There were no excuse for waiting this long actually - when I said "far far west" it only meant a quick 30 minute MTR ride to the other side on the blue line plus a 10 minute walk from the station, before we stood in front of the restaurant, located discreetly in a side alley up in the rejuvenated Sai Ying Pun district, guided by the graffiti sign on the main street leading us to the entrance. And all my friends who came and tried just loved the place and the food and couldn't stop talking about it.
At the bottom of the menu there's also a "Feed Me" option, basically an omakase menu with a number of surprise dishes brought to us for whole table sharing based on chef's selection, which was something we went for at the end at the recommendation of David, whom we happened to run into inside the restaurant.
Many have commented that the rice with marinated raw crab and sea urchin roe is one of the signature dishes of the restaurant. The flavor was not as intense as what I have expected, but tasty in a subtle kind of way, combining the hearty Japanese pearl rice with the umami flavors from the raw crab meat (served in the original shell) and sea urchin roes only slightly warmed by the steam of the cooked rice as they were spooned in and mixed. I personally was more intrigued by the combination of thinly sliced squid, bits of pomelo, lardo, chilies and topped with squid floss, for the complex flavor profiles and textures with the spicy kick.
We almost heaved a sigh of relief when our final savory dish arrived – we felt like our stomach was about to burst after countless courses. The fillets from locally-caught mullet were perfectly pan-fried with the crispy skin. The texture of the meat was firm and reminded me of those used for Cantonese salt-cured fish, and the side dish of charred Shanghainese cabbage and pickled cabbage was tasty too with a hint of sweetness. Two light desserts were served at the end – I particularly liked the "vegetal" dessert with pumpkin icecream, persimmons and candied melon. It’s not very sweet and I think it’s the surprise factor (with such combination) that impressed me most, offering something different than the usual ones.
Better late than never. We were glad that we made it here, and for a great time catching up with friends living in this side of town while being well-fed with delightful dishes. But we definitely need a "make-up lesson" at Fish School soon to cover the dishes that we haven't tried this time.
When? March 12 2016
Where? Fish School, 100 Third Street, Sai Ying Pun, Hong Kong
Menu Highlights? Popcorn Mantis Shrimp with Salted Egg Yolk, Monkfish Liver and Foie Gras Presse with Aged Tangerine Peel
Drinks? Broadbent Vinho Verde NV, Portugal
Web: www.fishschool.hk
Got Instagram? Please follow me on my IG at https://www.instagram.com/g4gary/
Where? Fish School, 100 Third Street, Sai Ying Pun, Hong Kong
Menu Highlights? Popcorn Mantis Shrimp with Salted Egg Yolk, Monkfish Liver and Foie Gras Presse with Aged Tangerine Peel
Drinks? Broadbent Vinho Verde NV, Portugal
Web: www.fishschool.hk
Got Instagram? Please follow me on my IG at https://www.instagram.com/g4gary/
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