Monday, June 29, 2015

Bungalow, Fine Dining before it Converts into a Dancing Floor -

 Bungalow Club at it’s current location beneath Dragon-i is the same as when Prive Club 1st started to thrive in the days and then expanded onwards.  Nowadays under their realm they have the likes of also Michelin 1* NUR,  Common Room,  Assembly,  LEVELs Club,  here,  Amazake and a few more places in Tsim Sha Tsui Knutsford Terrace.   Bungalow is a European dining restaurant by night,  but after the night service is finished not long after it switches over into a night club when the tables are cleared.  Interesting concept and the Taiwanese-New York Chef here makes some really convincing food but not many people know about it as yet in town!




Newly re-renovated Bar side -
As someone who clubs around in Lan Kwai Fong probably at least 1-2 times a week but occasionally I don’t go for months hehe,  as we all do choose our own methods to chillax depending on the mood…   I think this new design is more convenient comfortable than previously indeed.  The last decoration here had a whole heap of tables and a longitudinal bar hogging up the spaces.  This to me makes more spatial sense.. 




Good Bread to Start off with -
As with sister restaurant NUR by the same Prive Group,  the bread here were very very decent.  The Sourdough had the right sour aroma taste and not too soft,  slow fermented.   The other bread not pictured well enough,  was a Foccacia like bread with plenty of Rosemary and Parmesan aroma.  Very good and I keep cliche-ing lately that,   Hong Kong really does have good bread nowadays since 2014-2015 if you look correctly!

This was a Lemony Limoncello based Cocktail with Vodka and Egg-white Foam -
It’s actually off menu.  I think this could do with a bit more on the alcoholic side.  It was lovely but a bit too mild,  or may be I am hardcore too much.  One never knows : )


Aligot with Smoked Cheese,  Potatoes, Japanese Poached Egg, 
Salted Cod Brandade and Espelette Pepper -   $148
The chances of finding a cheesy potato Aligot in Hong Kong was really close to zero as a French concept,  but when its mixed with my favourite cod brandade and then a Japanese egg I had to order it.   Whilst I loved this Concept, I think both the Cheese flavour and saltiness of the Cod can be stronger on the whole and more pronounced.  I mean in general, this is expected on European side anyway.     ~ 7/10




Tuna Ribbon – $178
With Ginger broth,  Radish,  Lime Juice,  Avocado puree, etc.  Someone online mentioned this is almost an exact replica of a Jean Georges recipe in New York City -  I guess there is always a bit of copying around in the food world.    Recipes aside,  I found the Tuna quality to be too good like a good fatty toro and therefore it could handle much less acidity curing like a ceviche/tiraditos.  If the natural ingredient was this good I prefer to taste it more neutral sweet.   ~ 7/10



Octopus Slow-cooked & Charred,  Grapes, Harrisa Spice and Chorizo bits – $148
With Crispy Fried potato slices.  This recipe is so like something I would make myself,  it is exotic and it’s Mediterranean in nature..  I really admired this dish for both taste and concept.   Even the halved grapes performed their parts.  ~ 8.5/10



Japanese Mussels with a Garlic Brioche – $168
I over heard that the Japanese mussels tonight are from 宮城県 Miyagi.  They turned out to be boldly excellent and strong in mollusc taste.  Hard to explain this but many of the so-called Mussels and Blue Mussels in this world just taste significantly better only at their origins locations then lose flavour as they are shipped out.   This one here today was superb even without a lot of broth to support it.  From my perspective,  I believe it can definitely handle more wines or beers too just because the mussels were so bold in flavours.   I really love this  ~ 8/10




Hand-made Capellini Pasta with a Reduced Carrot & Tomato Bolognese,
Green Pesto sauce, Ricotta Cheese and Cashews – $178

Super umami packed for a Vegetarian dish.   I think it’s a little bit optimistic on the price for a totally Vegetarian course.  Taste-wise this was amazing but I don’t think I will order this again knowing its ingredients lol  ~ 9/10 




Smoked Duck Breast with Cherry & Spiced Pepper Glaze, Haricot Verts & Parsnip Purée - $228
The Duck Breast was beautifully sliced up.  Let’s try their breast haha..  The Cherry-Duck glaze sauce was addictive,  the parsnip puree was almost expectedly cliche but a common pairing.   The smokiness flavour wasn’t too apparent though and I think this bit can be improved!   ~ 8/10




Chicken Thigh Roulade, Pan Fried Spatzle, Brussel Sprouts & Mustard Juice – $248
Skin was quite crispy and the meat had a strong flavor, but it was the Spatzle pasta which totally stole the show for me as they were the crispier cooked type and went so well with our cocktails.. One of my preferred dishes for the night and I would return just for it.   ~ 8.5/10



Brussels Sprouts with Bacon & Balsamic Vinegar -
This is a trusted combination.  The art with cooking this dish is always balancing between boiling the sprouts and then well-caramelizing them,  it’s actually not easy without the right equipment!  I have my own take on this but sorry I don’t share it online coz it’s my own Intellectual Property for now : ).  Let’s just say it involves a mustard hehe   ~ 8/10



Cheesecake,  Cherry Compote,  Creme Anglaise – $88
Classical and very lovely.  It has that Philadelphia Cream Cheese taste but without the density,  it was expectable but to me,  the micro-bits were very well fine tuned.  ~ 7/10

Melon Salad – $88
Sous-vide compressed of different Melons.  With Mint,  Edible Flowers,  Pineapple Jelly,  Coconut.   I was so full by this stage but I remembered some Coconut ice granita within.  It’s a lovely and sophisticated dessert,  the compressed fruits were almost meaty dense.  But what entices the crowd to come into Bungalow to eat is the pertinent next question?  For me,  desserts are almost the functional key and I think they could make their desserts even more enticing even more.  Which,  wouldn’t it be right up their alley as the Head Chef here is also a trained Pastry Chef.  Surely he can pull some tricks under his sleeves..!  ~ 7.5/10


Pear and Almond Tart,  Creme d’amandes,  Vanilla Ice Cream – $88
This sounds so politically correct and might be thoughtful from the Pastry Team where they tried to perfect the recipe.  I think this could be more caramelized on the surface though.  Speaking from the bottom of my heart.  I am a fan of Caramelization Angel.. ~ 7.5/10



Price:  $500 + 10% plus Drinks
Food:   ♕♕♕♕ 1/2

Address:  Shop 2, G/F, The Centrium, 60 Wyndham Street, Central,  Hong Kong
Ph: 2623 7868

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