Shining from the Dark Alchemy

20th June, 2015 (Sat)

It was one promotion from a HK food magazine which drove a lot of readers booking Alchemy’s newly launched weekend Brunch in end of May. 

That dishes were created by Chef Pascal Breant and a 8-course brunch at only $268, who would not come for a try? 

I was too late to secure a seat on a Saturday in mid-June; actually it would be S’ birthday. 

The manager confirmed that bookings were full and I just couldn’t imagine all seats could have gone within a day after the magazine write-up has published online. 

Desperate about which restaurant I should be bringing S to…But it was after two days that the manager called again and exceptionally opened its library area for us to have enjoy the brunch!

(Thanks Jackie;>)

A bit not easy to climb up stairs from Central MTR to the restaurant under sunny hot weather. 

We finally arrived at the very ebony black restaurant entrance and reached the first floor.

Turning to right was the Alchemy in the dark restaurant; while on the left was the lounge where you could feel the immensely layback tune of life: bookshelves, antique sofas, wooden floors shining with natural sunlight and a decent cozy bar were all that you need for a relaxing Saturday. 

Jackie nicely escorted us to a window seat (instead of library area after her rearrangement). It was the only table far away from other family / cocktail tables and we liked it! 

The brunch menu every weekend could have slight difference, and this week we have this. 

Bread (4/5)

A trunk of small hot baguette was served to start off today’s brunch. Looked cute and up to standard with crunchy crust and soft bread interior.   

South Pacific Oyster with ginger and spring onion (3/5)

I would never judge oyster by its size because there could always be fantastic character even for a tiny oyster. Unfortunately this oyster was too light in taste. The spring onion and ginger paste at the same time was a tad too salty and dominated the flavor. Sadly.

Homemade smoked salmon with lemon mayonnaise, cherry tomato and smoked eel (4.5/5)

Happy that this dish washed away the negative impression from oyster. This actually was one of the best dishes we would recommend. S adored the homemade smoked salmon so much as the smokiness was just right – not too salty and enhanced the salmon flavor with long aftertaste. The tender smoked eel was also impressive to complement with the lemon mayonnaise and salmon nicely.  

Octopus Carpaccio with roasted pepper and olive oil (3.5/5)

Unfortunately I missed this photo. Simple but delicious, with enough saltiness and oiliness to soak the octopus carpaccio. Rich in taste but at the same time fresh enough!

 

Duck Terrine & Savoy cabbage with crispy saffron risotto  (3.5/5)

The terrine with cooked cabbage layered on was soso. It might be due to my terrible impression on cooked cabbage. Interestingly however the risotto in deep fried croquette got me. So lovely to pull the cheesy linings out after cracking off the croquette! I especially loved the beautiful orange color and slight sourness infused by saffron. 

Crispy Polenta with Quail Egg, Carabineros Red Prawn (4.5/5)

“Carabineros” in Spanish means police; and the stunning scarlet color of this prawn resembles the uniform color of Spanish custom police. Many restaurants desire so much of this prawn for it is full of robust and delicious flavors, especially from its head. Enticingly the prawn was wrapped with a layer of red oil, the flesh was juicy and tangy; and it lingered some time with subtle ocean freshness and sweetness that a prawn should have. The prawn head was full of tomalley and that was just heavenly sweet and flavorful. The summer truffle slice though not that strong flavor was definitely a star to the quail egg. It was my first time to try polenta and the texture was just soso to me though. But overall a very nice kick if I consider it as our main.

Seared Scallop with spinach puree and Australian Truffle with lemon mayo (3.5/5)

Thanks for having another dish with Truffle slice! The scallop was up to standard, just seared the outer layer and the interior was still soft and silky. The lemon mayo was a bit too fatty to season the scallop though.

Roasted Veal Tenderloin with artichoke, asparagus, baby potato and madeira jus (3.5/5)

A soso dish to us as the tenderloin was not soft and tender as it was supposed to be.

Dessert (3/5)

Dessert was again soso, except the Varlhona lollipop which was had smooth ganache in the middle. 

Creatively the chef used half of a kiwifruit as a stand for candle for the birthday boy. And the candle was surprisingly on super big fire!

Overall, the brunch was very comprehensive with versatile ingredients and cooking style which made it super high CP value. Though the seasonings and cooking time could be controlled more accurately.


Alchemy Restaurant & Lounge
中環亞畢諾道16號地下 
Tel: 6821 2801
星期二至五: 12:00-02:00
星期六: 11:30-02:00
星期日: 11:30-18:00
星期一休息 
http://www.alchemy-concept.com/lounge/home 

Dear Chez Patrick

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

http://www.chezpatrick.hk/?cat=restaurant&page=cp_default