Restaurant Week Preview – Luxe Dining at Harvey Nichols

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!

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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 eatwithjesshk@gmail.com (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…

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Hot scrumptious bread rolls to begin with…Love me some hot buns!! 🙂

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Beef Steak Tartar w/ Classic Garnish and Crispy Potato wafer! I loved the crispy potato chip and clean taste of the beef tartar!

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Crab Meat & Avocado w/ Tomato Sauce in Raw Scallop Ball, served w/ Red Pepper Coulis & Caviar Plump, fresh and clean!

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Classic Lobster Bisque: Can’t lose with this classic soup. Creamy, milky, delectable.

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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!

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😀 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.

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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!

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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.IMG_8589 

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!

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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

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Thanks for reading! Have a beautiful and blessed day!!!! <3 Always, Jess