Hong Kong Fine Dining
Apr 23, 2015, 7:24 am
#61
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I completely forgot to take pictures. I was just about within their dress policy and feeling terribly self conscious (not to mention being awkward with my chopsticks towards the end of the meal - my right hand hurts 
). I thought it was lovely. I had a beautifully presented dish of baby suckling pork, for starters (four sets of two small pieces, each coverd with a square of pork crackling), a course of fish, and then wok fried Wagyu. It was all very tasty, and the wait staff and management all very accommodating.
That said, reading comments up the thread, I'm probably not qualified to tell FlyerTalk user JohnRain where and what to eat (and the same goes for a few of you here
).
Edit: Oh, and I thought this place friendly to the lone diner.
). I thought it was lovely. I had a beautifully presented dish of baby suckling pork, for starters (four sets of two small pieces, each coverd with a square of pork crackling), a course of fish, and then wok fried Wagyu. It was all very tasty, and the wait staff and management all very accommodating. That said, reading comments up the thread, I'm probably not qualified to tell FlyerTalk user JohnRain where and what to eat (and the same goes for a few of you here
).Edit: Oh, and I thought this place friendly to the lone diner.
Apr 27, 2015, 7:32 am
#62
Join Date: Dec 2008
Location: SYD, Australia
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I ate at The Principal in Wan Chai the other night. Holds 2 Michelin stars.
Really very good. Had the degustation. First three courses weren't particularly flash but the menu built really well.
Highlights were abalone with pork stew and garlic and parsley crumb and the lamb with chimichurri and parsnip puree. Dessert pushed it right to the edge in terms of almost being too sweet - there were 2 dessert courses. Just skated on the edge of being too sweet but it wasn't. High risk dining but well worth it.
Not particularly expensive for a degustation actually (just under $HKD1200).
Probably the only issue was there wasn't much time between courses. I suppose when there's 9 you can't linger too long.
Definitely worth 1. Is it worth 2? I'm still debating that issue in my head.
Really very good. Had the degustation. First three courses weren't particularly flash but the menu built really well.
Highlights were abalone with pork stew and garlic and parsley crumb and the lamb with chimichurri and parsnip puree. Dessert pushed it right to the edge in terms of almost being too sweet - there were 2 dessert courses. Just skated on the edge of being too sweet but it wasn't. High risk dining but well worth it.
Not particularly expensive for a degustation actually (just under $HKD1200).
Probably the only issue was there wasn't much time between courses. I suppose when there's 9 you can't linger too long.
Definitely worth 1. Is it worth 2? I'm still debating that issue in my head.
Apr 27, 2015, 7:37 am
#63
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While I'm pretty adept with chopsticks, I don't think there's anything wrong with a westerner using a fork instead of the sticks. You are there to enjoy the meal, not get a sore hand and I'm sure the restaurant would agree.
Apr 27, 2015, 7:53 am
#64
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Join Date: Jun 2009
Location: Geneva, Dubai, Paris
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I ate at The Principal in Wan Chai the other night. Holds 2 Michelin stars.
Really very good. Had the degustation. First three courses weren't particularly flash but the menu built really well.
Highlights were abalone with pork stew and garlic and parsley crumb and the lamb with chimichurri and parsnip puree. Dessert pushed it right to the edge in terms of almost being too sweet - there were 2 dessert courses. Just skated on the edge of being too sweet but it wasn't. High risk dining but well worth it.
Not particularly expensive for a degustation actually (just under $HKD1200).
Probably the only issue was there wasn't much time between courses. I suppose when there's 9 you can't linger too long.
Definitely worth 1. Is it worth 2? I'm still debating that issue in my head.
Really very good. Had the degustation. First three courses weren't particularly flash but the menu built really well.
Highlights were abalone with pork stew and garlic and parsley crumb and the lamb with chimichurri and parsnip puree. Dessert pushed it right to the edge in terms of almost being too sweet - there were 2 dessert courses. Just skated on the edge of being too sweet but it wasn't. High risk dining but well worth it.
Not particularly expensive for a degustation actually (just under $HKD1200).
