Hong Kong - Amuse Bouche

Black and white themed decor throughout the restaurant

 Maguro Tuna and Sea Urchin Mille Feuille with Oscietra Caviar and Wasabi: I loved this dish. Layers of tuna and creamy uni complemented by a fiery wasabi sauce. The slight bitterness from the shisho flowers cut through the richness of the dish. And hey, who can say no to caviar?

Close up of the cross section (sorry it's out-of-focus!)

 Sautéed Sea Whelk, Scallops and Abalone with Black Truffle, Lily Bulbs, Jabugo Ham Reduction: This was a warm "salad" appetizer but the portion was good for a main course. All the seafood was cooked just right and tossed in a light savoury sauce. The mushrooms provided a beautiful umami element to the dish, while the lily bulbs were sweet and slightly crunchy. The combination of all the ingredients worked well together.

 Light Boston Lobster Bisque with Morel Mushrooms: This was bursting with umami, both from the lobster essence and the mushrooms. The morels also added a slight note of earthiness. You can't see in the picture but there was a lot of perfectly cooked lobster meat hiding in the bisque. Usually restaurants give you a couple of thumb size pieces (if you're lucky), but this time I had a whole claw and half a tail. The only downside to this dish was that it was a bit too salty for my taste.

Tuscan Artisanal Pasta with Black Truffle: This was my favourite dish. What separated this from other truffle pasta dishes was the consistency of the earthy and fragrant truffle sauce. The ratio of truffle to al-dente pasta was just right. The sauce blended perfectly into the pasta. It wasn't too creamy or watery, and coated the pasta evenly. The shaved truffle on top was icing on the cake!

 Roasted Cap of Rib Eye from US Brandt Beef Family Reserve with Asparagus, Parmesan, and Baked Bone Marrow on Toast: Ribeye cap is one of the most flavourful and tender cuts of beef you can get. This steak was exactly that - robust and juicy with a melt-in-your-mouth texture. I loved the charred bits too. The marrow was rich and buttery.

Sea salt and Black Lava salt: The black salt paired really well with steak. It added a nice hint of smokiness and brought out the beefy taste even more.

Crispy Granny Smith Apple Tart: Amuse Bouche's signature dessert - sweet caramelised apple on a crispy thin pastry, sprinkled with cinnamon sugar. Yum!

Verdict: We came here on a Wednesday and it was quiet. It was just our table of four and another table of six. I remember thinking to myself that I should probably lower my expectations, but the food turned out to be great! They really did a good job highlighting fresh ingredients. Every dish was delicious, save for the saltiness in the lobster bisque. Service was attentive. I would definitely come again!

I recommend: Tuscan Artisanal Pasta with Black Truffle, Roasted Cap of Rib Eye, Maguro Tuna and Sea Urchin Mille Feuille

Amuse Bouche
Address: 22/F, The Hennessy, 256 Hennessy Road, Wan Chai, Hong Kong
Phone: 2891-3666
Website: www.amusebouche.com.hk

Hong Kong - Manzo Italian Steak House

I had dinner with 3 of my classmates one weeknight, and I suggested we try Jamie's Italian. I told them it would probably be an hour wait only if we went at 6:30pm. I was so confident we could get a table if we went "early" that I didn't make any back-up reservations. We arrived at Midtown Plaza 2 in Causeway Bay at 6:25pm and there was already a queue (apparently people starting lining up at 5:30pm). And it wasn't even the queue for a table. It was the queue to get a ticket to queue for a table! We were told by the dude giving out tickets that it would probably be a 3 hour wait in total. I love Jamie but it seemed excessive to wait that long, especially since he wasn't even physically there. Guess I will go when the hype has died down a bit. We went up to three other restaurants in the same building but there were no more walk-in seats available anywhere. Defeated, we headed to Times Square. Fiona suggested Manzo. We arrived before 7 pm and were the first ones there. The decor was casual, with wood furniture and white walls. I had never eaten at Manzo before, so I did a quick search online and found that it is part of the Dining Concepts group (of Bistecca, Lupa, Bombay Dreams and the anticipated Bread Street by Gordon Ramsey). 

Cold Cut Platter ($198 for 3 kinds): We picked (L-R) Bresaola Air Cured Beef, Speck Smoked Proscuitto and Finocchiona Fennel Salami. My favourite was the salami, which had the perfect balance between fat and meat, and a delightful hint of fennel. The bresaola was a bit on the chewy side and the prosciutto lacked in pork flavour. The portion size was reasonable.

