This Michelin 1-star restaurant is located at 29/F iSquare in TST. Taking the elevator the first sight greeting us was the large photo of the 'King of Abalone', Master Chef Yeung Koon Yat. The staff quickly measured our temperature (the latest government mandate), before showing us to a table on the window side.
As the name of the restaurant indicated, there is a gorgeous harbour view so it is ideal to reserve a table on the window side. Today it was rather misty but still we could see the nice backdrop of the HK Island accompanying our dinner. The decor of the restaurant is contemporary and giving diners a sense of luxury comfort.
We decided to order the Lobster and Mini Buddha Set Menu ($1,288 each). The first course was Barbecued Pork accompanied with Marinated Pork with Zhejiang Vinegar. The BBQ pork was juicy and tender, roasted nicely with some charred edges. On the other hand the marinated pork was more mediocre.
The second course was Sauteed Sliced Lobster and Water Chestnut with Black Bean Sauce. The plating was very nice, with a lobster head and tail shell decorating, and the food served inside a steam cage on top of a lotus leaf. Very tasty, the lobster was fresh and flavorful, with the water chestnut sweet and crunchy. The black bean sauce was savory, and supplemented by the green and red bell pepper to also give a colorful feast. This was my favorite dish on the night.
The third course was Mini Buddha Jumps Over The Wall. Each person was served a mini set, which got about three bowls of soup which it was truly filling. There were plenty of premium ingredients inside, including a South African abalone, shark's fin, sea cucumber, fish maw, matsutake, conpoy and tendon. The supreme broth was clear and with a delicate taste.
The fourth course Australian Abalone ($542 supplement each) and Braised Goose Web with Garden Greens. Served on a claypot, the staff then put the abalone and goose web on the plate in front of us. The size of the abalone was large and braised nicely to great tenderness, but the flavors were not as great as other types, and I would recommend going for South African or Japanese abalone even though the price is higher. The goose web, to me, was in fact more delicious.
The fifth course was Baked Fish Fillet with Mozzarella Cheese and Seasonal Vegetables. After showing us the dish, the staff then distribute a piece of fish fillet and a piece of broccoli for us. The fish was seasoned nicely, and the pairing with mozzarella was a good match with the cheese not overpowering the flavors. The portion for this however was a bit too small, giving a rather frugal appearance and sensation.
Coming to the end of the course, Fried Rice with Conpoy, Chinese Kale, Spring Onions and Egg White was next. The fried rice was very good, with each individual rice grain distinct, and there were plenty of ingredients. By adding the chili paste I found that it further brought forward the savory and spicy note which made the fried rice even better in taste.
For dessert, the Baked Sago Pudding with Lotus Seed Cream was something we used to eat quite often when young. This one was living to that old memory, with the pudding steaming hot, not overly sweet and caramelized on the surface. I would prefer there were a bit more lotus seed paste inside though. But nevertheless a satisfactory finale for the meal.
The Chinese Petits Fours included a coconut cream cake and cashew nut biscuit. Both also were good in taste, appropriate on sweetness and the contrast on the crunchy biscuit with the smooth soft cake was highly complementary.
The overall experience was quite good, with the staff attentive and friendly, though lacking a bit of interaction but given the current epidemic situation it was probably good for the staff to stay away at a distance and avoid too much conversations with the diners.
The bill was $2,862 after a 30% discount, which was quite a nice bargain considering the menu, even though it was not exceptional in quality and taste.
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