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(+) 芝士的濃味與蝦的淡味互相配合的天衣無縫

(+) 可拆開蝦殼，然後整隻放進口，更是味兒

Verdict: 9.0/10

砵酒焗蠔 Baked Oyster with Port Wine

煮法是把生蠔煎至略熟後放入錫箔紙內，加入砵酒與調味料一起焗。

(+) 生蠔身形龐大，肉質肥美，濃厚又帶甜的砵酒並沒有蓋過蠔肉本質，反而更能帶出肉質鮮味，提升這菜式的滋味!
(+) 蠔的皮邊還煎得香脆的，外脆內軟口感非凡
(+) 如果怕吃生蠔，也許這個烹調法可讓你吃得安心又快樂

沙律煙鯧魚 Smoked Pomfret with Salad

(+) 淡淡的煙燻滲入了鮮嫩的魚肉，配以清新的蘋果菠蘿沙律，是最佳配搭

掛爐脆皮燒鵝皇 Roast Goose

今時今日，吃燒鵝已不需要走到深井，其實還有更多其他選擇，容龍的燒鵝也是出人意外的好! 可惜，曾經有一次被我們發現鵝胸不見了，原來是廚師手腳不乾淨。

燒乳鴿 Roast Squab

(+) 乳鴿肉厚而嫩、醃得入味，皮香脆可口

(-) 中餐廳要上菜上得快，把乳鴿一早烤熟，上菜前再油炸，以最短時間令皮更脆及達到理想色澤，可惜個人認為繼續烤鴿，皮會更油亮、更香、更入味。

燜斑頭腩 Stewed Grouper Belly

(+) 覺得蒸魚乏味的話，這煮法可是帶點生氣，濃厚的汁料收乾後緊貼着魚塊，炸過後的魚腩皮膠質豐富、柔韌而帶點香脆，魚肉卻保持鮮嫩，滋味無窮

起斑炒球 Fried Grouper with Celeries and Carrots

(+) 這個炒魚片的烹調法既能保持魚肉的嫩滑結實，亦能帶出魚的鮮甜香味，熟度剛好
(+) 加些調味料，再跟爽口的芹菜和胡蘿蔔配搭，看上去一點都不寡，味覺上也增添了不同的口感與味道

(-) 用太多油，吃多也覺膩

果香意大利黑醋骨 Balsamic Vinegar Spareribs

金牌流沙包 Flowy Custard Egg Yolk Bun

椰子燉蛋白 Steamed Egg White with Coconut

可在餐廳外面用餐

雖然食物到位，但招待(想點菜也要等很久、食物遲遲不端上)及衛生方面(差不多每次光顧杯子碗碟都有污穢)仍有待改進，筆者認為如想被列入為米芝蓮一星容龍要先管理好這些。經營一間餐廳已很難，而經營超過六十年同時仍能保持水準的更是難上加難，值得給他們一個讚!

Discreetly tucked away on the 5th floor along the busy streets at Sheung Wan, I must say this was a hidden gem. Apparently, they endeavour to promote traditional Asian tea ceremonies with a modern touch. With no lack of appropriate interior decorative items and a corner specializing on proper tea-drinking ceremony, I would highly recommend it to tea-drinkers.

Despite having visited the eatery twice, I had yet to sit down proper for a tea-session as they are closed quite early in the evening at just after 7pm. What lured me back for a second visit was the hospitality offered on my first visit. The staffs were accommodative to my requests, friendly and attentive to my needs. They even went on to pack my box of green tea cakes and wrapped it up like a gift with some fresh flowers upon knowing that it was a surprise for my other half.

Green tea 'Yo-Yo'



'Yo-yo' is an Australian-invented biscuit' tasting somewhat like cookie and shortbread. The crisp surface complemented the moist inside which crumbled nicely in the mouth. The icing on the cake with each bite was the rich green tea cream sandwiched between the cookies. It tasted fresh, natural and the sweetness was to our liking, enough just to please and not satiate. For those expecting a strong matcha punch, then you might find it slightly lacking yet.

We are finally launching a new fan-page for readers of our blog to get more frequent and brief updates of good food! This blog will continue to be active with more detailed reviews and write-ups. Please continue to support us with 'likes' and share the love of food!

This is the second part of our review of our food test at Maison Eric Kayser, as part of a follow-up to the first write-up.

Notable famous for their confectionery, it would be a sin not to try some of Eric Kayser's signatures.

The classic croissant was available for free tasting when we visited and we decided to try some. Well, we did not leave the bakery with any in the bag, so go figure. The croissant was not as fluffy as the ones tried in Singapore with less pockets of air. Despite it being crisp, it was not as crusty as the first version.

