Two Michelin Starred Chef Yves Mattagne from Belgium’s famous Sea Grill Restaurant has arrived in town to begin preparing his meals for the upcoming Longines Hong Kong Masters equestrian events. For further booking information please contact Tel. +852 2590 7011 or infohk@eemworld.com . The horse jumping events will concurrently happen in Paris and New York from the 28th Feb – 2nd March 2013. Masters Club VIP Tables can now be booked for the following 4 sessions:
- Dinner on Thursday 28th of February
- Dinner on Friday 1st of March
- Lunch on Saturday 2nd of March
- Dinner on Saturday 2nd of March
Longines Hong Kong Masters -
A global International Show Jumping event simultaneously in HK, New York and Paris.
Gaggenau House Showroom -
The super famous Gaggenau Kitchen Appliance brand from Germany opened a showroom in Causeway Bay, they do real classy mid-to-high end installations in your kitchens. I want one. Even the timber planks installed on the left are imported straight from the Black Forest.
The Gaggenau Showroom and Facilities are a Chef’s Dream come true -
Prep Work -
If you have cooked in kitchens or at home this prepping step requires a lot of initial effort. Here the prep bench was adequately spaced out. These days I slacked off completely because of the same reason as HK apartments are small. The passion is still there but cooking for yourself is confined within a budget in both time and monetary terms. It’s about economy of scale & a need to share!
Gaggenau Oven with Adjustable Temperature -
Here used just to warm up the serving plates and tea pots! Talk about living a high life
Our 2 Starred Chefs from Belgium busy at preparing our Dishes -
Looking very pretty..
Dining Table at Gaggenau Showroom upstairs-
The Longines Masters & Gaggenau Menu today -
Wines are Sponsored by Antoine Moueix from Bordeaux -
This Sauvignon is of their 2013 vintage.
Good balanced start and refreshing without being too acidic and all oaky.
Bread basket -
It’s decent enough for HK context. You know how much I miss real bread but these were ok-ish at least. I would happily eat them unlike some other very over-rated shops in town.. These were edible!
A Reminder that the Following Courses are to be served by your Michelin 2* Host from Belgium, during the February 2013 Longines HK Masters event -
Raw Oyster & Scallop in Algae & Oyster Jelly,
Raifort Horseradish spiked Sour Cream, Cucumber & Belgian Caviar -
Quite oceanic and I liked the chopped oysters flavour on the scallops. The caviars were also decent quality without being too salty. The algae & oyster jelly could be stronger still. ~ 8/10
Chef Yves Mattagne’s 2 Ravioli of Grilled Foie Gras & filled Egg Custard,
Miso, Duck & Yuzu Consommé, with Smoked Baby Eel -
Amazing! You can already smell the duck broth from a few meters away but the heaviness is balanced by the tart Yuzu & more umami by the Seaweed. Super fragrantly balanced.. The Miso was just right, but the equally perceivable component was 1stly the grilled Foie Gras inside which was then filled with egg custard into each individual raviolo. So complex yet will be easily missed if you just take 1 big biteful chunk without noticing. Topped with Toasted sesames and Smoky Baby Eels direct from Belgium. Everyone thought this was amazing and out of this world and it carried all the attention to the micro details. ~ 12/10
More Bordeaux Red Wine to pair with the Next Course -
Surprisingly a fatty Cod fish. Hope they do balance up well?!
Black Cod roasted with Cumin, Pepper, Saffron sauce,
Fennel, Mussels & Confit Lemon -
Whilst the Black Cod was cooked really well, it actually was a little under-seasoned and could do with even more of the confit lemon, cumin & saffron sauce with fennels it did mention. But think of it like this? Chef Yves has been only in town for less than 12 Hours and he is preparing this dish in a new Kitchen Showroom and with ingredients not in the same conditions as he usually has access to… ! He did very well already as it takes time to warm up.
Tainori 64% Chocolate Creme, Arabica Coffee Granite, Tahiti Vanilla Foam with
Fruit Meringues was a nice combination of flavours, textures & temperature -
Served with fruity tuile biscuits and berries. Everyone inhaled this in no time, the icy coffee granite really worked to assimilate with the vanilla crème and chocolate mousse playing as the middle-ground. So lovely in a 3 dimensional way! ~ 10/10
Chef Yves receives my Total Respect -
He thinks in a 3 Dimensional way as is apparent from his Menu planning and recipes, trying to get the best balance out of it. The food itself was also executed well despite him only having been in town for less than 24 hours. Under the circumstances he instantly managed to match or out-perform many starred restaurants locally. An impressive feat.
Some Gaggenau Espressi to finish (with illy coffee) -
The grind setting can be adjusted. Would you be happy if we installed one into your kitchen? Personally I haven’t played around with thisto test it’s parameters to judge well – but it certainly looks like high end gadgetry though somewhat gimmicky. I definitely enjoyed the food today and it was both glamorous and showy, but also delivered more than reasonable expectations in both taste and sophistication! Yum! Kudos to the Chef.
Ease of Access: 4/5 (Asia-World Expo is Near Hong Kong International Airport, 5 minutes)
Food: ♕♕♕♕♕ to ♕♕♕♕♕ 1/2
Opening Hours:
- Dinner on Thursday 28th of February
- Dinner on Friday 1st of March
- Lunch on Saturday 2nd of March
- Dinner on Saturday 2nd of March
For booking enquiries contact Tel. +852 2590 7011 or infohk@eemworld.com
Address: Asia-World Expo Station, near HKIA Airport
Ph: +852 25907011
No comments:
Post a Comment