L’atelier de Joël Robuchon – Hong Kong

L’atelier de Joël Robuchon
Central, Hong Kong
http://www.robuchon.hk/


Joël Robuchon 
has the most Michelin stars of any chef.

On that note this blog will read as more of a fluff piece rather than a blog because everything was that good.

I walked in to a red and black dimly lit room; it was quiet, a touch of background music, the call of orders and the sounds of pots and pans. The décor, unlike anything I’ve seen, the best word I can use to describe it was an elegantly refined industrial like style.

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After ordering (the whole menu was so appealing it took me about 15 minutes to settle on anything) I was given a whole bread basket with mini loaves, two types of baguettes, two types of croissants, three types of sourdough and a couple of dinner rolls, all this along with a foie Gras amuse bouche.

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I decided to match my three courses and was promptly given the wine list. It was so thick it could’ve stopped bullets.

I settled with whatever the Sommelier suggested, they usually know best.

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Just after deciding on wine my first course came out, the surprise Caviar box.
It was a tin of caviar layered over a type of jelly, covering seasoned lobster meat. Exquisite flavours swirled all around; sweet, salty with a luscious texture

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Second out was the Scampi Ravioli, served with foie gras and truffle sauce. The serving was refined and calculated; The Truffle and foie sauce was intense and bold but still allowed the scampi to be the star of the dish. It was a pleasure to eat, singlehandedly the best pasta I’ve had.???????????????????????????????

Lastly, I ordered the kobayashi beef burgers. While it was a burger I was expecting big things, kobayashi beef and foie Gras together in brioche, so many amazing things how could it be less than phenomenal.

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They came out and It didn’t disappoint; perfectly cooked and seasoned beef and rich foie melting in the mouth. There was one flaw however, the capsicum and “sweet and sour” relish or sauce on the bun did not go in my opinion; certainty not what I was expecting but wasn’t enough to bring the burger or the experience down at all.

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Dining at L’atelier de Joël Robuchon (who I casually met as he walked around the restaurant) is an experience and something you need to do at least once in your lifetime.

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Butchers Club Burger – Hong Kong

Butchers club burger
Wan Chai, Hong Kong
http://www.butchersclub.com.hk/burgers/menus.shtml

 
The Butchers club is a very cool venture between a couple of American guys in Hong Kong. Unfortunately it is very “club” like, with bookings, exclusivity, and you can’t go in on your own.

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They are in the process of opening a Steak Frites, and have a burger joint which I was lucky enough to visit. The place is pretty small but bustling with people. They only offer one burger and duck fat chips, but have a secret QR code menu for those with smart phones wanting more than the normal burger.

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The patties are all house ground with a secret ratio of 3 cuts of dry aged beef. On paper, this place and it’s burger sounded like a dream come true.
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Unfortunately, like most dreams, the reality of it all isn’t quite what you’d hoped. Firstly, the positives: the burger looked great, and the patty flavour and cooking was splendid.

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These good aspects of the burger were trumped by some negatives that really took enjoyment away from the experience. The burger was heavily fatty, and not in a flavour way, more in a everything tastes like grease, and this actually feels disgusting to eat. Along with that, the burger contained almost no seasoning which didn’t help it in any way.

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Not a fantastic burger by any means, but the place is nice and the staff friendly. I’d go back to give them a second chance, and I’d definitely go to try their steakhouse, but I do hope Hong Kong has better burgers.