Wednesday, May 13

Le Blanc, Hong Kong

Before I flew off to Seoul (and momentarily left my soul there), I made a brief 12-hour stopover in Hong Kong, squeezing in enough time to have dinner with Diana.

Le Blanc is the sister restaurant of Le Maroon that I visited a couple of years back. Like the Traina sisters, Le Blanc largely resembles Le Marron, a private kitchen that cranks out familiar French favourites. The place is decked out in European-cottage décor and although small, there are panels that separate rooms for privacy's sake. But you know Hong Kongers, volume control isn't their strongest suit.

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Similar to Le Maroon, it has a minimum charge of HK$290, which fetches you a seriously hearty meal even if you just skimmed through appetizers, soups, main course, side dishes and homemade desserts.

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For appetizers, we shared the escargot de Bourgogne (snails with garlic butter & potato puree) that reminded me of seashells by the seashore.

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From one characteristic starter to the next, the blue cheese soufflé pudding looked and felt like a molten cheese tart, which was not quite the fluffy mile-tall cloud I was expecting. Nonetheless, it was quite an eye opener and beautifully executed, especially with that drizzle of aged balsamic vinegar.

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The fresh mussels in white wine sauce were pretty good too. Despite the light but intense creaminess of the white wine concoction, the sweetness of the mussels shone uninhibitedly.

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D had the grilled rack of lamb in herb-crusted while I went for the hardly-found-else-where braised pork knuckle with lentils and truffle vinaigrette.

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I don't know why but I'm always embarrassed when I blog about liking stuff such as knuckles and innards. Like how I'm almost embarressed to say I like Leighton Meester's outfit at the Met Gala Red Carpet .

Is it because it might make me look less ladylike (barbaric even) to be tucking into something that looks like it had been severed off some animal? I don't know...

Beneath the Botox-begone skin and collagen, the pinkest and tenderest of pork awaited, ready to be cleaved and devoured. The truffle was unnoticeable but I didn't even miss it due to the hog's pleasing texture.

Dessert was a simple fruit-dominated affair, where we shared the apple strudel and wild berries vacherin.

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The wild berries vacherin was made up of airy-light crisp meringue cake, topped with vanilla ice-cream and fruit sorbet. It reminded me of the Eton mess, only not as teeth-cringingly sweet.

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I very much preferred the apple strudel where diced apples were tucked within baked puff pastry. Upon request, Le Blanc kindly substituted the cinnamon ice-cream (barf alert!) with vanilla ice-cream.

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Looks a lot like Christmas, doesn't it? Well, that's because you are here with me.

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Le Blanc
6/F, 83 Wan Chai Road
Wan Chai
Hong King
Tel: +852 3428 5824
By reservation only

1 comment:

Zhu said...

Awwwww... Diana!! =)