Brioche



This was about the best thing we departed from the bakery. The surface of the brioche was crisp and emitted a fragrant aroma of well-baked pastry. The crystalline sugar pieces on the top of the brioche gave the extra crunch and a slight tinge of sweetness to complement the texture of the soft and fluffy bread on the inside. It was pretty irresistible and it was not long before we realized that we had munched down half the big brioche!

The much awaited Maison Eric Kayser finally arrived in Hong Kong! After trying it for the first time at its grand opening at Scotts Square in Singapore, we visited Harbour City filled with anticipation! Please click here and here shall you be interested in the 1st and 2nd review of our visits to Maison Kayser at Singapore.

The layout of Maison Eric Kayser in Hong Kong was slightly different from the one in Singapore as the bakery section was separated from the restaurant. The critique will however be spanned over this and the following blog entry and we will be focusing on the food served at the restaurant for now!

*The set dinner comes with a starter, main and dessert and is priced according to the choice of your main course. The grilled king prawn main course was priced at $208 while the grilled 10oz US rib-eyed steak at $258, excluding 10% service charge to be levied upon the bill.

Seasoned tomatoes, buffalo mozzarella with pesto served with olive ciabatta




Upon arrival, the presentation already won me over. The spectrum of colours from the bell peppers gave a warm feeling. The olive ciabatta was crisp with uniform toast lines to give an extra touch to layout. The buffalo mozzarella was a type of cheese made from the milk of the domestic water buffalo. The richness of the buffalo milk could be tasted from the first bite, though it was subtle and did not satiate one's appetite. The pesto dabbed at the sides of the plate helped to balance the flavours in the starter dish and it had a good consistency like that of double cream.

Just a quick tidbit for those interested in buffalo milk, the richness of it makes it highly suitable for processing cheese with a ratio of 5kg of buffalo milk to produce 1kg of cheese as opposed to 8kg of cow milk. Producing 1kg of butter requires 14kg of cow milk as compared with 10kg of buffalo milk.

Wild mushroom and black truffle cappuccino soup

This soup tasted better than it actually looked. The fresh aroma of the black truffles stirred in the air upon the plate being served. I was rather skeptical about ordering this for I believed that it would taste more like a mushroom soup. To my surprise, I was pleasantly wrong for the balance of flavours was prime and with each spoonful, one could taste the freshness of the mushrooms and the black truffle. The added cream when evenly blended gave the soup viscosity and richness. It was a true delight where one would not stop at the first spoonful. On hindsight, I struggled to taste any element of caffeine in this 'cappuccino' soup.

Grilled king prawn and tomatoes salsa with garden vegetable rice



The sheer size of the tiger prawns served would leave some in awe. Honestly, I regard king prawns more of a decorative item to impress diners at the table and I was right on this instance. The prawns had that distinct 'grilled' flavour to it but the meat of the king prawn tasted relatively dull and languid. The rice tasted too raw for our liking though some might enjoy the varied texture.


Lemon tart




With referral to my second visit to Maison Kayser in Singapore, I was largely impressed with their version of lemon tart and thought I would reminisce the taste once more in Hong Kong. It was unfortunately quite a letdown. The base of the tart was hard but lacked flavour. The lemon curd carried a relatively strong lemon flavour to it, but in comparison to the version tried in Singapore, this required improvement. It was also too dense for my liking, and when slicing through the tart, it felt like slicing through a slice of cheesecake.

The second critique to this was the presentation of the tart in relation to the lemon and strawberry jam lines drawn across the plate. The plating was completely off alignment and this was a disappointment considering how they aced it with the starters and main.


It would also be worth noting that all diners would be served complimentary bread by the restaurant. They included the signature bread from Maison Eric Kayser.



I would reserve my critique on their confectionery for the next entry, so please stay tuned!


The service was good coupled with a relatively quiet and cosy ambiance. For the bill-conscious diners, do note that you could opt for plain tap water instead of a bottle of still or sparkling water, which was offered at the very first instance upon seating. The menu could and should be improved upon for the limited choices available as it was when we visited was not very inviting despite the good quality of food served.

Spoilt for choice when it comes to dining options at the Hysan Place, we finally settled for light Vietnamese cuisine. With seating along the corridors of the shopping mall and inside the restaurant, we opted for the latter to allow more space and quiet moments to catch up.

Soft shell crab rice paper roll - $78/-

The batter for the soft shell crab was fried to a golden brown crisp, giving each bite a delightful crunch. The rice paper roll was thin and not overly sticky and managed to hold the sliced vegetables perfectly intact. Despite so, I must say I have had better versions of such crispy soft shell crab elsewhere.

May we take this opportunity to wish everyone a happy new year! Wishing each and every of our fellow faithful readers and visitors the best of health and success in their endeavours. Let us pray that 2013 will be a blissful year, rid of all calamities where peace shall prevail.