Taste Of Hong Kong Preview: Cafe Grey Deluxe, Amber, & Bibo

Beginning in London 12 years ago, Taste has now expanded to 22 different cities around the world. Lucky for us Hong Kongers, Taste is finally making its debut over the weekend of March 10 – 13. Taste of Hong Kong is best viewed as a food festival with a whole lot of class. The restaurants that will be showcasing their specially curated dishes at the event include the likes of Arcane, Duddell’s, Serge et Le Phoque, Tin Lung Heen, Yardbird, and many more. Wondering what to expect? Here’s a sneak peak at a few of the mouth-watering dishes being served at Taste from Cafe Grey Deluxe, Amber, and Bibo.

Cafe Grey Deluxe

cafe grey foie gras
Foie Gras Torchon

Cafe Grey Deluxe’s icon dish is a Foie Gras Torchon from Chef Gray Kunz with Williams pear and cumberland sauce. The foie gras is marinated in sweet wine and adorned with red peppercorn, adding a contrasting mix of flavours. Accompanying the foie gras is the jelly of pear and toasted brioche. Take a little piece of each, put it all together on your fork, and get ready for a blast of flavour and texture.

cafe grey veal cheek
Marsala Glazed Veal Cheek

The Marsala Glazed Veal Cheek sitting in a bed of saffron risotto was a favourite of the evening. This seemingly simple dish was executed perfectly with the hints of parmesan, sage, and Parma ham adding to the overall taste. The veal was incredibly tender and was (as to be expected) cooked to perfection. The only thing I wish? That I could have had a second serving.

Amber

amber
Hokkaido aka Sea Urchin in a Lobster Jell-O

Everyone at the table instantly fell in love with the presentation of the Hokkaido Sea Urchin in a lobster Jell-O with cauliflower, caviar and a crispy seaweed waffle. Despite its small size, this dish was so incredibly decadent that we weren’t sure we could eat more, even if we wanted to. An incredible mix of textures and flavours, each layer of ingredients compliments the next, giving you a mix of salty and sweet, smooth and firm.

amber 2
Duck ‘a la Royale’

Crafted by Chef Richard Ekkbus, the Duck ‘a la Royale’ was another big hit. The truffle and foie gras sauce engulfed the moist duck meat, making this dish incredibly rich. If rich dishes are a bit too much for your palate, you can always add some of the flavoured jelly to your fork if you want to tone down the intensity. This is most certainly a dish I would go back for.

Bibo

bibo le tartar
Le Tartare De Boeuf

Bibo’s icon dish, presented by Executive Chef Mutaro Balde, is their Le Tartare De Boeuf; a traditional beef tartare with baeri caviar on top. What we loved about this dish (besides basically everything) was the tiny circles of different spices and condiments surrounding the tartare. You could choose to mix all of them together, or pick and choose certain spices like dijon mustard or hot sauce. We all agreed that this was some of the best beef tartare we’ve had.

bibo macarons
Les Macarons: yuzu, rose, and chocolate

To finish up, we indulged in Bibo’s Les Macarons. Presented on a plate that most of us wanted to take home, was a selection of rose, chocolate, and yuzu macaroons that were the perfect ending to a divine evening dining out.

Taste Of Hong Kong Details

Date: March 10 – 13 
Time Slots: Friday, Saturday – 12:30 pm – 4:30 pm / Sunday – 12:30 pm – 5:30 pm / Thursday, Friday, Saturday – 6:00 pm – 10:00 pm
Purchase your tickets here.
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or more information on Taste of Hong Kong, visit their website

 

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