il Teatro at Wynn Macau

24 May

 

 

On the same girlie trip I talked about in my review of Wing Lei, we also tried il Teatro for dinner (yes, it was a rather indulgent day, I know!) Feel free to read about how we spent the earlier part of our super-indulgent day here, or skip straight to the food part and just keep reading.

After a pre-dinner cocktail at Cinnebar, we were seated in il Teatro, overlooking the spectacular fountain. Said fountain, we had been told, would perform a ‘show’ for us every 15 minutes, something that we were completely convinced we would tire of after the second time. However, every time the amazing cheesy music such as Pocahontas’ Colours of the Wind or Always Look on the Bright Side of Life came on and the water began to dance in time to it, we wanted to wave our arms in the air and join in. The choreography of the water, the music, the lights and the FIRE was incredible and so mesmerising. It is this show that in part gives the restaurant its name – the theatre.

Moving onto the real reason we were there, however – the food! Everything about our six-course meal was pure perfection – from the outstanding service by Bhong our Maitre d’, to the beautiful food presentation, to the taste, to the incredible wine-pairing put together by wonderful sommelier Michael.

To dwell, for a moment, on this wine-pairing, now I have had wine-pairings galore, but without any exaggeration whatsoever, none have been quite so good as Michael’s; although he is only 27 and therefore still learning, Michael is able to match a wine perfectly to its corresponding dish. In fact, even some wines that we initially weren’t sure we liked, when tasted again after a bite of risotto, for example, changed flavour entirely, in a way that perfectly balanced the essence of the dish.

Buffalo mozzarella with Parma ham and melon consommé

Our first starter of Buffalo mozzarella with Parma ham and melon consommé was a modern twist on the traditional classic Parma ham and melon dish that I so love. Here, the melon came in jelly form, creating a bed for the freshest mozzarella I’ve tasted in a long time.

Diver sea scallops

The Diver sea scallops melted in the mouth and were perfectly complemented by the roasted eggplant puree and shellfish emulsion, not to mention the crispy orange peel and eggplant skin – it’s just a shame we only got the tiniest pieces of these.

Pan-seared Sicilian red prawns over artichoke risotto

Dish number three of Pan-seared Sicilian red prawns over artichoke risotto was divine, made the more so by a sweet saffron emulsion. Perhaps it boils down to chef Anthony Alaimo’s New York-Italian background, but the risotto was so authentic, that we could close our eyes and be transported to somewhere in Northern Italy.

Pan-seared black cod with lobster salad

Following this came a Pan-seared black cod with lobster salad that was so divinely flaky, offering a subtle flavour that was enhanced by the lemongrass-scented clam broth. I’m not always fond of Chardonnay, but this fruity, unoaked Chamisal Chardonnay with its refreshing flavour, definitely won my heart.

Lamb chop scottadito

The first meat and final savoury dish of the night was a Lamb chop scottadito. This translates literally to ‘burnt fingers’ due to their being so delicious that it’s hard to resist eating them straight off the sizzling grill, and I must say they fit their name exactly right; the meat was so tender and bursting with flavour that I had to stop myself from picking them up and licking the bone clean. I also definitely polished off the Chateau Bernadotte 2007 Merlot it was so magically paired with.

Tahitian vanilla panna cotta

Ending the meal as it started with fresh, clean flavours came our Tahitian vanilla panna cotta with spiced pineapple and passion fruit sorbet – beautiful.

Chef Anthony’s signature menu with Michael’s wine-pairing will set you back MOP1,268 (around the same in HKD) which isn’t dreadful considering you’re dining at a five-star hotel, and hey, they even through in a damn good fountain show too; who needs the House of Dancing Water when you’ve got il Teatro?!

il Teatro

Wynn Macau
Rua Cidade de Sintra
NAPE
Macau

Tel: +853 8986 3663

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Wing Lei at Wynn Macau

23 May

 

 

On a recent girlie trip to the Wynn Macau, organised through Sassy Hong Kong, we had the pleasure of trying Macau’s only two Michelin-starred restaurant, Wing Lei. The full hotel and spa review can be read here, but I thought it only right to go into a little more necessary detail about just how delicious the food was…

We had informed the hotel in advance that both of us are sensitive to gluten, however when it came to Cantonese food, we were a little apprehensive about what we would be served at Wing Lei; either it wouldn’t actually be gluten free, we thought, or we would get food envy of all the dim sum dishes we would have to miss out on.

