The best thing about working in Central is that I am constantly surrounded by many of the finest restaurants in Hong Kong. Just the Landmark complex alone houses restaurants that have attained a total of 9 Michelin stars – Amber, 8 1/2 Otto e Mezzo BOMBANA, L’Atelier de Joel Robuchon and The Square.
Landmark has recently designed a gastronomic series called “The Art of Food“, which runs from 1 September 2013 to 31 October 2013, whereby the participating restaurants will each showcase their culinary creativity through one unique dish, specifically designed to tease and tantalise diners’ tastebuds.
(1) ZUMA Restaurant
Address: 5/F, The Landmark,12-16 Des Voeux Road Central, Central 中環德輔道中12-16號置地廣場5樓
Telephone: 3657 6388
Zuma, a casual and stylish modern Japanese restaurant, very popular for their weekend all-you-can-eat champagne brunch, has introduced a Seasonal sashimi 廚師特選刺身($2,280), created by their Head Sushi Chef, Kazutoshi Endo.
The presentation of this sashimi platter was flawless. Its colours and composition were movingly beautiful, and the sashimi was exquisitely fresh. The Hokkaido uni was lifted by a refreshing flowery scent; the seaweed jelly was a tad sour and had an interesting texture, and the lobster, adorned by some purple shiso flowers, had an impeccable texture.
The tuna, served with truffle shavings, tasted attractive, and the grilled fish, dressed with pink rock salt freshly grated by the waiter in front of us, was also marvellous.
(2) L’ATELIER de Joël Robuchon
Address: Shop 401, 4/F, The Landmark, 16 Des Voeux Road Central, Central 中環德輔道中12-16號置地廣場4樓401號舖
Telephone: 2166 9000
The thoughtfulness that goes into every aspect of every dish at Michelin three-starred L’Atelier de Joël Robuchon never ceases to impress me. Their special dish for “The Art of Food” is L’oeuf de poule 日本糖心蛋伴嫩菠菜蓉及香濃考姆特芝士慕絲 ($330), each of them individually crafted by Chef Olivier Elzer.
A perfectly poached Japanese egg sat atop some spinach purée and clotted cream mousse. The egg was beyond reproach – the egg yolk was completely raw and effortlessly flowed out as we cut it open. The temperature of the spinach purée and clotted cream mousse was spot on – warm enough to be comforting, but not too hot such that it overwhelmed the egg. The flavours of the egg and the sauces complemented each other, and each bite was simply sublime.
(3) Alfie’s by KEE
Address: Shop M18-19, M/F, Prince’s Building, 10 Chater Road, Central 中環遮打道10號太子大廈M18-19號舖
Telephone: 2530 4422
Alfie’s by KEE, a classy, macho (by my standards) haunt for high-end British fare, presented a Seafood Pie 海鮮批 (配以蘇格蘭三文魚，煙燻帶子及赫布里底群島小龍蝦) ($255) for this occasion.
Pies, back in the days, were often brought as lunch in England as the crust could protect the ingredients inside the pie, which made it suitable to be carried around. Chef Neil Tomes managed to give this ordinary item a luxurious spin by using only the finest ingredients in it – smoked Hebridean scallops, Scottish salmon and North Atlantic langoustine gave this pie mouthwatering flavours, while a champagne cream sauce brought the different elements together. The crust was fantastically flaky (though it apparently was made using a 3:2 flour to butter ratio), and the crisp, delicate asparagus was a great match with the vibrant flavours of the pie.
The seafood pie was best paired with a chilled glass of rosé.
Address: 25/F Prince’s Building, 10 Chater Road, Central 中環遮打道10號太子大廈25樓
Telephone: 2537 1388
No meal is complete without desserts, and SEVVA, an international cuisine restaurant opened by Hong Kong socialite Ms Bonnie Gokson (also owner of Ms B’s Cakery), undoubtedly serves some of the most delicate, extravagant cakes in Hong Kong.
The decor of SEVVA is laid-back yet utterly sumptuous – you will feel as if you are dining at a rich friend’s mansion. One of the dining rooms of SEVVA, for example, is lavishly adorned with a meticulous arrangement of hanging flowers.
The restaurant is presenting a LUXE CELEBRATION CAKE ($1,000/500g & $1,600/1,000g) for this year’s “The Art of Food”. Not only did this cake look absolutely breathtaking, with intricate, elegant rose petals covering the cake’s surface, it tasted heavenly too.
If you don’t already know by now, no artificial flavourings or colourings are ever used in any of SEVVA‘s cakes. The cake’s red colour is created from a beetroot juice reduction, which is completely natural and very healthy! The different layers of ingredients gave the cake various dimensions in terms of flavours – the light, fluffy sponge cake, the smooth, soft jelly and the whole cherries all contributed to the symphony of delightful flavours.
All the ladies at our table fell instantly in love with this indulgent piece of edible art; and to round it up, we each ordered a cup of Australian organic rose tea. This is exactly what afternoon tea (, or life) should be like!