Reviews

• 

  Pierre

  gastronomerr | Aug 21 2011

  My meal at Pierre involved great service and food that was somewhat fund but taste-wise fell a little short.
  
  As amuse-bouches we received many tiny dishes, but whilst the amuses were definitely quirky and fun they failed to please the palate... save for a couple the others were just lacking substance - the fried tiny clams were soggy, the second amuse with banana on seafood and cream was simply not a good match.
  
  I went a la carte and for my first course i had the "lobster and murex" ($690), which was split into three different dishes.
  On plate one, down the middle was a blue lobster salad with ginger, aloe, walnuts, cebette, lime and olive oil. On the right was a lobster consomme jelly and on the left was a cream cheese-yogurt sauce. Although each component was tasty on its own right when put together it was surprisingly fantastic and refreshing. The lobster was so sweet and perfectly cooked as well. On the side with this first dish was their lime, ginger, aloe, olive oil, walnut 'salad'.
  
  Second was lobster quenelle in zezette broth (part 2): light and fluffy quenelle of lobster and egg white in a rich bisque-like sauce.... yum! That sauce was strong in lobster and would definitely make an awesome soup.
  
  Third was lobster enrobed in bisque with shiso leaf, and carrot underneath: llast component of the lobster course was this. Again, the lobster meat was sweet and the carrot puree was a great match.
  
  Before our mains we received a rose champagne granita with pink grapefruit, limed celery and cucumber, burrata: This palate cleanser was refreshing but the burrata cheese was a little misplaced in the sweet and tart icy granita.
  
  Veal Fillet with Foie Gras on squid rings, red pepper sauce ($680): My second /main course was veal fillet with foie gras on squid rings - everything was perfectly cooked, though i personally didn't like the soft foie on tender meat... lose the foie and it would've been a perfect 'surf and turf' dish.
  
  Eggplant ratatouille was one of the sides which came with the veal; and morels and shallot in cream sauce was the other. Although potatoes were originally accompanying the veal, i asked for something else to substitute the (only) starch i detest. So in place of the spuds i received lovely morels in a earthy creamy sauce, in a pretty glass bowl. Morels are a pretty rare find in Hong Kong so the substitution was a nice surprise.
  
  Lastly, I skipped the dessert menu and instead shared Pierre's Grand Dessert Platter with my brother who had ordered the Tasting Menu. There were two rounds of small plates of desserts. From the first one round I only enjoyed the lemon meringue which used jellies, meringue for a tangy delight. From the second I really liked the rich chocolate mousse with crispy dark chocolate curls on top. The other desserts were odd and just not satisfying like desserts should be.

  • How much did you spend?
    About $1000-1600pp without drinks.
  • Overall Rating
    Good

  

  
  • Food 7
  • Service 9
  • Ambiance 8
  • Price 5

• 

  Wonderful

  Henryl | Aug 12 2010

  We went and did the pierre Summer tasting menu cooked by the man himself. We meet him both arriving and leaving he was very engaging and talked so pastionatly about his food.
  
  One of the bext restaurants in HK-worth every penny

  • How much did you spend?
    2900
  • Overall Rating
    Good
  • Food 10
  • Service 10
  • Ambiance 10
  • Price 4

• 

  Gastronomy Personified

  EdEats | Dec 13 2009

  So, I bring you some of the more amazing dishes from the wondrous night. Of course, don't get me wrong, it was about a 98% perfection, the 2% just a matter of personal tastes. It is therefore no wonder that Pierre Gagnaire maintains his status in the culinary world. It was a little pricey, but you do leave very satisfied and in ecstacy. And portions are certainly generous enough to leave you rolling home afterwards..
  
  The 2 Entrees we had were the highlights of the evening.
  
  Les Langoustines:
  Mousseline: with green pepper; curry sauce, dried yellow grapes.
  Grilled: French “grenaille” potatoes and dried white mushrooms.
  Tartare: like a biscuit, celeriac cream; unctuous spicy grapefruit syrup.
  Pan-fried: with shredded pine nuts; spot of caramelised soy sauce; slightly acid carrot julienne.
  White velouté and amber jelly, shell powder.
  
  Langoustines were beautifully done - in either style, very succulent and juicy, yet still retaining its bounce. These are probably the best I've had in treatment. With the exception of the curry, which I did not like very much, the rest of the company was excellent and enhance the flavours of the langoustines even further.
  