 

Grilled Thick Cut Bacon with Salsa Verde ($108): The bacon was sizzling hot when it arrived. The salsa verde (green sauce which includes parsley, garlic, vinegar, olive oil) was tangy and refreshing, which was nice against the fatty caramelised bacon. Interesting combination overall.

Spaghetti with Sauteed Shrimps and Green Peas ($188): I liked how the pasta was served in a cute pan. It made it easy to share the dish. The spaghetti was al dente and tossed in a lemon-garlic-butter sauce. The shrimps were sweet and the frisee kept the dish light and fresh with its bitter notes. We all enjoyed this dish.

Bucatini with Crab Meat, Spicy Tomato sauce and Basil ($198): This was not as good as the previous pasta. There was too much pasta and not enough sauce, therefore the dish was under-seasoned. The tomato sauce wasn't spicy, nor did I taste the crab meat. However, I liked how the basil brightened up the dish.

"Guanciale" Braised Beef Cheek in Red Wine with Stewed Vegetables ($228): I should've taken a better photo of the beef! It was so tender that you could eat it even if you had no teeth. The beef soaked up all the robust flavours of the red wine and vegetables. There were hints of rosemary and black peppercorn. The vegetables were soft and added sweetness to the dish.

Tiramisu Cake with Almond Gelato ($68): Hong Kong style tiramisu made without the strong coffee liquor (or maybe there was liquor but I didn't taste any) paired with almond gelato. The cake was alright, but could've been more moist. The gelato was creamy and rich, but I didn’t think it paired well with the tiramisu. Lemon Meringue with Honey Gelato ($68): Yum! This was delicious. The pie had just the right balance of sweetness and tartness. The lemon curd was silky smooth and the crust was buttery. It could've been more crisp though. I liked the generous helping of meringue on top and the sweet honey drizzle. The honey gelato went well with the lemon, but in my opinion the pie was fine on its own.

Verdict: Decent and hearty dishes. The meat dishes were definitely better than the pasta dishes. In hindsight, I should've tried their steak given that it was a "steak house".

Manzo Italian Steak House
Address: Shop 1104, 11/F, Times Square, 1 Matheson St, Causeway Bay, Hong Kong
Phone: 2735-3980
Website: http://www.diningconcepts.com/manzo/index.php

Amsterdam - Ron Gastrobar

I was in Amsterdam 3 weeks ago with Nene, V and JC. We had made reservations for lunch at Ron Gastrobar the day we arrived, but we were too jetlagged to make it. We instead changed the reservation to dinner the next night. Ron Blaauw closed down his eponymous fine-dining restaurant (2 Michelin stars) last year and re-opened it under the name Ron Gastrobar, serving food with a totally different concept. The new casual dining establishment quickly earned a Michelin star this year. I was excited about this restaurant since it was helmed by a reputable chef, and also because we had been stuffing ourselves full of Belgian fries, croquets and waffles since arriving in Amsterdam. We were all eager to have non-greasy fast food. 

The ambiance was hip and lively. The bar was colorfully lit while the rest of the place was a bit dark. Perfect place for drinks.

We were seated next to this meat locker fridge thing. They didn't have any other tables available because of our last minute reservation change. Throughout our meal, servers would come over to retrieve steaks. It was quite inconvenient as V had to get out of her seat to let them open the door each time. They apologised profusely every time though.

The menu was pretty straightforward. All dishes were 15 Euros (about HK$155) while desserts were at 6 Euros. Our server told us we should pick at least 2 dishes per person. 

Three Oysters in Shallot Vinaigrette: Can't remember what oysters they were, but they were briny. The vinaigrette was tangy and fresh.

Pan fried langoustine with leek, onions and chorizo sausage: 15 euros for one langoustine. Quite a small portion I would say. The chorizo sauce was very salty, but it proved to be a nice dipping sauce for the sweet roasted veggies. The leek was very buttery.

Green gazpacho with salad of green asparagus, avocado, cherries and fresh almond: I love gazpacho. This one was light, with green pepper being the dominant flavour. There was a bit of heat from the garlic, and I liked the nice pops of sweetness from cherries. The presentation was beautiful. Loved the flowers.

Now what could be in this cute little pizza delivery box?

Disappointment. Pizza with Oosterschelde lobster, ajo blanco, sumac and spring herbs from our garden: The base was a very hard piece of pita bread which was almost impossible to cut through. The ajo blanco (white garlic soup) tasted like regular mayo, the lobster was rubbery and the herbs on top did nothing to rescue the dish. Oh and this was 20 Euros. When cut into 4, each portion was bite size only.

