Harvey Nichols Fourth Floor Restaurant and Bar Hong Kong

Harvey Nichols Hong Kong opened its doors in 2005. This is the first exclusive store in Asia and occupies 60,000 square feet in the Landmark Building. Harvey Nichols is well known for showcasing many of the world’s most prestigious brands. The Fourth Floor Restaurant occupies 3,000 square feet. The entrance to the restaurant is on Queens Road Central. An elevator on the left goes directly to the restaurant. Once there, the floor and ceiling are marked out with giant zigzags, which are illuminated with colored neon lights running along the zigzags. A long black bar on the left greets you as you first enter and there are a few cocktail tables with stools for those wanting to come in for a drink. Don’t be put off with the lighting as the eating area is a bit more relaxed. The staff is friendly and has an amazing ability to remember names of their customers. The menu is mainly modern European but with some Chinese/Asian influences in their dishes.

My husband and I were invited to Fourth Floor restaurant for a food tasting of their new menu which was launched last week. Chef Silas who, for being so young, is very talented and he created the menu for the evening. This degustation was a marathon to say the least! While the portions were small, we feasted on 7 appetizers and 12 entrees. Phew! And to end the evening we had a mix of desserts. Our first tasting was a quenelle of brandy foie gras pate with truffle foie gras foam and toasted brioche. A gentle ease into the many dishes catering to a truffles theme.

Seaweed rice crackers with Japanese soy sauce and wasabi mousse dip; sesame cone with tuna mousse and seafood jelly; caramelized crispy taro chips; crispy Parmesan with chili powder…it was suggested to rub the fresh herbs (rosemary and sage) included in the dish between our fingers and to breathe in their aromas. After doing so, we ate the crispy Parmesan and the spicy explosion that took place in our nasal passage was amazing. It was as if we had a renewed sense of smell. The chili lingered on for a few minutes making us keenly aware of each breathe we took. Next was black olive paste toast with avocado dip followed by basil milkshake with tomato foam. The milkshakes arrived in tubes which suited the two tone color of green and orange making you wonder if you had stumbled upon a secret brew! Basil and tomato go hand in hand so it was fitting to see it in the form of a drink. Very smooth and a nice finish to the many appetizers.

The Culinary Chase’s Note: More on what we had for entrées in my next posting.