Fourth Floor Restaurant, Hong Kong

As promised, here is the continuation of the food tasting from the new menu of Harvey Nichols Fourth Floor Restaurant. Before starting onto the entrée degustation, we drank a concoction of pineapple juice with Malibu (coconut flavor) mousse. This was an enjoyable drink as it awakened our taste buds for the next round of signature dishes. Steamed crab meat egg custard with sautéed shitake and sesame emulsion. The egg custard is a Chinese version and the steaming keeps the custard moist and velvety smooth. This was one of our favorites.

Carrot soup with apple emulsion, scallop tartare caviar – who could have thought that this humble root vegetable could taste so darn good? A delicious combination with the carrot and apple. We highly recommend this one!

Braised pigeon with almond and cauliflower soufflé; crispy langoustine wrapped with Vietnam net spring roll pastry, onion puree and langoustine emulsion; spoon of braised ox tail and potato mousse, shaved black truffle. Romaine lettuce ice cream rolled with crispy rice and bacon powder – a great way to clear the palate and allow for the remaining four dishes. I’m sure Heston Blumenthal would have enjoyed this ice cream!

Coq au vin with slow roasted spring chicken breast, foie gras sauce and pan fried frog gras; Cucumber snowball with smoked salmon foam, salmon and crab roes; Steamed sea bass and lobster mousse, sautéed lobster, green pea puree and emulsion, shaved black truffle; Fillet of beef with special sauce, celeriac puree and peanut emulsion.

The Culinary Chase’s Note: Feeling very satiated, we wondered how we would ever manage to squeeze in dessert. Beautifully presented food with staff that helped make our evening enjoyable.

Fourth Floor, Harvey Nichols
The Landmark
15 Queen’s Road Central
(852) 3695-3389