BBQ spare ribs with homemade sambal, smoked beet and horseradish: This was one of the better dishes of the night. I couldn't taste the smoked beet but I can tell you this was a damn good piece of char siu (Cantonese BBQ pork). The meat was sweet and salty, and it melted in my mouth. The crispy bits on the top were a nice touch too.

Crispy fried sweetbread with Boemboe Bali and apple sauce: One sweetbread only! However, it was well seasoned and had a nice crust. The sauce was sweet and paired well with the sweetbread.

Sushi made of young spring vegetables from our own garden, inspired by Alain Passard: Alain would be horrified to know such "food" items have been "inspired" by him. Here and here are what his creations look like. I am rarely this negative about food, but I must make an exception. These were cold blobs of sticky sour rice with the consistency of toothpaste or glue. JC said, and I quote, "Whoever created this dish was not in their right mind". The beetroot was flavoured with strong white pepper, and the avocado was sour. The sauces on the side of each mush didn't compliment the toppings. It was just a horrible concept from start to finish. It would've been better if they had served a normal salad instead of attempting to be creative.

USA Black Angus: According to the menu, this came from the same supplier as Peter Luger in New York City. The supplier must have stiffed Ron somehow because this steak was far from what I remember having. It was under-seasoned and had lots of chewy connective tissue parts in it. It also could've done with a better sear.

However, the steak was served with bone marrow, fries and Béarnaise sauce: The bone marrow was delicious. It was served on top of a spicy tomato confit which cut through the richness of the marrow. Fries were good and the creamy Bearnaise added flavour to the bland steak.

Complimentary mini ice cream cones to end our night. These were peanut butter with a caramel sauce.

Verdict: There were definitely more good dishes than bad, but the bad ones were so out there that the overall experience was affected and points were docked. However the ambiance was fun and it would be a great place to go for drinks and maybe get one or two dishes to go with your drinks. But whatever you do, please don't order the "sushi".

Ron Gastrobar Amsterdam

Address: Sophialaan 55 hs (entrance), terrace on the Amstelveenseweg, Amsterdam
'Phone: +31 (0)20 49 61 943 
Website: rongastrobar.nl
Reservations: By phone, email or online

Steak Night

I had a craving for steak one night but couldn't get a table at any of my favourite steak places, so I decided to make my own. I've used the pan sear + basting method before (sorry no grill!), but I used a thin steak last time and it came out very well done. I must've missed the part in the recipe about how I should be using a thick steak instead, because it was overcooked before I even used the butter. I was so caught up with the times stated on the recipe that I forgot to check the steak for doneness. Also didn't have a meat thermometer (shame). The flavours came out great but it was just too tough for my liking. So this time I bought a thicker steak. 

For starters we had Roasted Whole Artichokes. I chucked them into the oven before seasoning the steak, so that they could be done around the same time, as the steak needed to come to room temperature before cooking. The steak was delicious. It was a perfect medium rare and the butter-thyme added extra flavour and crust to the steak. I will definitely cook my steaks like this from now on!

Pick your beef. I chose a US grass-fed organic ribeye steak. Season very generously with kosher salt and freshly ground black pepper.

Heat oil in a heavy-bottomed pan until slightly smoking and carefully add the steak. I held the steak with tongs and put the steak in by the side closest to me first. This avoids hot oil splashing all over me.

Flip the steak frequently, until a pale golden brown crust starts to develop.  

Add the thyme and butter to the pan. Turn down the heat a notch to prevent the butter from burning.

Now baste. Spoon the butter over the steak.

Remove the steak. Pour the juices from the pan over it and let the steak rest for at least 5 minutes before carving into it. My steak looks light here in some spots, so next time I will make sure to baste it more evenly.

Recipe - adapted from Serious Eats

For 2

Ingredients

1 large ribeye steak
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
6 sprigs thyme

Method

1. Pat the steak dry with paper towels. Season liberally on all sides with salt and pepper.
2. Heat the oil in a heavy-bottomed pan over high heat until it begins to smoke. 
3. Add the steak carefully and cook, flipping frequently until a pale golden brown crust starts to develop, around 3-4 minutes total.
4. Reduce heat to medium, and add the butter and thyme to the pan, while flipping the steak occasionally.
5. To baste, tilt the pan slightly and spoon the butter over the steak.
6. Test for doneness. According to the original recipe, the thermometer should register 120-125F / 50C for medium rare. 
7. Remove steak, pour the butter/thyme over it and let rest for 5 minutes.