In Hong Kong, I spent three beautiful meals traveling around Latin Ame
For more of my travel guides, please follow: https://www.douban.com/doulist/147564914Food carries memories, composes destiny, and can also provide a glimpse into the personality of a city or a place.
In Hong Kong, there are three Fine Dining restaurants that allow me to "eat the marrow and know the taste." The "marrow" I eat is the "endless treasure" of the exotic mountains and rivers, and the "taste" I perceive is the "sentient heaven" with all the conditions of the world.
MONO
is a Latin American style Fusion, one of Michelin Star, ranked 27th in Asia's 50 Best Restaurants 2024.
Reservation method: Make a reservation directly on the OpenRice App or official website, please pay attention to the business hours.
Address: 5th Floor, 18 On Lan Street, Central
The restaurant has an open bar and a separate counter. The waiter will explain each dish, mainly in English. The lunch market is divided into SOUL MENU and JOURNEY MENU. I chose the latter , let’s start this Latin American journey.
First lane, Corn Medley.
On the plate is local organic yellow corn mousse paired with Guatemalan coffee, Brazilian sugar cane wine and pickled mullet roe; on the box is Mexican purple corn soufflé paired with Spanish red devil shrimp tartare and avocado mousse. My favorite is of course the fresh tartare.
Ingredients display time, Latin American version of "Where Are the Magic Plants".
The second course, Andes vegetable salad.
A small bite, but it contains lacto-fermented chili peppers, mashed potato towers, nomadic sturgeon caviar, and topped with Aji Amarillo, the chili sauce known as the "Treasure of Peru".
This one is a gift from Peru.
The third course is the famous Mono sourdough bread. The number "1762" on the tag means that the yeast has been raised in Mono for 1762 days. It is paired with Catalonia. Eva Aguilera extra virgin olive oil, the waiter pointed out, only produces 650 liters per year.
But I can’t get this dish that has been well received. Maybe I don’t have a baker’s stomach.
The fourth course is Binchotan grilled Galician octopus, wrapped in white corn tortillas.
Galician octopus is cooked fresh octopus cut into chunks and is a popular snack in Spain. Spain colonized many Latin American countries, and their diets were greatly influenced by Spain.
The sauces that come with it are XO sauce, "Salsa" chicken made with Yunnan green chilies (Salsa is a sauce commonly used in Mexican cuisine, usually made from tomatoes and chili peppers) and clam consommé dripping in milky southern Mexico. Mezcal.
Next, we will bring cocoa beans and let you smell the cocoa leaves, an interactive part of the Latin American Food Theater.
The fifth course is grilled Atlantic seabass, served with grilled lettuce, razor clams and Mexican avocado leaves in the soup base.
The sixth course is Argentinian beef tenderloin, which has finally arrived in Argentina. It is served with roasted nasturtium tubers in salt crust and Venezuelan mustard. Nasturtium tuber is a "different potato" from Latin America. Before the arrival of Western colonists, it was an important staple food for the people in the Andes. This traditional crop, which we have never heard of, has become the memory and sorrow left by the ancient Andean civilization.
The beef is soaked in yerba mate, whose full name is yerba mate. It originates from South America and is a unique herbal tea. In Argentina, yerba mate, football, tango, and barbecue are known as the four “national treasures.”
The seventh course is dessert, black pepper vanilla panna cotta, French apricots and Mexican marigolds floating on it. Marigold is native to Mexico. It has a brilliant orange color and a unique herbal-like aroma. Anyone who has watched "Coco" must be familiar with it.
The eighth track, Ecuador’s cocoa trio, first displays different cocoa beans, which can be touched and smelled.
Then there are three different desserts made with Ecuadorian cocoa, with different flavors and full layers of texture. The themes are stewed cocoa pods, fermented cocoa slime and Mono’s homemade raw material. skillful.
There are three choices for the final dessert. I chose Argentinian mate cocido. Mate is derived from the Quechua language "Matí", a native of South America. "Pumpkin," because the original vessel for drinking the drink was made from pumpkin skins, a cute origin. Mate tea tastes delicious.
The accompanying snacks include Alfajores, a famous sandwich biscuit from Argentina, on the left and gummy candies from Peru on the right, which taste spicy, spicy and sour.
For me, the most important thing about Mono is not how it tastes, but the fact that I can experience the customs and customs of a distant hemisphere that I have never been to in the "JOURNEY MENU", and everything is lovely. I have never seen ingredients from Latin America. Food is the most primitive desire. Different places have different diets, and "seeing the big from the small" reflects different cultural contexts.
Use the time of a beautiful meal to read an encyclopedia of Latin American food civilization.
SEP
Vietnamese Fine Dining, will know this place The restaurant is still open because Xie Lingling posted photos on social networks of chatting with her youngest daughters Ruby Lin and Fan Bingbing at "our family's Vietnamese creative restaurant SEP".
Reservation method: Make a reservation directly on the official website and pay attention to the business hours.
Address: 19/F, High Block, H Code, 45 Pottinger Street, Central
The lunch market is divided into two types. I chose the one with more dishesVIETNAMESE ESSENCE LUNCH VOYAGE.
