I am meeting my specialist in Admiralty just before lunch to go over a few things together. It's been a while since I last went to a clinic as I have been wary about it with the high number of COVID cases on the back of my mind. At first, I didn't realize it but it didn't take long for me to notice that I was the only one in the rather spacious waiting area.
Not surprisingly without the crowd, I was able to finish well ahead of schedule. I guess I should have time for a really quick meal at Restaurant Petrus then!
As soon as I was seated, I was offered a variety of bread from the good guys here.
Time to enjoy a nice brioche while I waited for my starter to arrive.
A warm cheese gougère to start the meal as always. I was starving at this point so I just finished it with one single bite. The truffled cheese filling was very creamy and very very nice.
Hokkaido scallop, cannelloni, avocado, wasabi – I was trying to find out what made up this "cheung fun" (腸粉) apart from the small pieces of raw Hokkaido scallop in the middle. OK, it's a cannelloni.
I thought the texture was really reminiscing of a Chinese cheung fun but with a little bit of a crunch (what I thought came from some diced root vegetables) in the middle. The dish was finished off brilliantly with a touch of fragrant coriander oil and to stay with the green theme, a scoop of avocado purée was served on the side with some extra heat from wasabi.
This was seriously good.
Boston lobster, pithivier, sucrine salad, yellow wine jus – My main dish was beautifully cooked lobster pithivier that my server described as a "lobster wellington".
The pithivier was stuffed with a lobster tail in the middle, surrounded by a layer of delicate lobster mousse and some cabbage. Very lovely combination of flavors and textures there from the lobster tail and mousse. As instructed, I tried to get as much yellow wine sauce (or is that red wine?) on the pithivier as possible so that the mouth feel won't be too dry.
Served alongside the pithivier was a beautifully decorated salad of sucrine lettuce topped with medallions of lobster claw, fennel and fennel flowers. A perfect side dish to offset the richness of the pithivier.
Chamomile, honey, almond, ice-cream – Dessert was a memorable one too.
The chamomile ice-cream was matched with honey espuma and caramelized almonds. It tasted almost like Chinese-style chrysanthemum tea (菊花茶) with the symphony of flavors, textures and temperatures all in one bite. Very refreshing and exactly what the doctor ordered following a heavy meal.
Freshly baked madeleine and chocolate tartlet were next.
An incredibly enjoyable lunch completed within an hour. That's amazing work by the kitchen. I wish I had time for a quick cup of tea but it was time to head back to my home office to work.
Food Rating: 7.7/10
Price: $$$$Address: 56/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong
Closest Metro Station: Admiralty
Tel: +852 2820-8590
Website: Link
Opening Hours: 12:00pm - 3:00pm, 6:30pm - 11:00pm daily
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