Showing posts with label molecular gastronomy. Show all posts
Showing posts with label molecular gastronomy. Show all posts

Tuesday, March 05, 2019

Instadelicious dishes at [Time Park Lounge]

Time Park is a brilliant new hip place to hang out in TST, located in the Basement of Minden Avenue. I felt like I was in London because of the decor and vibes.


Started with drinks and the Snow Elf visually looked like a trifle so I was really chuffed. It was made with pineapple and passionfruit.

The other drink was Taishan Mountain which was more refreshing with crushed ice and grapefruit.

As well as drinks, Time Park has nailed it with instadelicious dishes.
I liked the way they have used sea urchin shells as part of the presentation especially the abalone which is inside the uni shell on a nest of hay.



The abalone was slow cooked topped with glistening salmon roe pearls and a melon molecular gastronomy sphere.
It was simply divine popping the melon ball and mixing it together.

 
The other instaworthy dish was the Arancini balls which were served in sea urchin shells. On the side were dried barley grass which also bought me back to fields in UK.
These Arancini  balls were stuffed with rice and I liked the way fermented beancurd was used making it taste cheesy without the heaviness.


My next favourite was the tartare, it was cubes of tuna tossed in this tantalizing shoyu sauce mixed with my favourite salmon roe topped with air dried beef.
On top of that was my favourite garden cress which made me thing of egg cress sandwiches.

Last but not least was the panfried seabass which was tender with a lovely crispy skin again topped with more garden cress so I was really happy.


Overall, I enjoyed my time there escaping from the city.
Food was brilliant which makes the whole experience wonderful.

 [Time Park Lounge]
Basement, Minden House, 13-15 Minden Avenue, Tsim Sha Tsui

Sunday, March 18, 2018

[Eatalian] Decent Italian food in SSP

I didn't have any expectations for Eatalian because most restaurant adapt their recipes to suit the people in the area.
Apart from that I liked the Restaurant logo and name which is a play of words EAT and ITALIAN pronounced Eatalian just like EeDaLe in Central.


Sat down and it was reassuring that there were expats dining there.
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Started with the Parma Ham and Melon which was the first surprise because it was creative.
It wasn't just melon topped with ham but on the side there was Parma ham paired with young pea shoots and molecular melon balls which actually tasted in harmony.

+++++
The Linguine with minced shrimp, garlic and anchovy was so good that I could have eaten two portions.
It was light with strong prawn flavours and the saltiness from the anchovy.

++++
Next was the Strozzapreti with proscuitto, fava beans, Parmesan, Black truffle.
I felt compelled to order this as you rarely see this on the Kowloon side and I wonder how long it will stay on the menu due to popularity.
Again it was flawless and hung the sauce well with fragrant truffle that wasn't too creamy.

++++
For dessert, I had the Banana Walnut Toffee Cream Pie which was a bit like banoffee but much better because everything was well balanced with crushed walnuts in the cream and dreamy toffee and a nice biscuit base that was soft and firmly held together but not hard in texture.
Finished with tea which was a perfect ending.

++++
Overall, I was more than impressed that I totally forgot I was in SSP.
Everything was top quality from the way they served the food and the presentation.
Price is above the average in that area but you are getting good quality food so lets hope they can keep the standard.

[Eatalian]
309 Lai Chi Kok Road, Sham Shui Po
Tel: 26176866

Monday, December 14, 2015

Molecular Gastronomy bar

Discovered this place because I was having dinner nearby and found out that they do Molecular Gastronomy, which seemed interesting because it looked like a small bar.

There are two sessions in the evening so I had to book in advance the earlier session.
When I arrived, there were no seats at all hence the reason they are called Three Dice Kitchen Standing Molecular.

The cost is $200 per head, which you pay before you go in.
I felt that it was a pretty good deal for a six-course dinner as other places are charging over $1000.

While I was waiting for other people to arrive, they will give you this bottle with a magnet and it was really fun using the magnet on the metallic liquid inside.






It was an entertaining and educational Molecular Gastronomy experience because they don’t hide anything and explain every step.

The six course comes with a drink so I had the sweet butterfly pea tea which is blue and turns purple when you add lemon to it.

The cutlery that they give you is different from your usual fork, knife and spoon.

Started with the fizzy peeled cherry tomatoes, that were soaked in fizzy vinegar.
I really liked them and found them extremely appetizing with bursts of fizzyness.

+++++++++++
Next we had the hami-melon molecular sphere on jamon Iberico.

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Then we had this sour cream nitro dome filled with salmon and potato drizzled with dill oil.
The nitro dome was made in front of us by putting sour cream on to a ladle and filling it with salmon and potato and sealing it with sour cream and immersing it into liquid nitrogen.


The white dome tasted a bit like savory frozen meringue icecream with delicious pieces of salmon and potato inside.


+++++++++++
We were then served these cute cups filled with cauliflower, lobster foamed topped with caviar.
The lobster foam had a really strong taste, which flavoured the cauliflower pieces that had a nice crunch to it.

+++++++++++
Then we moved on to a warm course of smoked chicken, which had soft cotton like texture paired with fragrant herbs.


+++++++++++
The last course was Chinese style potrice paella with Kobe beef cheek and garlic cream air.
I really liked it because of the rich abalone sauce and there were lots of chickpeas in the rice.
It tasted like a savoury dragon boat festival zhongzhi.


+++++++++++
As a surprise, they gave us some Nitrogen soaked macarons which have interesting effects on you.
I won’t spoil the fun here but the molecular gastronomy specialist will demonstrate what happens when you eat it which looks quite scary but you won’t feel anything.

At the end, they gave out business cards, which were really cool, because it pops up into a DICE.
https://www.facebook.com/3dicekitchen
Shop 2, Haven Court, 136 Leighton Road, Causeway Bay, Hong Kong
Tel: 23523314
http://www.3dicekitchen.com/
info@3dicekitchen.com
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