Perhaps we should have realised that Wing Lei earned its two Michelin stars for a reason and had a little more faith however, as every dish we were served was both beautifully presented and utterly divine.

Selection of appetisers

A gorgeous plate of cold appetisers set the standard high. I adored the Chilled sliced sea cucumber and cucumber with spicy sauce, as it offered such a wonderful contrast between the delicate and strong flavours and textures. Next, the Drunken prawns, marinated in Chinese rice wine, were a tad too sweet for me, although I loved the adorable cucumber lattice they were perched on. Aubergine, when cooked to perfection, is definitely up there amongst my favourite vegetables, and the Marinated eggplant with barbecued duck supported this view. Last, but certainly not least, the Smoked beancurd with mushrooms and sweetened carrot was like a little Swiss roll of goodness.

Selection of dim sum

Moving onto the selection of dim sum, although I would possibly never have picked out any of the three options we were served, I was completely wowed by the delicate flavours of all three. I have a friend who closes her eyes every time she eats delicious food; this dim sum was definitely eye-closing worthy. The Steamed Turnip Cake stuffed with Fish Paste and Osmanthus was evidently beautiful in appearance, topped with gold leaf. Yet to taste, it was even better, as the sweet, delicate flavour of the osmanthus flowers contrasted perfectly with the saltiness of the seafood. The Steamed layered bean curd skin with soy bean milk tasted like a warm hug, its flavours so light and soothing. My favourite of the three was the Steamed beancurd sheet wrapped with chicken and mushrooms – a divine little bundle of delight.

It was the two dishes that followed, however, that really made Wing Lei shine. Firstly, the melt-in-the-mouth Steamed codfish roll was incredible, stuffed with silky soft bean curd, swathed in a delicate broth and dotted with intensely flavoured preserved tree seeds.

Crispy crab claw and crabmeat with egg white

Then, the Crispy crab claw with fragrant garlic flakes on fried crabmeat and egg white offered two contrasting, yet completely complementing halves: the light, fluffy egg white, infused with lovely, soft crabmeat encased in a leaf of crunchy iceberg lettuce; and the strong (perhaps a little too strong) flavoured crispy crab claw coated in crispy garlic flakes. Such a gorgeous dish.

A trio of Wing Lei’s desserts

To finish, a trio of desserts including fresh fruit, yoghurt and coconut and red bean hearts was presented before us, the latter of which was my favourite.

The contrast between delicate and intense that was so evident in the food seemed to be a recurring theme throughout Wing Lei; it is seen in the design of the restaurant, where subtle, traditional décor is juxtaposed with Wing Lei’s centrepiece, the flying dragon. Made up of 90,000 Swarovski crystals, this iconic dragon, symbolising happiness, luck and activity, fits in perfectly with the overall feel throughout the Wynn: a blend of opulence and that vital ‘Vegas-esque’ charm.

The average meal at Wing Lei apparently costs around MOP300, which equates to around the same in HKD – can you imagine ever being able to get an incredible fine dining experience in a two Michelin-starred restaurant for HKD300 here in Hong Kong?! Not likely.

Wing Lei

Wynn Macau
Rua Cidade de Sintra
NAPE
Macau

Tel: +853 8986 3663

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Jamie Oliver’s Food Revolution Day came to Hong Kong

22 May

It’s a sad, sad fact that, although we live our lives paranoid about murder, war and other forms of violence, in reality it is diet-related diseases that are today’s biggest killers. In America, which is known to be one of the unhealthiest countries in the world, kids in today’s generation have a lifespan that is ten-years shorter than the previous generation, and two out of three people are statistically overweight or obese. With so much poverty across the globe, you’d think that more people are dying from being underweight, right? Wrong. Today, for the first time in history, more people are dying from being overweight than they are from being underweight. Shocking.

Jamie Oliver, one of the world’s most beloved chefs, and certainly one of my faves, set up a worldwide campaign called ‘Food Revolution Day‘, in order to, in his words, “help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

In a world where fast food dominates and kids are growing up unaware of what a vegetable actually is, what Jamie is trying to do is teach people what ‘real food’ is; teach people to get back to basics and think about where the food that they eat is actually coming from.

Food Revolution Day on Saturday 19th May saw people all over the world coming together to hold their own Jamie Oliver-inspired events to teach people to think about food and learn to cook from scratch at home and make better food choices.