Probably the only issue was there wasn't much time between courses. I suppose when there's 9 you can't linger too long.
Definitely worth 1. Is it worth 2? I'm still debating that issue in my head.
Apr 27, 2015, 8:00 am
#65
Join Date: Feb 2011
Posts: 5,797
Interesting feedback JClasstraveller, I'll try it on my next visit. Just under $HKD1200 is a fair price for a 9 course dinner at a 2 star place. On a side note, am I the only one that doesn't "get" abalone? I had some at Lung King Heen (tasting menu), but I'm totally indifferent about it. Some of the Abalone dishes were also crazy expensive (>$HKD4000)...
Apr 27, 2015, 8:08 am
#66
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I completely forgot to take pictures. I was just about within their dress policy and feeling terribly self conscious (not to mention being awkward with my chopsticks towards the end of the meal - my right hand hurts ). I thought it was lovely. I had a beautifully presented dish of baby suckling pork, for starters (four sets of two small pieces, each coverd with a square of pork crackling), a course of fish, and then wok fried Wagyu. It was all very tasty, and the wait staff and management all very accommodating.
That said, reading comments up the thread, I'm probably not qualified to tell FlyerTalk user JohnRain where and what to eat (and the same goes for a few of you here).
Edit: Oh, and I thought this place friendly to the lone diner.
). I thought it was lovely. I had a beautifully presented dish of baby suckling pork, for starters (four sets of two small pieces, each coverd with a square of pork crackling), a course of fish, and then wok fried Wagyu. It was all very tasty, and the wait staff and management all very accommodating. That said, reading comments up the thread, I'm probably not qualified to tell FlyerTalk user JohnRain where and what to eat (and the same goes for a few of you here
).Edit: Oh, and I thought this place friendly to the lone diner.
Apr 28, 2015, 5:54 am
#67
Join Date: Dec 2008
Location: SYD, Australia
Programs: VA Silver, QF FF, Priority Club
Posts: 922
You don't have to eat abalone at Lung King Heen et al. Just go to Sai Kung and it's a lot more affordable.
It is a very difficult thing to cook and because of its delicate flavour, it's easy to overpower it and hence lose the point of it.
Pork fat works wonderfully and adds a nice saltiness to it.
Served simply with ginger shallot and soy also works.
I think Ming Court is underrated by Michelin inspectors. I'm a big fan (eaten there 4 times...).
I last went to Spoon 6.5 years ago but the beef cheeks I had there was revelatory and the chestnut bouillon with scampi - wow.
L'Atelier de Joel Robuchon owns the title of best dish I've ever eaten in HK. Langoustine (scampi) ravioli with truffle and foie gras sauce.
It is a very difficult thing to cook and because of its delicate flavour, it's easy to overpower it and hence lose the point of it.
Pork fat works wonderfully and adds a nice saltiness to it.
Served simply with ginger shallot and soy also works.
I think Ming Court is underrated by Michelin inspectors. I'm a big fan (eaten there 4 times...).
I last went to Spoon 6.5 years ago but the beef cheeks I had there was revelatory and the chestnut bouillon with scampi - wow.
L'Atelier de Joel Robuchon owns the title of best dish I've ever eaten in HK. Langoustine (scampi) ravioli with truffle and foie gras sauce.
Apr 28, 2015, 6:54 am
#68
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Join Date: Jun 2009
Location: Geneva, Dubai, Paris
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You don't have to eat abalone at Lung King Heen et al. Just go to Sai Kung and it's a lot more affordable.
It is a very difficult thing to cook and because of its delicate flavour, it's easy to overpower it and hence lose the point of it.
Pork fat works wonderfully and adds a nice saltiness to it.
Served simply with ginger shallot and soy also works.
I think Ming Court is underrated by Michelin inspectors. I'm a big fan (eaten there 4 times...).
I last went to Spoon 6.5 years ago but the beef cheeks I had there was revelatory and the chestnut bouillon with scampi - wow.
L'Atelier de Joel Robuchon owns the title of best dish I've ever eaten in HK. Langoustine (scampi) ravioli with truffle and foie gras sauce.
