Chou Chou Taipei x The Lounge Four Season [Hong Kong] - Chef Kin here for 4 Days to Dish Up His French Brasserie Signature Dishes

  Chou Chou Taipei 法式料理餐廳  is famous for their modern French Brasserie style dishes,  headed by Chef Kin 林明健,  who also heads the kitchen at ACHOI Taipei,  a winner of the best Western Restaurant category in Taipei previously.  These days Chef Kin also opened a new concept called LONGTAIL in Taipei.  Despite being born a native in Hong Kong,  prior to opening his restaurants in Taiwan,  Chef Kin also worked in the Jean Georges kitchen in Shanghai which just received Michelin 1 Star in the 2018 Shanghai Guide,  as well as in France under tutelage of Guy Savoy.   Currently they are here only for 4 Days at The Lounge at Four Seasons Hotel, Hong Kong to showcase his French cuisine,  and it will end soon on the 24th of Sept 2017!

Chef Kin from Chou Chou and Longtail Taipei -

currently cooking in The Lounge, Four Seasons Hotel HK

Bread Basket by The Lounge to Start with -

Always one of the best bread baskets in Hong Kong,  the focaccia and grissini lately seem to have improved too,  if that's possible.

The Chou Chou x Longtail Taipei Menus -

With both A La Carte and Tasting Menus.  (Click to Enlarge)

Sardegna DOC Wines for Pairing today -

Persimmon Salad with Seeds & Nuts, Avocado, Yoghurt Citrus Dressing -

A smart use of a usually more Asian fruit,  used in a more Modern European way with a tangy dressing. 

Charred Foie Gras Ravioli with Sweet Corn Purée,

Kaffir Lime, Basil & Lemon Balm -

The dumplings were filled with seared foie gras,  and the richness of the livers are complimented with the slightly smoky corn puree and pop corns.  A quick squeeze of the Kaffir Lime wedge really brought out the 3rd dimension of this unique dish.  The combination of the citrus and basil is French in style,  yet somehow with the slight tweak of the central ingredients it carried an Asianized flavour without going down the fusion path...

Roasted Tilefish with Crispy Fish Scales 松笠焼き 馬頭魚, Cordia 破布子 Vinaigrette,

Winter Melon & Celery Cress - 

They use the white type of Tile Fish which closely resembles 甘鯛 Red Amadai, but is noticeably thicker meatier!  This was a large piece of fish filet and in Asia,  this is always welcome as we eat a lot more seafood and whole fishes.  This recipe is both presentable and also very popular in Japan and Tokyo's Michelin starred restaurants.

法式咖椰西多士, 醬油焦糖, 咖啡雪糕
Kaya Pandan & Coconut Brioche French Toast, Soy Sauce Caramel, Espresso Ice Cream - 

A French x Taipei Dessert inspiration based on a Singaporean Breakfast Dish, which has Kaya Toast, Poached Eggs, Soy Sauce and Kopi Coffee!  This was amazingly crispy on the outside,  and inside well soaked with pandan coconut flavors.  Apparently, the version at Chou Chou uses a slightly different Brioche bread,  which I would be keen to visit to try in the future too..

Price:  A La Carte Dishes from HKD $145 to $1,580 for Tasting Menu  (Preview Coverage Invited by Four Seasons Hotel)
Food: ♕♕♕♕ 1/2

Address: Four Seasons Hotel Hong Kong, 8 Finance Street, Central
中環金融街8號香港四季酒店大堂

Phone:  +852 31968820