Hong Kong Restaurant Week begins AUGUST 5th-11th, 2013. It’s a chance for diners to eat at a list of participating restaurants at a fraction of the price! I loved it back in the OC…and its been getting more and more popular since first starting in July of 2011. Restaurants have set menus’ with set pricing’s at $98- $248 at various restaurants for lunch, or from $258- $438 for dinners! THATS A STEAL. Dining City has partnered up with Harvey Nichols in a first time collaboration for this years restaurant week, and I was invited to a media/ blogger tasting!
So, one lovely afternoon…all clad in purple…off I went to preview their set dinner menu for Restaurant Week!! FYI to all my lovely readers!!! 🙂 All my blog posts are with either friends or family when I dine out! I will let you know if it’s a media dinner, lunch or tasting event/preview!!! So, don’t worry! Recently I started going on a bit more tastings…but before it was under 5 tastings!!! 😀 If you would like to invite me to a tasting, inquiries for working events….email me at firstname.lastname@example.org (FAN MAIL also warmly welcomed!!)
Harvey Nichols is best known for being a luxury fashion department store, but unbeknownst to many.. (including myself for quite a while) the Landmark location in Central boasts a restaurant and bar! The Fourth Floor Restaurant & Bar is a sophisticated, spacious, large space focusing on contemporary European cuisine. I haven’t been back to this restaurant for food yet….have had their drinks before- I was pretty darn excited to try the newest creations from Head Chef Giggs Lo, who started his training at Ritz-Carlton…we knew we were in very capable hands…while working at other fine dining establishments like Amber and Robuchon!! NOT TOO SHABBY. LETS BEGIN…
Hot scrumptious bread rolls to begin with…Love me some hot buns!! 🙂
Beef Steak Tartar w/ Classic Garnish and Crispy Potato wafer! I loved the crispy potato chip and clean taste of the beef tartar!
Crab Meat & Avocado w/ Tomato Sauce in Raw Scallop Ball, served w/ Red Pepper Coulis & Caviar Plump, fresh and clean!
Classic Lobster Bisque: Can’t lose with this classic soup. Creamy, milky, delectable.
Cream of Roasted Apple and Parsnip Soup w/ Scallop!!! OOOOOOH Me like!!! 🙂 LOVEEEEED the sweetness, fresh, creamy, mixture of salty and sweet. A must for all soup lovers! Super refreshing!
😀 OH MY!!!! Pan Fried Lobster Tail & Abalone w/ Parsnip Puree, served w/ Caviar and Shellfish Bubbles! Love the presentation. Surprising to find abalone in a European dish. I mostly have it in Japanese or Chinese dishes! But I loved the mix of smokey-ness and juicy-ness with the umami-filled shellfish bubbles.
ME LIKEEEEE!!! I want a repeat of this….Pan Fried Wagyu Beef Sirloin w/ Mashed potato & Morel Sauce! Fatty, plump and juicy…This was meaty, a bite full of intense yummy-ness!! Packed with flavours! So buttery, so soft…Nom Nom Nom!
Lemon Confit w/ Honey Parfait & Lemon Meringue, served w/ Grapefruit Maple Syrup Coulis– Light, creamy, thinly whipped and super fluffy!abalone was smokey, tender and very sweet. The half lobster tail was good and went well with the umami-filled shellfish bubbles.abalone was smokey, tender and very sweet. The half lobster tail was good and went well with the umami-filled shellfish bubbles.
This was the Mango Napoleon w/ Fresh Fruit and Mango Sorbet...I’ve never really had a fruity napoleon cake…but was rather surprised by the combination of tarty mangoes and crunchy cake bits!
Latte, Coconut Marsh Mellows and Mini Yellow Macaroons! Great tasting!! Can’t wait to preview other places for Restaurant Week!!
Hong Kong Restaurant Week
August 5-11 : Reservations at www.restaurantweek.hk
Harvey Nichols, Fourth Floor Restaurant & Bar, Tel: +852 3695 3389
Thanks for reading! Have a beautiful and blessed day!!!! <3 Always, Jess