TOWN by Nagao [Hong Kong] - Tasting Menu by Chef Bryan Nagao, Previously of Peninsula's Felix at HKD $648

  TOWN by Bryan Nagao has received a 2016-2017 Michelin Guide Recommendation since it's inception and previously it was known as Alba in this Cubus Tower location. Chef Nagao is born Hawaiian-Japanese and used to be the Head Chef at Hong Kong Peninsula's Philipe Starck studded Felix, and in his own restaurant nowadays the food concentrates mainly on sourcing fine Japanese ingredients, and cooked in a Modern European way,  occasionally with reference to his Hawaiian or Japanese roots!    It is one of the best hidden gems in Causeway Bay,  and in particularly to his regular Lunch Customers,  Bryan is actually well known for making some of the best thoughtful salad dishes in Hong Kong .. 

Town by Bryan Nagao -
Deservingly, a regular recipient of Michelin Recommendations even in the latest 2017 Guide. Although Causeway Bay is more known for Japanese or Casual eats and often revered as the Shibuya of Hong Kong,  it does also employ many Office Workers in the district.  Hence restaurants like Town by Nagao, or Michelin Starred Seasons by Olivier nearby have their market..

Bread Basket -

Tasting Menu at HKD $648 - 5 Courses

For night time, a very reasonable Tasting Menu with some of Bryan's Signature Dishes

Wagyu Tartare 'Bavette', Sea Urchin, Japanese Melon, Avocado & Yuzu Mayo, Truffle Soil with Fried Taro Strips - Supplement HKD $28
This had flavorful and thickly diced beef cubes,  and sweet Sea Urchins.  The pairing of the fruit sauces was a smart idea,  with the Truffle Soil adding the final touch. 

Charcoal Cooked Beetroot for "Days", Burrata Cheese, Rhubarb Sauce & Endive Salad.
With a tinge of Lemon Thyme Herbs -
Quite refreshing as a small salad..  The Burrata only uses the inside runny cheese,  with bits of stracciatella. 

Grilled Australian Octopus Legs, Lomi-Lomi Tomatoes, Pickled Lemon & Ume -

The Octopus was tender with a charred surface,  it reminded me of some Spanish Restaurants in town which serve the Galician octopus version - the tentacles are slightly salty even without any seasoning, since it is naturally briny from the sea water.  The use of some fruity elements is apparent in this late Summer Tasting Menu.

Ayu Fish with Ayu Liver Sauce, Saffron, Oka Hijiki 陸鹿尾菜, Sansho Pepper, Dill Weed and Cherry Tomatoes. Topped with Sea Grapes -

One of the most memorable Japanese Ayu 鮎 fish Courses I have ever tried. The fresh 陸鹿尾菜 replaces the similar and traditional Tade-su 蓼酢 in this recipe, and fully brings out the fish aroma. The skin was evenly thin Crispy and the meat was so moist, partially bone-in at the tail.  It was my first time knowing Chef Nagao cooks Ayu fish,  and it impressed a lot.  Even down to the slight numbness in the sauce spiked with peppercorns..

Charred Honeyed Figs, Blood Orange Sorbet, Vanilla sponge,
with Butter Crumbles & Honey Crumiel -

A lovely dessert course to finish the dinner meal.  The dessert recipe carries some elements of Molecular gastronomy within,  which is always welcome as desserts should spring some surprise elements.  The savory dishes in the mean time were solid and thoughtful,  form follows function - without going down the overly presentable plating way.

It was Great to revisit Chef Nagao at Town -
Last visit I came during Lunch Hours for their Main Course + Salad Antipasti Bar,  which was a lovely meal as well and I still remember the well cooked Beef Pasta,  as well as the Spring Chicken dish vividly.   Next time I come again,  I will need to order the Signature Suckling Pig,  which has elements of Hawaiian cuisine in it and representing the Chef's paying homage to his birth place.

Price:  HKD $648 + $28 + 10%  (Note:  Chef Nagao actually invited me to come check up randomly on his Kitchen Team,  when he was Out of Town for Holiday...)

Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕

Address: 銅鑼灣開平道1號 Cubus 10樓
10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay

Phone:  +852 25688708

Ozone Bar, Ritz-Carlton Hotel [Hong Kong] - Tallest Bar in the World on 118th Floor, with Rubber Duck Rum Baba & Sunday Dom Perignon Brunch

  Ozone Bar is the Highest Bar in the World, perched on the 118th Floor of Ritz-Carlton Hotel, Hong Kong.  Customers mostly come for Cocktails and Tapas to relax during night time and to indulge in that gorgeous view of the HK Harbour side,  and right now they are doing two popular promotions which are highly attractive to Foodies.   For the period of July to August,  Chef Rafael has created an edible Rubber Duck Rum Baba,  which is available at HKD $148 each.  There is also a Competition happening to Win their delectable Sunday Dom Perignon Champagne Brunch for Two persons,  which includes free-flow Dom Perignon 2006 Champagne and some of the best buffet food in HK, including Seafood, Sashimi, Eggs Benedict, Roasted Beef and plenty of top quality Ritz-Carlton Desserts.  Written below is a summary coverage of my 3 separate visits,  so please watch the 2 Videos for more details about each promotion and in particular check out their amazing dessert spread!

