In a perfect world, we should have already celebrated Jelloman's birthday by now. But the poor thing had a really busy week last week so we ended up postponing our celebration dinner to the weekend after. To make sure that we have a place to celebrate, I've already made plans a couple of months ago with a booking at Lobster Bar and Grill at Island Shangrila. Everything was all set to go.
I thought they had a very nice selection of bread here to start off the meal with. Perhaps better than Petrus. The presentation wasn't the best but I couldn't stop eating them, especially the crispy ones on the right.
Oyster – We didn't waste any time going through the food menu. Instead, we dived straight into the tasting menu which got us off to a fast start thanks to this very first course, poached oyster.
They went with a pretty safe bet here going with beurre blanc and caviar on top, and not surprisingly, they melded well with the briny flavors of the poached oyster.
Scallop tartare – Less successful was the marinated raw scallop served with dashi jelly, green apple, chili, garlic cucumber and shiso.
The dashi jelly (like a soy sauce jelly) and shiso were both very overpowering so we didn't really get to enjoy the sweetness of the scallops. The hint of lime and chili were kind of there but not having much effect on the dish at all.
All this happening while little nugget was enjoying his lobster bisque.
Lobster vol au vent – They did a great job trying to stuff the poached lobster, roasted sweetbreads, morel mushrooms, artichoke, baby carrots, tomato and pickled shallot, all inside that puff pastry.
You really can't go wrong with seafood and sauce Nantua, a Béchamel-based creamy seafood sauce together.
Lobster Thermidor – My food buddy, Agent-I had this when we were here last year and she distinctly told me that this dish was very very filling. Tonight, I decided to accept this challenge!
This was done with Lobster Bar's secret recipe of cheesy and creamy Mornay sauce, also featuring a whole Boston lobster baked with ratte potatoes, button mushrooms and pickled shallots in an ion stew pot.
I have to admit, it was pretty heavy but I thought the thick Mornay sauce really meshed well with all the ingredients so I will give it a slight edge over the Lobster vol au vent (also, I am not a fan of a thick savory puff pastry).
Baked Alaska – I was hoping we could get ourselves some sticky toffee pudding for dessert but it was Baked Alaska that was included in the set.
Of course, they had to make it a little more dramatic by pouring alcohol on top for the flambé finish. Little nugget seems to like it a lot!
It's been a long time since I last had a Baked Alaska.
Everyone has a slightly different version of Baked Alaska. This one had lemon, honey, smoked almonds, sponge cake and of course meringue which was lightly toasted after the torch. Okay, I'm not really a fan.
Petite four was a mix of East and West. Chinese mooncake (a little surprised to see it here!) and citrus jelly.
Food Rating: 6.5/10
Price: $$$$
Address: 6/F, Island Shangri-La Hong Kong, Two Pacific Place, 88 Queensway, Admiralty, Hong Kong
Closest Metro Station: Admiralty
Tel: +852 2820-8560
Opening Hours: 12:00pm - 2:30pm, 6:30pm - 11:00pm daily
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