In Hong Kong it’s often so easy to avoid cooking and eating at home. When supermarkets are so expensive and the selection of restaurants on offer is so vast, why not eat out, right? Or, if we want to eat in, why not pick something up on the way home and save ourselves the bother of having to cook? But it needn’t be a hassle. And it needn’t be expensive. We can make the time to cook and make the time to enjoy ‘real food’. I love cooking and used to cook almost every day when I was at university. Fair enough supermarkets in England don’t seem as expensive as they do here, but I was unemployed back then – so is that really an excuse? And why has cooking become more of a chore than something I really enjoy doing? Probably because Hong Kong has made me, like a lot of other people I know, lazy.

On Food Revolution Day here in Hong Kong, Janice Leung of excellent food blog e-ting organised a cooking class at a new private kitchen called The Studio by Culinart so that we foodies could also be a part of the revolution.

Hong Kong’s own celebrity chef Stanley Wong of Culinart gave us an impressive demonstration of two delicious dishes that he whipped up in absolutely no time at all, making cooking real, delicious food look completely painless and easy, just as it should be. Of course, watching this demonstration inevitably made us hungry, so we fortunately got to sit down and enjoy these dishes for lunch afterwards!

Using fresh organic vegetables from Au Law Organic Farm in the New Territories, organic pasta and farro from Bon Vivant Organics and incredible natural beef from Angliss Hong Kong Food Service, Stanley put together a beautiful Warmed castelluccio lentil and farro pasta salad with goat’s cheese and Parma ham as well as a Melon farrotto with grilled Cedar River Farms natural beef. 

I’m not much of a salad person, as I’m sure by now you are aware, so for me, a salad needs to have a lot going on in order to excite me. This salad was not short of exciting, with its mélange of textures and gorgeous summer flavours. Add goat’s cheese and Parma ham to any dish and it’ll usually win me over.

The farrotto, similar to a risotto but made with farro in place of rice, was also divine and again the perfect summer dish. Farro is considered to be one of the healthiest grains there is, due to it being low in calories and fat, yet high in fibre, protein and magnesium. It has a nutty flavour which, unlike risotto, it maintains when cooked, giving it more of a bite to complement the soft, sweet chunks of melon.

Alongside these dishes we also enjoyed some tasty black garlic rolls, fresh out of Stanley’s oven. Of course, eating healthily does not necessarily mean we can’t enjoy our little vices every so often; our Food Revolution Day meal was paired with some of La Truffière par Robert Comte’s beautiful white Burgundy made with organic grapes. Everything in moderation…or something like that.

From reading my blog, you can tell that I’m certainly not one to hold back on food, and I can hardly preach about not eating out when you can clearly see that I spend most of my evenings tasting new restaurants…but I can also assure you that, although I both live and work above a McDonalds, I never venture inside the ‘golden arches’. I do like to eat, but I particularly love eating real food, where I can taste individual ingredients and I know exactly where they’ve come from before landing on my plate. I have recently made an effort to make sure I do cook at home more, stopping en route at the wet markets to buy fresh produce, and I definitely plan to continue to try. Will you try too? If we can’t manage it then I guess it’s the thought that counts, right? Let’s see what we can do to save our generation and the generations that follow from being part of the horrible statistics I mentioned earlier.

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Paul’s Kitchen

9 May

 

 

When looking for a plan B after our first choice of restaurant was closed for a private party, we happened to stumble across Paul’s Kitchen on Gough Street. It turned out to be one of those serendipitous moments where we went in with neutral expectations, still slightly miffed that we couldn’t have Heirloom’s tacos, and came out absolutely wowed. I was actually supposed to be having a night off and wasn’t planning on reviewing it, until I realised how good an experience we were about to have.

To look at, Paul’s Kitchen isn’t anything special; the décor is very plain and simple other than the obligatory mini chandelier, and focus is directed to the big glass window at the back of the room, through which you can see the chefs hard at work in the kitchen.

Executive Chef Paul Lee, who coincidentally was educated in my hometown of Guildford, never actually studied to be a chef. It was when he was in Guildford, gorging on British comfort food, that he decided on his life’s calling. He took inspiration from my favourites Gordon Ramsay and Jamie Oliver, reading their cookbooks from cover to cover and watching every TV programme they ever made, before setting up Paul’s Kitchen five years ago, originally a few doors down from where it now stands.

