Le Boucherie Francais [Hong Kong] - French Steak House & Wines, a Novelty of its kind and Almost Affordable

  There has been an influx of French shop openings lately in Hong Kong!  One could only speculate that this stemmed from and is related to the 0% Wine Tax policy the HK Government has imposed on Wine Imports these days, creating many jobs and apparently there are closer to 30,000 French expats currently working and based in Hong Kong, and some are also working up in China as well! This could only spell good news for our Culinary City, and some of the best of the best French ingredients are now available in our City gradually. Le Boucherie Francais in Wanchai just opened about 2 months ago and their French Beef butchering technique and prices are decent, around $58 to $88 dollars per 100g, and butchered in the traditional French ways.  A Picanha steak cut on the other hand here is probably more Brazilian inspired, but nowadays also trendy popular in France and is also served as a Prime Rump Cap cut at the Michelin recommended Atelier Vivanda from Paris and in Hong Kong nearby as well to here..  It all depends on how well you know your steak cuts, and whether you can pick your own fav choices..

A Variety of Appetizers & Meats from mostly Beef, Veals, and Lamb -
The meat cuts and preparations are very typically French from their own individual regions. There are also French Mangalica pork ham, which is usually associated with Hungarian Black Pigs, but were historically from France in DNA.  You may also find a Caillette meat loaf on the menu, which traditionally is made with Caul's fat wrapping, but here is made with Spinach leaf wrapping around the meat instead and a healthier alternative.





Domaine Giraud Chateauneuf du Pape from Rhone Valley -
By the glass, HKD $130. Great quality and by the bottle it's around $900+ HKD.  Around 400% mark up though. I actually expected better value here, but people will pay for this anyway, but not for me permanently except on the Special occasions...





Bavette d'Alloyau Skirt Steak - HKD $58/100g
In French, Bavette steaks are either divided into a 'Skirt' steak like this one here, or the redder leaner Bavette 'Flank' steak. The nearby gamier muscle of Hanger steak is called an Onglet. The Bavette d'Alloyau is nowadays highly prized due to its marbling, good flavors, despite being thinly butchered, just like the Onglet Hanger steak cousin or the above mentioned Picanha Rump cap.  This is just the French interpretation nowadays, and I am sure the Americans, British, Koreans, Chinese, Japanese, Australians, Argentinians, etc will all take a different approach to its preference. At the end of the day, this was what I wanted to order tonight. Especially when the Hanger Onglet today seemed to be on the narrower girth side this night, which I didn't think would be converted that well from instinct on their pans used.  This Bavette d'Alloyau Skirt steak this night was cooked well, but slightly lacking some flame grilling aroma from the pan-searing method.  But it is still enjoyable... just not maximising its potential enough yet. ~ 7/10







Bavette d'Alloyau 200g for HKD $116 -
Add on top another $50 for grilling in house.  Still very reasonable. Even if it is not a Steak Frites concept with Fries included ..





Gratinated Potato Dauphinois - HKD $70
A typical French potato starchy side serve to a Beef Steak, apart from the Frites potatoes, which requires an oil fryer.  This was done really well and lovely, with a creamy texture. It's a little bit optimistic on the pricing side, just likes their wines.. But I guess the reasonable Steak prices make up for it somewhat.  All in all, a meal like this costed me around the $380 mark per person. So it is still quite reasonable, and I would be back.  And also would be coming back for their other Cold appetizer items and cheeses...  My only smallest of all gripes is that I think their Wine prices could be lowered slightly to be fairer, I mean, we are all here to drink more Wines than to Eat to be merrier, aren't we all?  (Well not so me, coz I don't drink much, but I am thinking for everybody else coming in trying to have a good time here!!)

Price: HKD $380 Per Person with 1 Glass of Wine
Food: ♕♕♕ 1/2 to ♕♕♕♕

Address: G/F, 5-7 Swatow Street, Wan Chai
灣仔汕頭街5-7號地舖
Phone: +852 21727686

CIAK [Hong Kong] - Everyday Italian Dining by Chef Umberto Bombana, at Two HK Locations

  CIAK was opened by Chef Umberto Bombana of Michelin 3 Star 8 1/2 Otto e Mezzo's fame,  aimed to be a smart casual, almost trattoria style Italian Dining for everyday dining.  This is a concept which is popular nowadays within Italy and Europe, where a Fine Dining restaurant is accompanied by a more relaxed restaurant accessible for customers on a regular basis.  CIAK received a Michelin 1 Star rating itself,  and subsequently CIAK also opened another branch in Taikoo City,  which is also awarded with a Bib Gourmand status.  I have periodically enjoyed quite a few dishes here and than are shown below,  but here is a glimpse of some of their offerings for your reference.

