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2017-03-07
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Esquisse - what a real 2 star Michelin restaurant should be like. Today I have a story to tell. I arrived to this 2 star restaurant and one of the wines I saw on their wine list online has been taken off the list. So I asked the sommelier why? As it's not a very cheap bottle so I asked him whether someone came in and opened it, he said no and it's still here. Then the natural question is why it's not on the list!? (Are you disceiminating Chinese?) Turns out the reason is due to the fact that thi
Today I have a story to tell. I arrived to this 2 star restaurant and one of the wines I saw on their wine list online has been taken off the list. So I asked the sommelier why? As it's not a very cheap bottle so I asked him whether someone came in and opened it, he said no and it's still here. Then the natural question is why it's not on the list!? (Are you disceiminating Chinese?) Turns out the reason is due to the fact that this wine is in the cycle where it takes 3-4 hours to open up and customers won't have the patience to wait for it to open. I suddenly thought about my Michelin experience in HK and I bet anything that most HK shops will sell the expensive bottle without a blink! I have my respect for this restaurant and I'll come again.
The food was fabulous. The third dish I have to mention specifically, Sazae (a Japanese shellfish) with Boletus, green pea puree and hints of fennel. This dish was absolutely stunning. I feel like I'm eating a DRC/Leroy today. The main dish, a wagyu was also very amazing and everything is just right while the service was off the chart food.
Now the wine, a bottle of Guy Roulot Meursault Les Luchets 1990 - a deep and golden colored wine with a coconut, caramel and cream aroma with a complex mushroom, truffle and vegemite aroma. A good and comfy vintage white. What's even better is that the sommelier actually kept the wine in the same temperature in all pours. Most people in HK won't give what temperature your wine is.
THIS IS WHAT A MICHELIN 2 STAR SHOULD BE.
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