The menu therefore is simple yet effective, focusing on western classics, which Paul says he finds “much more interesting than Chinese cooking.” Don’t bother going if you’re not particularly hungry, as the menu is designed for either a three course ($360) or four course ($450) feast.

Shrimp and avocado salad

To start with, the Shrimp and avocado salad was deliciously light and fresh. Normally this dish also includes chorizo, but when my ‘pescatarian’ friend requested no chorizo, the kind waiter promised to replace her chorizo with extra avocado, a gesture I wish more restaurants would learn from. The dish was perfect; the prawns succulent and tender, the avocado wonderfully ripe – all in all, the ideal summer salad.

Homemade shrimp ravioli

My choice of Homemade shrimp ravioli with Parmesan shavings was beautiful. Again you could not fault the freshness of the prawns, and although Italians seldom use cheese on seafood, here it worked perfectly, mixed in with the delicate buttery sauce. Dill is never usually my friend, so on seeing the ghastly little sprigs, I did fear they would overpower the dish, but thankfully this was not the case and I loved every mouthful.

Onto the main courses, the shrimp and scallop risotto (pictured above) was also a hit. Scallops, when done wrong, can take on a rubbery consistency that can ruin the entire dish; these scallops however, were soft and fleshy, perfectly complementing the al dente rice.

Grilled King Prawns

For my main course, to stick with the prawn theme we seemed to have adopted, I went for one of Paul’s own recommendations, which actually wasn’t on the menu: Grilled king prawns in garlic butter. Without exaggerating, these gigantic prawns were utterly fantabulous; cooked to perfection, lightly glazed in a sweet garlic butter and paired with yummy veggies.

Banoffee Trifle

Thankfully we steered away from the prawn theme for our desserts and chose the Banoffee Trifle and the Apple Crumble. The banoffee trifle instantly brought a smile to my lips as it seemed like a dessert designed for kids; first a layer of digestive biscuit crumble, then a layer of chopped bananas, smothered in a silky smooth toffee sauce, topped with a ball of vanilla ice cream and sprinkled with, of all things, frosted flakes! The mélange of textures and flavours thrown together in the martini glass made for an incredible dessert that I might even replicate at home!

Apple Crumble

The apple crumble was also divine. I’m not sure what exactly Paul does to his crumble, but whatever he’s doing, he’s doing it right, for this was the perfect crumble. I would have liked it to have had a few more apple pieces thrown in there, but maybe I’m just being fussy and trying to find something negative to say!

Service was amongst the best I have experienced in Hong Kong. Ever. It wasn’t even that the waiters were trying hard to make our experience enjoyable; they just did, naturally. They were happy to be there, happy to be serving us, and in so being, they made us happy too.

Where I do have a complaint about Paul’s Kitchen is with the price; without any drinks, we paid $420 each including service, hence the not 100% perfect rating (see my rating system). Although the food was excellent and the service outstanding, it wasn’t amazingly fancy food and I thought it was a little expensive for what is otherwise quite a down to earth restaurant. That said, I suppose I would rather part with this amount of money at a place that has definitely earned it.

Paul’s Kitchen

G/F, 16 Gough Street
Central
Hong Kong

Tel: +852 2815 8003

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mini dans la ville

8 May

 

 

 

Having made it my mission to check out every single one of The Pemberton’s many restaurants, I confess that I am not doing too well. However, I am one step closer after trying mini dans la ville last week.

mini dans la ville is a rather random spot set up by someone who is clearly far too obsessed with Mini Coopers. The first thing you see as you come in is a real life old-school Mini posing for photos. Once in the restaurant, the walls are dotted with photos and sketches of…you guessed it – Minis! Although a very strange concept, I kind of like it; the design is very fresh and clean, making good use of the space. There’s a glass-fronted bar/deli where you can order a smoothie or a coffee and delicious-looking pastries to go, and then there’s a fairly comprehensive menu offering choices from pastas to burgers to mussels and oysters.

Since we were there at lunch, we went for the set lunch. Ranging from $78 to $158 depending on the main course, the set includes a soup of the day, a main and a drink (with an additional cost for smoothies or juices).

Minestrone soup

The minestrone soup, served in an adorable little bowl, was just the right size and tasted divine. Possibly because mini seems to focus all its energies on the design of the restaurant, I had anticipated very sub-standard food, and in particular expected the soup to taste as if it were out of a tin. However, it was fresh, chunky and well seasoned. My only complaint is that the spaghetti was far too soft.

