Friday, January 13, 2012
The day before the Michelin star ratings came out Alain Ducasse was at SPOON by Alain Ducasse in the InterContinental Hong Kong and had his doubts the restaurant would receive another star But when the announcement was made that SPOON was indeed awarded two stars, the staff called up Ducasse early in the morning in France. His response? "It's a nice idea."
For starters the cep mushroom and lobster light veloute with the mushroom soup poured into the bowl tableside with a small dollop of creme fraiche. It had a strong mushroom taste that was creamy and delicious, with small chunks of lobster. An ideal winter dish.
Next came the Bresse chicken and foie gras "pate en croute". It was too pretty to eat, as the French chicken and foie gras were incorporated into a loaf covered in a thin crispy pastry that was sliced thinly accompanied with spinach leaves. While the pastry was light, the contents inside were heavy and rich, playing on crunchy and soft, light and decadent.
We were already half-way full when the pan-seared sea scallops, pumpkin and white truffle arrived. The fresh large scallops were fantastic, meaty and tasty, accompanied with finely cubed pumpkin and thin slices of the aromatic white truffle dressed with a bisque sauce.
The only fault with the meal was the baked Atlantic brill, shrimps "bouquet". The fillet was unfortunately overcooked, making the fish more on the tough side, but was salvaged by the large halved mushrooms and rich sauce seasoned with shallots.
Does the restaurant deserve two stars? Minus the overcooked fish, it definitely does. The consistency of the restaurant is getting better and with two stars under its belt, surely SPOON will endeavour to do what it takes to keep them.
SPOON by Alain Ducasse
G/F, InterContinental Hong Kong
18 Salisbury Road
Tsim Sha Tsui