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2021-08-23
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Heard that ex robuchon macau chef made his way to jockey club so decided to check him out with the fam. Here's part 1 of 2 of our dinner experience.Overall, I think food tastes good, but it's not very consistent and not very refined. My image of robuchon and style of people who trained under him are more meticulous with a hyper focus on details. Can't say I see that here but selected dishes still taste good.Take the uni and steamed egg for example, you get a generous portion of uni sitting on r
Overall, I think food tastes good, but it's not very consistent and not very refined. My image of robuchon and style of people who trained under him are more meticulous with a hyper focus on details. Can't say I see that here but selected dishes still taste good.
Take the uni and steamed egg for example, you get a generous portion of uni sitting on red prawns and a steamed egg made with its roe and innards. The result is a super savoury and flavourful umami bomb. The first appetiser, the beetroot salad is not bad, with a basil sorbet on top, it's one of the most presentable dishes.
Dessert and mains. The fish was surprisingly nice even though the presentation is slightly doubtful. The toothfish is juicy and fat, and the tamota soup base was a nice compliment.
Pigeon is meant to be a big deal since the same supplier also supplies Caprice, but between our four portions, quality was very unconsistent. Three of the four were overcooked so the gamey meat was tough. Otherwsie it would have been super smooth and tender like that one portion.
Dessert was a peach crumble with raspberry sorbet and white chocolate. Everything tasted really nicely together but again, presentation can be improved. You get a nice selection of cheeses, and they graciously gave us honey to go with the blue cheese when we asked for some
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