Their Head Chef Son has done a good job in bringing diners a new way of enjoying Chinese cuisine. He crosses culture and culinary lines which really works.
For drinks, began with the [Drink affogato] and [Iced Lychee and red date tea].
[Cream gelato, homemade raspberry sauce, balsamic vinegar and soda water]
Iced Lychee and red date tea:
Here were the dishes that we had:
General Son Chicken:
This was chunks and big chunks of pure chicken meat in delicious crispy coating smothered in sweet and sticky syrup complemented by the fiery Sichuan peppercorns and chili. I loved it as it was all lean white meat without any bones or fat.
Brussels Sprout Uni:
To be honest, I haven't had any uni dishes as good as this!
I liked the way the uni was laid on the brussels sprout leaves which had a lovely colour contrast as well as taste.
Beneath the leaves there were some cream and some soy sauce dots which you eat together for a wonderful taste infusion of sweet creamy uni flavoured by the soy sauce.
All that is then contrasted by the dill and crisp raw brussels sprout leaves that wake you up from the creaminess.
This was simply delicious slices of hamachi drenched in thick moreish sweet and savoury sauce complimented by the chives and red shiso leaves.
The roast duck was really comforting and how it should be. It tasted exactly like the ones in UK and you can visibly see it had been uniformly roasted by the colour and the smoothness of the skin..
I appreciate the way the thigh bone has been removed except the drumstick bone so you still have an intact quarter duck there.
The plate was clean and oil free which was really appealing before you even ate it.
It definitely sends me memories of eating in China Towns so I was really happy.
The pickles were good too, chunky with a nice crunch and pickled taste.
I know locals don't appreciate this but I am sick and tired of brittle bones in every bite and being served just skin, fat and bones.
Brussels Sprouts roasted Jus:
Vegetables are a must and I loved the fact brussels sprouts were on the menu.
On top they were garnished with crispy shallots!!
Nice bite size vegetables that you can pop in your mouth.
For carbs, there was fried rice or the dan dan noodles.
Had the [Burnt ends Egg Fried Rice] which was soft and fluffy.
There was something different about the grains of rice, they tasted like Basmati rice/long grain rice although I am not sure.++++
For dessert, finished with the [Ma Lai Go with Ovaltine Custard]:
In contrast to the local sponge cake, this one was much better as it was firmer and more cakey.
As I am English, I crave for cakes all the time and the thick ovaltine custard had a strong malty taste which was insanely delicious with a sweet touch that cured my dessert craving.
To summarize, I was totally impressed with everything and this is how Chinese food should be. FRESH, PRESENTABLE and DELICIOUS
With the contemporary twists to the dishes, Manuel and the team have successfully made me like some Chinese dishes that I would not normally eat in Hong Kong but definitely would eat here! Hong Kong is so lucky to have the Pirata Group.
5 Star Street, Wanchai