RAVIOLI, CHICKEN BOUILLON

 SCALLOP, OYSTER TARTARE AND CRESS, CONDRIEU WINE SAUCE

 RATTE POTATOE MOUSSELINE, ORGANIC EGG, BLACK TRUFFLE

 WILD TURBOT, MARROW, ST-ESTEPHE WINE SAUCE

 "TRADITION TAILLEVENT" PITHIVIERS, ROUENNAISE SAUCE

 GIANDUJA CHOCOLATE RING, GIANDUJA ICE CREAM

 COCONUT DELICACY, SEARED MANGO AND BOURBON VANILLA ICE CREAM

PETIT FOURS


Petrus, located in the chic and luxurious Island Shangri-la, have welcomed guest chef Alain Soliveres for the month of March to introduce an exclusive tasting menu. Soliveres, chef de cuisine from two Michelin starred Tavellin in Paris, has created a captivating and mouthwatering menu serving intricate French flavours staying true to Petrus' impeccable reputation. We loved the rich, sweet amuse bouche of Lobster Consomme Jelly with Sea Urchin and Caviar to get our taste buds going. Next came a light and flavourful Chicken Bouillon with Black Truffle and Duck Foie Gras Ravioli, followed by fresh Scallop with Oyster Tartare and cress and Condrieu Wine Sauce, and then an indulgent and creamy Ratte Potatoe Mousseline with Organic Egg and Black Truffle. The mains were a light and fresh Wild Turbot with Marrow and St-Estephe Wine Sauce and a rich and delicious "Tradition Taillevent" Pithiviers with Rouennaise Sauce. To end the luxurious menu we were served a melt in your mouth Gianduja Chocolate Ring with Gianduja Ice cream and a light and refreshing Coconut Delicacy with Seared Mango and Bourbon Vanilla Ice Cream. Make sure to pair each course with recommendations from their knowledgeable sommelier and book a window side table for an unforgettable romantic evening. A must dine spot if you are looking for a celebratory meal or a true, European fine dining experience at the heart of Hong Kong.





Restaurant Petrus, 56/F, Island Shangri-La Hong Kong, Phrase 2,Pacific Place, 88 Queensway, Admiralty
2820 8590


Friday, March 20, 2015

BIG FERNAND Hong Kong




BIG FERNAND

 BURGER SETS

LE BARTHOLOMÉ
A BEEF BURGER FEATURING RACLETTE CHEESE, BACON, CARAMELISED ONIONS AND HOME-MADE COCKTAIL SAUCE

L'ALPHONSE
A LAMB (LEG) BURGER FEATURING TOMME DE SAVOIE CHEESE, GRILLED EGGPLANT, CORIANDER AND HOME-MADE SWEET MAYONNAISE SAUCE

LE PHILIBERT
A CHICKEN BURGER FEATURING TOMME DE SAVOIE CHEESE, GRILLED PEPPERS, TARRAGON AND HOME-MADE SWEET MAYONAISE SAUCE

HOME MADE FRIES


Hong Kong's newest burger spot is a French import serving up their famous Parisian "Hamburgés". Big Fernand, a French burger workshop, features a selection of burgers you can order off their regular menu or DIY your burger by choosing your cheese, toppings, sauce and meat or vegetables for a personalised taste. We loved the large, flavourful patties and the fact that their imported cheeses and marinated vegetables created a distinct French flavour. Must try burgers off the menu include the mouthwatering "Le Bartholomé" beef burger with raclette cheese, bacon, caramelised onions and their home made cocktail sauce, the juicy "L'alphonse" lamb burger with Tomme de Savoie cheese, grilled eggplant, coriander and their home made sweet mayonnaise, and the flavourful "Le Philibert" chicken burger with Tomme de Savoie cheese, grilled peppers, tarragon and their home made sweet mayonnaise. The great quality in the meat they use is evident in every bite of the perfectly cooked patties and we highly recommend ordering medium rare for the beef and lamb. Definitely one of our favourite burger spots in HK and one we will be returning to again and again.




