I have been meaning to go to DAP for along time, just that it’s a bit of a trek from Wanchai station, through the sunny congested roads of Spring garden lane.
Anyway with the coupon from Openrice, and Openrice holding an event there, this place must be good, so this was the final momentum making me go!
After my first visit, I was given another discount, so I have been twice already for lunch.
The first visit, I didn’t take any pictures, but the setting and furniture was relaxed European French style. The modern tables were facing the large windows with long curtains and the sun shining through, over looking some tall buildings in front of the green hills.
On my first visit, I had 4 courses.
Amuse: Oyster
Entrée: Asparagus with Cod roe
Main: Salmon
Dessert: Cheesecake
The oyster was fresh, and I liked the effort the chef stuck the oyster shell on the plate with sticky dough, so that it doesn’t slide about. The oyster was detached from its shell drenched in its lovely sauce, so it was easy to eat.
Then came the Asparagus with salmon roe, tender asparagus with large salmon roe sprinkled on top.
After the Entrée was finished, I was served the Salmon, a reasonable chunk of pink juicy salmon, and I do mean juicy, it wasn’t dry at all, very soft and supple, almost like jelly!
As for dessert, the cheesecake was served with berry sauce, not too sweet, and smooth that it melts in the mouth.
On my second visit, I had 4 courses which I did take pictures:
Amuse: Kimamoto oyster with ponzu
Entrée: Antipasti (Parma ham and melon, sautéed black mussels, Tomato and mozzarella)
Soup: Chicken consommé with inaniwa and Spring onion
Pasta: Orecchiette with river prawn and lobster cream sauce.
The oyster was as good as the first week, but this time even better with the salmon roe.
Then came the Entrée, which was fun to each, I firstly at the Parma ham and melon, soft ham with sweet melon, then I ate the tomato and mozzarella, creamy cheese with tomato, and finally the mussel, I was surprised they were fresh and soft, not the frozen ones.
As for the soup, I just had to check it out, because it had noodles in it, after having the soup, I had the pasta shells with prawn and lobster sauce, there were many prawns in it, and the sauce was quite rich.
Overall, I like Dap, because what is stated on the menu is what you get, and I credit the menu, because the chef/management have actually researched into it with all these fancy Japanese and French vocabs!
正
正
正
Anyway with the coupon from Openrice, and Openrice holding an event there, this place must be good, so this was the final momentum making me go!
After my first visit, I was given another discount, so I have been twice already for lunch.
The first visit, I didn’t take any pictures, but the setting and furniture was relaxed European French style. The modern tables were facing the large windows with long curtains and the sun shining through, over looking some tall buildings in front of the green hills.
On my first visit, I had 4 courses.
Amuse: Oyster
Entrée: Asparagus with Cod roe
Main: Salmon
Dessert: Cheesecake
The oyster was fresh, and I liked the effort the chef stuck the oyster shell on the plate with sticky dough, so that it doesn’t slide about. The oyster was detached from its shell drenched in its lovely sauce, so it was easy to eat.
Then came the Asparagus with salmon roe, tender asparagus with large salmon roe sprinkled on top.
After the Entrée was finished, I was served the Salmon, a reasonable chunk of pink juicy salmon, and I do mean juicy, it wasn’t dry at all, very soft and supple, almost like jelly!
As for dessert, the cheesecake was served with berry sauce, not too sweet, and smooth that it melts in the mouth.
On my second visit, I had 4 courses which I did take pictures:
Amuse: Kimamoto oyster with ponzu
Entrée: Antipasti (Parma ham and melon, sautéed black mussels, Tomato and mozzarella)
Soup: Chicken consommé with inaniwa and Spring onion
Pasta: Orecchiette with river prawn and lobster cream sauce.
The oyster was as good as the first week, but this time even better with the salmon roe.
Then came the Entrée, which was fun to each, I firstly at the Parma ham and melon, soft ham with sweet melon, then I ate the tomato and mozzarella, creamy cheese with tomato, and finally the mussel, I was surprised they were fresh and soft, not the frozen ones.
As for the soup, I just had to check it out, because it had noodles in it, after having the soup, I had the pasta shells with prawn and lobster sauce, there were many prawns in it, and the sauce was quite rich.
Overall, I like Dap, because what is stated on the menu is what you get, and I credit the menu, because the chef/management have actually researched into it with all these fancy Japanese and French vocabs!
正
正
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