I don't know how long he has been cooking but Kits dishes were quite good.
The set dinner had a sweet theme to it, all the courses had some dessert element in it.
For appetizers had the Black Truffle Scallop Eclair and Fried Foie Gras with Mashed Apple Sauce with Fig.
Black Truffle Scallop Eclair:
The sweet scallops were topped on a light puffy eclair complimented by the fresh cucumbers and truffle.
Pan-Fried Foie Gras with Mashed Apple Sauce with Fig: Although I am bored of foie gras, this one was well executed because the texture wasn't oily paired nicely with he dried apple slice and fig sauce.
Next were the French Onion Soup and Lobster and Tomato Soup:
Lobster and Tomato Soup:
The tomato soup was a surprise because it was tomato consomme which tasted like tomato essence so I really liked it.
For mains, had the duck and Lobster. The presentation of the Sous vide French Duck Breast was really colourful.
My Lobster Thermidor and Lobster Souffle was fun. The lobster souffle was a fluffy savoury souffle with lobster pieces at the bottom.
Finished with the Daily Dessert Platter (+$80) which includes their light creme brulee cheesecake and double chocolate cake.
Shop 1, G/F, The Warren, 9 Warren Street, Tai Hang