There's a homey feel to the compact dining area which can comfortably seat 20 or so at one of the three long, communal tables with the same rustic-style decor as the good old M at the Fringe, which once upon a time was housed under the same roof just one level down.
The dinner began with a brief speech by Chef Ryan, who walked us through his thought process in creating some of the dishes to be presented tonight. As the name "The Aroma Project" has suggested, each of the courses highlighted the different aromas presented, whether that be coming from edible flowers, citrus fruits, herbs, or smoke. Given his background as an artist/sculptor/potter as well as someone who loves to cook, he made good use of his artistic skills by integrating some of those elements into his dishes. For example, a few courses were presented in a special ceramic dish that he made himself, which was both pretty to look at and practical.
When? December 11 2015
Where? Red Door Dining Lab, 2/F The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Menu Highlights? White chocolate & wattle seed mousse with jasmine milk tea honeycomb and hibiscus flower
2013 Domaine Marc Bredif Muscadet Sevre et Maine Sur Lie, Loire Valley
2013 Maison Pierre Sparr Riesling Reserve, AOC Alsace
2013 Clos des Fous Subsollum Pinot Noir, Chile
2013 Tutto Farnea Birbo, Veneto, Italy
Torres Floralis Moscatel Oro NV, Penedes, Spain