  La Charcuterie fine:
  Crispy toast, soubressade velouté and apple marmalade.
  Foie gras soup with amontillado, citrus and chilli sorbet, boudin noir; small grilled sausage.
  Small cubes of cooked ham, creamed curry, celeriac julienne.
  Bresse chicken Pojarsky with tarragon.
  European ham assortment (Parma, Bellota, Bigorre), colonatta fat and black bacon.
  
  If you prefer a richer meatier flavours to begin with, don't miss this excellent entree.
  
  Crispy pie with a velvety cream topped off with white truffle. Sheer decadence in the 2 bites. Unfortunately, not very big.
  
  The foie gras soup has got to be one of the best ideas around. The rich piece of liver swimming in a foamed broth, and topped with a blood and other pork sausage was a decadent burst of a gorgeous variety of meat flavours. You had to be there...
  
  The European ham assortment was a combination of good meats on a bed of sauerkraut. Clever delicate balance.
  
  Le Turbot:
  Slice of turbot roasted on the bone.
  The fillets are cut then cooked in shellfish juice.
  Provolone, pear, celeriac gratin with Colombo.
  Pochas and hummus like a condiment.
  
  The turbot while good by most standards, seemed to be an anticlimax after the 2 amazing entrees. I probably won't order it again given the other selections.
  
  L’Agneau:
  Roasted saddle of lamb from Lozere, bunch of fresh herbs, crusty olives; aubergine, lamb sweetbread, girolles.
  Béchamel tuila, green pepper, garlic paste with vadouvan.
  Lamb chops, tamarind on a green square of herbs.
  Cold courgette cream soup with tarragon.
  Condiment: Roquefort cheese.
  
  The lamb saddle was most out-of-this-world. Even more so than the main event of the chops, which were delightfully tender and juicy. But the saddle was just so tasty, I was actually putting on top of the lamb chops and eating both as a combination. Probably wrong but it was good!
  
  VANILLA SOUFFLÉ:
  Strawberry jelly; marshmallow and crumble.
  Crystal salt.
  Milk chocolate crunchy parfait.
  
  Of course, no French restaurant is worth its sugar without dessert. And the vanilla souffle certainly did not disappoint. If you've never had souffle, this would be a good place to have it. But of course, after you've had it here, you can't have it at most places afterwards. You decide!
  
  Definitely worthy of its Michelin accolades. Well worth the visit and all the calories money could buy here!

  • How much did you spend?
    $3600
  • Food 9
  • Service 9
  • Ambiance 8
  • Price 5

• 

  so so food for lunch

  Gluttony | Oct 22 2009

  As agreed by all 4 ppl at the lunch, it was not that good, especially for a Pierre Gagnaire restaurant. The Foie Gras Custard lacked foie gras flavors. Beef inside the ravioli was too chewy. pork cheek was too sweet. poached egg was quite nice. This came as a surprise as Pierre Gagnaire actually came out to say hello to all of the tables!
  
  Overall the food was generously portioned but the food was not well prepared. I would pick Robuchon or Cafe Gray's lunch set over Pierre.

  • How much did you spend?
    $500/pp
  • Food 6
  • Service 7
  • Ambiance 7
  • Price 3

• 

  Great innovation

  jon333 | Oct 6 2009

  Pierre Gagnaire's HK branch. Creative molecular-esque food which some may cause a bit of a frown, a la pop corn soup! The high quality ingredients, hard to find in most of Hong Kong's restaurants, are served in a variety of ways, much like the Chinese food of cooking a fish 2 ways or a duck 3 ways. So you get plates rather than a plate of main course, for example, with prawns done moussed, skewered, served raw, etc. You get the picture. Amazing view, atop the old Mandarin, and the atmosphere is of hip and chic, yet grand and intimate.

  • How much did you spend?
    1300
  • Food 10
  • Service 10
  • Ambiance 10
  • Price 5

• 

  nice one

  Andrew L | Mar 18 2009

  Not the cheapest fine dining lunch deal at $380 for 2 dishes, but some excellent choices on the menu, including an interesting combo of foie gras and oysters for a rather heavy starter. The one flimsy blue light above each table looked a bit out of place in an otherwise perfect, dark contemporary chic decor.
  • Food 9
  • Service 9
  • Ambiance 8
  • Price 5