“…and the kitchen sink.”
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I haven’t been a city desk editor in A WHILE now, so it was a surprise (and a delightful one at that) when
@thisisjero and
@jpnuge called me up with an offer to test-drive
@cristalroombyasp whilst I was back home in Hong Kong over the holidays.
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All of the renowned
#AnneSophiePic dishes are replicated here in fine form. I am decidedly not a dessert person, yet the feted Chef’s “White Millefeuille” is something I would happily eat in place of most restaurants’ cheeseboards and underwhelming choux pastry.
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@d.d.w.w and I ducked our heads in at the tail-end of the restaurant’s soft open. There were, consequently, a a few wobbles in the pacing and seasoning of individual courses; yet it’d be a real sonofabitch move to claim these did anything to diminish my enjoyment. A gaggle of Van Cleef-covered debutantes, parked at the corner table behind us, seemed to be enjoying themselves similarly. They are, I expect, a microcosm of the clientele that will get up to all sorts of shenanigans in Hong Kong’s latest ‘it’ dining room.
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Of course: hoofing three nips of
@petrossiannyc vodka — produced by
#Guillotine , and infused with 20g of Tsar Impérial Ossetra — tends to put one in a fairly magnanimous mood. If not, might I suggest a Snickers?
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Dishes (chronological):
🌟— Chanteclerc ‘whisky apple’, uni and white soy bean.
🌟 🌟 — ‘Les Berlingot’ of sobacha pasta filled with 24-month comté, champignon consommé.
🌟 🌟 🌟 — Jacques Pic’s ‘1971’ wild-caught seabass, Daurenki caviar sauce.
🌟 🌟 🌟 🌟 — Iced mochi of Saint Marcellin, smoked Madagascar vanilla.