Sunday Free Flow Dom Perignon 2006 Brunch - 
HKD $1,298 per person

Rubber Duck Rum Baba from July to August 2017 -
HKD $148

View from Ozone Bar - 

Tallest Bar in the World on the 118th Floor in Hong Kong

Specialty Rum and Truffled Popcorns for Ozone Bar -

Served fresh during night visits after 5pm

Rubber Duck Rum Baba from July to August 2017 - HKD $148

This is available a la carte and is a seasonal dessert created by the Chef.  There is currently also a competition,  and by posting a photo or video of the Duck,  and tagging them correctly on Instagram with the following tags,  you can WIN a 『 Dom Perignon 2006 Sunday Brunch x 2 』 as per the above video,  which I have visited twice myself before.  Remember to add these tags to be eligible! 

 #RCMemories

#RDBOzone

@OzoneHongKong

Price:  Rubber Duck and Drinks HKD $148+,  Sunday Brunch HKD $1298 + 10%
(Personal Visits or hosted by Ritz Carlton Hotel HK)
Food:   ♕♕♕♕♕

Ease of Access:  4/5
Address: 尖沙咀柯士甸道西1號環球貿易廣場(ICC)香港麗思卡爾頓酒店118樓
118 Floor,  Ritz Carlton Hong Kong,  Austin Road West,  No.1 ICC,  Kowloon,  Hong Kong
Ph:  2263 2270

Alibi at Cordis Hotel [Hong Kong] - New British Chef James Oakley and 4 Course Menu at Only $428

  Recently Alibi Wine Dine be Social inside Mongkok Cordis Hotel,  part of the Langham Hotel Group,  welcomed new Chef de Cuisine James Oakley to create brand new dishes for the restaurant.  James has worked previously in some other notable restaurants in Hong Kong and also the UK such as Restaurant Gordon Ramsay at Claridge Hotel, and Aqua Group Hong Kong,  and this time we were invited over to try out some New Dishes as the 1st batch of diners.  Personally I thought their Dinner Set Menu at HKD $428 for 4 Courses was super attractive,  plus Desserts are priced at only $98 each,  making here an ideal place for a drink and dessert any time as well.

I come here Occasionally for Drinks and Snacks with Friends -

It's location in Mongkok,  which is in the middle of Kowloon,  is very convenient as a meeting point,  and to me Cordis Hotel's Alibi is comfortable for chillaxing.  Now with the new Menu,  there is added incentive to come for Dinner altogether.

Cocktails Created in situ by Mixologist -

On top of the Menu items,  we can give our own preferences to the Cocktail Bartender and she will instant shake up a new recipe to suit our personal tastes..  I asked for a Whisky based Summery drink just to see her resulting drink creativity!

Seafood Platter for 1 Person -

This had 2 Oysters, Cherrystone Clam, Alaskan King Crab Leg.. 

 

Misty Forest -

Pickled Mushrooms, Goat's Cheese Mousse, Pine nut Purée, Edible Parsley Moss served with Brioche Toasts.  This was served with Dry Ice and followed up the coolness with great taste,  especially loving the morel and black trumpet mushrooms in this rendition.  A Signature appetizer here..

White Crab Meat with Seaweed Crisp & Coconut -

A refreshing dish that had some elements of Asia in it,  but without the typical South East Asian exotic chili and sour sauces.  I liked the cleanness of this..

Summer Burrata Cheese with Heirloom Tomatoes, Bread -

This was topped with a Bloody Mary Granita

Scotch Quail Eggs, with an Aioli Dip -

This came with the smaller quail eggs wrapped in pork, more bite size morsels.  On a birds nest made of Fried Leeks...

Open Lasagna with Mushrooms & Cheese -

This was gratinated on top and was quite cheesy.  I love melty cheese food so this would be a crowd pleaser indeed,  and we ate this more like pasta sheets

Saikyo Miso Black Cod,  with Clams, Ice Plants,  Avocado Puree & Crispy Quinoa -

This was interesting because the crispy quinoa reminded me of sand in the ocean,  topped with two seafood.  This margination was spot on for me because it's not overly sweet or overboard,  it doesn't look like it but it will give Nobu Matsuhisa a run for his money.  The Ice Plants here are not the usual lettuce leaf like types,  but a rarer European Carpobrotus Edulis specie..

