Originally Posted by
vh_bu98
I will be in Hong Kong and would like to try a 3 star Michelin. Initially, I thought about Chinese cuisine since how often do you come across a 3 star one, but going through the photos and the reviews has left my unsure if it's worth it. Has anyone have any experience with Bo Innovation, Lung King Heen, or Tang Court?
I've had 1 and 2 star Michelin European cuisine before so note sure if 8½ Otto e Mezzo BOMBANA and L'Atelier de Joël Robuchon would be so different.
I was not terribly impressed with Lung King Heen or Bo Innovation. The former was overpriced for it was (not very inventive and you can get dishes of similar quality for a lot less), and Bo Innovation's flavours just didn't do it for me - the molecular gastronomy aspect for Chinese dishes didn't produce the "wow" flavours I was expecting.
I have always been a huge fan of L'Atelier de Joel Robuchon in HK, especially for their lunch menu which is probably one of the best value 3-star restaurants in the world.
Originally Posted by
PsiFighter37
I saw Mizutani got downgraded as well - was a bit surprised. Excellent sushi all around there (although I think Jiro is ever so slightly better)
I had a mixed experience at Mizutani about two weeks ago. I got a reservation for lunch, and ended up opting for the tsumami/sushi option (30,000 JPY as opposed to 20,000 JPY for sushi-only.)
I think Mizutani has a very good grasp on nigiri - I prefer his more subtly flavoured rice and the texture/temperature/consistency is absolutely spot on. The standard cuts were done extremely well, in particular the kohada, ika, o-toro, mirugai, tairagai were all exceptional.
The issue I took with Mizutani on this visit was that the kurumaebi and anago were all prepared beforehand - which strikes me as really odd for a sushi restaurant of this calibre. Many other places in this tier prepare both just before it is served - and I felt the quality of both just wasn't up to standard because of the pre-preparation, though they were acceptable.
Finally, I also felt that the extra 10,000 JPY for the tsumami course was a bit ridiculous. There were only three servings - hirame, bonito and awabi. Again, the bonito was prepared beforehand, and there wasn't much to elevate the fish from a typical sashimi cut. The awabi was good, but Yoshitake takes it to another level (the liver sauce accompanying the awabi is out of this world good, but Mizutani simply just served it up by itself and it was dry.)
At 30,000 JPY out the door, I was a bit disappointed in the overall experience. It wasn't that Mizutani wasn't good, but at that price point I expect absolute perfection and a few things just seemed "off" in a sushi-ya of that tier. I think back to my experience at Yoshitake about a year ago - much friendlier service, more tsumami courses with immaculate presentation and flavours, and nigiri that was nearly as good, at 23,000 JPY.