Fermented Dough Bread with Olive Oil -

The bread, like the pizzas here, are artisanal and well hydrated with overnight fermentation

Wagyu Ragu with Tagliatelle Pasta - $140 (Small)

This came with plenty of meat ragu, which has been cooked until it's almost gelatinous - in comparison with the versions I eat in Bologna in my visits, this is more on the lubricated side.  The wagyu beef flavour is actually quite pronounced,  and needs a glass of red Italian wine to pair with,  and surprisingly there wasn't much herbs taste beneath.  Pasta was cooked to the perfect degree.  ~  8.0/10

Spaghetti Carbonara with Guanciale, Eggs, Pecorino Cheese and Black Pepper - $130 (Small)

A few foodies believe this is the best, traditional recipe Carbonara pasta in Hong Kong.  I agree,  as each strand of pasta is evenly coated with a melted cheesy and eggy sauce,  with the almost fried guanciale pork cheek pieces crispy and fragrant with rendered fat.  I personally think this is not as seasoned as I expect,  so despite the look it could be even saltier and carry more cheese,  as per the ones served in Rome.  If you want another great authentic tasting Carbonara in town,  you can also try out Tom Aiken's The Fat Pig version,  which is similar in a sense but slightly heavier.  ~ 8/10

36 Hours Fermented Dough Pizza,  the Norcina with Pork Sausage & Mushrooms -

I have had the full round size,  or this Pizza by the Slice al taglio style many times,  and it remains one of the best pizza's in town.  The dough has a wheaty taste from the careful fermentation,  and despite the abundance of melted cheese on top,  the sausage meat and mushrooms always stand out.  And per slice is only $58 and makes for a good lunch option.  ~ 9/10

Chorizo & Tomato Tagliatelle -

This is eaten at the Taikoo's CIAK All Day Italian outside,  which serves some simpler pasta's at the open tables.  It's priced around the $78-88 dollar range and is quite affordable for a Michelin grade Italian venue.  Obviously,  dining inside at the finer tables is more sophisticated, but customers can get to choose on the day of dining.  ~ 6.9/10

All Day Focaccia's Sandwiches -

This is the Wagyu Beef version,  which was served in Taikoo but nowadays has been replaced with other flavors,  and occasionally I chomp on a vegetarian version with peppers and pumpkin.  Priced at the $58-68 range,  it even comes with a salad and soup during Lunch hours.  So for a Bib Gourmand or Michelin 1 Star rated venue,  you can still grab a decent affordable lunch.

Tiramisu -

There are two versions served here,  this one is the take out version.  It also happens to be the best Tiramisu I have ever had in Hong Kong,  to the point I rated it above 8 1/2 Otto e Mezzo's own tiramisu.  Nowadays they are only making an eat in version in the main dining area,  but apparently this works on rotation and I wished they brought this recipe back to the open tables section since sometimes, we all just want a casual relaxed meal and a great dessert made very well to finish!

CIAK In The Kitchen, Central  (Michelin 1 Star) :
Price:  HKD $58 to $500 + 10%
Food:   ♕♕♕♕ to ♕♕♕♕♕
Address: Shop 327-333, 3/F., The Landmark, 15 Queen's Road, Central
中環皇后大道中15號置地廣場中庭3樓327-333號舖
Ph:  25228869



CIAK All Day Italian, Taikoo (Michelin Bib Gourmand) :
Price:  HKD $58 to $500 + 10%
Food:   ♕♕♕ 1/2 to ♕♕♕♕♕
Address: 太古太古城道18號太古城中心2樓265號舖
Shop 265, 2/F, Cityplaza, 18 Taikoo Shing Road, Tai Koo
Ph:  21165128

RECH by Alain Ducasse [Hong Kong] - Sunday Lunch with Signature Dishes Starting at HKD $588

  RECH by Alain Ducasse in Paris dates back to the 1920's,  and in recent years one of the most successful French Chefs in modern era in Alain Ducasse looks after this Seafood restaurant.  In Hong Kong we were lucky to be the second city outside of France to receive RECH on our shores,  and to keep the taste and experience the same,  the Hong Kong outlet imports exactly the same seafood that the original restaurant serves to customers.  We were invited over to try out the new Weekend Sunday Lunch, and since then there's been slight updates with the Pricing:   It's $588 for the Food Courses,  and Discovery Wine Pairing starts at only $188 for Free-flow.  Latest Details here: https://hongkong-ic.intercontinental.com/en/dining/rech-by-alain-ducasse/

Sunday Lunch at a Glance.  Starting at just HKD $588 per person

Juice as Aperitif -

To open our appetite,  a very European concept

Seaweed Crackers with Tuna Dip -

And Kombu Bread with Bordier Seaweed Butter in Fish Shape

Alsatian White - Gentil Hugel AOC 2014

Gillardeau & Fine de Claire Oysters -
2 French oysters daily are served,  with many more available as A La Carte

Appetizers: 

