Qube+ is described as a Japanese-style Italian restaurant. In this case the description means taking mostly Japanese ingredients and preparing the food in an Italian inspired manner. Willing to try most gastronomic experiences I had dinner there recently to explore the complementary relationship between these two cuisines.

Shaky Start
I love oysters and saw that there was Kumamoto oysters on the menu. When I went to order them I was told that Irish Rock Oysters were also available. I thought as a non-menu item that they may be fresher so I ordered six served with a mirin and roe dressing. All the oysters were inconsistent in flavour and not that fresh. None made us go “wow I want more”, in fact one was off and was sent back. It was explained that they were end of season and that the rest had been thrown away, but this still seemed to me an oversight by the kitchen.



We also ordered Hotate (Scallop) Sashimi with Sour Citrus Italian Dressing and Asparagus. The scallops were served with finely shaved Japanese radish and asparagus spear – the textures worked well and the crunch was the dish’s saving grace as the scallops were not as fresh as they could have been, and not as good as I have tried elsewhere.

The meal took a turn for the better with A5 Kagoshima Carpaccio with Truffle and Pecorino Romano, served with frisee. The dish had excellent flavours, texture and personality. The truffle a wonderful partner to the beef and cheese, and the cheese added a rich creamy depth, with an almost sauce-like texture. The beef was fantastic. The dish impressed us due to the layers of flavour, the complementary accents and the wonderful aftertaste.

The floral inspired plating of both the scallops and beef was delightful.

Surprise Elements
Next we enjoyed Pan Fried Suzuki Fish with Buttered Burdock, Fine Green Bean, Radish and Red Grape. The fish had a wonderfully crispy, salty skin and had been sauteed in butter adding to the richness. It was served with baby green beans, burdock, slivers of red radish, topped with three grapes and a sprig of leaves from a Japanese prickly ash. The leaves made this a standout dish, combining the flavours of basil, mint and parsley in one; the chef described the flavour as the same as the smell of Christmas trees. A drizzle of browned butter and yuzu around the fish tasted fantastic.



We also choose Oyster Tagliarini Carbonara with Poached Egg, Crispy Bacon and Caviar. The chef recommended this dish, which we would not have chosen otherwise and were very glad we did. Consisting of a roll of homemade pasta, with a minimal amount of creamy sauce, a scattering of bacon pieces, three lovely oysters on one side and the very clever touch of a perfectly poached egg on top. When broken the egg oozed yellow goodness everywhere, intensifying the opulence of the dish. A hint of Japanese condiments took it beyond an Italian pasta. Carbonara is often an ordinary dish but this was instead a modern and creative interpretation.



Innovative Finish
The restaurant is big on steak so we decided to try the Australian Kobe Wagyu Fillet. What I liked about this dish was the simplicity, a tasty steak cooked as ordered served with three Italian vine-ripened cherry tomatoes, gorgonzola mashed potato and a few slices of mitake and shitake mushrooms. The artful plating gave the dish a touch of sophistication.



For dessert my dining partner ordered Tofu Creme Brulee with Edamame Gelato, an innovative dish based on soy varieties. He was suitably impressed and surprised by this unusual dessert with its strong and varied flavours. As my friend said, “Savoury made sweet but staying savoury – clever”.

I choose Tomato Gelato with Kiwi Cucumber Granite, again it was a creative and visually appealing dessert, but I just didn’t get it, for me it was all crunch with not much sweetness, but my companion liked it.



Despite the shaky start and a sense that the restaurant is lacking a strong sense of identity we enjoyed the meal and thought that some of the dishes stood out due to their interesting and creative treatment and ingredient combinations.

Decor, Service



The decor is simple and the colours are kept to white, blue and black. It is a large room and so even when busy there is still a sense of space and privacy. The staff are young and friendly.
There is a cocktail bar and sofas at one end, with full height windows that are open late at night so you can enjoy some LKF people watching below.

Wine list – not a great selection, especially by the glass, and the prices are on the high side.

by Vicki Williams
June 2008

Qube+
1/F California Tower
30-32 D’Aguilar Street
Lan Kwai Fong
2526 3880