Pierre 2x

Have you ever imagine yourself going to a michelin star restaurant twice a day?

Food critics would need to dine at a restaurant more than twice in order to write a proper review...that's how they test the quality and consistency. well.. obviously I am no food critic, I am not gifted with complex palette and profound writing skills... i am just a crazy foodie who is always in search of good food and devoted to places which serve food with their hearts.

It's been months since my last visit at Pierre HK. So when a friend called for a catch-up lunch, I intuitively asked for Pierre. HK restaurants usually have very high turnover rate in terms of staff... much of it because the locals tend not to stay in the business as a career and they easily jump boat for slightly higher salary. I walked into the restaurant wondering whether the old gang is still there, and YES there I saw Herve the manager, Pierre the sommelier, and the rest of the staff was there as usual... I was given the warm welcome and being seated preparing for a great meal.

First came the amuse buche.

I chose 63degree egg as my appetizer. Slow cooked egg with running egg yolk resting on a bed of mushroom cream sauce. I absolutely loved the treatment of egg and earthy flavor from the mushroom. oh forget about the calories.. i just mopped the entire plate with the baguette.

My friend chose the tuna for starter which fused with the asian cuisine, a lighter dish as compared to my egg.

In between, we were given a little treat of polenta with crab meat with frisee green and meringue flavored with garlic and olive oil. I have to note that the foam based creature was absolutely wonderful.. it's exemplified something basic and simple could be so delicate and tasty. It left me wanting more than just a scope...

For main, I chose for the shredded lamb with eggplant. The lamb was really tender and flavorful, it almost tasted like beef. The sauce was rich and intensive.

My friend went for a steak, and it came with a salad and sweet potato mousse. Looked american but with a french twist.

For dessert I had the chocolate ganache. It was the best ganache I have ever had, what an oxymoron of so light but so chocolate rich. The trick was to use both cream and milk to lighten the chocolate sauce... along with the pistachio ice cream... yummy..

My friend had the apricote compote with wafers.

Nicholas was so nice to send us his signature vanilla souffle. Not that I have an unfathomable stomach, just that the souffle was light and fluffy, I actually finished the whole thing.

Petite four: I love raspberry and I love meringue.

I went into the kitchen to compliment Nicholas for his artful skills, wanting to meet the new chef but he wasn't there at that moment. We then paid the bill and left the restaurant... just when we were waiting for the elevator, Herve together with the new Chef Olivier came out to introduce himself.. what a nice gesture, making you feel important. 

After a lavish lunch I returned back to the office to work off the calories by exercising my brain. After work I met up with two other foodies for dinner.. actually I couldn't really eat much as I was still working on digesting my lunch, I had a couple of glasses of wine and decided to call it a day... up until...

My 2 foodie buddies wanted a place for good dessert.. First came to our mind was Caprice as one of BCH's favorite restaurant, unfortunately the restaurant was full house and couldn't seat us for dessert... Our spirit for sweet hasn't just died yet so next we pranced our way to Pierre, and here I was again.. being treated with a parade of sweets in the wonderland.

As a starter for dessert - passionfruit sauce and sorbet, passionfruit jelly, chocolate ganache, pistachio marzipan, cinnamon biscuit with vanilla icing.

I wanted to try something new so I asked for the grand dessert which comprised of orange compote and caramelized apricot tart, tuiles with vanilla cream and fruit candies, pistachio marzipan, macaron and ice cream with olives shaving. Everything was really good.. although I am generally not too fond of marzipan as the combination of sweetness and grainy texture makes it unfinished and unrefined. Love the ice cream with olive shaving.. the tanginess of olive makes an brilliant match.

We came here for a great dessert.. and we ended up having two rounds.

The second round included millefeuilles of strawberry and pistachio ice cream, I believe that's the kirsch sauce alongside the millefeuilles, nougat thins with pistachio and chocolate sauce, chocolate ganache with peach compote, and my favorite pistachio mousse with mixed green in melon soup.

We had a great time at Pierre. We chatted with every single one of the staff and amazed by the diversity of background and knowledge of food and wine. For the amazing people and food I will definitely come back for a degustation dinner.. It seems like I will never get tired of this restaurant.