After getting freshened up at my hotel, I took the MTR to Central and headed upstairs through the mall to the Robuchon level.
Right up the escalators into the beautiful signature Robuchon style restaurant.
The friendly host welcomed and escorted me to my seat at the bar.
I had what has to be the best seat in the house with a perfect view of the plancha!
The typical manicured place setting.
After my wonderful visit the last time, I went for the Menu Decouverte which this time featured the best of Joel Robuchon as a tribute to the chef.
The wine list with some great selections.
The bread basket to start, again I had to limit myself and this time planned to take them home for Thanksgiving.
I started with a glass of the Charles Heidsieck Blanc de Blancs. It had a great green apple nose, delicate body with lemon curd, citrus, slight toast and nice acidity to make this the perfect wine to kick the meal off.
The amuse was brought out, it was a cracker with Comte cheese and freshly shaven Alba truffles. It was incredibly savory and a wonderful way to awake the palate.
That was followed up with a nice finger towel.
Then the first dish presented with a lid.
To kick things off, the caviar under lobster gelee. It was incredibly flavorful, high quality caviar that provided perfect pops of salinity, yet not being fishy.
The staff brought by one of the freshly flown in Alba truffles, it looked and smelled amazing!
For the next part of the meal, I went with the 2009 Dominique Laurent Latricieres-Chamertin. It was stunning, as someone new to Burgundy and typically not a pinot fan, this has me wanting to learn way more and explore the region quicker than I had planned. The nose was of truffles and earth with some red fruit. The body was medium and delicate with raspberries, truffles, soy sauce, citrus peel, some acidity and delicate tannins to tie it together. Stunning!
Next up was the uni cream/panna cotta with fresh uni and fennel cream/foam on top. It was the freshest and sweetest uni I've had to date and the fennel went amazingly well with the uni.
Absolutely stunning!
Next up was a play on risotto, with the risotto being in cake form, a perfect soft boiled egg on top, parmesan, lemon sauce on the bottom and freshly shaven Alba truffles.
It was amazing and the combo of the lemon helped keep the flavors alive and balanced. Amazing!
Next up were my favorites, the ravioli with the most perfect shrimp inside, then a foie gras sauce and black truffles. The lightly poached cabbage went perfectly with it and it was as good as ever.
Time for a heavier wine and I debated between going with the Musar or the Montrose, but amazingly, this time the Montrose was more open and I went with that. It's nose was full of mushrooms, barnyard and dark fruits. The full body still has time to age, but is coming into its drinking window. It was full of blackberries, boysenberries, raspberries, some gruyere cheese notes and fine, but strong tannins combined with some acidity to make it fresh. Lots of life ahead for this wine.
Next up the sea bass was perfectly prepared. It was fresh, seared perfectly and the sauce was fascinating being a combo of grape and jus. There was some lemon sauce around the edge and the combo was fantastic.
What a perfect piece of fish.
I asked for a little time before the quail to let things settle and enjoy the Montrose. Then when it was time to get cooking again, I had a perfect view of the quail preparation.
So meticulous and so many steps.
Then Chef had come by to say hi and loved how much of a fan I was of the restaurant. He suggested I get the truffles with the mashed potato and quail, who am I to say no? Truffles on top of the most perfect pomme puree.
Look how stunning!
Perfectly glazed quail, with the breast stuffed with foie gras. The jus so savory and perfect. One of my top dishes ever.
And the perfect pomme.
Before the sweets I took a break and checked out the drinks cart, amazing selection.
Then the intermezzo of raspberry and cream that was beautiful and excellent at doing its job.
Look at the details from the meringue raspberry petals up top to the cream below.
I decided it was a classic night and went with the 1977 Taylor's, it had a nose and tasted liek intensely roasted plum, dark Amarena cherries, hazelnuts and some acidity.
The main dessert was a fun tube of chocolate mousse within a chocolate shell. Underneath was a pistachio ice as a layer and more chocolate mousse underneath. What was whimsical was the gold looking "pebbles" you see surrounding the chocolate dome were like pop rocks adding some texture, sound and experience to make this a tasty and fun way to enjoy dessert.
Then the final parting sweets with the left being a chocolate sphere and raspberry puree/juice that you eat in one bite. Then the orange chocolate and biscuit.
The parting bag of my breads from earlier that I'd end up taking to Thanksgiving dinner for everyone to try.
Another stunningly magnificent meal. For my tastes, Robuchon nails it and the Hong Kong location is my favorite out of any I've been to date. Can't wait to come back!
Trip links:
- Seoul
- Shantou
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