Starting with seven appetizers, there is the classic Vietnamese snack sugar cane shrimp. The red shrimp is beaten into shrimp paste, wrapped in sugar cane segments and grilled. The sweetness of the sugar cane and the tenderness of the shrimp meat are well combined.
I don’t really like the “Summer Roll” (Vietnamese summer roll) made with Japanese turnips and apples, it’s too vegetarian.
Vietnamese spring rolls made with Iberian pork and mushrooms.
Blue shrimp is mixed with taro from Dajia, Taichung, and fried into mesh-shaped spring rolls. The tender shrimp meat is certainly not unpalatable.
Wood-fired homemade Vietnamese ham, delicious.
Hanoi Tofu Puff comes with shrimp paste, the tofu without shrimp paste is bland and tasteless.
Iberian meatballs served with betel leaves.
As you can see from the picture, there are many sauces in Vietnamese cuisine, including shrimp paste, fish sauce, etc. You can also add chili rings, lemon juice, etc. to adjust the spiciness and acidity according to your own preferences.
"Woodfired Seafoods", I chose French Royal Cabanon No. 1 oysters, seasoned with garlic, chili and lime.
The highlight is Pho. The bowl contains three types of beef parts from Angus cattle, heated with broth on site, and there are "Vietnamese fried dough sticks" on the side. The Angus beef is indeed delicious, and the three parts have three different textures, but the pho is too bland and the clear soup has no flavor.
For dessert, I also chose the most distinctive one, "aiyu jelly". Aiyu is the name of a plant that is only distributed in Taiwan. Its edible seeds are Aiyu seeds.
Take out the Aiyu seeds from the fruit, dry them in the sun and put them into gauze. Rub the gauze repeatedly in the water. The pulpy liquid in the Aiyu seeds will be kneaded out and dissolved in the water. . This process is called "washing love jade". After "washing", just let the water stand for a period of time, and the water will automatically turn into a gel state like magic. Many foreigners will call Aiyu "magic jelly". Add a little sugar, red beans, passion fruit and other ingredients to the gelled Aiyu, and a tempting bowl of Aiyu jelly is ready. This bowl of aiyu jelly is topped with peach gum, fresh coconut and four-season tangerine.
Finally it was "Coffee or Tea" time, and I chose coffee.
SEP is quite satisfactory to me. I usually have many opportunities to eat at Vietnamese restaurants. This one is not amazing, and I would not recommend it. But judging from other people’s food reviews, SEP is late. The market seems much more attractive than the lunch market.
Interestingly, in addition to the authentic Vietnamese cuisine and French colonial style, SEP also incorporates "Taiwanese characteristics", probably because the restaurant owner, Tse Lingling, is a Taiwanese who married to Hong Kong. Local sounds and sentiments can always be carried on a dining table, and the fireworks in the kitchen are the gateway to returning to one’s hometown.
Ando
is a Fusion of Spanish and Japanese, Michelin One star, ranked 37th on Asia's 50 Best Restaurants 2024.
Reservation method: Make a reservation directly on the OpenRice App or official website (requires external network), pay attention to the business hours.
Address: 1/F, Somptueux Central, 52 Wellington Street, Central
I already like the logo outside the door and the layout of the lobby, which is full of the temperament of the Spanish "Navigator".
The first course, the lush appetizers, lobster tart, spicy white shrimp, beef tartare and caviar, perfectly hit my taste buds.
Aperitif.
You can choose your own tableware, the chopsticks are made of ebony, rosewood, etc...
Raw Seafood Selection, made by Japanese dining table The five common flavors are "fresh, sweet, sour, bitter and spicy". When you eat it from left to right, the taste goes from shallow to deep.
They are kelp mussels, sweet shrimps soaked in green apple juice, marlin with yuzu juice, Japanese lobster with seaweed, and lean tuna with spicy MSG. It’s delicious, I love it, I’m a Raw Seafood killer.
Homemade black olive bread, seasoned with olive oil made from three kinds of olives and bonito butter.
LINE-CAUGHT LISA, with special emphasis on using the traditional line hook method to catch horsetail fish, avoids the problems of catching small fry and a large number of dead fish that may be caused by large net fishing. Freshness and quality are guaranteed.
Fried until crispy on the outside, pink and tender on the inside, served with peanut sauce.
Argentinian beef, the chef is Argentinian, this is the specialty of his hometown.
Paired with wild asparagus, the sauce is seasoned with Mirasol, a citrus-flavored South American pepper, and black pepper.
Spanish abalone rice in soup. Spanish paella comes from southern Spain, and this bowl of rice in soup is a specialty of the north. It uses Hokkaido white rice and adds French rice wine for freshness. It is the chef's signature dish in tribute to his grandmother.
For dessert, I chose chocolate cream with black tea ice cream and passion fruit.
After the "dessert", there were enthusiastic snacks, and I chose one of each without any ceremony. You can order some tea after eating.
In terms of taste, Ando is my favorite among the three. The environment and service are also very good.
If you want to have Fine Dining in Hong Kong, you can consider Ando!
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