Friday, February 3, 2012
Chef Yukio Takeda at Kaetsu at the Grand Hyatt Hong Kong creates some deliciously divine dishes -- if you have enough room in your stomach for them. He's a personable chef, quiet but keen to please his customers with dishes that are not only freshly prepared but also feature top quality fresh ingredients. I recently had a tasting of 10 dishes including dessert, each small dishes, but accumulated into quite the feast. We tried pacing ourselves but to no avail.
The beginning of the meal had a strong punch -- we were treated to small cups of warm and pungent sake with a small puffer fin in it that we ate. Yes, it's the same fish as the ones the Japanese prize for its meat that can be deadly if sliced the wrong way.
But we were pretty safe with the fin that was a bit chewy, and also marinated in the sake.
We were already quite full by this point, but only halfway through the meal.
Another beautifully presented dish was the grilled marinated flounder fish in miso paste. The fish was cooked perfectly with a crunchy crust, accompanied by a stick of fresh radish.
We were also impressed by the shrimp, conger eel, crab, sweet corn, sweet potato and Japanese pepper tempura. The batter was lightly deep-fried and didn't didn't require the usual dipping sauce with minced radish.
At this point I could barely finish them all and felt there was hardly any room left in my stomach.
However we managed to wash things down with the sweet-tasting clam miso soup, full of hearty clams in the shell. It was a perfect comforting soup for either the beginning or end of the meal.
As if that wasn't enough, dessert was an intriguing combination of cut fruits with wine jelly. It would have been better as a summer dessert, but refreshing nonetheless.
M/F, Grand Hyatt Hong Kong
1 Harbour Road