Located in the heart of Central, atop the Yung Kee Building, this wine bar / restaurant has three floors, with the fifth floor serving as a wine bar, partnering with Wine Buff in having a miniature wine shop offering a nice range of wines, the sixth floor the restaurant with a nice ambiance, as well as the ninth floor with private dining rooms. Being the only customer in the restaurant on the night, we were greeted warmly by Gordon, the service manager, who introduced to us the menu and some background of the restaurant.
We chose the Set Menu ($688 each), comprising of four courses. After the Amuse Bouche, the first course we had chosen Classic Caesar Salad. A no-frill version with only the lettuce, croutons, bacon and Parmesan cheese, the flavors are decent but not particularly impressive. I always believe the essence of this salad is the sauce, but this one did not offer sufficiently the nice anchovy savory notes and the acidity from the capers.
The second course is a soup, with us going for Lobster Bisque with Cognac. Served in a coffee cup, the soup is rich and intense in flavors, with a nice amount of cognac added, giving a nice fragrance from the spirit. A nice soup indeed.
For the main course I had chosen Spanish Batalle Iberico Pork Tomahawk, served with apple gravy, shaved fennel and vegetables. The pork was grilled to medium-well, maintaining a nice juicy texture, seasoned nicely. There were many different vegetables on the side, and overall the dish was fairly good. My wife had opted for Grilled Live Boston Lobster, served with mashed potato, seasonal vegetable and clarified butter. Trying a small piece, I found the lobster very fresh and sweet in taste, definitely the better of the two main courses. And the portion is very generous with the whole lobster.
The dessert also got two choices, with me going for Crepe Suzatte. Prepared on tableside, the crepe was infused with nice Cointreau and Grand Marnier, then flamed to burn away the alcohol, leaving a great orange note. With the orange juice and peel adding sweetness and some bitterness, the overall flavors are wonderful and complex. My wife had the Mango Napolean Cake, with a crunchy puff pastry skin, and the sweet and flavorful mango pieces.
Service was very good, with Gordon striking a nice conversation with us, taking the effort to also show us the private rooms on the other floor. It is a pity to see there are so few customers here, with the decent food, good service, and very reasonably priced ($1,514 overall). I hope things could turn around quickly and business could be back to normal.
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