> Marinated Sardines with Carrot Basil
> Marinated Scallops with Citrus
> Langoustine Jelly with Lime-Ginger
> Vegetables in Salt Crust, Sorrel Condiment

Langoustine Jelly with Lime-Ginger

Marinated Scallops with Citrus Basil

 

Marinated Sardine with Carrots & Basil

Squid in Cookpot (Crockpot) with Provence Tiny Spelt, Sesame -

The Signature dish here,  it is served between 2-4 people.  The squid were carved into rings, almost like upper end Japanese sushi restaurants.  The tiny spelt tasted slightly toasty and someone commented it's almost like quinoa,  except these had more underlying flavor depth than even wild quinoas and almost like small lentils

Gerald Bertrand Reserve Speciale Pinot Noir 2014 -

A Southern French IGP Pinot Noir, which was interesting used to pair the below Cod Fish with Aioli..

Wild Cod Fish with Aioli, Clams, Prawns & Vegetables -

This sounded quite Mediterranean in concept, and was healthy too just like some dishes presented in this Sunday Lunch Tasting menu!  The cod fish was silken soft and apparently it's the same cod fish used in RECH in Paris, to ensure consistency in taste.  So it was going to be a contrast to the award winning Miso Black Cod used upstairs at NOBU.

 

Grilled Duck with Mango and Jus Reduction -
This was a really lovely duck Main Course.  The portion was perfect, but the duck jus reduction sauce is as expected in modern Alain Ducasse kitchens, redefining Escoffier cooking with less fat and butter, but more concentrated flavors.  The slightly peppery kick with mango made this great for Summer even as a poultry dish.

Amazing Hong Kong Harbour View from RECH by Alain Ducasse,

Intercontinental Hotel, Hong Kong

Alain Ducasse Brut Champagne -

I really loved this actually,  it's more on the Masculine side with a citrus and mineral kick.

Signature Normandy Camembert Cheese with Condiments -
RECH serves only 1 French Cheese, and befittingly it's a protected Traditional Camembert,  which has lately been mass produced by manufacturers using a different production method and eluding the protection of the denomination.  To serve this original and much more natural, unpasterized milk cheese is a statement by RECH and Alain Ducasse.

Kiwifruits as Pre-Dessert -

These were probably the best Kiwi Fruits I have devoured in my life, super sweet and ripe, and even the seeds were tiny.  Never knew this Chinese origin fruit can be of this standard.

Desserts Tray -

There are 5-6 selections here.  You can try all of them,  and not sure if it is meant to be a secret or not,  but if you really want,  you can ask for some 2nd servings of your fav items.

Eclairs with Dark Chocolate by Ducasse, also Fresh Strawberries Creme -
I took a bite of the Strawberry eclair and knew this was using fresh strawberries blended into the cream to make,  probably the best Strawberry eclair I have tried in my life - considering this is so cost prohibitive I am sure no shop will sell this individually.

Steamed Cheese Tart with Berries -
This has a buttery sable tart base,  and was so mesmerizing we had another second serving.

Mr and Mrs RECH -

The Signature Meringue desserts made with Hazelnut Powder and Cream,  and also a Raspberry version for Summer.  The lunch versions are piped higher but more petite, but equally amazing...  If anything the desserts here alone were worth a return trip soon.

Fresh Baked Madeleines -
When these arrived,  they smelled so buttery but not too rich.  They looked super even and precise, despite baked from the non-silicon tray.  It turned out they were just about perfect from shape to smell to taste, and even crispy at the edges believe it or not.  Inside,  the batter recipe was definitely singing out authentic French Madeleine!    Easily if not the best in Hong Kong..

RECH by Alain Ducasse -
Interior was smart, refined yet relaxing.  Nothing overly pretentious, and lined with paintings of seafood and austerity.   It felt almost like Paris was transported to Hong Kong's harbourside

Extra Order - Signature Alain Ducasse Rum baba

Previously this was doused with Armagnac,  and Hong Kong RECH by Alain Ducasse has now changed back to using Rum instead.  I have had this previously and it remains probably the only correct Polish/French/Italian Baba au Rhum in town in terms of texture and taste.  Four Season Hotel's Blue Bar also makes the other correct version.  Adding the above correct Madeleines formula,  I think if you really miss something traditional but done precise,  RECH can actually satisfy this need too,  since some people like me are quite particular about certain historical taste profiles. This ended our lovely Weekend Sunday Lunch session and I am sure I will be back soon,  and at only HKD $588 before Wines,  it represents fantastic value to try out their Signature dishes 1st.

Price: Sunday Lunch HKD $588 Per Person + 10%,  Wines from $188  (Meal Organized by RECH by Intercontinental Hotel)

Food: ♕♕♕♕ to ♕♕♕♕♕

Address: 尖沙咀梳士巴利道18號香港洲際酒店酒店大堂 

Lobby level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Ph: +852 23132323

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