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

Ruth Chris’ – Admiralty, HK

Ruth Chris’
Admiralty, HK
http://www.ruthschris.com/

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I walked into Ruth Chris’ and the first thing that came to mind was elegant

It’s old fashioned and American playing on a time gone past, waiters in tuxes, wood grain everything.

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I perused the menu and came to the conclusion their 340g rib eye (really a scotch fillet, off the bone) would best fit my needs with a side of mash potatoes.

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I had it cooked medium rare, all their steaks are served on a sizzling plate served with butter, pepper and salt.

The place to my astonishment was basically empty so my steak arrived very quickly.

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My first impression of the meal was “This is American”, an American piece of beef sizzling with butter with mash potatoes. I cut in and waited (the plate was seriously hot)  fatty, charred and grilled aroma and flavour, flavoured (simple salt and pepper) and flavoursome beef. Butter is good but at times too much.

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The plate was a plus and a minus too, kept it hot but at the start too hot, and it suffered some overcooking but nothing as bad as le Relais. Tenderness was exactly what I was expecting, just easily chewable with a bit of firmness. Probably helped along by great medium rare cooking, well more rare medium but the hot plate helped it out.

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Definitely a different steak we’re used to at home, a Very heavy and greasy meal with great flavour.

This is a rarely steak. As in if you want to live, eat it rarely.

 

How well it’s cooked – 8.6

Flavour – 8.8

Tenderness – 7.6

Overall – 8.4