a new and exciting restaurant emerged in hong kong. it was from a good friend that i first heard of it followed by extensive research. a private french kitchen which started as an experimental place, with lots of rave reviews... why not give it a shot?
the amuse bouche - foie gras with a cube of toast
the presentation of this was very pretty
Tune, Uni, espelette, rice with frozen grape and logan on the sides
it was a new take on tuna tartare... who can complain of uni topped with gold flakes?
Scallop, Jerusalem Artichoke, Pork Rind, Black Garlic
another beautifully plated dish
Market Fish, Black Truffle, Celery Root
shaped to be like the fish scales... the fish was very well cooked and truffle was given in generous pieces
Egg, Truffle, Parmesan, Caviar
the chef's highlight and rightly so... an oozing yolk in a raviolo to be eaten with truffle mash so light it's like foam
Rabbit, Pancetta, Chestnut, Brussel sprouts
after the raviolo, this was a little letdown and have yet to change my mind about brussel sprouts
Beef, Porcini, Foie Gras, Onion
a well cooked slab of beef... a great end to the savory
Pineapple, Coconut, Olive Oil, Pepper
it was a take on pina colada... another beautifully plated dish and surprisingly really yummy
Coconut, Peanut Butter, Jelly, Salt
i'm usually not one for such imaginative desserts as i like them traditional but yet it was good
LPW is worth the raves and effort to book in advance. beautifully plated dishes, great combinations of fresh ingredients, great service staff. the menu is seasonal, changing every 3 months while keeping their highlights. i'm definitely a fan, totally looking forward to returning hopefully soon!