Spring Chicken

The Spring chicken, normally served with mashed potato, was wonderfully tender and far from dry. The thick gravy could well have been made from a Bisto equivalent powder, but it added to the lightly seasoned flavour of the chicken. Although the waitresses were very accommodating in swapping the mash for veggies, this was just about the only bit of good service we received; the rest of the time they seemed to be on another planet.

Cheeseburger

I opted for a cheeseburger, as it’s important to know how well a restaurant can execute a burger. The first thing I noticed was how enormous the sesame-topped bun was, making my stomach tremble just at the thought of eating it. As my stomach doesn’t take too well to bread, I rarely eat burger buns anyway so this wasn’t a big deal. The part of the bun I did try was wonderfully fluffy, perfect for any normal stomach. As far as the beef patty was concerned, if you like your beef practically still mooing, as I do, then you’d enjoy this burger. It was deliciously soft and smooth, made the more so by the gooey melted cheese. It did lack a little seasoning, but nothing that a sprinkling of salt and pepper couldn’t fix. Though a little pale in colour, the chips were delicious – crispy on the outside, fluffy on the inside and not too oily.

New York Cheesecake

For an extra $15, you can choose a slice of either New York cheesecake or chocolate cheesecake. Our choice of the New York version was, quite honestly, pretty awful. I’m not sure when it was made, but it didn’t taste fresh at all and had developed a rather off-putting hard crust to it. I normally hate food wastage, especially when it comes to dessert, but this was one dessert I just could not eat.

In summary, mini dans la ville is an interesting new spot that serves mostly decent food at reasonable prices, although the service leaves a lot to be desired. Steer clear of the desserts, but definitely try their fresh juices and smoothies; I had the ‘Fighter’ juice consisting of a delicious blend of apple, lemon, ginger and mango. Will it last? Who knows, but it’s a quirky little place that’s already attracting quite a following, and I think I can safely say there is no other place like it in Hong Kong.

mini dans la ville

UG/F, The Pemberton
22-26 Bonham Strand
Sheung Wan
Hong Kong

Tel: +852 2868 2002

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Yakitoritei

7 May

 

 

Yakitori has been all the rage since Yardbird opened its doors last summer. I do love Yardbird (and even included it in my top 10 of 2011), yet having now finally tried Yakitoritei, I realise what all the anti-Yardbirdians have been saying all along: that you can find equally, if not more delicious yakitori for half the price at Yakitoritei.

Located on Sing Woo Road in Happy Valley, making for a nice escape out of Central, sits cosy little Yakitoritei. When I say little, I mean that it probably seats a maximum of around 20 diners, meaning table bookings (which are possible in this yakitori joint) are strongly recommended.

Where Yardbird sticks strictly to chicken meat and chicken offal skewers, Yakitoritei has a vast menu including everything from chicken meat and heart, to lamb, to vegetables, to goose liver, all cooked on the rather tiny grill in the open kitchen.

Before commencing on our wide array of yakitori dishes, we were presented with a bowl of crudités accompanied by a delicious bean dip; I had to refrain from devouring the lot and save some for my skewers.

Green peppers and pumpkin

Starting simple, with grilled mini green peppers, we began our yakitori feast. These slightly spicy peppers were perfectly grilled, giving them tender yet crisp skin and juicy middles. However, the pumpkin skewers were significantly better: sweet, soft and just heavenly. Murmurs around the table, even after tasting some of the meaty dishes, agreed that this was one of the overall winners.

Asparagus wrapped in bacon and eggplant

I love asparagus and I adore crispy bacon, so we were hardly going to go wrong ordering the asparagus wrapped in bacon. Again this, for me, was one of the best dishes of the night. The eggplant on the other hand, normally one of my favourite vegetables, sincerely let me down by being undercooked and drowned in the same bean sauce that seemed far too over-powering in this context.

Chicken in Sesame and Chicken Tail

Onto some meat – seeing as there were so many chicken options, we felt it only right to try some. The chicken and sesame was beautifully tender, bathed in a wonderfully creamy yet light sesame sauce. Whilst the chicken tail was full of flavour, the bones and gristle consumed too much of the meat, resulting in a very difficult and far-from-elegant-to-eat skewer.

