I left it too long to write this review, but the food was pretty good so i remember most of it.
Chef Uwe Opocensky left his job as executif chef of the famous Mandarin Oriental Hong Kong to start his own little restaurant. Respect! A 10 for bravery I must say. Enough of the Michelin star chasing and back to basics, cooking with sustainable produce to wow food enthousiasts.
The night we where there Chef Uwe was plating and serving most of the dishes himself! The restaurant is small and cosy and tucked away on Hollywood Road in Sheun Wang. Reservations are required as there’s only place for 20 pax and the menu is fixed with some upgrade options.
Enter the place and you feel immediately at home, dimmed lights, dark wood and friendly staff. Excellent wine list with great vintages at affordable prices!! We had two bottles of Chateau Talbot 2005!!
We started off with one of the classics of the house, “Seaside” this dish stands out, not so much by technique, but by the pure flavours and freshness of it’s ingredients!
The second course of the evening we had the best tasting pumpkin i’ve ever had.Uwe slowely braises the pumpkin at low temperature for about 8 hours. Then it gets served with a fantastic “demi glace” sauce and black truffle shavings. Super delicious!Third course was the Turbot with morels cooked to perfection and served with a delicate sauce made from the side trimmings of the Turbot. Again a hit!
The main course was served in a cast iron hot pot and I would relate it to a Boeuf Bourguignon. The plating is done table side with the balance of the left in the middle of the table to fight over. Root vegetables cooked to perfection, succulent ultra tender morsels of beef and a nice rich “monter au beurre” sauce. Dessert was a simple tarte tatin but very well executed!
I definitely want to go back!!
Ambience: 6,5/7
Service: 6,5/7
Food: 6,5/7
I was wondering if you had any suggestions in Dubai
Thx
Thx for the request! I will put more updates shortly.
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