Two Ways of Lamb with Anna Potatoes, Peas -

Both the Lamb types,  from a Iberico to a mountainous Pyrenees cuts were quite gamey surprisingly for a hotel restaurant.  Even it took me some seconds to get used to it!  This was really lovely,  and with the lamb jus it worked really well with the mille-feuille potatoes with burnt edges. 

US Sirloin with Soy Glazed Beef made from Leg & Shin, Fried Garlic, Thrice Cooked Potatoes The beef presented Two Ways was lovely and Chef Oakley smartly used some secondary cuts to make the centre of this dish,  which slow braises the cuts until tender.  In Hong Kong people are used to ordering Prime cuts instead of Butchers cuts,  but here you get both so it suits everyone.  Loved the crispy potato but wished there was more,  and I saw that others eating this dish after me got some fried Beef Tendons too!  Something I experienced more in the UK dining scene..

Maple Smoked Pigeon -

Served with a Spicy aioli sauce.  This was quite smokey and really medium rare tender inside.  One of the best pigeons I have had recently.  Will be back just for this dish,  and the dip we had to order some extra fries to eat with them!

Light Cocoa Cake, Mango, Cocoa and Sea Salt Sorbet with Mango Tuile Crisps -

A pretty dessert that was part of the $428 for 4 Courses Meal,  by itself this is just $98.  Desserts work on rotation daily,  so there's always some elements of surprise.

Baked White Chocolate & Miso deconstructed Cheesecake, Banana Puree & Caramel Sorbet  -

Quite a British banana dessert for me for some reason.  This Signature dessert is definitely for you if you like Caramel and Banana,  with Cheesecake!  Balanced by some dehydrated Raspberries for sourness.   Overall I was surprised at how affordable a 4 Course Dinner here is at only HKD $428, and it is definitely on the top of my list of to do's if I am in the area near Cordis Hotel.

Price: HKD $428 + 10%, Wine Pairing $180 for 2 Glasses  (Tasting Preview by Cordis Hotel)
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕

Address: 旺角上海街555號香港康得思酒店5樓
Level 5, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok
Phone: +852 35523028

Whisk at Mira Hotel [Hong Kong] - New Tasting Menu with Japanese Ingredients $690 for 4 Courses

  WHISK at The Mira Hotel, Tsim Sha Tsui, seems to have undertaken some revitalized changes with the Menu which is geared towards exotic Japanese Ingredients being cooked in a Modern French manner. The Tasting Menu is attractive with the 4 Courses offered at only HKD $690, and 6 Courses at an affordable HKD $890 during dinner. Wine Pairing is optional at $360 for 4 glasses chosen by the Sommelier, and here are some dishes we tried during the night.

Red White Pepper Crackers, Squid ink & Chestnut breads, Garlic Herbs -
With Spreads of Dijon Cream Cheese, Scallion & Sun-Dried Tomato Horseradish.  A pretty bread basket to start with..





Chateau D'Esclans Rock Angel Rose, Cotes de Provence, France 2014 -
A sparkling Rose to start off the meal. Sommelier's Selection Wines are $360 for 4 Glasses, very reasonable.






Tokudani Tomatoes, Hokkaido Scallops, with White Asparagus Grilled and Fried,

Coriander & Coconut Oil -
This had fried asparagus to give it a textural supplement to the dish,  and the green herbal sauce actually worked really well with the grilled scallops,  giving it almost an Asian element.  I usually like my Scallops sliced thicker,  but somehow this work well in this scattered biteful presentation.





Seared Duck Foie Gras with 松茸 Matsutake Broth, Mushroom Powder,
dotted Miso and Okra-
It had a great earthy Mushroomy broth, and I thought on top of Matsutake I could taste Porcini too somewhat.  This was an interesting take on a trusted flavor combination for me,  yet somehow injecting a Japanese accent into it smartly.





Dr. Burklin Wolf Riesling, Bohlig 1er Cru, Pfalz, Germany 2014 -

A lovely tropical fruit in the palate and being a trocken was more on the drier side, but with a round finish which appeals to many as a starting wine..







Enshui Hokkaido Murasaki Sea Urchin, Menegi,

Cauliflower Cream & Cauliflower Florets with Curry Oil - 

Personally this is quite a Japanese x British accent flavoring, especially with the curried cauliflower as base.  This worked a treat as underneath the cauliflower cream was a urchin flavored warm custard, which was umami packed enough to stand up to the curry.





