Wineshark Mystery Restaurant - Jean May

This small bistro is located on Gresson Street in Wanchai, helmed by the talented Chef Tiff Lo, who had quit her job in an investment bank to go to London and studied at Le Cordon Bleu, to live her dream of opening her own restaurant. After returning to HK to help open LPM, in 2020 she finally lived her dream and started Jean May, during COVID.

The soft green façade attracts our attention from a distance, and the restaurant is packed even in the early evening, testimony to its popularity. It has a neat and comfortable ambience, with some photos on the walls showing glimpses of Chef Tiff’s favorites, including her grandmother, in which the restaurant is named after. 

To pair with the food, I have a bottle of Clos des Centenaires Roussanne 2019 ($680). It is from a small winery in Nimes, focusing on organic practices. This Roussanne has nice floral notes, plenty of citrus, plus also minerality and some toasty aromas in good balance. A full-bodied white, it is a versatile wine to match food.

The first we have is Chicken Liver Parfait ($108). Incredibly smooth, the liver parfait is creamy and flavorful. On the side there are some red onion compotes to provide acidity to balance the richness of the spread, with some very crispy banquette toasts on the side to go with. A wonderful snack to begin with.

The second we have is Sea Bream Crudo ($218). The raw sea bream is cut to thin slices and served with an appetizing citrus dressing. The briny and minerality of the oyster cream adds umami and flavors, with the chive oil supplementing with a pleasant fragrance to enhance the overall dining experience.  

The third we have is Pink Prawn Crudo. After removing the shell of the prawns, they are dressed with an appealing bisque vinaigrette. The savory flavors of the vinaigrette are good match with the umami of the prawns, with also some avocado puree for a touch of richness, finishes with also come chive oil for fragrance.

The fourth and last appetizer is Steak Tartare ($208). A classic French dish, the high-quality raw beef has been finely chopped, mixed with onion and capers, together with some dressing, black pepper, and a raw egg yolk in the middle, to make a mouth-watering patty. With some crispy banquette toast to go with, it is another must-have.

For the main course, we have two items. Duck a l’orange ($378) is the signature of the restaurant, with the duck breast pan-seared perfectly, having crisp caramelized surface while keeping the flesh moist and pink, juicy and tender. On the side is the rich bitter orange sauce and a creamy puree. Really delicious. 

The other one features Venison ($458). The lean deer meat is flavorful, not having any strong musky note, impeccably cooked to medium rare with great tenderness. On the side are some Jerusalem artichoke made to a puree, together with some grilled beetroot, deep-fried kale, and a delicious jus. I like it even more than the duck. 

To go with the main courses, we also have the side dish of Hand-cut pommes frites ($88). The potato frites are freshly deep-fried on order, steaming out with a crisp surface and soft inside, wonderful in texture. Seasoned with salt, there are also ketchup provided on the side, and I was tempted to order an extra one because it was so good.

For dessert, we have two Honey Madeleine ($28 per piece). Freshly baked, the traditional French small cake has a nice spongy texture, with a nice honey taste but not too sweet, and goes perfect with a cup of coffee. If available, I would buy them separately and have them for afternoon tea. 

While I am typically not a big fan of bread pudding, the Cranberry & Orange Bread Pudding ($118) changes my perspective. With the addition of dried fruit to enhance the aromas and flavors, the pudding has a wonderful texture, having a good bite from the bread. It is also less sweet than the date pudding for those who want less sugar.

The final one we have is Sticky Date Pudding ($128). This is the most indulgent of the two puddings, with a higher sweetness level. But it is not just sweet, the pudding has rich date flavors. There is also a clotted cream on top to help balance the overall experience. Probably will be too much for an individual, it is best for sharing. 

Service is good, with the staff friendly and eager to help, and I am so happy that Chef Tiff comes to our table and chats with us. The bill on the night is $2,607 and considering the overall food quality, dining experience and ambience I would rate this restaurant an Excellent 78 points. Worth returning.