The launch of La table de Patrick has been a big news in the
culinary industry, fans had actually been waiting for long to try Chez
Patrick’s brand new style of private dining.
Following these successive years of supporting HK Restaurant Week by Chez
Patrick’s group, La table de Patrick at its first time entered this promotion.
Had been compared with the normal lunch set menu (and even a la
carte), the Restaurant Week
menu is extraordinarily special. I therefore bought my loyaugei there for a Sat
lunch.
La table de Patrick is located at an old building in Sheungwan
(Entrance opposite to Lan Fong Yuen). Right when the escalator opened and
turned left, it was just right to see Chez Patrick preparing for the meticulous
cuisine at the open kitchen. We arrived at the place.
The restaurant is not big, most likely in size of 2 classrooms.
Seatings are slightly packed and overall there is around 20-30 seats.
Decorations are simple and clean, with red painted walls and simple white
tables. Having adequate sunlight penetrating into the whole restaurant, the
atmosphere is comfortable and natural.
When we were choosing the courses, Chez Patrick unexpectedly came
over and asked us if we were interested in having his newly invented Black
Truffle dish. I was really thrilled with his kind introduction, which was like
friends giving you recommendations that could never be wrong. He was passionate
to his food inventions, and never hid his happiness towards it. Who could ever
resist such a sweet and warm invitation to try Chez Patrick’s very special
dish?
Special:
Appetizer: Truffle Cream Foam, Shaved Black Truffle, Rockets Salad with
Vinaigrette in Crunch Roll, Parmesan Cheese (6/5!!!)
The black truffle aroma had already strongly pierced into our
noses before Chez Patrick shaved this small black diamond in front of us. The
light brown colored creamy sauce was deeply infused with truffle, while the
foams above balanced the creamy texture. The Parmesan cheese slices added
enough saltiness and the rocket salad garnished the dish with a hint of
freshness. Heavenly when bringing the real shaved truffle together with the
foams and crunches, the truffle flavors lingered in mouth for long. This dish was a sheer ambrosia.
Foie Gras Cake in Lyonnais Style, King Prawns’
Sauce (5/5)
We were thrilled to proceed to our next dish. The foie gras cake
just differed from what we expected. Minced into grainy texture, the foie gras
was shaped like a pudding. Tasting it alone would be rather dull and a bit
bitter, but then it transformed to be magically sweet and balanced when dipping
with the strongly flavored king prawn sauce; and finally with a nice foie gras
aftertaste. It was wonderful, technically wonderful, to put these 2 strongly
flavored ingredients together and played this beautiful harmony! And it was
also my very first time to try a foie gras in a very grainy rough texture.
Excellent.
Tuna Fillet, Quinoa Risotto, Creamy Bacon Sauce,
Baby Asparagus (3.5/5)
As cod fillet was sold out, Chez replaced with a red tuna fillet.
Based from the photo I showed, one of my friends could already tell how Chez was experienced with the golden brown seared striping pattern (never black!).
The fish was straight medium done, just right with pinkish red flesh at the
middle. Though the tuna was obviously not as complementing with the creamy
bacon sauce as the cod fillet. The
quinoa risotto was of my surprise to be nice. That hint of sweetness and
chewiness had given me more appetite.
Warm Brie Cheese Parcel, Apple and Raisin (3/5)
The warm parcel was very mildly warm, but the outer spring roll
layer was crisp enough. When directly sliced it into half, you could see
apples, raisins and some walnuts filled along with the brie cheese. I would
actually prefer getting the cheese a lot warmer, like in running state; but I
appreciate the salads vegis around the dish which made it overall less oily.
Attendants forgot to serve us tea & coffee (might be because it is already
3pm and is time to close). But overall, my friend and I were deeply impressed
with Chez Patrick’s creations and how he paired the ingredients. We were
actually surprised with the just right amount of sauce at all the dishes (which
were observed by my friend). Never knew how deep and comprehensive his culinary
experience could be, but it’s absolutely amazing visiting here.
I would definitely come back to try Chez’s signature Foie Gras
Trio.
La Table De Patrick
中環閣麟街37-43號祥興商業大廈6樓
Tel: 2541 1401
Mon-Fri: 12:00-15:00; 19:00-23:00; Sat:
19:00-23:00; Closed on Sunday