Codfish

Although not a hit with the entire table, I loved the codfish skewers– the flesh was meaty and flaky and the skin wonderfully crispy. It could have done with a touch more seasoning to make it perfect… but nobody’s perfect, right?!

Beef fillet with minced garlic

Actually, if I may correct myself, the beef fillet with minced garlic skewers were pretty close to perfect! The meat was so tender and bursting with flavour, taking them straight up to the top of the yakitori charts.

Goose Liver and Sweetcorn

The goose liver and sweetcorn were also way up at the top of the charts; the foie gras was ever so slightly crispy on the outside and so deliciously buttery inside. As for the sweetcorn, somehow by grilling it to perfection, rather than boasting the sweet taste we know to expect from corn on the cob, it offered something verging on the taste of freshly ‘popped’ popcorn.

Lamb chops

The absolute star of the night has got to be the lamb chops. These arrived right at the very end when I had already eaten faaaar too much yakitori, so I only intended to have a bite for fear of bursting. However, one bite of these amazingly tender chops and I could hardly refrain from licking the bone clean.

At Yakitoritei each skewer is sold individually, so you can order according to how many bellies you’re feeding…or how hungry you are. We ordered the vast amount of food I have just described for five people and paid a little over $300 each. I’ll definitely be returning next time I’m craving a yakitori fix.

Yakitoritei

G/F, 49 Sing Woo Road
Happy Valley
Hong Kong

Tel: +852 2838 5377

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Eivissa

3 May

 

 

Café Deco Group’s newest baby comes in the form of Eivissa, the newly opened trendy bar on Wyndham Street. As Eivissa is the Catalan name for the beautiful island of Ibiza, it appears that Café Deco are trying to bring a slice of the Spanish island to liven up Wyndham Street’s already buzzing throng of bars. I’m not sure I see the resemblance but it’s sweet that they do!

With high leather chairs and funky blue lighting, the small space occupied by Eivissa is intimate yet fun – though I’m not sure that’s what makes it stand out amongst its neighbours.

What sets Eivissa aside is the menu, and the fact that said menu is not just a piece of card, but an iPad. Scroll through the lists of classic and not-so-classic drinks, ogling at beautiful images of each, as well as very tempting little tapas-like bites from the bar snacks menu.

House chips with truffle salt and aged Manchego

Whilst deciding on your tipple for the evening, order the house chips with truffle oil and aged Manchego. These crisps (for I am English and will never succumb to silly Americanisms) are made in Eivissa’s diddy little kitchen and are dangerously more-ish. Perhaps a little on the oily side, but when the oil is of the truffle variety, I daresay you can hardly complain.

Kee-Wee Martini

Eivissa’s martinis are far from ordinary with options such as tiramisu, mango, kiwi (or Kee-Wee in Eivissa speak) and elderflower. The Kee-Wee Martini was wonderfully refreshing and fruity, masking the strength of the alcohol underneath; one of those drinks you could easily mistake for fruit juice…until you stand up and realise there was definitely something stronger in there!

Mango Martini

The Mango Martini was even stronger, though balanced with the sweetness of the mango. I’m not big on my overly sweet drinks, so I much preferred the sharpness present in the Kee-Wee Martini.

Old Cuban

The Old Cuban – a mix of aged rum, lime, mint, angostura bitters and Champagne – I loved. Perhaps due to the many Cuba Libres I have enjoyed over time on the beach in Venezuela, there is something about good quality rum blended with lime that I always find hard to compete with.

Beef cubes and foie gras

To accompany our drinks and crisps, we tried the beef cubes with foie gras and red onion jam. The beef was admittedly a little on the chewy side, but the smooth foie gras and sweet red onions offered a welcome distraction.

Wild mushroom croquettes

My favourite of the snacks were the wild mushroom croquettes with truffle aioli. Crispy on the outside, creamy on the inside and paired with the most delicious aioli infused with truffle without being overpowering, I actually constantly find myself daydreaming about these croquettes.

Cocktails at Eivissa hover around the $100 mark and the snacks range from $45-$75. However, Happy Hour runs from 5-9pm every day with 30% off regular drinks prices and some complimentary nibbles. There are also exciting drink promotions Monday-Thursday, including, most importantly of course, free-flow bubbles for ladies every Thursday! It’s tough being a girl.

Eivissa

77 Wyndham Street
Central
Hong Kong

Tel: +852 2520 5818

Date visited: Wednesday 21st March 2012

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