Petrus – Central, HK

Pertus
Central, HK
http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/restaurant-petrus/

 

On my googling I stumbled across a restaurant called Petrus, it was located at level 56 of the Shangri La on the island side, I saw the weekend set menu and had to go.

I arrived there on a terrible day however, it was so foggy the view was lost; it did however make for a nice backdrop for a fine lunch.

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I ordered off the lunch set menu of four courses and waited.

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The first dish out, an amuse bouche was angel hair pasta soaked in soy then coated with some sesame oil and finished with black truffle and yuzu foam.
It was a nice cold starter but the truffle lacked any influence on the Asian inspired dish which was splendid.

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I started with a duck foie gras, I’ve found it so hard to find the original goose one, it’s somewhat upsetting. This was a classic duck foie, smooth but not overly creamy or rich, one you could finish all and not feel an onset heart attack.
The bread and the pickled rhubarb was great, added some great sweetness and texture to the dish which made it well rounded.

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The second course I decided to get the Risotto with truffle and mushrooms. It was a great choice, simple but flavourful and the perfect balance of rich and light with the mushrooms soaking up the lovely truffled butter juices.

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My third and main course was the Beef.
It was tenderloin cooked to a rare really well and so unbelievably tender. I asked the waiter to find out the cut, my hunch it being an Australian Wagyu due to the texture being creamy and slightly flaky. He came out and mentioned it was an Australian Wagyu 9+. The tenderloin was a Small portion but great quality and even if it was lacking in beef flavour the dish as a whole was complete, my only minor complaint a touch more salt.

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The last course was dessert. Chocolate goodness next to more chocolate and caramel. I couldn’t tell you exactly what was on the plate at this point I was too far into the dessert but I’ll tell you it was delicious.

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Lastly they served me coffee with Petit fours, all quite good, the macaron being the standout.

How well it’s cooked – 9.7

Flavour – 6.7

Tenderness – 9.8

Overall – 8.7

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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