Hong Kong Food News & Reviews

 

One foreign friend once told me that Hong Kong has the best international cuisine and I didn’t realized that we are so lucky. Greater China Club is a great example of delivering unforgettable fine dining experience of both Cantonese and European cuisine. From now to 7th March 2018, the club-style restaurant has Japanese Chef Masahito Kawabata to present comtemporary French cuisine.

 

(image on top is Chicken Breast Demi-deuil with Black Truffle, HK$308)

 

 

Michelin-starred chef Kawabata Masahito travelled from Tokyo and Okinawa, Japan for this collaboration and of course I cannot miss it. I was bit confused when I was at the entrance since it looks like a traditional restaurant for yum cha but until I was led to a the jazz lounge inside – imagine a private club only elites and sophisticated gentlemen can join and imagine interior design element: leather chairs, chandelier, grand piano…etc.

Chef Masahito created a 3-course set lunch featuring an appetiser, a main course, and a dessert (HK$328) and an indulgent 4-course tasting menu featuring two appetisers with one main course and a dessert (HK$418). My favourite appetizer has to be the Deep Fried Sea Bass with Vietnamese Salad (HK$ 188) - the coating is thin and not too crispy, the meat of is tender and flavourful and the Vietnamese salad is such a subtle Asian twist. For main, there are two dishes impressed me the most: Duck Confit with Ragout of White Beans and Herbs (HK$ 258) - French staple is well-prepared in prior with salt, garlic and herbs, the meat is moist and full of flavour in result; And Bouillabaisse (Seafood Pot,HK$308) which is a lighter option a “comfort” dish which bursts with fresh flavours and exquisite ingredients courtesy of the sea.

(Duck Confit with Ragout of White Beans and Herbs)

We ended the meal with Chestnut Chantily Tiramisu (HK$88) and if you think you cannot be surprised by Tiramisu, you have to try this, it’s heavenly creamy and who knows chestnut is such perfect match for the classic dessert. Then, we had Panna Cotta with Pineapple and Orange Soup (HK$88) which scared me a bit when I heard “orange soup” but the citrus fruit and sauce makes the dessert a refreshing wrap up of the meal.

 

I wish Chef Masahito can stay a bit longer so more people can try this fantastic menu, if you happen to be around in Lai Chi Kok these two weeks, don’t forget to make a reservation with them.

Address: Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong (Lai Chi Kok MTR Exit D2). Make reservation or for more information, click here.
 




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