The seven-course menu is HK$980 and the nine-course menu is HK$1,280; wine pairing costs extra.
Friends to impress.
The amuse-bouche tomato longjing tea with dried plum was refreshing. The amazing black truffle scallop espuma with crab meat and yuzu gelée dissolved in the mouth, leaving delicious flavours to savour. Other highlights on the spring menu include Maine lobster with barley, sweetcorn purée and tonka beans, and Kagoshima beef with kinome miso, white onion purée, roasted red pepper purée and red wine beef jus. The dessert of home-made Wing Ho Hong Kong bee farm honey ice cream with chamomile white chocolate mousse and the mignardises were a perfect ending.
The menu items were a bit small to read.
Ask for wine pairings with the set menus.
This article appeared in the South China Morning Post print edition as: Time to impress
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