Saturday, December 12, 2015
Celebrate at Tate Dining Room
The first few courses were light and all well-designed, both in terms of presentations and the combination of flavors. The first course was a beautiful dish of hiramasa (yellow amberjack), a fish commonly served as sashimi or sushi, which was cured with tomato for this version. Underneath the few pieces of the fish were some light cauliflower espuma, and on top, a thin, round gelee sheet made with ponzu sauce, with avocado cream, mustard seed and almond powder on the side. Overall the dish was well-balanced, and I particularly liked that touch of pickled mustard seed giving a hint of racy acidity accent to the overall smooth flavor.
Overall I thought Chef Vicky's cooking was spot-on and the menu was well-planned with a coherent and aesthetic style. Not a lot of fancy, extravagant ingredients were utilized but she made the best use of what she got to deliver a delightful meal loaded with surprises. We enjoyed our evening and can totally see ourselves returning for more.
More photos on my Flickr album: https://www.flickr.com/photos/g4gary/albums/72157661841178292
When? December 4 2015
Where? Tate Dining Room & Bar, 59 Elgin Street, Central, Hong Kong
Menu Highlights? "The Sea" - Scallop espuma, taraba crab meat, yuzu gelee, marinated jelly fish, ostera schrencki caviar, rice paper
Champagne Nomine Renard Brut NV
2013 Domaine Long-Depaquit Premier Cru Les Vaillons
2012 Weingut Knoll, Gruner Veltliner Federspiel, Wachau Austria
2008 Domaine Didier Fornerol, Cotes de Nuits-Villages
2013 La Spinetta Biancospino Moscato d'Asti