Big Fernand, Shop 2017, Podium 2, IFC Mall, 8 Finance Street, Central
6650 0552


Thursday, March 19, 2015

YIN YANG REINVENTED WITH LOBSTER AND CHICKEN COMBINATIONS AT SING YIN W Hong Kong




SING YIN AT THE W HONG KONG

 THE SAUTEED LOCAL GREEN LOBSTER

 SAUTEED GREEN LOBSTER WITH XO SAUCE

 STEAMED GREEN LOBSTER IN EGG WHITE

 MARINATED CHICKEN WITH SHALLOT

 BLACK TRUFFLE FRIED CRISPY CHICKEN

LYCHEE WOOD FRIED CRISPY CHICKEN


Sing Yin have brought together two of our favourite Cantonese dishes in a unique menu celebrating contrasting flavours. Sourced fresh from Hong Kong's markets, Chef Raymond has concocted a selection of delicious recipes featuring the much loved lobster and chicken. Diners can select one chicken dish and a whole lobster for a delicious combination of flavours from both the land and sea.  We loved the sweet, perfectly cooked Sauteed Green Lobster with XO Sauce and the indulgent Steamed Green Lobster in Egg White. Our favourite chicken dishes were Chef Raymond's signature Lychee Wood Fried Crispy Chicken, and the Marinated Chicken with Shallot. We were thoroughly impressed by the quality of the produce used in each dish and loved the simple flavours which combined to make a delicious meal. Head over to Sing Yin with a few friends so you can order one of everything for a fun chicken and lobster feast. The special menu is available from now until April 30.





Sing Yin, 1/F, W Hotel, 1 Austin Road West, Tsim Sha Tsui
37172848


Wednesday, March 18, 2015

ART INSPIRED DINNER MENU "SIX SECTORS" AT WHISK The Mira Hong Kong




THE DINING AREA AT WHISK

AMUSE BOUCHE

ENCOUNTERS - SPACE
POTATO MOON, CAVIAR & CRYSTALS
RUINART BLANC DE BLANCS CHAMPAGNE BRUT NV

GALLERIES - SCULPTURE
SQUID, MUSSELS & SEAWEED

DISCOVERIES - SEARCH
ONE INGREDIENT BEETROOT
CASANOVA DI NITTARDI CHIANTI CLASSICO, TUSCANY, ITALY 2011

INSIGHTS - OUTSIDE
EARTH PEAR, MACKEREL & HAZELNUT
BIBI GRAETZ BUGIA, TUSCANY, ITALY 2009

FILMS - DARK
OMI BEEF STRIPLOIN, BLACK GARLIC & BLACK QUINOA
BODEGAS ALTANZA ARTISTAS RESERVA, RIOJA, SPAIN SPECIAL VINTAGE

PRE DESSERT TREATS

MAGAZINES - LETTERS
CHOCOLATE, PAGES & JELIES


Whisk at Mira Hong Kong is joining the Art Basel excitement by creating a menu taking you on a culinary journey through the six sectors of the Art Basel exhibition, available now until March 31st. Chef Bjoern Alexander's menu is not only a feast for the eyes but fuses incredible textures and flavours. Even the carefully selected wine pairing features labels created by iconic artists. The menu begins with the creative and tasty "Potato Moon with Caviar & Crystals", followed by a dish using only beetroot in various states and textures, the "Earth Pear, Mackerel & Hazelnut" using fresh and delicious mackerel, and for the main you can choose from Wagyu Beef or Omi Beef Striploin with black garlic and black quinoa. We chose the melt in your mouth Omi Beef Striploin which was full of flavour and perfectly cooked. The meal ends with the very creative "Chocolate, Pages & Jellies" again playing beautifully with your senses and tastes. A perfect meal to celebrate Art Basel and for anyone looking for a unique and tasty dining experience. 
 




WHISK, 5/F, The Mira, 118 Nathan Road, Tsim Sha Tsui
 2315 5999