Plaisance by Mauro Colagreco, brand new restaurant in Hong Kong
Plaisance by Mauro Colagreco, brand new restaurant in Hong Kong
by zydto
1 Comment
zydto
Brand new restaurant opened in Hong Kong, the head chef is Heloise Fischbach, who used to work and Mirazur and former chef de cuisine at recently closed 2 stared Ecriture. The current menu is designed together by Fischbach and Colagreco which includes Mirazur signature like the Beetroot with caviar, but Colagreco said the restaurant will gradually follow the vision by Fischbach over time.
Similar to Mirazur the vegetables are mostly selected locally, but some fish and meats are imported.
Now the food:
1The 4 amuse Bouche are packed with flavors, the caviar cone, tuna fish packed by black truffle especially stands out.
1st dish: “Oyster”. Very refreshing start of the meal, with the jelly full of sea scents and the oyster being one of the most flavourful one I have tasted
2nd dish: The classic beetroot with caviar. Very well-integrated flavor, the texture of the beetroots perfectly compliments the salt and freshness of the caviar
3rd dish: Roasted Sparassia Crisspa from Yunan, China, with butter and mushroom sauce and some mosses underneath for some balance. Great texture which also soak up the sauce. I would love a bit more salt, but that’s a tiny complaint
4th dish: “Eggplant”, chef Fischbach’s own creation, eggplant done in 3 ways with the key component being heavy roasted eggplant ‘meat’ with almost like a puree texture, complemented by a homemade XO sauce. Heavy, savoury, barbecue, just packed with flavour and outshined almost all other dishes I ate in a long time. Amazing
5th dish: abalone risotto with Japanese rice and white truffle. A solid dish, the rice and abalone were cooked well, but I wish abit more rice to soak up the sauce.
Mains: my wife and I picked Monkfish and lamb separately. The meats are good, but the sauces and vegetables(string beans and fungi for the Monkfish) are the star
Deserts: Centered on seaweed and chestnut respectively. Good stuff and solid ending to the meal
Overall: one of the best meal I have tasted, a tad above(for my own taste) my 2 visits to 3* Odette in Singapore, and I like it much better than 3* Les Amis in Singapore and Robuchon in HK. Sure the platting and service can be improved(they are not bad),but the food is truely amazing which may serve as a solid foundation for future Michelin stars
1 Comment
Brand new restaurant opened in Hong Kong, the head chef is Heloise Fischbach, who used to work and Mirazur and former chef de cuisine at recently closed 2 stared Ecriture. The current menu is designed together by Fischbach and Colagreco which includes Mirazur signature like the Beetroot with caviar, but Colagreco said the restaurant will gradually follow the vision by Fischbach over time.
Similar to Mirazur the vegetables are mostly selected locally, but some fish and meats are imported.
Now the food:
1The 4 amuse Bouche are packed with flavors, the caviar cone, tuna fish packed by black truffle especially stands out.
1st dish: “Oyster”. Very refreshing start of the meal, with the jelly full of sea scents and the oyster being one of the most flavourful one I have tasted
2nd dish: The classic beetroot with caviar. Very well-integrated flavor, the texture of the beetroots perfectly compliments the salt and freshness of the caviar
3rd dish: Roasted Sparassia Crisspa from Yunan, China, with butter and mushroom sauce and some mosses underneath for some balance. Great texture which also soak up the sauce. I would love a bit more salt, but that’s a tiny complaint
4th dish: “Eggplant”, chef Fischbach’s own creation, eggplant done in 3 ways with the key component being heavy roasted eggplant ‘meat’ with almost like a puree texture, complemented by a homemade XO sauce. Heavy, savoury, barbecue, just packed with flavour and outshined almost all other dishes I ate in a long time. Amazing
5th dish: abalone risotto with Japanese rice and white truffle. A solid dish, the rice and abalone were cooked well, but I wish abit more rice to soak up the sauce.
Mains: my wife and I picked Monkfish and lamb separately. The meats are good, but the sauces and vegetables(string beans and fungi for the Monkfish) are the star
Deserts: Centered on seaweed and chestnut respectively. Good stuff and solid ending to the meal
Overall: one of the best meal I have tasted, a tad above(for my own taste) my 2 visits to 3* Odette in Singapore, and I like it much better than 3* Les Amis in Singapore and Robuchon in HK. Sure the platting and service can be improved(they are not bad),but the food is truely amazing which may serve as a solid foundation for future Michelin stars