[ Hong Kong ] The Tate Dining Room & Bar

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Autumn 2015 Sensualist Menu

There are many fine dining places in Hong Kong. This is one of the restaurant on the top my list. The menu changes every season. I’ve been wanting to go since summer but could never get a seat. But my dearest managed to book this place to celebrate our monthliversary (has been like 40 something months? lol). This…


restaurant is located near Centarl, in Hong Kong.

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The restaurant is a bit of a distance from the MTR Central station. But thanks to the mid-levels escalator. Otherwise all that walking up the hill or the steps with my heels would be a big killer. There are lots of restaurants and pubs/bar here. A lot of foreigners here.

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There’s not much you could choose from the menu because it’s a fine-dining menu. There are only 2 options: The less $ and the more $ one.

Trying out the cocktail here. The cocktail on the list is a fusion of the Japanese/Chinese and western cocktail.

The one I ordered was named after a Chinese classic literature.

紅樓夢   Chinese  Plum Infused Vodka / Sake / Ume Shu.

 

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There are not many seats in this restaurant.

The bread that was served to us after the first dish was a small cube of brioche. Pretty cute.

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The set comes in a course of many dishes. After the amuse-bouche, it’s a series of exquisit dishes.

” Hiramasa”

Marinated hiramasa / cauliflower puree and powder / almond ice / avocado cream / mustard seed / ponzu gelee.

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” The Sea”

Scallop espuma / taraba crab meat / yuzu gelee / marinated jelly fish / osetra schrencki caviar / rice paper.

 

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“Hokkigai Clam”
Root vegetable mille feuille / cauliflower black garlic espuma / fresh water clam sauce”

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“Amadai”
crispy amadai / sweet corn puree / cured salted egg yolk / tempura corn kernels / tomato confit.

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Because when we went it was already autumn so we had the autumn menu. The ingredients were mainly of the season. The display also has a very “autumn” feel to it.

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“Duck Foie Gras Chawanmushi”
jerusalem artichoke espuma / pan fried matsutake mushroom / chestnut

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“Blue Lobster”
blue lobster / kimchi cherry / shiso / beetroot lobster sauce / hazelnut / beetroot puree.

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” Rose Bresse Pigeon”

slow cooked breast of pigeon / filo pastry wrapped fermented mustard green thigh of pigeon / celery root puree / baby artichoke / pigeon jus.

“Kagoshima Beef Tenderloin”kinome sichuan peppercorn paste / onion puree / green asparagus / green pepper / beef jus.

 

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” Caramel”

Grill pineapple banana sorbet / salty caramel mousse / pumpkin brunoise / dark chocolate / spice cookie.

“Pollen & Stigma”

Black currant pate de fruit / lavender mousse / saffron ice cream / berry powder / dacquoise / yogurt meringue.

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“Zen  Garden” mignardises. All edible. The sand is sugar.

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The Tate Dining Room & Bar

A: 59 Elgin Street, Central, Hong Kong.  (MTR Central 中環)

W: http://www.tate.com.hk//embedr.flickr.com/assets/client-code.js

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