Wineshark HK Restaurant Review - Cuisine Cuisine 國金軒

This high-end Cantonese restaurant has two branches, one in The Mira Hong Kong and one in IFC. Having visited a few years back with good memories on the quality of its food, on this Wednesday evening, we return again to TST, to explore whether they continue to keep up its quality and any new experience in offer.

The main dining area is spacious, neatly decorated with an upscale and contemporary design, featuring emerald colour in the chairs and carpet, with dark mahogany walls and the smart use of mirrors to increase the feeling of a high ceiling. We are seated at a circular banquette table on the side.

Instead of the set menu, we decide to go for a la carte, starting with Honey-glazed Barbecued Pork 蜜餞本地黑豚叉燒 ($178 half portion). Specially requested for leaner cut, the BBQ pork does not have much fat but is still juicy and tender. Roasted with a nice char on the edges, glistering on the surface from the honey, the meat is marinated well with a deep flavour. Quite nice.

Then we have for each of us a Deep-fried Crab Claw, Scallop, Minced Shrimp, Pear 梨香百花松葉蟹鉗 ($276 for two). The price should already give a hint that the crab claw is small, but the minced shrimp is at least tasty, with good bouncy texture. There are some scallops mixed with the shrimp meat to add a bit more sweetness, paired with a sweet and sour sauce, with a slice of pear at the bottom. Decent only.

Another appetizer we order is Pan-fried Frog Legs, Premium Light Soy Sauce 本地頭抽煎田雞腿 ($198). The frog legs are quite big and very meaty, pan-fried beautifully to golden brown colour, very good in taste. I cannot stop eating and even want to order another one because of how good it is. Definitely my favourite dish in the evening.

Then we have soups, with each of us ordering our own choice. My wife has picked Double-boiled Pork Lung Soup, Fish Maw, Snow Lotus Seed, Fresh Almond Cream 鮮杏汁花膠雪蓮子燉白肺湯 ($328). Having a very rich almond note, the soup is thick from the fish maw and very delicious, with the pork lung cleaned thoroughly and without any weird taste. The better of the two soups.

My choice is Hot and Sour Soup, Matsuba Crab Meat, Mushroom, Egg White 松葉蟹玉子酸辣羹 ($248). The chef has made a special touch in putting some egg white to the soup, making it smoother on the palate. The soup is certainly spicy, making me sweat profusely. The taste is quite nice but perhaps will not be suitable unless you are a big spicy fan.

The main course is Sauteed Spotted Garoupa Fillet, Morel Mushroom, Dried Flounder Fish, Honey-glazed Yunnan Ham 甫魚蜜餞雲腿羊肚菌炒東星斑球 ($568). On one side of the dish are some sliced Chinese ham that has a good balance of sweet and saltiness, steamed well so that they are not hard and easy to chew. The garoupa fillet is nicely sauteed, tender and moist, with some morel mushroom and asparagus. The dried flounder adds umami and also bridges the flavours of the ham and fish. A creative combination with good effect. Very nice.

For dessert, I have Chilled Mango Pudding, Champagne Gelee, Pomelo, Sago, Coconut Juice 香檳啫喱芒果布甸配椰汁柚子西米露 ($108). A fancy presentation, the pudding is placed on a glass bowl with dried ice, with mist continually seeping out in a surreal manner. Each of the component is nice, and the combination of the different texture of pudding, jelly and sago being the highlight.

My wife has the more traditional dessert of Sweetened Almond Cream, Egg White, Sesame Dumpling 生磨蛋白杏仁茶湯丸 ($78). A good serving of rich almond cream, not too sweet, with the dumpling chewy and delicious. Another good dessert.

The service is decent, with the staff attentive and courteous, and I appreciate they remind us about a credit card discount so that we can enjoy a 15% off, with the bill on the night being $1,949 which is reasonable. A good spot to enjoy some nice Chinese food in a comfortable setting, and they still deliver to my memory of good quality, with some innovative dishes as well.