It is a very difficult thing to cook and because of its delicate flavour, it's easy to overpower it and hence lose the point of it.
Pork fat works wonderfully and adds a nice saltiness to it.
Served simply with ginger shallot and soy also works.
I think Ming Court is underrated by Michelin inspectors. I'm a big fan (eaten there 4 times...).
I last went to Spoon 6.5 years ago but the beef cheeks I had there was revelatory and the chestnut bouillon with scampi - wow.
L'Atelier de Joel Robuchon owns the title of best dish I've ever eaten in HK. Langoustine (scampi) ravioli with truffle and foie gras sauce.
Apr 28, 2015, 7:22 am
#69
Join Date: Oct 2007
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Apr 29, 2015, 4:22 am
#70
Join Date: Dec 2008
Location: SYD, Australia
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Thanks for your suggestions, JClasstraveller. I didn't enjoy the abalone at Lung King Heen, not because it wasn't well prepared, it's just that I don't particularly like the texture of this thing. (I would never have ordered it if it wouldn't have been part of the tasting menu). Ming Court sounds good, added to my list. As for Ducasse & Robuchon, I prefer to eat there when I'm in Europe. I'm sure their HK places are good, but I'm eating french food most of the year anyway.
You're missing out if you don't go to those places.
French in Europe is tres traditionelle. French elsewhere in the world generally gives you a slight twist, either through a local ingredient or particularly local way of doing things. I think your way of thinking will leave you the lesser for it but YMMV.
Apr 29, 2015, 4:36 am
#72
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A good restaurant somewhere is a good restaurant anywhere in my view.
You're missing out if you don't go to those places.
French in Europe is tres traditionelle. French elsewhere in the world generally gives you a slight twist, either through a local ingredient or particularly local way of doing things. I think your way of thinking will leave you the lesser for it but YMMV.
You're missing out if you don't go to those places.
French in Europe is tres traditionelle. French elsewhere in the world generally gives you a slight twist, either through a local ingredient or particularly local way of doing things. I think your way of thinking will leave you the lesser for it but YMMV.
Apr 29, 2015, 4:37 am
#73
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Join Date: Jun 2009
Location: Geneva, Dubai, Paris
Programs: Disillusioned Cent
Posts: 1,880
A good restaurant somewhere is a good restaurant anywhere in my view.
You're missing out if you don't go to those places.
French in Europe is tres traditionelle. French elsewhere in the world generally gives you a slight twist, either through a local ingredient or particularly local way of doing things. I think your way of thinking will leave you the lesser for it but YMMV.
You're missing out if you don't go to those places.
French in Europe is tres traditionelle. French elsewhere in the world generally gives you a slight twist, either through a local ingredient or particularly local way of doing things. I think your way of thinking will leave you the lesser for it but YMMV.
I don't think he is saying that there aren't good French restaurants in Hong Kong, but that he wants to eat food that is created or inspired from the place he is visiting. It's food tourism. I know Pierre at the MO Hong Kong is an excellent example of French dining and it's a go-to spot for a top business lunch IMHO. But I rather like the backstreet noodle shops in Kowloon for my own pleasure. And I like tacos in Ensenada, brats in Dusseldorf, deep dish pizza in Chicago, yakitori in Tokyo, porcupine in Douala, pho in Saigon, pasta in Rome, and whatever they are cooking on the street in Bangkok. That's all part of the enjoyment of travel.
Apr 30, 2015, 1:54 pm
#74
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May 20, 2015, 1:01 am
#75
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I don't think he is saying that there aren't good French restaurants in Hong Kong, but that he wants to eat food that is created or inspired from the place he is visiting. It's food tourism. I know Pierre at the MO Hong Kong is an excellent example of French dining and it's a go-to spot for a top business lunch IMHO. But I rather like the backstreet noodle shops in Kowloon for my own pleasure. And I like tacos in Ensenada, brats in Dusseldorf, deep dish pizza in Chicago, yakitori in Tokyo, porcupine in Douala, pho in Saigon, pasta in Rome, and whatever they are cooking on the street in Bangkok. That's all part of the enjoyment of travel.