Kegani Hairy Crab with 20 Years Aged Soy Sauce, Okinawa Onsen Egg on Koshihikari Rice cooked slightly chalky like Risotto style -
Another Japanese inspired dish which mixed together and tasted like a Japanese risotto, with sweetness from both the crab and the aged soy sauce.  I can imagine that certain customers might prefer the rice to be more cooked through,  although I like this statement like approach to pronounce it as a uniqueness selling point





Banfi Brunello di Montalcino, Tuscany, Italy 2011 -
When I saw this wine presented as a pairing, I felt that this was a safe yet exploratory pairing at once. I am sure the Sommelier has many choices for the following meat courses,  but thus far the wines were sensible without going overboard with exploration, but not overly conservative either.  It suits most diners in my opinion.






Grilled Kumamoto Pork Belly with Roasted Aubergine, Bonito & Kale for Main Course 1 -
This was slightly smoky and the pork had a good oiliness.  The Kales were fried. 





Main Course 2 - Sizzling Kumamoto A3 Wagyu with Black Garlic (+$250 Supplement) -
This was quite meaty at the same time as having Wagyu fat taste. I thought this tasted quite memorable compared to many Wagyu's marketed in town,  partially I think because of the lesser A3 marbling grading which actually helps achieve balance between red meat and fat flavors.  Almost craved for another piece in the end !   For some reason,  I think we could do with some Carbs such as some Potatoes or a Mash at this stage too.

Le Guishu L'Umami Demi Doux Yellow Wine, France NV -
A wine made from Rice, which is emulating a certain yellow wine style from China and Japan,  apparently this is sold only at The Mira,  and it is a smart Dessert pairing.  I have drank this previously before but it would be the 1st time to pair it with a dessert..

静岡県 Shizuoka Musk Melon with Milk Sorbet & Kinome Leaf to finish -
The melon was super sweet as expected, and the sorbet gave it a cleansing yet creamy effect, topped with some spicy numbness from the kinome.  The French made rice yellow wine under this pairing carried a strong Jackfruit aroma, which gave this combination a new interesting dimension and I must say was also unique in my palate training..





Wagashi as Petits Fours -
Made of Adzuki Red Beans and Chestnuts, these were formed into balls.  I almost wanted to have a Green Tea Zen like finish to this slightly Japanesque Tasting menu! 

Price: HKD $690 - $890 + 10%, Wine Pairing $360  (Tasting Menu Organized by The Mira Hotel)
Food: ♕♕♕♕ - ♕♕♕♕ 1/2

Address:尖沙咀彌敦道118號The Mira Hong Kong 5樓
5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui
Phone: +852 23155999

慢煮工業 Under Vacuum The Steak [Hong Kong] - Slow Cooked Sous Vide Meat in Prince Edward, Popular but Is it Any Good?

  We came to Under Vacuum's restaurant for one reason - its original sister kiosk inside a Park in Tsim Sha Tsui churns up some of the best Steak sandwiches and Turnip fries in Hong Kong,  rivaling those wagyu steak sandwiches in Tokyo but at a dime around HKD $42 (Previous Review:  Sous Vide Steak Sandwich inside Park ) .   This time we came to its second and grander restaurant,  which sells Steaks and Meat at affordable prices with seating.  

Prices are Very Reasonable - 
Duck confit starts at only HKD $48,  Steak for 1 Person from HKD $98 only... Hence it is quite popular in this Prince Edward location.

Fried Mozzarella Sticks - HKD $38
These are bulk bought from manufacturers,  but comparing Apples with Apples other shops sell these at around $58 for the same portion size. 

US Angus Sirloin - 8 Oz for One person, $98
The steak surprisingly fared worse than the Steak Sandwich in its sister kiosk shop, the inside was mostly grey meat and slightly dry.  The marination with thyme and salt was okay,  but since one cannot order the 'doneness' as they are by default Medium to Medium-Well,  we were sorely disappointed..  ~ 5/10

Duck Confit - HKD $48
At this pricing point,  we weren't expecting any miracles.  In the end the duck confit had dry stringy meat,  and a rubbery skin.  Instead of having a fatty taste,  it also had a very salty briny taste within...  If I had to pick though, I would pick the Duck over the Steak - it's like comparing eating softened Chewing Gum vs dry Protein with gristle.  ~ 6/10

Despite the Popularity - 
And my recommendation of their gorgeous Steak Sandwiches at the other park location,  this bigger premise restaurant simply didn't live up to the same hype.  Even at this more than affordable pricing point,  we personally wouldn't recommend it unless it saw a major improvement in cooking technique and finishing.   In all honesty Beef Steaks and Duck meat don't really need sous viding in my books anyway,  but we were exploratory due to good experience with the brand elsewhere.

Price: HKD $110 Per Person 

Food: ♕♕ 1/2 to ♕♕♕ 

Address: 旺角太子道西91號

91 Prince Edward Road West, Hong Kong

Ph: 56903290